This Black Forest Cake brings together moist chocolate cake layers, sweet cherry filling, and fluffy whipped cream for a dessert that always hits the spot. It’s a fun, classic cake that’s perfect for birthdays, holidays, or whenever you’re craving a rich chocolate-and-cherry treat. It’s sure to become a go-to favorite.

Ingredients to Make Black Forest Cake Recipe

This Black Forest Cake reminds me of my grandma’s holiday dessert table, always packed with homemade cakes that drew everyone in before dinner was even served. Among the pound cakes, cream pies, and festive cookies, her Black Forest Cake always stood out with its layers of moist chocolate sponge cake, sweet cherries and fluffy whipped cream.

It’s that same nostalgic, crowd-pleasing flavor, rich, sweet, and a little indulgent, that makes this classic cake perfect for any holiday celebration. This dessert may take a few steps, but they’re all easy to follow. The end result is a stunning, delicious treat that proves every step is worth it!

Checkout this quick list of key ingredients you’ll need to make Black Forest Cake Recipe: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the chocolate cake batter.
Cocoa – Unsweetened cocoa powder for a chocolaty flavor.
Granulated Sugar – Granulated sugar for sweetness.
Leavening – Baking powder and salt give lift to the batter while baking.
Coffee – Espresso powder enhances the chocolate.
Whole Eggs – Large eggs stabilize the cake batter.
Butter – Unsalted butter for richness.
Flavoring – Vanilla extract adds creamy floral notes.
Sour Cherry Filling – Frozen or fresh pitted cherries plus granulated sugar, water, kirsch or cherry liqueur and cornstarch to thicken.
Simple Syrup – Granulated sugar, water and kirsch.
Chocolate Frosting – Heavy cream, mascarpone cheese, powdered sugar and almond extract
Garnishes – Grated bittersweet chocolate bar or semi-sweet chocolate bar and 12 fresh cherries with stems for garnishing.

ingredients-to-make-classic-black-forest-cake-recipe

How to Make the BEST Black Forest Cake Recipe

Heat Oven and Prepare Pans – Spray two 8-inch cake pans with baking spray. Line the bottoms with parchment paper and spray with baking spray.
Sift Dry Ingredients – Use a whisk to sift together flour, cocoa powder, baking powder, espresso powder and salt. Set aside.
Beat Eggs and Sugar – The sponge-like cake texture calls for prolonged beating of the egg and sugar mixture. A stand mixer will easily get the job done.
Add Flour Mixture – Gradually add the flour mixture in thirds. Once all is added, drizzle the cooled butter and vanilla extract down the sides of the bowl. Fold to incorporate all of the flour.
Transfer to Prepared Pans – Divide the batter evenly into the prepared pans.
Oven – Bake per the baking time in the recipe until the top springs back or a toothpick inserted into the center comes back clean. Remove the cake layers to a cooling rack to cool completely.
Make the Cherries – Combine the cherries, sugar, water and kirsch. Simmer on the stovetop then thicken with a cornstarch slurry.
Make the Simple Syrup – Melt together the sugar, water and kirsch. Set aside to cool.
Make the Whipped Frosting – Whip the mascarpone cheese just until creamy. Add the heavy cream, confectioners’ sugar and almond extract. Whip on medium-high speed until thickened and combined.
Divide the Cake Layers – Slice each sponge cake into two layers to create four total.
Assemble – Place one layer centered on a cake stand or platter. Brush with 1/4 cup simple syrup, cherries and frosting.
Repeat Layers – Repeat cake layers, simple syrup, cherries and frosting ending with the final flat cake layer.
Frosting – Spread the top and sides with the remaining frosting, reserving some for piping the top. Press chocolate shavings onto the sides of the cake and in the middle of the top layer.
Decorate the top with swirls of frosting and whole cherries, then chill until serving.

Kitchen Equipment to Make Black Forest Cake

Stand Mixer with a paddle attachment and a whisk attachment.
Large bowl, medium bowl.
Saucepan or pot.
Balloon whisk.
Measuring cups and spoons.
8-inch cake pans.
Long serrated knife and chopping board.
Wire rack.
Icing Spatula.

Recipe Variations, Tips and Substitutions

Non-Alcoholic Substitutions– If you’d prefer to omit the alcohol use dark cherry juice, cherry syrup, or black cherry juice, in place of cherry liquor and kirsch.
Kirsch – You can replace kirsch with amaretto, brandy or maraschino liqueur.
Cherries – When thickening the cherries, they shouldn’t be thickened to the point of a pie filling or they won’t soak into the cake.
Whipped Cream Filling – This cake requires several steps to make, including making a whipped cream filling. If you want to take a shortcut you could use Cool Whip or a similar whipped topping in place of the heavy cream. You’ll need two 16 ounce containers to whip with the mascarpone cheese and you’ll have to adjust the amount of powdered sugar since whipped toppings are already sweet.
Cherry Filling Shortcut – The cherry filling in this recipe is super flavorful and classic to black forest cakes. If time is an issue, you could adapt using cherry pie filling, although it won’t have the same texture as homemade.
Why Whip the Eggs? Using this technique to make the cake layers results in a sponge-like cake texture and increases the volume. Use a stand mixer and let it do the heavy lifting.
Pan Options – If you’d prefer to bake four equal layers instead of slicing the cakes in half you can. Divide the batter evenly between four 8-inch cake pans and shorten the baking time. Thinner cakes will bake far more quickly.
Garnish – You can decorate the top with fresh cherries or maraschino cherries.

Storage and Leftovers

Leftovers – Store leftover Black Forest Cake in an airtight container to covered with plastic wrap, chilled in the refrigerator for up to 7 days.
Freezer – You can freeze leftovers for up to 2 months. thaw in the fridge and enjoy. Please note, when freezing and thawing, the whipped cream can break down
Freezing Cake Layers – You can make the cake layers, cool completely and then wrap in freezer wrap and store frozen for up to 3 months. When doing so, thaw and assemble the cake per the recipe.

More Southern Cake Recipes to Make

This moist Coconut Layer Cake is perfect for any occasion.
Tall and gorgeous Banana Pudding Layer Cake.
Hummingbird Cake is a Southern Classic.
Three layer Boston Cream Layer Cake.
My recipe for Italian Cream Cake is the only one you’ll ever need.
This scratch made Raspberry Cake is a stunner!
Best Chocolate Cake Recipe is the perfect all occasion cake.
Heavenly Honey Cake from Southern Living.

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