Black Forest Cake is a classic German layer cake made with moist chocolate sponge, fluffy whipped cream, juicy cherries, and a touch of Kirsch (cherry brandy). Elegant yet rich, it’s a showstopper for any celebration.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 45 minsCook Time 35 minsTotal Time 1 hr 20 minsFor the Chocolate Sponge
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp salt
6 large eggs, room temperature
1 cup granulated sugar
¼ cup milk
⅓ cup vegetable oil
1 tsp vanilla extract
For the Cherry Filling
1 ½ cups pitted dark cherries, fresh or jarred
¼ cup sugar
2 tbsp Kirsch (optional but traditional)
1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Whipped Cream
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For Garnish
Chocolate shavings or curls
Extra cherries, fresh or maraschino
Optional: dusting of cocoa powder
Make the Chocolate Sponge
1
Preheat oven to 350°F (175°C) . Grease and line three 8-inch cake pans.
Sift flour , cocoa powder , baking powder , and salt together.
In a large bowl, beat eggs and sugar with an electric mixer until light and tripled in volume (5–7 minutes).
Gently fold in the dry ingredients.
Mix milk , oil , and vanilla , then fold into the batter.
Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool layers completely on wire racks.
Prepare Cherry Filling
2
In a saucepan, heat cherries , sugar , and Kirsch until bubbling.
Add cornstarch slurry and stir until thickened.
Cool to room temperature.
Whip the Cream
3
Beat cold cream with powdered sugar and vanilla until stiff peaks form.
Chill until ready to use.
Assemble the Cake
4
Place the first cake layer on a serving plate. Brush lightly with cherry syrup if desired.
Spread a layer of whipped cream and cherry filling.
Repeat with second and third layers.
Frost the top and sides with remaining whipped cream.
Decorate with chocolate shavings and cherries .
To Serve
Variations
6
Use maraschino cherries or cherry preserves in a pinch
Replace Kirsch with cherry juice for an alcohol-free version
Add a thin layer of chocolate ganache between cake and cream for richness
Pairing Suggestions
7
Drink: Cherry liqueur, espresso, or dry red wine
Serving Note: Excellent with dark roast coffee or black tea
Ingredients For the Chocolate Sponge
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp salt
6 large eggs, room temperature
1 cup granulated sugar
¼ cup milk
⅓ cup vegetable oil
1 tsp vanilla extract
For the Cherry Filling
1 ½ cups pitted dark cherries, fresh or jarred
¼ cup sugar
2 tbsp Kirsch (optional but traditional)
1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Whipped Cream
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
For Garnish
Chocolate shavings or curls
Extra cherries, fresh or maraschino
Optional: dusting of cocoa powder
Directions Make the Chocolate Sponge
1
Preheat oven to 350°F (175°C) . Grease and line three 8-inch cake pans.
Sift flour , cocoa powder , baking powder , and salt together.
In a large bowl, beat eggs and sugar with an electric mixer until light and tripled in volume (5–7 minutes).
Gently fold in the dry ingredients.
Mix milk , oil , and vanilla , then fold into the batter.
Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool layers completely on wire racks.
Prepare Cherry Filling
2
In a saucepan, heat cherries , sugar , and Kirsch until bubbling.
Add cornstarch slurry and stir until thickened.
Cool to room temperature.
Whip the Cream
3
Beat cold cream with powdered sugar and vanilla until stiff peaks form.
Chill until ready to use.
Assemble the Cake
4
Place the first cake layer on a serving plate. Brush lightly with cherry syrup if desired.
Spread a layer of whipped cream and cherry filling.
Repeat with second and third layers.
Frost the top and sides with remaining whipped cream.
Decorate with chocolate shavings and cherries .
To Serve
Variations
6
Use maraschino cherries or cherry preserves in a pinch
Replace Kirsch with cherry juice for an alcohol-free version
Add a thin layer of chocolate ganache between cake and cream for richness
Pairing Suggestions
7
Drink: Cherry liqueur, espresso, or dry red wine
Serving Note: Excellent with dark roast coffee or black tea
