A Showstopping Classic Dessert

Few desserts capture both elegance and indulgence quite like the iconic Black Forest Cake. With layers of moist chocolate cake, sweet-tart cherry filling, billowy whipped cream, and luxurious chocolate shavings, it’s a celebration cake that’s perfect for birthdays, anniversaries, holidays, or anytime you want to impress.

This recipe is for anyone who wants to bring a touch of European charm to their baking repertoire. Whether you’re a seasoned home baker or tackling your first layered cake, this step-by-step guide will help you master a bakery-quality Black Forest Cake from scratch. Not only is it visually stunning, but it’s also packed with flavor—rich, fruity, and balanced with just the right sweetness.

Let’s dive into how to make this delicious masterpiece, along with expert tips, variations, and more.

Why You’ll Love This Black Forest Cake Recipe

Classic yet customizable – Stick with the traditional Kirsch (cherry brandy), or go non-alcoholic with almond extract.
Moist and tender cake – The buttermilk and hot water ensure a soft, rich crumb that stays fresh for days.
Homemade whipped cream – No artificial taste, just fresh, sweet, and silky-smooth goodness.
Real cherries – Frozen cherries provide peak flavor and texture, year-round.
Elegant presentation – A total showstopper when garnished with cherries and chocolate curls.

Ingredients You’ll Need

For the Cake Layers:

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water

For the Cherry Filling and Sauce:

4 cups frozen cherries
½ cup granulated sugar (adjust based on cherry sweetness)
1 tsp almond extract or 1–2 tbsp Kirsch
1 tbsp cornstarch + 2 tbsp water (slurry)

For the Whipped Cream Frosting:

3 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract

Garnishes (Optional but Recommended):

Whole cherries with stems
Chocolate curls or shavings

Kitchen Equipment Needed

3 8-inch round cake pans
Mixing bowls (various sizes)
Electric mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Saucepan
Sifter (optional, for cocoa powder and flour)
Parchment paper
Cake turntable (helpful for frosting)
Offset spatula or knife
Piping bag and star tip (for decorative whipped cream)
Hand blender (for cherry sauce)

Step-by-Step Instructions

1. Make the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in the eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth.
Gradually stir in the hot water—your batter will be thin, and that’s perfectly normal.
Divide the batter evenly among the pans and bake for 25–30 minutes. Use a toothpick to check doneness.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Tip: The hot water enhances the cocoa’s depth. Don’t skip it!

2. Prepare the Cherry Filling & Sauce

In a medium saucepan, combine cherries and sugar over medium heat. Simmer for 8–10 minutes until cherries release juices.
Remove about 1 cup of the mixture and set aside for the sauce.
To the remaining cherries, stir in almond extract or Kirsch, then thicken with the cornstarch slurry.
Continue cooking until the mixture becomes jam-like. Let it cool completely.

Shortcut: Use jarred Morello cherries if you’re in a rush—but fresh-frozen cherries give the best texture and flavor.

3. Make the Whipped Cream Frosting

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form.
Keep refrigerated until ready to use.

Pro Tip: For best results, chill your mixing bowl and beaters for at least 15 minutes before whipping.

4. Assemble the Cake

Place your first cake layer on a serving platter or cake stand.
Spread a generous layer of whipped cream and pipe a border around the edge.
Spoon some cherry filling into the center, spreading gently to the border.
Repeat with the second layer.
Place the third cake layer on top and cover the entire cake with whipped cream.
Pipe decorative swirls around the top edge.
Garnish with whole cherries and chocolate shavings or curls.

Tip: Chill the cake for 1–2 hours before serving to allow the layers to meld beautifully.

5. Make the Cherry Sauce

Warm the reserved cherry mixture over low heat.
Blend with a hand blender until smooth.
Adjust consistency with a splash of water or cherry juice if too thick.
Serve alongside cake slices.

Storage Tips

Refrigerator: Store the fully assembled cake in the refrigerator, covered with a cake dome or plastic wrap. It will stay fresh for up to 3 days.

Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and foil.

Note: Avoid freezing the fully frosted cake—the whipped cream won’t hold up well after thawing.

Recipe Variations & Substitutions

Kirsch Substitute: If you prefer alcohol-free, stick with almond extract. You can also use cherry juice for a kid-friendly version.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend for a celiac-friendly version.
Chocolate Twist: Add chocolate chips to the batter or use a dark chocolate ganache drizzle over the top.
Boozy Upgrade: Brush each cake layer lightly with Kirsch before assembling for an extra adult kick.

Food & Drink Pairings

Pair With: A glass of Pinot Noir or a cherry-infused liqueur.
Coffee Match: Espresso or strong black coffee beautifully complements the richness of the cake.
Ice Cream Bonus: A scoop of vanilla bean or cherry ice cream alongside makes it even more indulgent.

Frequently Asked Questions

Can I use canned cherries?

Yes, but be sure to drain them well. Frozen cherries provide the best flavor and texture, but canned cherries can be a handy shortcut.

How do I know when the whipped cream is ready?

When stiff peaks form and hold their shape when you lift the beater. Be careful not to overwhip, or it may become grainy.

Can I make the cake ahead of time?

Absolutely! Bake the layers up to 2 days in advance and store in the fridge or freeze for longer storage. Assemble the day you plan to serve for the freshest taste.

What’s the best way to cut the cake cleanly?

Use a long serrated knife dipped in hot water and wiped dry between each slice for sharp, clean cuts.

Final Thoughts

This Black Forest Cake recipe is more than just dessert—it’s a baking experience that brings together rich chocolate, fresh fruit, and silky cream into one irresistible package. Whether you’re celebrating a milestone or just indulging in something sweet, this cake promises to deliver on all fronts: flavor, texture, and visual appeal.

If you loved this recipe, share it with your fellow dessert lovers, and don’t forget to subscribe to the blog for more classic bakes, creative twists, and expert kitchen tips.

Happy baking! 🍒🍫🎂

Decadent Homemade Black Forest Cake