I love making this classic Black Forest Cake (Schwarzwälder Kirschtorte) whenever I want a dessert that feels elegant, nostalgic, and deeply indulgent. With layers of moist chocolate sponge, fluffy whipped cream, tart cherries, and a hint of Kirsch, this German classic is both visually stunning and incredibly satisfying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
4 large eggs
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
¼ cup whole milk
¼ cup Kirsch (cherry liqueur)
2 cups heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla extract (for cream)
2 cups pitted sour cherries (fresh, canned, or jarred in syrup)
¼ cup cherry syrup or juice from cherries
Chocolate shavings, for garnish
Fresh cherries, optional, for garnish
Directions
I start by preheating the oven to 350°F (175°C) and greasing two 8-inch round cake pans, lining the bottoms with parchment paper.
In a medium bowl, I sift together the flour, cocoa powder, baking powder, and salt, then set it aside.
In a large mixing bowl, I beat the eggs and sugar until the mixture becomes thick, pale, and airy, which usually takes about 5 to 7 minutes.
I gently fold in the melted butter, vanilla extract, and milk until everything is just combined.
Next, I sift the dry ingredients over the wet mixture and fold carefully, making sure not to deflate the batter.
I divide the batter evenly between the prepared pans and bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
While the cakes cool, I whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, then refrigerate it until I’m ready to assemble.
If I’m using canned or jarred cherries, I drain them and reserve the syrup, mixing ¼ cup of the syrup with the Kirsch for brushing the cake layers.
Once the cakes are fully cooled, I slice each one horizontally to create four layers.
I place the first layer on a serving plate, brush it with the cherry-Kirsch mixture, spread whipped cream on top, and sprinkle with cherries. I repeat this process with the remaining layers.
I finish by frosting the top and sides with whipped cream, then decorate with chocolate shavings and fresh cherries.
For the best flavor and texture, I refrigerate the cake for at least 4 hours before serving.
Servings and Timing
I usually get about 12 generous servings from this cake.
Prep time: 40 minutes
Cooking time: 25 minutes
Total time: 1 hour 5 minutes, plus at least 4 hours of chilling
Variations
I sometimes make an alcohol-free version by replacing the Kirsch with extra cherry juice. When I want a deeper chocolate flavor, I add a thin layer of chocolate ganache between the cake and cream. I also enjoy using dark sweet cherries instead of sour cherries for a milder, sweeter profile.
Storage/Reheating
I store this cake covered in the refrigerator, where it keeps well for up to 3 days. Since it’s a whipped-cream-based cake, I never freeze it. I serve it straight from the fridge or let it sit at room temperature for about 15 minutes before slicing.
FAQs
Can I make Black Forest Cake ahead of time?
I often make it a day in advance because the flavors improve as it chills overnight.
What can I use instead of Kirsch?
When I don’t want alcohol, I use cherry juice or syrup from the cherries, which still gives great flavor.
Can I use store-bought whipped topping?
I prefer freshly whipped cream, but I’ve used stabilized whipped topping when I need extra structure.
Do I need fresh cherries?
I regularly use canned or jarred cherries, especially when fresh ones aren’t in season.
Why does my cake feel dry?
I’ve found that overbaking is usually the cause, so I always check the cakes a few minutes early.
Conclusion
This Black Forest Cake (Schwarzwälder Kirschtorte) is one of those recipes I return to again and again because it feels timeless and special. I love how the chocolate, cherries, and cream come together into a dessert that’s both rich and refreshing, making it perfect for birthdays, holidays, or any moment worth celebrating.
📖 Recipe:
Black Forest Cake (Schwarzwälder Kirschtorte)
- Total Time: 1 hour 5 minutes plus chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
A classic German Black Forest Cake made with moist chocolate sponge layers, fluffy whipped cream, tart cherries, and a hint of Kirsch for an elegant and indulgent dessert.
Ingredients
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
4 large eggs
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
¼ cup whole milk
¼ cup Kirsch (cherry liqueur)
2 cups heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla extract (for cream)
2 cups pitted sour cherries (fresh, canned, or jarred)
¼ cup cherry syrup or juice from cherries
Chocolate shavings, for garnish
Fresh cherries, optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and sugar until thick, pale, and airy, about 5–7 minutes.
- Gently fold in the melted butter, vanilla extract, and milk until just combined.
- Sift the dry ingredients over the wet mixture and carefully fold until incorporated.
- Divide the batter evenly between the prepared pans and bake for 22–25 minutes, until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Drain the cherries if needed and mix ¼ cup of the syrup with the Kirsch.
- Slice each cooled cake horizontally to create four layers.
- Place one layer on a serving plate, brush with the cherry-Kirsch mixture, spread whipped cream on top, and sprinkle with cherries. Repeat with remaining layers.
- Frost the top and sides with whipped cream and garnish with chocolate shavings and fresh cherries.
- Refrigerate for at least 4 hours before serving.
Notes
For an alcohol-free version, replace Kirsch with extra cherry juice.
Do not overbake the cake layers to avoid dryness.
The cake tastes even better when made a day ahead.
Use canned or jarred cherries when fresh ones are unavailable.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
