This four-layer Black Forest Cake is impressive yet deceptively easy to make! The syrup from canned dark cherries is thickened to create a delicious syrup. And homemade whipped cream lightens this rich yet delicate Schwarzwälder Kirschtorte.
What is Black Forest Cake?
Black forest cake is about as quintessentially German as pretzels and beer. Black Forest cake is called Schwarzwälder Kirschtorte in German, which translates to "Black Forest Cherry Cake". It is technically a torte, which is a multilayered cake filled with rich, decadent fillings.
Usually the chocolate cake layers are soaked with kirsch, which is a cherry brandy. The cakes are then layered with whipped cream and dark cherries. Extra whipped cream, whole cherries, and shaved chocolate are the most common decorations on this traditional German cake.
Growing up in Germany, we'd often see this elaborate cake in the Konditorei (pastry shops). However, it'd mostly be in the touristy places, since a lot of Germans consider this cake old-fashioned.
And if you love Black Forest cake, I also highly recommend also checking out my recipes for easy Black Forest sheet cake, fudgy Black Forest brownies, cute Black Forest cupcakes, chewy Black Forest cookies, decadent Black Forest cheesecake, and Black Forest Bundt cake!
Kirsch Substitute
Kirschwasser (or Kirsch for short) is a brandy made from cherries. Traditional Schwarzwälder Kirschtorte recipes soak the chocolate cake in Kirsch made from cherries from Germany's Black Forest, hence the origins of its name.
And while traditional German Black Forest Cake contains a lot of kirsch, you can still make this classic cake taste great without any booze. In this recipe, syrup from canned dark cherries is drizzled on the warm cakes to soak into them as the cakes cool.
Ingredients and Notes
Chocolate Cake
- Milk - Both dairy and non-dairy milk work to make homemade buttermilk, which makes the cake super delicate.
- Lemon juice - You can substitute white vinegar to make the homemade buttermilk. Or substitute store bought buttermilk.
- All purpose flour - Creates the base structure for this light cake.
- Unsweetened cocoa powder - Adds a super rich, chocolate flavor and turns the cake black.
- Salt - I recommend using non-iodized table salt or fine sea salt, since those are ideal for distributing within cake batter and enhancing all the other flavors.
- Baking soda and baking powder - Leaven the cake so it rises in the oven.
- Eggs - Provide essential structure to the cake and also helps it rise in the oven.
- Vanilla extract - Enhances the flavors of all the other ingredients.
- Vegetable oil - Creates a super moist, soft cake since vegetable oil also has a higher fat content compared to butter. Vegetable oil's neutral flavor also keeps chocolate the star of the show.
Cherry Filling
- Canned dark cherries in syrup - Canned or jarred sour cherries or dark cherries in syrup add the perfect fruity cherry flavor that's quintessential to Black Forest Cake.
- Cornstarch - Thickens the cherry juice so it stays within each layer and doesn't bleed into the whipped cream.
Whipped Cream
- Heavy whipping cream - Creates a super thick, sturdy whipped cream that's stable enough to hold up your layer cake. I don't recommend using store bought whipped cream, which melts really quickly and could cause your cake to fall apart.
- Vanilla extract - Adds a subtle vanilla flavor that goes well with the milky flavor of the heavy whipping cream.
- Powdered sugar - Sweetens the whipped cream while keeping the texture light and smooth. Other types of sugar like granulated sugar will make the whipped cream too grainy.
How to Make a Black Forest Cake
1. Mix the milk and lemon juice in a small bowl. Let sit for 10 minutes at room temperature to curdle & become homemade buttermilk.
3. In another mixing bowl, whisk together the eggs, vanilla extract, vegetable oil and your homemade buttermilk.
5. Divide the batter equally between two cake tins. Bake for 30 to 40 minutes at 350°F, until a toothpick comes out clean from the center.
7. Pour another two tablespoons of the syrup into a small bowl. Add the cornstarch and whisk with a fork until there are no clumps. Set aside.
9. Whip the heavy cream and vanilla extract until it forms soft peaks. Add the sifted powdered sugar one tablespoon at a time, and continue whisking until it forms stiff peaks.
11. Pipe the whipped cream in three evenly spaced out circles on top of the cake layer, like a target.
2. In a mixing bowl, whisk together the all purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
4. Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
6. Open the cans of cherries and pour three tablespoons of the syrup from a can into a bowl. Set aside.
8. In a medium saucepan on high heat, bring the remaining cherries and syrup to a boil. Add the cornstarch mixture. Continue stirring for one minute. Set aside to cool.
10. Slice the cake rounds in half lengthwise, to create four even cake layers. Place the first cake layer on a plate. Drizzle one tablespoon of reserved cherry juice on top.
12. Fill in the spaces with the thickened cherry mixture. Continue layering the cake, then refrigerate for 4 hours.
Recipe Tips
- Once you add the cornstarch and syrup mixture to the saucepan of cherries, it may stop boiling. Continue gently stirring until the mixture comes back to a boil. Then start your one minute timer once it is boiling again. Cornstarch’s thickening agent is activated in boiling liquid after one full minute.
- When making homemade whipped cream, use the heavy whipping cream straight from the fridge. The colder it is, the better it'll whip up.
- Let your finished cake set in the fridge for at least 4 hours before serving. This will help everything (especially the whipped cream) firm up, so it’s easier to slice. It’ll also allow all the flavors to enhance and meld together, so the cake can soak up the cherry juice.
Recipe Variations
- You can spread whipped cream on the sides of the cake, but I find it difficult to make it look polished and pretty. Plus leaving the cake unfrosted on the sides shows off all your gorgeous layers!
- If you don't want to make an entire layer cake, you can make a simple Black Forest Sheet Cake!
- If you can't find canned or jarred dark cherries, you can substitute fresh cherries in syrup. Just follow my recipe for the topping on cherry torte.
- In a pinch, you could substitute cherry pie filling, but your cake will be super duper sweet.
- Homemade whipped cream from heavy whipping cream creates a thick, sturdy whipped cream. I don't recommend using store bought whipped cream, which melts quickly and could cause your cake to fall apart.
Storing & Making Ahead of Time
Layer Cake: Wrap leftover cake loosely in plastic cling wrap or store under a cake dome in the fridge for up to 3 days.
Filling: You can make the thickened cherry filling ahead of time and refrigerate it in an airtight container for up to 3 days.
Whipped Cream: You can make the whipped cream the night prior, and store it in the fridge in the mixing bowl covered in plastic cling wrap. I don't recommend to store your homemade whipped cream for more than a day, since it can start to lose its structure.
Cake Layers: You can make the cake layers ahead of time. Wrap them tightly in plastic wrap and store them in the fridge for up to 3 days.
Or wrap them tightly in plastic wrap then in aluminum foil and store them in the freezer for up to 3 months. Allow frozen cake layers to defrost at room temperature overnight.
Frequently Asked Questions
Can I use granulated sugar instead of powdered sugar in whipped cream?
Granulated sugar can make your whipped cream grainy. Powdered sugar dissolves more easily, creating a smooth, velvety texture.
Plus powdered sugar contains a little bit of cornstarch, which helps thicken the whipped cream so it can hold up the cake layers better.
Can I make the cake layers in advance and freeze them?
This chocolate cake freezes really well. This is actually the exact same chocolate cake recipe I made for my wedding cake!
I made the cake layers, wrapped them in plastic wrap then aluminum foil, and froze them about 3 months prior to my wedding. After thawing them overnight, I assembled my layer cake and it was absolute perfection!
Can I use 9-inch pans instead of 8-inch pans?
Yes, you can use 9-inch baking pans, but just note that your cake layers will be thinner. Therefore, be really careful when assembling your cake, since the layers will be more delicate and could break apart.
Can I substitute maraschino cherries or cherry pie filling?
I personally don't recommend using either of these substitutes, since the cake will be way too sweet. Sour cherries or dark cherries are best, since they have a natural flavor and aren't sweetened much, if at all.
More German Cake Recipes
Black Forest Cake (Schwarzwälder Kirschtorte)
Ingredients
Chocolate Cake
- 1 scant cup milk (both dairy and non-dairy milk work)
- 2 teaspoon lemon juice (or substitute white vinegar)
- 1¾ cups all purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon table salt or fine sea salt
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
Cherry Filling
- 28 ounces dark cherries in syrup (also called sour cherries; they come in a jar or a can)
- 1 tablespoon cornstarch
Whipped Cream
- 1 pint heavy whipping cream (about 2 ½ cups)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (sifted)
Instructions
Make the Chocolate Cakes
- Preheat the oven to 350°F. Grease two 8-inch round cake tins.
- Pour the scant cup milk and two teaspoons of white vinegar in a small bowl. Let sit for 10 minutes at room temperature to curdle & become homemade buttermilk.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
- In another large mixing bowl, whisk together the two eggs, vanilla extract, vegetable oil and your homemade or store-bought buttermilk.
- Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
- Divide the batter equally between the two cake tins. Bake for 30 to 40 minutes, until a toothpick comes out clean from the center of each cake. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow to cool to room temperature on a cooling rack.
Make the Cherry Filling
- While the cake cools, prepare the cherry filling. Open the can or jar of cherries, and pour 3 tablespoon of the syrup from the can into a bowl, and set aside. Optional: remove 12 cherries from the can, and place them in a bowl set to the side, to save for decoration later.
- Pour another two tablespoons of the syrup from the can into a small bowl. Add the cornstarch and whisk with a fork until there are no clumps. Set aside.
- In a medium saucepan on high heat, add all the remaining canned cherries and syrup. Bring the cherries and syrup to a boil on medium-high heat. Once boiling, then add the cornstarch-and-syrup mixture. Continue gently stirring the mixture as it boils for one minute. Remove the saucepan from the heat and set aside to cool.
Make the Whipped Cream
- While the filling and cake continue to cool, prepare the whipped cream. In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
- Add the sifted powdered sugar one tablespoon at a time, mixing for about 30 seconds after each addition. Continue whisking the mixture until it thickens and forms stiff peaks. Set aside in the fridge until you're ready to use your whipped cream.
Assemble the Layer Cake
- To assemble the cake, slice the two cake rounds in half lengthwise, to create four even cake layers. Place the first cake layer on a plate or cake stand. Drizzle one tablespoon of the reserved cherry juice onto the cake.
- Fill a piping bag with the whipped cream. Pipe three evenly spaced out circles on top of the cake layer, like a target. Fill the spaces in between the rings of whipped cream with the thickened cherry mixture.
- Gently place the second cake layer on top, drizzle with another tablespoon of cherry juice, add the rings whipped cream and cherry mixture. Repeat the third cake layer. Add the fourth cake layer on top.
- Spread the remaining whipped cream on the top of the cake in an even layer.Top with grated chocolate and fresh or reserved canned cherries.
- Refrigerate the cake for at least 4 hours, or up to a full day before serving. Slice and enjoy!!
Notes
- Make sure your cherry mixture boils for one full minute after adding the cornstarch-syrup mixture. Cornstarch’s thickening agent is activated in boiling liquid after one minute.
- When making homemade whipped cream, use the heavy whipping cream straight from the fridge. The colder it is, the better it'll whip up.
- Let your finished cake set in the fridge for at least 4 hours before serving. This will help everything (especially the whipped cream) firm up, so it’s easier to slice. It’ll also allow all the flavors to enhance and meld together, so the cake can soak up the cherry juice.
- If you can't find canned or jarred dark cherries, you can substitute fresh cherries and cherry syrup. In a pinch, you could use cherry pie filling, but your cake will be super duper sweet.
- Homemade whipped cream from heavy whipping cream creates a thick, sturdy whipped cream. I don't recommend using store bought whipped cream, which melts quickly and could cause your cake to fall apart.
Huyan
Thank you for sharing this recipe
Carissa Erzen
Thanks for stopping by and reading!
Monoji
Thank you for sharing this recipe
Carissa Erzen
Thanks for reading!
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