Name: German Black Forest Cake – Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1 cup sugar; ½ cup cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 4 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract; ½ cup buttermilk; 2 cups heavy whipping cream; ½ cup powdered sugar; 2 tsp vanilla extract; 1 jar (24 oz) morello cherries, drained (reserve juice); 3 tbsp cornstarch; 3 tbsp water; Chocolate shavings (for garnish); Fresh cherries (optional, for garnish)

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If you’re in the mood for pure dessert nostalgia with a cherry-on-top twist, German Black Forest Cake – might just become your new all-time favorite. This decadent German classic is a showstopper: imagine layers of moist chocolate sponge, fluffy whipped cream, and tangy cherries all snuggled together under snowy swirls of cream and elegant chocolate shavings. Whether you’re celebrating a special occasion or just want to create some sweet magic in your kitchen, this beloved Schwarzwälder Kirschtorte brings a bit of joy and elegance to every slice. From the very first forkful, both the flavor and the story of this cake are absolutely unforgettable!

Ingredients You’ll Need

While German Black Forest Cake – boasts dramatic layers and bold flavors, its magic lies in simple, quality ingredients, each playing a crucial role. Fresh eggs add structure, buttermilk brings moisture, and that combination of cocoa and cherries is pure heaven. Don’t skip the whipped cream — it’s the glue that holds this masterpiece together!

All-purpose flour: The foundation of your cake, giving it body and a perfect crumb.
Sugar: Sweetens both the cake and the filling, highlighting all the chocolatey cherries.
Cocoa powder: Go for a good-quality unsweetened cocoa for deeply flavorful layers.
Baking powder: Helps your cake rise tall and even, so you’ll have layers to stack.
Baking soda: Works with the buttermilk for a tender, moist bite every time.
Salt: Just a pinch, but it really wakes up the other flavors in the batter.
Eggs (4 large): Add structure, richness, and help with that classic sponge texture.
Vegetable oil: Keeps the cake extra moist — you want slices that stay soft for days!
Vanilla extract: A splash adds warmth and rounds out the chocolate flavor.
Buttermilk: Gives tang and ensures the cake is never dry.
Heavy whipping cream: Essential for dreamy, cloudlike whipped cream layers.
Powdered sugar: Gently sweetens the cream while keeping it light and airy.
Morello cherries (1 jar, 24 oz): Their tartness balances the rich chocolate, plus you’ll use the juice for the filling!
Cornstarch: Thickens the cherry filling so it nestles neatly between the cakes.
Water: Dissolves the cornstarch for lump-free cherry sauce.
Chocolate shavings: Classic garnish that adds texture and beautiful drama on top.
Fresh cherries (optional): For a truly eye-catching finish.

How to Make

Step 1: Bake the Chocolate Sponge

Start by preheating your oven to 350°F (175°C) and giving your cake pans a good greasing and parchment lining — this helps ensure the cake layers release easily and stay intact. Whisk together all the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, mix eggs, oil, vanilla, and buttermilk until smooth. Blend the wet and dry ingredients, being careful not to overmix. Pour the lovely, chocolatey batter into your prepared pans and bake for about 25–30 minutes. Once a toothpick comes out clean, let them cool completely before the magic begins!

Step 2: Prepare the Cherry Filling

While those cakes cool, grab a medium saucepan and combine the reserved morello cherry juice with cornstarch and water. Whisk it well, then heat gently until the mixture bubbles and thickens — this is what gives the filling its irresistible jammy texture. Fold in the drained cherries (and a splash of Kirsch if you like!). Let it cool to room temperature; you want it thick but still lush for spreading between layers.

Step 3: Whip the Cream

Tip: place your mixing bowl and beaters in the fridge for a few minutes beforehand! Cold tools make for the fluffiest whipped cream. Combine heavy cream, powdered sugar, and vanilla and beat until you get stiff, pillowy peaks. This cream will be the velvety glue for those chocolate layers, so don’t be shy about tasting a spoonful (or two).

Step 4: Assemble the

Slice each cooled cake in half horizontally so you end up with four lovely layers. Place the first layer on your serving plate, then spread a generous layer of whipped cream and spoon over the cooled cherry filling. Repeat for each layer, stacking carefully to keep everything even and glorious. Use the remaining whipped cream to frost the outside, making sure to swirl on plenty for that signature look.

Step 5: Decorate and Chill

Now for the part that makes German Black Forest Cake – an absolute showstopper: generously sprinkle chocolate shavings around the top and sides, and crown with a handful of fresh cherries. Pop the whole cake in the fridge for at least 2 hours. This lets the flavors meld beautifully, and helps the cake slice cleanly for your grand presentation!

How to Serve

Garnishes

The most classic German Black Forest Cake – garnish is a halo of glossy chocolate shavings and a handful of plump, glistening cherries — so simple, yet utterly elegant. If you want to up the drama, pipe small rosettes of whipped cream along the top edge and gently press some chocolate curls into the base. Each slice will look like a tiny celebration!

Side Dishes

This cake’s rich layers shine all on their own, but you can make it a real event with a side of espresso or strong black coffee. For a truly German touch, serve with a pour of cherry liqueur (Kirsch) alongside or even a scoop of tart cherry sorbet. All help balance the decadent flavors and add a bright, festive vibe.

Creative Ways to Present

If you want to break from tradition, try making mini “German Black Forest Cake –” trifles in clear glasses; alternating cubes of sponge, cream, and cherries make for adorable party treats. Or, bake the batter as cupcakes, filling each with cherry compote and topping with a cloud of whipped cream and a cherry. Individual servings are always a hit at gatherings, and no one complains about more whipped cream!

Make Ahead and Storage

Storing Leftovers

Store any leftover German Black Forest Cake – tightly covered in the refrigerator. The cake stays delightfully moist for several days, and the flavors actually deepen as they mingle overnight. Just keep it well-wrapped or in a cake dome so it doesn’t pick up any stray fridge aromas.

Freezing

You can freeze slices (or even whole, undecorated layers) of German Black Forest Cake – for up to 2 months. Wrap each piece snugly in plastic wrap, then foil, and place in an airtight container. Thaw overnight in the fridge before serving. If you plan to freeze, add fresh cherries and whipped cream garnishes after thawing for best results.

Reheating

For a cold dessert like this, there’s no need to reheat full slices. However, if you’d like to bring the cake to room temperature for a softer texture, simply leave it out (covered) for about 20–30 minutes before serving. This lets the whipped cream and cherry filling return to their luscious best.

FAQs

What’s the difference between morello cherries and regular cherries?

Morello cherries are sour cherries, which give the German Black Forest Cake – its signature tangy, vibrant flavor. Sweet cherries can be used, but the cake will lose some of its classic brightness and delicious contrast.

Can I make the cake layers a day ahead?

Absolutely! Baking the chocolate sponge ahead gives you a head start and actually improves the texture. Store them tightly wrapped at room temperature, or in the fridge if needed, until you’re ready to assemble.

Do I have to use alcohol (Kirsch) in the filling?

No worries if you’d like to skip the alcohol — just use some extra reserved cherry juice or a splash of cherry syrup for an authentic, kid-friendly version of German Black Forest Cake –.

Can I use store-bought whipped topping instead of fresh whipped cream?

Freshly whipped cream will always give the lightest, most flavorful results, but if you’re in a pinch, stabilized whipped topping can work for layering and decorating. The taste won’t be quite as lovely, but you’ll still get a beautiful finish.

How do I get perfect, neat slices?

Chill the cake thoroughly and use a long, sharp knife wiped clean between each cut. For extra precision, dip the knife in hot water and wipe dry before slicing — you’ll get those bakery-perfect pieces every time!

Final Thoughts

If you’ve never experienced the pure joy of assembling and sharing a homemade German Black Forest Cake –, now is the time! This cake is all about celebration, from the swirling cream to the burst of cherries in every bite. So go ahead: gather your ingredients, invite your favorite people, and let your kitchen fill with the irresistible scent of chocolate and sweet anticipation. You’re about to create something truly memorable!