This Black Forest cake is an authentic German cake - Schwarzwälder Kirschtorte - bursting with rich chocolate flavor, soaked with Kirsch, and decorated with juicy cherries and sweetened whipped cream. It is a stunning cake for any occasion, from a birthday or graduation to a wedding anniversary.
You should definitely treat yourself to the ultimate dessert experience with an authentic Black Forest cake. It is the perfect treat for grown-ups, thanks to the delicious addition of Kirsch.
But don't worry if you are serving it to the little ones. Let me tell you that you can swap it out with their favorite juice.
Here is the best Black Forest cake recipe, a classic treat when every bite brings you to the heart of the Black Forest region. And don't forget to try my iconic White Forest cake, inspired by the classic chocolate version.
What is Black Forest cake?
Black Forest cake is a multi-layered chocolate cake where rich chocolate cake layers are soaked with 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 Shwarzwald cake, originated in the Black Forest Region called 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 pastry chef Erwin Hildenbrand.
Interestingly, March 28 is National Black Forest Cake Day in America.
Black Forest cake recipe
- The Black Forest cake recipe is easy to make: it is made within 2 hours.
- It is an easy chocolate cake, just for chocolate lovers.
- This beautiful cake represents one of the most popular and traditional cakes in Germany.
- It is perfect for any occasion: a birthday party, a wedding celebration, an anniversary, etc.
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 two sachets of vanilla sugar. You can replace it with regular sugar as well.
- Cherries: Use maraschino cherries to make this cake all year round, or use 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 any fruit juice, for example, cherry juice, or just omit alcohol.
Recipe variations
- Black Forest cake with alcohol: The cake is authentically made with alcohol - a cherry brandy Kirsch. It can not legally be sold under the Schwarzwalder Kirschtorte name in Germany if the liquor is not used in making the cake.
- Black Forest cake without alcohol: This cake's version is widely used in the United States, also for making the cake kid-friendly.
- Black Forest cake with cherry filling: It is made with homemade cherry filling prepared with pitted, sweet, dark cherries cooked in heavy cherry syrup. Alternatively, you can use cherry pie filling or cherry compote.
- White Forest cake - a fresh take on the traditional German dessert with the swap from dark chocolate to white chocolate.
How to make Black Forest cake
Making traditional Black Forest cake consists of a few steps, including preparing a chocolate sponge cake, making Kirsch-flavored syrup and whipped cream, and assembling the cake.
Step 1. To make 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 flour with cocoa powder and place 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 or water bath and continue to whisk. Warm the egg mixture up to 104°F (40°C) or warm to 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 and gently mix with a rubber spatula.
Step 7. Melt butter in the microwave at 20-30 seconds 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 and mix gently.
Step 9. Pour the cake batter into the prepared pan and bake 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 when the sugar is totally dissolved, and 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, even the cake's surface.
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) and spread more cream to cover the cherries (set a few cherries 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 out of the melted chocolate (photo 3).
Step 19. Cover the surface and sides of the cake with the remaining whipped cream and then chocolate shards over the cream.
Step 20. Decorate the top of 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 has completely dissolved, and use.
- Drain maraschino cherries well using a paper towel.
- Make-ahead option: Bake the sponge cake one day ahead, cover it with plastic wrap, and keep it in the fridge overnight. The next day, finish the cake.
Storing and freezing
Store Black Forest cake under a cake dome in the refrigerator for 2 to 3 days.
Can you freeze Black Forest cake? It is not recommended to freeze the assembled Black Forest cake since it is made with whipped cream. However, you can wrap the sponge cake in plastic and freeze it for 3 months.
Recipe FAQ
The Black Forest cake may derive its name from the Black Forest (Schwarzwald) mountain range in Germany's southwest or the Schwarzwälder Kirsch(wasser) liquor popular in the region.
The authentic German Black Forest cake gets its unique flavor from Kirsch, a cherry-flavored alcohol that legally defines its authenticity. In the United States, alcohol-free versions of the cake are commonly produced.
You can replace Kirsch fruit juice or make a simple sugar syrup to soak the cake.
If Kirsch is not available, you can substitute Kirsch with fruit-based brandy or rum. To serve the cake to kids, replace it with fruit juice.
Authentic Black Forest cake is made from scratch, but you can bake the biscuit using a chocolate cake mix if you are short on time. You will have a simplified and quick version of the Black Forest cake.
Freezing the assembled Black Forest cake is not recommended due to the presence of whipped cream. However, you can preserve the cake sponge by wrapping it in plastic and freezing it for up to 3 months.
Black Forest cake is safe to eat during pregnancy. The cake sponge contains eggs, but it poses no risk once baked. When preparing the whipped cream frosting, use pasteurized cream and refrain from alcohol during assembly.
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PrintRecipe card
Authentic Black Forest Cake (Schwarzwälder Kirschtorte)
Authentic Black Forest cake is an iconic German rich chocolate cake soaked with Kirsch and decorated with cherries and sweetened whipped cream. It is a stunning and gorgeous cake for any occasion.
- 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 flour with cocoa powder and place 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 or water bath and continue to whisk. Warm the egg mixture up to 104°F (40°C) or warm to 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 and gently mix with a rubber spatula.
- Melt butter in the microwave at 20-30 seconds 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 and mix gently.
- Pour the batter into the prepared pan and bake 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 shaving, 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 when the sugar is totally dissolved, and 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 and then chocolate shavings or shards over the cream.
- 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 one day ahead, cover it with plastic wrap, and keep it in the fridge 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.