Black Forest Cake

This classic Black Forest Gateau, inspired by the famous German Schwarzwälder Kirschtorte-combines tender chocolate cake with kirsch-infused syrup and fresh cherries. Finished with chocolate shavings and silky ganache, it looks impressive but is surprisingly approachable to make at home.

If you’re looking for a show-stopping Black Forest Cake recipe for birthdays, holidays, or special gatherings, this layered cake delivers bakery-quality results with simple techniques.

✔️ Ingredients, Substitutions & Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

For the Chocolate Cake:

• All-purpose flour: Provides structure while keeping the crumb tender.
• Cocoa powder: Creates the deep chocolate flavor that defines this cake.
• Butter: Adds richness and creates a soft, moist crumb. Use unsalted butter (or salted butter in a pinch)
• Sugar: Sweetens the cake and helps create a tender texture. I use granulated sugar.
• Eggs + egg yolks: Extra yolks enrich the batter and improve structure.
• Buttermilk: Adds moisture and acidity, which reacts with the baking soda to help the cake rise.
• Coffee or espresso powder: Enhances the chocolate flavor without making the cake taste like coffee.

For the Cherry Syrup:

• Water + sugar Creates a simple syrup that soaks the cake layers.
• Kirsch (cherry liqueur): Traditionally, cherry brandy gives Black Forest Cake its signature aroma.

For the Light Whipped Cream Frosting:

• Heavy cream: Whipped into soft peaks for a light frosting.
• Powdered sugar: Sweetens the cream while helping stabilize it.
• Kirsch: Adds subtle cherry flavor.

For the Chocolate Ganache:

• Semi-sweet chocolate chips: Create a silky chocolate topping.
• Heavy cream: Melts the chocolate into a smooth ganache.

For the Filling and Decorations:

• Fresh cherries: Add bright, juicy flavor between the cake layers. Rinse the cherries and pat them dry before cutting them in halves. Kepp some cherries whole for decorating the top of the cake.
• Dark or bittersweet chocolate: Used for classic chocolate shavings as part of the decoration of the cake

🔎 How to Make Black Forest Cake

Scroll to the printable recipe card below for specific instructions and baking times.

1. Make the cherry syrup: Add the water and sugar to a small saucepan and bring to a boil. Allow the mixture to boil for about one minute, then remove from the heat and stir in the cherry liqueur. Transfer to a bowl and let cool completely before using.
2. Prep: Preheat the oven to 350°F. Grease three 6-inch cake pans with butter or cooking spray and lightly dust them with flour, shaking off the excess.
3. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

4. Cream the butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter on high speed until creamy, about 1 minute. Add the sugar and beat on medium-high speed until light and fluffy, about 3 minutes.
5. Add eggs + yolks: Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the coffee or espresso powder.
6. Combine dry and wet ingredients: With the mixer on low speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix.

7. Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs. Let the cakes cool for 10 minutes in the pans before turning them out onto a wire rack to cool completely.

8. Make the chocolate ganache: In a small bowl, combine the chocolate chips and heavy cream. Microwave until the chocolate melts, then stir until smooth and glossy.
9. Make the whipped cream topping: Add the cold heavy cream, powdered sugar, and cherry liqueur to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form.For best results, chill the bowl and whisk in the freezer for about 10 minutes before whipping.

10. Assemble the cake: If needed, use a serrated knife to trim the domed tops from the cake layers. Brush the cakes generously with the cherry syrup.
11. Shave the chocolate bar: Using a grater, microplane knife, or vegetable peeler – grate the chocolate and set aside.
12. Assemble: Place one cake layer on a cake stand, turntable, or serving plate. Spread about 1 heaping cup of whipped cream evenly over the top, then scatter half of the halved cherries over the cream. Place the second cake layer on top and spread another heaping cup of whipped cream evenly over it. Scatter the remaining cherries over the cream. Top with the third cake layer. Spread the remaining whipped cream over the top and around the sides of the cake in a thin layer using an offset spatula. Smooth the sides with a bench scraper.

10. Decorate the cake: Press chocolate shavings around the bottom edge of the cake. Pour the chocolate ganache over the top layer, leaving about 1 inch around the edge uncovered. Transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe decorative dollops on top. Finish with whole cherries. Refrigerate the cake for 2 hours before serving.

🤔 Frequently Asked Questions

🔎 What Is Black Forest Cake?

Black Forest Cake, also called Black Forest Gateau, is a traditional German dessert made with chocolate cake layers, whipped cream, cherries, and kirschwasser or Kirsch (a cherry brandy). The cake takes its name from Germany’s Black Forest region, where kirsch has been produced for centuries. While many variations exist today, the defining elements remain the same: chocolate cake, cherries, whipped cream, and kirsch syrup. Unlike heavy chocolate cakes, Black Forest Cake is designed to feel balanced. The richness of the cocoa cake contrasts with airy whipped cream and juicy cherries, creating a dessert that’s indulgent yet surprisingly light.

🔎 What Makes Black Forest Cake Unique?

Black Forest Cake stands out because of its combination of chocolate, cherries, and whipped cream, which creates a dessert that is rich but not overly heavy. The cake layers are usually soaked with cherry syrup or kirsch, which keeps the cake moist while adding aroma and depth of flavor. Chocolate shavings and cherries on top give the cake its classic bakery-style appearance.

🔎 Making Ahead, Storing and Freezing

• Making Ahead: The cake layers can be baked ahead, cooled completely, and wrapped tightly at room temperature overnight. The cake layers also freeze for up to 3 months. The cherry syrup can be made in advance and refrigerated for 1-2 days. The chocolate ganache can be made up to 3 days in advance and stored in the refrigerator. Let it soften at room temperature or microwave briefly before using. The whipped cream can be prepared, covered tightly, and refrigerated until ready to use, however, you will need to fluff it again before covering the cake.
• Storage: Store leftover cake covered at room temperature for up to 1 day, or refrigerate for up to 1 week.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Environment: Cherries are the heart of this classic dessert. When possible, choose fresh cherries that are in season or sourced from regional orchards. Seasonal fruit not only tastes better but also supports local agriculture and reduces the environmental impact of long-distance food transportation.

Animal Welfare: When possible, choose eggs from farms that prioritize better living conditions for hens. Eggs labeled pasture-raised or certified humane generally come from chickens with more space and the ability to exhibit natural behaviors like scratching, perching, and foraging. Small choices like this can support farming practices that aim to improve animal welfare

Community: If you have access to a farmers market or local farm stand, consider buying eggs and dairy directly from small producers. Local eggs are often fresher, and purchasing them helps support regional agriculture and the farmers who raise their animals with care. It’s a simple way to strengthen local food systems while bringing high-quality ingredients into your kitchen.

🛒 Essentials you’ll adore for this recipe

• 

  Fat Daddio’s Round Cake Pans 6-inches (Set of 2)

  Designed for small round tiered and layered cakes, these professional-quality cake pans are made from durable anodized aluminum that heats quickly and bakes cakes evenly for consistent results. The straight sides create clean, bakery-style layers that are perfect for stacking and frosting cakes. Lightweight, sturdy, and free of chemical coatings, they’re a reliable choice for…

• 

  Angled Icing Spatula Set (6-inch & 8-inch)

  This stainless steel offset spatula set makes frosting cakes smooth and effortless. The angled design keeps your hands away from the cake while spreading icing, whipped cream, or ganache with precision. With two versatile sizes, these spatulas are perfect for frosting layer cakes, smoothing sides, and lifting delicate baked goods-an essential tool for any home…

• 

  Cake Decorating Turntable Set

  This all-in-one cake decorating kit includes a smooth-spinning aluminum turntable, offset spatula, and icing smoothers to help you frost and decorate cakes with ease. Perfect for beginners and experienced bakers alike, it makes creating clean, bakery-style finishes simple and fun.

Black Forest Cake

Kathy McDaniel

This classic Black Forest Cake recipe features moist chocolate cake layers lightly soaked in cherry syrup, topped with light whipped cream frosting, and fresh cherries. A stunning celebration cake perfect for birthdays, bridal showers, spring parties and more.

Print Pin

Prep 1 hour hr 15 minutes mins

Cook 30 minutes mins

Cooling Time 30 minutes mins

Total 2 hours hrs 15 minutes mins

Makes 12 servings

Equipment

• Electric Hand Mixer
• Stand Mixer, Kitchen Aid artisan 3.5 Qt

Ingredients 

1x2x3x

For the Cake

• ▢ 2 cups all-purpose flour, plus more to dust the pans
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 cup unsalted butter, at room temperature
• ▢ 11/2 cup granulated sugar
• ▢ 2 large eggs, at room temperature
• ▢ 2 large egg yolks, at room temperature
• ▢ 1 tbsp hot coffee or espresso powder
• ▢ 1 cup buttermilk, at room temperature

For the Syrup

• ▢ 1/2 cup water
• ▢ 1/2 cup sugar
• ▢ 1/3 cup cherry liquor, (Kirsch)

For the Whipped Cream Frosting

• ▢ 1 1/2 pints heavy cream, or whipping cream, cold
• ▢ 1/3 cup powdered sugar, plus more to taste
• ▢ 1 1/2 tbsp cherry liquor, (Kirsch)

For the Chocola Ganache

• ▢ 3 ounces semi-sweet chocolate chips
• ▢ 2-3 tablespoons heavy cream, or whipping cream

For the Rest

• ▢ 2 cups fresh cherries, washed, pitted and cut in half, plus more for decorating
• ▢ 1 bar dark or bittersweet chocolate , for shavings

Instructions 

To make the syrup:

1. Add the water and sugar to a small saucepan then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool completely before using.

To make the cake

1. Preheat the oven to 350°F (177ºC). Grease three 6-inch cake pans with butter or cooking spray and lightly dust them with flour, shaking off the excess
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter on high speed until creamy, about a minute. Add the granulated sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the coffee or espresso powder
4. With the mixer on low-speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Mix to combine, being careful not to overmix the batter.
5. Divide the batter evenly into the prepared pans and bake for 25 to 30 minutes or until the cakes are set, and a toothpick inserted in the middle of the cakes comes out clean with a few crumbs.
6. Remove the cakes from the oven and let the cakes rest for about 10 minutes before inverting them onto a wire rack. Allow cakes to cool completely before frosting. Meanwhile, make the ganache and whipped cream topping.

Make the Ganache

1. To make the chocolate ganache, in a small bowl, place the chocolate chips and the heavy cream. Microwave the mixture until the chocolate chips are fully melted, mix until smooth and creamy.

Make the Whipped Cream Frosting

1. Add the cold cream, powdered sugar, and cherry liquor to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. Ideally chill your bowl and whisk in the freezer before whipping the cream.

Assemble the cake

1. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed. Brush the cakes with the prepared syrup.
2. Shave the chocolate bar using a grater, a knife or a vegetable peeler and set aside.
3. Place one cake layer on a cake stand, turntable, or serving plate. Spread about 1 heaping cup of whipped cream evenly over the top, then scatter the halved cherries over the cream.
4. Place the second cake layer on top and spread another heaping cup of whipped cream evenly over it. Scatter the remaining halved cherries over the cream. Top with the third cake layer.
5. Spread the remaining whipped cream over the top and around the sides of the cake in a thin layer using an offset spatula. Use a bench scraper to gently smooth the whipped cream along the sides for a clean finish. Add the chocolate shavings to the bottom part of the cake.
6. Next, pour over the chocolate ganache on the top of the cake, leaving about 1-inch from the edge uncovered.
7. Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top and then top the whipped cream with the cherries. Refrigerate for 2 hours before serving.

Notes

• Cake Pans: You can make this cake using a set of three (6-inch) round cake pans or using a set of two (8-inch) cake pans.
• Room Temp Ingredients: To make the cake batter, use room temperature ingredients which mix better than cold ingredients.
• Chill: For best results, before making the whipped cream frosting, chill the bowl of the mixer, and even the beaters in the freezer for about 10 minutes. Cold equipment helps cream whip faster and hold its structure better.
• Make-Ahead Instructions:
  The cake layers can be baked in advance, cooled completely, and wrapped tightly to keep at room temperature overnight. They also freeze well for up to 3 months.  The cherry syrup can also be made ahead; let it cool, then cover and refrigerate for 1-2 days. The chocolate ganache can be made up to 3 days in advance and stored covered in the refrigerator. Store at room temperature for a day or in the fridge for a week.
• Store leftover cake covered at room temperature for up to 1 day, or refrigerate for up to 1 week.

Nutrition

Calories: 918 kcal, Carbohydrates: 132 g, Protein: 8 g, Fat: 44 g, Saturated Fat: 27 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 175 mg, Sodium: 296 mg, Potassium: 306 mg, Fiber: 3 g, Sugar: 112 g, Vitamin A: 1516 IU, Vitamin C: 2 mg, Calcium: 101 mg, Iron: 2 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary