Quick Summary: Black Forest cake (Schwarzwälder Kirschtorte) is a classic German dessert of chocolate sponge layers soaked in Kirsch syrup, filled with whipped cream and cherries, and topped with dark chocolate shavings. This authentic German 7-inch layer cake serves 8 and takes about 2 hours to make.
What is Black Forest cake?
Black Forest cake is a multi-layered chocolate cake in which rich chocolate cake layers are soaked in Kirsch-flavored syrup, filled with whipped cream, and topped with tart whole cherries.
The cake has different names, from traditional Schwarzwälder Kirschtorte in German to Black Forest cake or Black Forest gateau in the US and the United Kingdom.
Black Forest cake, also known as Schwarzwald cake, originated in the Black Forest Region (Der Schwarzwald) in Southwestern Germany. It was invented in 1934 and became the most famous German cake.
It is still debated who invented the original recipe for Black Forest cake: a confectioner, Josef Keller, or a pastry chef, Erwin Hildenbrand.
Why you'll love this recipe
Here is why you will love this authentic Black Forest cake:
- Quick to make: this Black Forest cake recipe is easy and comes together in about 2 hours.
- For chocolate lovers: it is a rich yet easy chocolate cake.
- A German classic: this cake is among the most popular and traditional in Germany.
- Perfect for any occasion: serve it at a birthday party, wedding celebration, anniversary, and more.
Equipment
Here are the tools you need to make this Black Forest cake:
- 7-inch (18 cm) round cake pan
- Stand mixer or electric hand mixer
- Heat-proof bowl and cooking thermometer
- Flour sifter
- Rubber spatula
- Serrated knife (for splitting the layers)
- Cake board and offset spatula or cake scraper
- Vegetable peeler (for chocolate shavings)
- Piping bag with an open star tip
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for large eggs at room temperature.
- Sugar: Use granulated or caster sugar.
- Flour: The recipe calls for all-purpose flour.
- Cocoa powder: Use unsweetened cocoa powder to make the cake.
- Butter: Use unsalted butter to make chocolate Genoise.
- Heavy cream: Use your favorite brand of heavy or heavy whipping cream with at least 30% fat content.
- Vanilla sugar: The recipe calls for 2 sachets. You can replace it with regular sugar as well.
- Cherries: Use maraschino cherries year-round, or Morello cherries when in season. You will need a few cherries with stems to decorate the cake.
Pro tip: Traditional Black Forest cake is made with sour cherries (Morello cherries) or red tart cherries. I replaced them with maraschino cherries to make the cake all year round. You can also use black cherries or sweet cherries in syrup.
- Dark chocolate: Use top-quality dark chocolate, such as Valrhona dark chocolate, to make chocolate shavings. Keep them in the fridge until ready to use. Alternatively, you can use store-bought or homemade chocolate curls.
- Kirsch: Use authentic cherry liqueur Kirsch, make it yourself using a cherry brandy essence, or replace it with fruit-based brandy or rum (about 40% alcohol). If I serve the cake to kids, I replace the alcohol with fruit juice, for example, cherry juice, or omit it altogether.
How to make Black Forest cake
Making traditional Black Forest cake involves a few steps: preparing a chocolate sponge cake, making Kirsch-flavored syrup and whipped cream, and assembling the cake.
Step 1. To make a chocolate sponge cake, preheat the oven to 355°F (180°C).
Step 2. Butter a 7-inch (18 cm) cake pan and line its bottom and sides with parchment paper. Using a flour sifter, sift the flour with cocoa powder, then set aside.
Pro tip: Consult the chocolate sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 3. Place room-temperature eggs and granulated sugar in a large bowl and lightly beat with a hand whisk.
Step 4. Bring the bowl over a bain-marie (water bath) and continue whisking. Warm the egg mixture up to 104°F (40°C) or warm to the touch.
Step 5. Remove the bowl from the water bath and beat with an electric mixer until the volume is doubled, almost tripled, for 8-10 minutes.
Step 6. Decrease the mixer speed and beat for another 2 minutes to adjust the batter's texture. Add the sifted dry ingredients in a few additions, gently mixing with a rubber spatula.
Step 7. Melt butter in the microwave at 20-30 second intervals. It should be at 140°F (60°C), measured with a cooking thermometer.
Step 8. Mix two spoonfuls of batter with melted butter using a spatula. Gradually pour the butter mixture into the remaining batter, mixing gently.
Step 9. Pour the cake batter into the prepared pan and bake the cake in the preheated oven for 30-35 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge.
Step 10. Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack for 5- 10 minutes. Turn the cake over and allow it to cool completely.
Step 11. To make the whipped cream frosting, place heavy cream with vanilla sugar in the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form. Refrigerate.
Pro tip: Consult the sweetened whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 12. To make Kirsch syrup, pour water and sugar into a small saucepan and bring to a boil. Remove it from the heat once the sugar is fully dissolved, then add a few drops of Kirsch.
Step 13. To assemble the cake, use a serrated knife and cut the baked cake crosswise into 3 identical layers. If the top of the cake is domed, then the cake's surface is domed.
Step 14. Place the first cake layer on a cake board and, using a silicone or pastry brush, soak it with the kirsch-flavored syrup.
Pro tip: For a neat appearance, assemble the cake using a mousse cake mold with an acetate cake collar.
Step 15. Spread the first layer of the whipped cream. Place the drained cherries on the cream (photo 1), then spread more cream to cover them (set a few cherries aside for decoration).
Step 16. Cover with the second cake layer (photo 2) and soak with kirsch syrup. Cover with the whipped cream again.
PHOTO 1
PHOTO 2
Step 17. Arrange cherries on top, and spread the whipped cream again. Place the top biscuit layer and soak it with the syrup.
Step 18. Use a vegetable peeler to shave a chocolate bar, or make chocolate shards from melted chocolate (photo 3).
Step 19. Cover the surface and sides of the cake with the remaining whipped cream, and then with the chocolate shards over the cream.
Step 20. Decorate the top of the cake with several swirls of whipped cream using an open star tip (photo 4).
PHOTO 3
PHOTO 4
Step 21. Place a cherry on top of each swirl and sprinkle with more chocolate shards. Refrigerate the cake for 2 to 3 hours before serving.
Expert Tips
- To make Kirsch yourself, use a cherry brandy essence (0.65 fl. oz. (20 ml). Pour the whole bottle's content with 1-¼ cups (280 g) granulated sugar into an empty 33 fl. oz. (one-liter) glass bottle. Add 26 fl. oz. (770 ml) neutral vodka, shake very well until the sugar dissolves completely, and use.
- Drain maraschino cherries well using a paper towel.
- Make-ahead option: Bake the sponge cake the day before, cover it with plastic wrap, and refrigerate overnight. The next day, finish the cake.
Recipe variations
- Black Forest cake with alcohol: the cake is authentically made with alcohol, a cherry brandy, Kirsch. It cannot legally be sold under the Schwarzwälder Kirschtorte name in Germany if the liquor is not used in making the cake.
- Black Forest cake without alcohol: This version is widely used in the United States to make the cake kid-friendly.
- Black Forest cake with cherry filling: For the most authentic flavor, make a homemade filling from pitted sour cherries (Morello or Amarena) simmered with sugar and a little cornstarch until thick, then stir in a splash of Kirsch. The tart cherries balance the sweet cream far better than sweet cherries. You can also use cherry pie filling or cherry compote in a pinch.
- White Forest cake, a fresh take on the traditional German dessert, with dark chocolate swapped for white.
- Sliced almonds on the sides: for a traditional German finish, press toasted sliced almonds around the sides of the cake before adding the chocolate shavings on top.
- Almond sponge: replace 2 to 3 tablespoons of the flour with ground almonds and add ½ teaspoon almond extract to the batter for a nuttier, moister cake, a common touch in traditional German versions.
- Mascarpone whipped cream: fold 4 ounces (115 g) of mascarpone into the heavy cream before whipping. It stabilizes the frosting so the cake holds its shape longer and slices cleanly.
Storing & freezing
Store Black Forest cake under a cake dome in the refrigerator for 2 to 3 days. It is not recommended to freeze the assembled Black Forest cake, as it contains whipped cream. However, you can wrap the sponge cake in plastic and freeze it for 3 months.
Recipe FAQ
Why is it called Black Forest cake?
The Black Forest cake takes its name from the Black Forest (Schwarzwald) mountain range in southwest Germany, or from the Schwarzwälder Kirsch(Wasser) cherry liquor popular in that region.
What is Black Forest cake called in German?
In German, it is called Schwarzwälder Kirschtorte, which means Black Forest cherry cake. It is sometimes written as Schwarzwald cake or spelled Schwarzwalder Kirschtorte.
When is National Black Forest Cake Day?
National Black Forest Cake Day is celebrated on March 28 in the United States, a good excuse to bake this classic German cake.
Does Black Forest cake have alcohol?
Authentic German Black Forest cake gets its flavor from Kirsch, a cherry alcohol that legally defines its authenticity in Germany. In the United States, alcohol-free versions are common.
Can you make Black Forest cake without alcohol?
Yes. Replace the Kirsch with cherry juice, or make a simple sugar syrup to soak the cake. This also makes it kid-friendly.
What can I use instead of Kirsch in Black Forest cake?
If Kirsch is unavailable, substitute it with fruit brandy or rum. To serve the cake to children, use fruit juice instead.
Can you make Black Forest cake with a chocolate cake mix?
Authentic Black Forest cake is made from scratch, but you can bake the sponge from a chocolate cake mix when short on time for a quicker, simplified version.
Can Black Forest cake be frozen?
Freezing the assembled cake is not recommended because of the whipped cream. You can freeze the plain sponge, wrapped in plastic, for up to 3 months.
Is it safe to eat Black Forest cake during pregnancy?
Black Forest cake is safe during pregnancy. The baked sponge poses no risk from its eggs. For the frosting, use pasteurized whipping cream and skip the alcohol during assembly.
What kind of cherries are used in authentic Black Forest cake?
Traditional Schwarzwälder Kirschtorte uses sour Morello cherries (Sauerkirschen), often preserved in syrup or as Amarena cherries. Their tartness offsets the sweetness of the whipped cream and chocolate. Maraschino cherries are a common substitute in the United States.
Do you put almonds in Black Forest cake?
Some bakers add ground almonds to the chocolate sponge for a moister crumb. Toasted sliced almonds are also sometimes pressed around the sides for extra texture and decoration, but the classic Black Forest cake is defined by its chocolate sponge, whipped cream, cherries, Kirsch, and chocolate shavings.
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PrintRecipe card
Authentic German Black Forest Cake (Schwarzwälder Kirschtorte)
Authentic German Black Forest cake (Schwarzwälder Kirschtorte) is a classic chocolate cake soaked with Kirsch and layered with cherries and sweetened whipped cream. This traditional black forest cake is topped with dark chocolate shavings and cherries.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: German
Ingredients
For the chocolate sponge cake:
- 3 large eggs, room temperature
- ½ cup minus 2 teaspoons (92 g) granulated sugar
- ½ cup + 3 ½ teaspoons (72 g) all-purpose flour
- 2 ½ tablespoons (20 g) unsweetened cocoa powder
- 1 ½ tablespoons (22 g) unsalted butter
For the whipped cream frosting:
- 2 ½ cups + 2 tablespoons (600 g) cold heavy cream, 30% fat
- 4 teaspoons (18 g) vanilla sugar
For the filling:
- 8 oz. (230 g) maraschino cherries, drained
For assembling:
- 3.5 oz. (100 g) dark chocolate
For sugar syrup:
- 4 tablespoons (60 g) granulated sugar
- 3 tablespoons (45 ml) water
- few drops of Kirsch (see note #1)
* If needed, please refer to Baking Conversion Charts.
**Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Instructions
- To make the chocolate sponge cake, preheat the oven to 355°F (180°C). Butter a 7-inch (18 cm) cake pan and line its bottom and sides with parchment paper. Using a flour sifter, sift the flour with cocoa powder, then set aside.
- Place room-temperature eggs and granulated sugar in a large bowl and lightly beat with a hand whisk. Bring the bowl over a bain-marie (water bath) and continue whisking. Warm the egg mixture up to 104°F (40°C) or warm to the touch.
- Remove the bowl from the water bath and beat with an electric mixer until the volume is doubled, almost tripled, for 8-10 minutes. Decrease the mixer speed and beat for another 2 minutes to adjust the batter's texture. Add the sifted dry ingredients in a few additions, gently mixing with a rubber spatula.
- Melt butter in the microwave at 20-30 second intervals. It should be at 140°F (60°C), measured with a cooking thermometer. Mix two spoonfuls of batter with melted butter using a spatula. Gradually pour the butter mixture into the remaining batter, mixing gently.
- Pour the batter into the prepared pan and bake the cake in the preheated oven for 30-35 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge.
- Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack for 5- 10 minutes. Turn the cake over and allow it to cool completely.
- To make dark chocolate shavings, use a vegetable peeler to shave the chocolate bar. Keep chocolate shavings in the fridge until you assemble the cake. Alternatively, make chocolate shards out of the melted chocolate.
- To make the whipped cream, beat cold heavy cream with vanilla sugar until stiff peaks. Refrigerate.
- To make Kirsch syrup, bring sugar and water to a boil. Remove it from the heat once the sugar is fully dissolved, then add a few drops of Kirsch.
- To assemble the cake, use a serrated knife and cut the baked cake crosswise into 3 identical layers. If the top of the cake is domed, even the surface.
- Place the first cake layer on a cake board and, using a silicone brush, soak it with the kirsch-flavored syrup. Next, spread the first layer of whipped cream. Finally, place the drained cherries on the cream and spread more cream to cover the cherries.
- Cover with the second cake layer and soak with kirsch syrup. Cover with the whipped cream again, arrange cherries on top, and spread the whipped cream again. Place the top biscuit layer and soak it with the syrup. Cover the surface and the cake's edges with the whipped cream, then sprinkle with chocolate shavings or shards.
- Decorate the top of the cake with several swirls of whipped cream, using an open star tip. Place a cherry on top of each swirl and sprinkle with more chocolate shavings or shards. Refrigerate the cake for 2 to 3 hours before serving.
Notes
- To make Kirsch yourself, use a cherry brandy essence (0.65 fl. oz. (20 ml). Pour the whole bottle's content with 1-¼ cups (280 g) granulated sugar into an empty 33 fl. oz. (one-liter) glass bottle. Add 26 fl. oz. (770 ml) neutral vodka, shake very well until the sugar has completely dissolved, and use.
- Drain maraschino cherries well using a paper towel.
- Keep chocolate shavings or shards in the fridge until ready to assemble the cake.
- Make-ahead option: bake the sponge cake the day before, cover it with plastic wrap, and refrigerate overnight. The next day, finish the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 494
- Sugar: 30.3 g
- Sodium: 58 mg
- Fat: 34.3 g
- Saturated Fat: 20.8 g
- Carbohydrates: 44.7 g
- Fiber: 2 g
- Protein: 6.2 g
- Cholesterol: 173 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on April 04, 2019. It has been has been updated and may differ from what was originally published.
Anita says
This is my first time seeing a black forest recipe using marzipan in it. I love marzipan though, and cannot get enough of them, so I'm sure this will be so much better than all black forest recipes I've tried in the past. Will definitely be baking this for a birthday cake. 🙂
Irina says
Thanks Anita! I am happy that you have found that you were looking for - a new idea for a birthday cake! Just enjoy!
Sara Welch says
Love boozy desserts and this is no exception! This looks too good to pass up; worthy of a restaurant, indeed!
Irina says
Thank you Sara. Oh, by the way, I have got more boozy desserts on my blog. You might like them as well:)
Amy says
This is my all-time favorite cake to eat! I love how there is a debate about invented this recipe, and no doubt it a bit of a rivalry, much like the pavlova in Australia. We think its ours, but the New Zealanders claim it's theirs! I've never thought to try and make it myself, but your recipe looks doable! I think I'll give it a go!
Irina says
Thank you very much for visiting the recipe, Amy. Please, enjoy it and happy baking!
Lily says
OMG! this cake looks not only beautiful but soooo delicious!
Irina says
Thank you, Lily! Please, enjoy the recipe. 🙂
Cathleen says
Black forest cake used to be my favorite cake! I would request it every birthday, but for some reason, I have never made it myself. I have got to try this!! Thank you so much for the recipe 🙂
Irina says
Cathleen, you are very welcome! Happy baking!
Veena Azmanov says
I love everything with this recipe. This cake is surely super delicious and looks awesome. This cake is chocolaty, soft, and the presentation is amazing.
Irina says
Thank you very much, Veena. I really appreciate your comment.
Emily says
Such a gorgeous chocolate cake! And it tastes amazing too! I love traditional German desserts like this, perfect for any special occasion.
Irina says
Thank you very much, Emily! Please, enjoy the recipe. 🙂
Lou Alice Collins says
Someone mentioned marzipan, but I didn't see any mention of marzipan in the recipe. Did I just miss it?
Irina says
Oh, I see that you mean a comment. Since marzipan is not a common baking ingredient, I made some changes to the recipe and updated it in November 2021.
Amitai says
I saw that you put butter in the mix but never mentioned how much. Anyway, I put a little into the mix, and it didn't rise like the white forest. Today, I tried both your white and black forest recipes.
Irina Totterman says
Hello Amitai, thanks for the butter amount I missed in the recipe. I have just corrected it. As for rising sponge cakes, White Forest cake is made with Italian sponge cake, and Black Forest cake is made with Genoise sponge. Both sponge cakes relay their rise on the beaten eggs, not leavening agents. So we don't expect to rise them like a regular cake made with baking powder.
stephanie says
I followed this recipe to a T and it did not rise, at all. I got a hockey puck. Why no baking soda?
Irina Totterman says
Hello Stephanie, this recipe uses the Genoise sponge cake method without adding leavening agents. Please have a look at the Genoise sponge cake recipe for more information.
Camilo Castillo says
Recetas maravillosas.