This black forest cake is the ultimate indulgence! With ultra-moist chocolate cake layers, luscious cherry liqueur filling (with real cherries!), airy whipped cream frosting, and silky smooth chocolate ganache, it’s pure dessert perfection.
If you’ve never tried black forest cake, you’re in for a treat. This classic German dessert is famous for its rich layers of moist chocolate cake, fluffy whipped cream, tart cherries, and a splash of kirschwasser (a liqueur made from sour cherries). The combination of flavors is one of my all-time favorites, with the tartness of the cherries perfectly balancing the sweetness of the chocolate.
This recipe starts with my popular moist chocolate cake, which serves as the perfect base for the luscious cherry filling. As the cherry liqueur syrup seeps into the cake, it adds moisture and an irresistible depth of flavor to every bite, creating a texture that’s smooth, velvety, and almost melt-in-your-mouth. The whole thing is wrapped in snowy whipped cream frosting accented by a bold drizzle of chocolate ganache and a vibrant smattering of red cherries. You’ve got to try this one…trust me.
When Chocolate and Cherries Fall in Love
This black forest cake recipe is about to become your new favorite. Here’s why:
- Amazing flavor combo. The pop of cherry against the chocolate cake is a match made in heaven. When you add the light whipped cream to the mix, it’s both light and indulgent. A delicious combination.
- Fabulous texture. The chocolate cake layers are moist and super tender. The cherry liqueur filling that seeps into the cake a bit makes it even more moist. Combined with the saucy cherries and light cream, they create the perfect complimentary mix of textures.
- Elegant, bold presentation. This cake is a sight to be seen. Wrapped in an elegant layer of snow-white whipped cream frosting accented by a bold drizzle of chocolate ganache and the bright red pop of cherries, it’s a true showstopper.
Ingredients Notes and Substitutions
Here’s what you’ll need for this easy black forest cake recipe! Have a look at the recipe card below for precise measurements.
- Cherry liqueur – I am a big fan of the traditional kirschwasser (sour cherry liqueur) here, but you could use regular Cherry Liqueur, it just may be a little more sweet. Other fruity liqueurs could also be used. Something like Chambord (raspberry liqueur) might be tasty. Need a non-alcoholic cake? Use water instead.
- Cherries – Pitted and quartered. I recommend finding a good cherry pitter to make the job easier. I like to use fresh cherries, but you could also use frozen ones. Just thaw them and remove any excess moisture.
- Cocoa powder – I use natural unsweetened cocoa powder for this cake. Dutch-processed will also work, just keep in mind that the layers rise a little less.
- Milk – Whole milk or 2% work best.
- Hot water – It really does have to be hot! Otherwise, the cocoa powder won’t bloom into its full flavor potential. You could also use hot coffee.
- Heavy whipping cream – Start with cold heavy cream for the frosting. If it’s too warm, it won’t whip up and hold volume properly. You also don’t want to change this in the ganache. The high fat content is needed. Lower fat options will thin out the ganache.
- Powdered sugar – The powdered sugar adds sweetness as well as structure to the whipped cream, helping it hold its shape. Don’t try to use a different kind of sugar, and don’t leave it out. You need it to keep the frosting from wilting.
- Semi-sweet chocolate chips – Another type of chocolate chip could be used, but you’d probably want to adjust the amount of cream, so the ganache isn’t too thick or thin.
Tips for the Best Black Forest Cake
Whether you’re new to layer cakes or a seasoned pro, take a moment to go through the following tips and tricks for the best results possible.
- Thicken properly. Be sure not to over cook the cherry filling. You should remove it from the heat when it begins to thicken. If it begins to boil, turn down the heat. And remember, if it were to boil for too long (more than a minute or so), it can actually break down and thin the filling, rather than thicken it.
- Let it cool. The filling needs to cool a bit before you use it in the cake. It will thicken as it cools, so it stays in place between the cake layers.
- Measure the flour carefully. Too much flour can yield a dry cake, while too little will lead to a cake that won’t bake properly. I highly recommend using a food scale to weigh the flour. If you don’t have one, the spoon and level technique from my post on how to properly measure flour will also work.
- HOT water. The water for the cake batter needs to be piping hot if you want the cocoa powder to wake up and bloom into its full chocolaty flavor potential.
- Cold heavy cream – The heavy cream for the whipped cream must be cold. If it is too warm, it won’t whip up and hold volume properly.
- Full coverage. Be sure to lay the whipped cream frosting on thick. Otherwise, you’ll be able to see through it.
- Chill as needed. When frosting the cake, if things start to feel like they are sliding around too much, pop it all in the fridge (cake, frosting, and filling) for a bit to firm up.
How to Store
- Refrigerator. This dessert can be stored in the fridge 3-4 days. I recommend sealing it in an airtight cake carrier if you have one. Otherwise, wrap the cake in a double layer of plastic wrap (I like to use toothpicks to prop the plastic away from the decorations). You could also arrange slices in a single layer in an airtight container.
- Freezer. Pop the whole cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight container. You can store it in the freezer for up to 3 months. Let it thaw in the fridge before serving. Keep in mind that fruit can soften after freezing, so the filling texture may be a little different after thawing.
More Chocolate Cakes to Try
Black Forest Cake
This Black Forest Cake is made with a moist chocolate cake, fresh whipped cream, cherries and cherry liqueur, otherwise known as kirschwasser! It's a delicious version of the classic chocolate cake that you can make right at home!
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Ingredients
Cherry Liqueur Mixture
- ½ cup (104g) granulated sugar
- 4 tablespoons (32g) cornstarch
- ¼ cup (60ml) cherry liqueur (or water)
- 3 cups (510g) cherries (pitted and quartered)
Chocolate Cake
- 1 ¾ cups (228g) all-purpose flour
- 2 cups (414g) granulated sugar
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Whipped Cream Frosting
- 3 ¾ cups (900ml) heavy whipping cream (cold)
- 2 cups (230g) powdered sugar
- 3 ¼ teaspoons vanilla extract
Chocolate Ganache
- 3 ounces (½ cup | 86g) semi-sweet chocolate chips
- ¼ cup (60ml) heavy whipping cream
Instructions
Make the Cherry Mixture
- Combine the sugar, cornstarch, and liqueur (or water) in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- Add the cherries and stir to coat them with the sugar mixture. Cook the mixture until the cherries start to soften and let out juices.
- Remove from heat when the cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
Make the Cake Layers
- Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract, and eggs to a medium-sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Make the Frosting and Build the Cake
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip with the whisk attachment until stiff peaks form.
- To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to fill and stack a cake.
- Place the first cake layer on a serving plate or on a cardboard cake round. Pipe a dam around the outside of the cake layer with some of the whipped cream.
- Spread ¾ to 1 cup of the cherry mixture on top of the cake, in the center of the dam. The juices will soak into the cake.
- Fill in the rest of the dam with a layer of whipped cream and spread into an even layer.
- Add the second layer of cake, then repeat steps 14 through 16.
- Add the third and final layer of cake on top.
- Frost the top and outside of the cake with the whipped cream. Set the cake in the refrigerator.
Make Ganache and Decorate
- To make the chocolate ganache, add the chocolate chips to a medium-sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips.
- Allow the chocolate and cream to sit for 1-2 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then fill in the center. I just swirled it around the top in circles to make a neat-looking design. See my tips on making a chocolate drip cake.
- Pipe swirls of whipped cream around the top of the cake using the remaining whipped cream.
- Finish off the cake with a few additional cherries and some chocolate shavings. To make the chocolate shavings, just run a vegetable peeler along the edge of a chocolate bar.
- Cover and refrigerate cake until ready to serve. Cake is best when eaten within 3-4 days. I like to store my cakes in an airtight cake carrier to keep them freshest.
Notes
Cherry liqueur – I am a big fan of the traditional kirschwasser (sour cherry liqueur) here, but you could use regular Cherry Liqueur, it just may be a little more sweet. Other fruity liqueurs could also be used. Something like Chambord (raspberry liqueur) might be tasty. If you’d like to not use alcohol, use water instead.
Nutrition
Calories: 995kcalCarbohydrates: 146gProtein: 11gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 119mgSodium: 463mgPotassium: 552mgFiber: 8gSugar: 103gVitamin A: 1273IUVitamin C: 5mgCalcium: 128mgIron: 5mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi, Lindsay. I’m planning on making this cake fir a friend’s birthday, but it’s hard to find cherries 🍒. Can I replace fresh cherries for frozen cherries if i get stuck not finding them?
Sure, just thaw them and remove the excess moisture.
Can I use frozen cherries as they’re not in season right now?
Yes. Just thought them and remove the excess water first.
This sounds delicious and I plan on making for Thanksgiving, since I already have the cakes in my freezer! What brand of cherry liqueur do you use? I’ve read that Kirschwasser and Cherry Liqueur are not interchangeable; as one is sweet and one isn’t. Maybe it doesn’t matter which one is used, but I want to make it as described 🙂
I used Kirschwasser, which is traditionally what is used. You could use cherry liqueur. It may be a little sweeter, but it’d be fine.
I love all of your cake recipes!! Do you think the cherry mixture will be okay to make ahead of time and keep in the fridge to make the cake the next day?
Thank you! So glad to hear that. And yes, the cherry mixture should be fine making it a day ahead.
This cake looks absolutely delicious and I can’t wait to try it out. My husband isn’t much of a cake eater but a black forest cake is what he has requested for this birthday, so going to give your recipe a try 🙂
I wondered if it can be made up in full the day before and just left in the fridge until the next day for eating?
Yes, definitely. I often make my cakes the day before. Just be sure to include the powdered sugar and the whipped cream so that it doesn’t wilt.
Don’t use a wide mouthed bottle if you drip the icing because I failed at mine lol. However it looks yummy. I made this recipe last year and it was so moist.
Hi, this looks wonderful and I’d like to make it for my husband’s birthday but cherries are out of season right now. My grocery store has canned pitted red tart cherries in water. Would these be OK to use?
I have never tried those canned tart cherries before. I would actually recommend frozen cherries and then thaw them out.
My batter is very liquid, is it normal?
And once cooked, they are about 3/4 of an inch each.
I haven’t done the final steps (whipped cream) yet, waiting for the cakes to cool off.
Yes, it’s normal. It’s a very thin batter.
The cake recipe makes a moist flavorful chocolate cake. The whipped frosting is delicious!
Hi Lindsay, I wondered if you had any tips for getting that smooth finish when frosting with whipped cream? I was afraid to use the paper towel/fondant smoother trick because the whipped frosting doesn’t really crust and might stick to the towel. Any suggestions?
Thanks for sharing such great recipes!
Hey Lindsay, I just had a question. Could I bake this in a 9×13 inch pan too? Thank you!
That should be fine.
Hey I wanted to make this cake for Mother’s day and just wanted to know if it can be made in a different size pan? Perhaps a 9 by 13 inch?
Yes, that should be fine.
Fabulous recipe. I made this to celebrate our 13th wedding anniversary yesterday. Loving each and every bite of it.
So glad to hear that!
Hi… I made this cake today for my husband’s birthday. Thank you for the near perfect recipe. The cake turned out moist and delicious 😋.
So I had two doubts and thought it might be useful feedback. One was the temperature of the milk. Cold or Room temp ? I used Room temperature milk. And hot water ? How hot ?
Thanks anyway and I look forward to trying more of your recipes.
Glad you enjoyed it! You can use the milk either way. And the water – I heat it until just boiling usually.
Hi! I loved a vanilla cake recipe from your website so am very confident in how delicious this came will be! I don’t have cake pans so will be using my loaf tin. I know a 1/3rd of the ingredients will fill my loaf tin, but I’m wondering how you would assemble this as a loaf cake?
Hi
I just have one 9” pan. Shall I bake it once and then slice it into layers? ( Is it ok if I do this for any recipe which says to use 3 separate pans?)
I have make a huge cake of 40 serves/4kgs. So I assume doubling the recipe would suffice.
No, you do not want to make it all in one pan. It’ll be far too much cake batter and will take a long time to bake and end up over cooking your cake and cooking it unevenly. If you only have one pan, and I would suggest baking one layer at a time.