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Black Forest Cake
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Black Forest Cake

This Black Forest Cake recipe combines rich chocolate cake, fluffy whipped cream, and cherries for a show-stopping dessert. Top it with chocolate shavings and fresh whipped cream for an unforgettable cake. 

Prep Time
1 hr
Cook Time
25 mins
Servings: 12 slices
Calories: 780 kcal
Course: Cake
Cuisine: German

Ingredients

For the Chocolate Cake
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ⅔ cup cocoa powder unsweetened
  • 2 teaspoons baking powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil
  • 3 egg room temperature, large
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • 1 cup water boiling
For the Syrup
  • ½ cup water
  • ½ cup granulated sugar
  • ¼ cup Kirschwasser see notes below
For the Frosting
  • 4 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups sweet cherries pitted and sliced in half
  • ½ cup chocolate see notes, shavings
  • 12 sweet cherry for garnish, whole

Instructions

For the Cakes
    Cup of Yum
  1. Preheat oven to 350 degrees F. Line 3 (9-inch) round cake pans with parchment paper circles on the bottoms, then spray with baking spray (or use our homemade cake release). Dust pans with a pinch of cocoa powder, optional.
  2. In a bowl, combine flour, sugar, cocoa powder, baking powder, instant espresso powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat oil, eggs, vanilla, buttermilk, and hot water until combined (and foamy). Add dry ingredients and blend just until batter is smooth and combined.
  4. Distribute the batter between the three baking pans. Bake cakes for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool in pans for about an hour.
For the Syrup
  1. While cakes are cooking and cooling, make the syrup. Combine the sugar and water into a small saucepan and heat over medium heat. Stir until the sugar is dissolved. Bring to a boil and boil for a complete minute. Remove from heat and whisk in the Kirschwasser. Set aside and allow to cool.
For the Frosting
  1. For the whipped cream frosting, combine cold whipped cream and powdered sugar in a large mixing bowl. With an electric mixer over high speed, whip the cream until peaks form. Beat in vanilla extract and beat until stiff peaks. Set aside.
Assembly
  1. To assemble the cake: Use a knife to run along the edges of the cake pans to release the cakes. Turn the first cake layer out onto a large cake platter. Cut off the dome of the cake using a sharp knife (set aside to eat later)! Using a pastry brush, add a generous amount of the syrup over the cake.
  2. Spoon about 1 cup of the whipped cream over the first layer of cake, spread evenly and add about half of the cherries over the whipped cream.
  3. Repeat by adding the second cake layer, syrup, whipped cream, and remaining cherries.
  4. Add the final layer of cake on top. Brush on syrup. Spread 1 cup of the whipped cream and smooth it out. Spread over the edges of the cake, filling in any gaps between the layers with extra whipped cream. Use a spatula to smooth out the sides of the cake. With the remaining whipped cream, pipe rosettes on top of the cake. Add chocolate shavings and whole cherries for a garnish.

Notes

  • Kirsch, or Kirschwasser, is a brandy made from cherries harvested in the Black Forest of Germany. This sweet cake gets it's name from this cherry. You can usually find it at a liquor store, or you can swap it out for another cherry liquor. 
  • Chocolate shavings- we used a 4-ounce semi-sweet chocolate bar and a vegetable peeler. To achieve perfect twirls, you may want to warm the chocolate bar very slightly.
  • For an alcohol free cake you can swap the Kirsch with a cherry syrup instead. The cake will be sweeter but still delicious.
  • Buttermilk- don't have any on hand? Use our buttermilk substitute instead!
  • Store cake in airtight cake saver in the refrigerator for up to 3 days.
  • Freeze cake layers wrapped in plastic wrap and foil for up to 3 months. 
  • Assemble the cake on day of serving.
  • For delicious flavor, soak the cherries in the kirschwasser syrup before assembling the cake.

Nutrition Information

Serving 1slice Calories 780kcal (39%) Carbohydrates 91g (30%) Protein 10g (20%) Fat 44g (68%) Saturated Fat 23g (115%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 11g (55%) Trans Fat 0.1g (5%) Cholesterol 132mg (44%) Sodium 313mg (13%) Potassium 275mg (6%) Fiber 5g (20%) Sugar 58g (116%) Vitamin A 1964IU (39%) Vitamin C 0.5mg (1%) Calcium 145mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 780

% Daily Value*

Serving 1slice
Calories 780kcal 39%
Carbohydrates 91g 30%
Protein 10g 20%
Fat 44g 68%
Saturated Fat 23g 115%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 132mg 44%
Sodium 313mg 13%
Potassium 275mg 6%
Fiber 5g 20%
Sugar 58g 116%
Vitamin A 1964IU 39%
Vitamin C 0.5mg 1%
Calcium 145mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.