This showstopper cake is as delectable as it looks: luscious cherries, rich chocolate, and homemade whipped cream make a perfect indulgence for a special occasion.
Like a lot of favorite American baked goods, Black Forest cake is an old-world classic from Europe. Its name is a reference to the Black Forest region in southwest Germany, and Germans know it by the name Schwarzwälder Kirschtorte. Kirsch, or Kirschwasser, is a cherry-infused liqueur used in the cake, and Schwarzwälder simply means it’s from the Black Forest. However, like a lot of recipes, the American version changes things from the original. American Black Forest cake often just uses cherry pie filling. What if we went back to making it with the cherry liqueur like the original? It’s a really good idea. Keep scrolling.
In the German version, chocolate sponge cake layers (there are traditionally four) are each topped with cherries cooked in kirsch. Kirsch is basically a fruited brandy and not the same thing as crème de kirsch (which is much sweeter). If you don’t have kirsch, try using an equal amount of apple brandy, cognac, or sour cherry juice.
You will love Black Forest cake because the flavor profile of the rich chocolate cake, the sweet cherries, and the whipped cream works so well, and you get tastes of each part in every bite. Black Forest cake is a special occasion cake and worth the time it takes to make. But don’t be intimidated; even if you don’t consider yourself a master baker, you can do it. Baking is all about following instructions, and, in this case, the payoff is a delicious, impressive dessert. A win-win!
Cherries 101
When it comes to cherries, you need to know that there are two basic categories: sweet and sour. And while it may seem strange, you actually want to use sour cherries in this sweet cake recipe. Sour cherries are usually labeled as “sour” or “tart” and include varieties like Montmorency or Morello. If you are using the canned version, they may just be labeled as tart cherries or pie cherries. For Black Forest cake, avoid using sweet cherry varieties that are commonly sold in grocery store produce sections, like Bing or Chelan.
How do I store leftovers?
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Freezing is not recommended, as the texture of the cake will be rendered soggy upon thawing.
Serving suggestions
To serve Black Forest cake, make a pot of coffee or tea, and if refrigerated, remove the cake from the refrigerator about 10 minutes before serving. Enjoy a slice of this cake with a mug of your favorite hot beverage or a glass of cold milk. This is a dessert to be savored! For a little something extra, you can serve it with a scoop of Vanilla Ice Cream or Dark Chocolate Ice Cream (for chocolate lovers). And while Black Forest cake is not vegan, you can find Black Forest cake-inspired Vegan Chocolate-Cherry Cupcakes to be a vegan alternative.
Black Forest Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 3/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- 2 1/2 cups pitted sour cherries fresh or canned, for cherry filling
- 1/2 cup granulated sugar for cherry filling
- 1/4 cup water for cherry filling
- 2 1/2 tablespoons cornstarch for cherry filling
- 2 tablespoons cherry liqueur optional, for cherry filling
- 3 cups heavy whipping cream for whipped cream
- 2/3 cup powdered sugar for whipped cream
- 1 teaspoon vanilla extract for whipped cream
- Chocolate shavings or curls for decoration
- Fresh cherries for decoration, optional
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt by sifting them together.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Slowly stir in the hot water or coffee. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. After that, transfer them to a wire rack to cool completely.
- In a saucepan, combine the pitted cherries, sugar, and ¼ cup of water.
- Cook over medium heat until the mixture begins to simmer.
- In a small bowl, combine cornstarch with a bit of water to create a slurry. Stir this into the cherry mixture.
- Stir in the cherry liqueur if using. Cook for another minute until thickened.
- Remove from heat and let the cherry filling cool completely.
- In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks develop.
- Carefully slice each cooled cake horizontally to make four layers total.
- Place one cake layer on a serving plate. Spread a layer of cherry filling over it.
- Spread a layer of whipped cream over the cherries.
- Repeat the layers with the remaining cake, cherry filling, and whipped cream.
- Frost the top and sides of the cake with the remaining whipped cream.
- Garnish with chocolate shavings and fresh cherries if desired.
- Refrigerate the cake for at least 2 hours before serving.
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