This four-layer German Black Forest cake is impressive yet deceptively easy to make from scratch. We're replacing traditional kirsch with the syrup from canned dark cherries. And homemade whipped cream lightens the rich chocolate flavors in this Schwarzwälder Kirschtorte.
What is Black Forest Cake?
Black Forest cake is called Schwarzwälder Kirschtorte in German, which translates to "Black Forest Cherry Cake". And it's technically a torte, which is a type of multilayered cake filled with rich, decadent fillings.
In traditional German Black Forest cake, the chocolate cake layers are soaked with kirsch, which is a cherry brandy. Then the cakes are layered with whipped cream and dark cherries. Extra whipped cream, whole cherries, and shaved chocolate are arranged on top for a festive, show-stopping dessert.
Of course, since this is a four-layer cake, it takes some time and patience to assemble. If you want the same flavors with a shortcut, I highly recommend my one-layer Black Forest sheet cake, or my easy Black Forest Bundt cake!
Growing up in Germany, we'd often see this elaborate cake in the local Konditorei (pastry shops). However, it'd mostly be in the touristy places, since a lot of Germans consider this cake old-fashioned.
Think you're as obsessed with Black Forest cake as I am? If you also can't get enough of the chocolate + cherry combo, I also highly recommend making my fudgy Black Forest brownies, cute Black Forest cupcakes, chewy Black Forest cookies, and decadent Black Forest cheesecake!
Making a Kirsch Substitute with Cherry Syrup
Kirschwasser (or Kirsch for short) is a brandy made from cherries grown in Germany's Black Forest. And while you can find versions of this nostalgic cake made with a lot of kirsch, you can still make this classic cake taste great without any booze. Instead, I like to soak the chocolate cake layers in syrup from canned dark cherries. It still provides that sweet + tart cherry flavor, but with one less ingredient you have to buy!
Ingredients For Chocolate Cherry Cake + Homemade Whipped Cream
- Milk - We'll make a quick 10-minute version of homemade buttermilk, which makes the cake suuuper delicate.
- Lemon juice - You can substitute white vinegar (I promise it won't make your cake taste like vinegar).
- All purpose flour - Creates the base structure for this light cake while still making it firm enough to support four layers.
- 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
- Eggs
- Vanilla extract
- 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.
- Canned cherries - Canned or jarred sour cherries or dark cherries in syrup add the perfect fruity cherry flavor.
- Cornstarch - Thickens the cherry juice so it stays within each layer and doesn't bleed into the 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.
- Powdered sugar - Sweetens the whipped cream while keeping the texture light and velvety smooth. Other types of sugar like granulated sugar will make the whipped cream too grainy.
Let's Make German Black Forest Cake Together!
1. Mix the milk and lemon juice in a small bowl. Set aside for 10 min to curdle.
3. Whisk the eggs, vanilla, vegetable oil and milk + lemon juice.
5. Divide the batter between two cake tins. Bake for 30 to 40 minutes.
7. Pour two tablespoons of syrup into a bowl. Add the cornstarch and whisk until there are no clumps.
9. Whip the heavy cream & vanilla extract until it forms soft peaks. Add the powdered sugar & continue whisking until it forms stiff peaks.
11. Pipe the whipped cream in three evenly spaced out circles on top of the cake.
2. Whisk the flour, sugar, cocoa powder, salt, baking powder & baking soda.
4. Mix the wet ingredients into the dry ingredients.
6. Pour three tablespoons of canned cherry syrup in a bowl. Set aside.
8. Bring the remaining cherries and syrup to a boil. Then add the cornstarch mixture & boil for one minute.
10. Slice the cakes in half lengthwise, to create four even cakes. Place the first cake on a plate. Drizzle one tablespoon of reserved cherry juice on top.
12. Fill in the spaces with the thickened cherry mixture & continue layering.
Variations on this Traditional Cake
- Decorated Sides: 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!
- Fresh Cherries: If you can't find canned or jarred dark cherries, you can substitute fresh cherries. Just follow my recipe for the topping on cherry torte.
- Cherry Pie Filling: I personally don't recommend using canned cherry pie filling, since it will make your cake will be super duper sweet.
Making Your Cake Ahead of Time
If you're making this cake for a special celebration or family gathering, you can make all the components ahead of time, store them, and then assemble your layer cake when it's time to party!
Cake Layers: Wrap cooled cakes tightly in plastic wrap and store them in the fridge for up to 3 days.
Filling: You can make the thickened cherry filling up to three days in advance and refrigerate it in an airtight container.
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 storing it for more than a day, since it can start to deflate.
German Black Forest Cake | Schwarzwälder Kirschtorte
Equipment
Ingredients
Chocolate Cake
- 1 scant cup milk
- 2 teaspoon lemon juice (or substitute white vinegar)
- 1¾ cups all purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon 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, cold straight from the fridge (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 pans.
- 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 a quick version of 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 curdled milk + lemon juice.
- 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 pans. 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, 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 cherries or reserved canned cherries.
- Refrigerate the cake for at least 4 hours, or up to a full day before serving. Slice and enjoy!!
Notes
- Thickening with Cornstarch: 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 timer for one minute. Cornstarch’s thickening agent is activated in boiling liquid after one full minute.
- Making Whipped Cream: When making homemade whipped cream, use the heavy whipping cream straight from the fridge. The colder it is, the better it'll whip up. I don't recommend using store bought whipped cream, which melts a lot faster.
- Chilling the Cake: 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.
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!