Go Back

Black Forest Cake

A decadent dessert featuring moist chocolate layers, tangy cherries, and velvety whipped cream. Perfect for any occasion, this classic German treat combines rich flavors with elegant presentation.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine German
Servings 12 Slices

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • - Electric mixer
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • - Piping bag (optional)

Ingredients
  

  • For the Cake:
  • - 1¾ cups all-purpose flour
  • - ¾ cup unsweetened cocoa powder
  • - 1½ teaspoons baking powder
  • - ½ teaspoon baking soda
  • - ½ teaspoon salt
  • - ⅓ cup unsalted butter softened
  • - 1¾ cups granulated sugar
  • - 2 large eggs
  • - 1 teaspoon vanilla extract
  • - 1 cup buttermilk
  • - 1 cup hot coffee
  • For the Filling and Topping:
  • - 2 cups heavy cream
  • - 3 tablespoons powdered sugar
  • - 1 teaspoon vanilla extract
  • - 1 jar 24 oz pitted sour cherries, drained with juice reserved
  • - 2 tablespoons cornstarch
  • - ½ cup kirsch optional
  • - Chocolate shavings for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Stir in hot coffee until smooth.
  • Divide the batter evenly between the prepared pans and bake for 30–35 minutes. Cool for 10 minutes in pans, then transfer to a wire rack.
  • In a saucepan, combine reserved cherry juice and cornstarch. Heat until thickened, stir in cherries and kirsch, then cool.
  • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Place one cake layer on a plate, spread whipped cream, and top with cherry filling. Repeat with the second layer and cover the cake with whipped cream.
  • Decorate with chocolate shavings and whole cherries. Chill before serving.

Notes

- For a dairy-free version, use plant-based butter and milk alternatives.
- Substitute kirsch with cherry juice for an alcohol-free option.
- Chill the cake for at least an hour before slicing for cleaner layers.
- Use a cake leveler for even layers.