This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
One reader, Majella, commented: “I’ve been making this cake for my husband’s birthday every year since 2019, so I thought it was about time I left a comment! Every year I am blown away by how delicious it isโthank you, Sally, for this amazing recipe! โ โ โ โ โ “
One reader, Katrina, commented: “Not only was this the best Black Forest Cake I’ve ever had, it’s also up there for one of the most delicious cakes I’ve ever had! The texture and flavor combinations were sublime! โ โ โ โ โ “
This post is sponsored by KitchenAid.
Today’s blog post is one of the most special you’ll ever read here on SBA. I am both honored and excited to partner with KitchenAid for its 100 Year Celebration. This once-in-a-century celebration commemorates 100 years of KitchenAid inspiring culinary passion and creating new possibilities in the kitchen. The same core value launching KitchenAid back in 1919 is continuously instilled in the products created today: an inspiration by those who love to make…and I am certainly one of those people.
What is Black Forest Cake?
This is my rendition of the traditional German black forest cake aka Schwarzwรคlder Kirschtorte. Today’s towering beauty has 4 parts:
- My go-to chocolate layer cake
- Dark sweet cherries
- Fluffy vanilla whipped cream
- Dark chocolate ganache
Chocolate Cake
The cake recipe comes from this tuxedo cake, which was adapted from my favorite chocolate cake. It has a cake crumb so moist and chocolate-y, it sticks to your fork and melts on your tongue. Curious about the ingredients used? Hop on over to that recipe for detail. One thing I’ll mention because it’s worth repeating: hot liquid is a must in this cake batter. Why? The hot liquid encourages the cocoa powder to bloom and dissolve instead of just sitting there. For the hot liquid, I recommend coffee which will deepen the chocolate flavor. The cake will not taste like coffee, I promise! Or you can use hot water.
Cherries & Whipped Cream
Grab a couple cans of dark sweet cherries that are soaked in heavy syrup (the can is sold as such). Reduce the syrup down on the stove as the cakes bake. Have any cherry liquor around? Add a splash and brush the mixture all over the cakes while they’re still warm. This cherry soaking syrup guarantees the moistest, most flavorful chocolate cake you will EVER taste. Think of the best chocolate cake you’ve ever eaten. This one’s better and we have the cherry- soaking syrup to thank.
Those cherries from the can? They’ll be layered right into the cake, seeping their magenta juices into the vanilla whipped cream. Swirled pink, the whipped cream is light, billowy, and doesn’t weigh down the cake. While this black forest cake is certainly decadent, it’s not overly heavy. A breath of fresh air considering most chocolate cakes are dense as bricks!
Most of vanilla whipped cream is layered inside the cake, but be sure to reserve some to lightly spread on top and around the cake. This seals in the cake’s moisture. Have I mentioned this cake is moist?
How to Make Chocolate Ganache
Black forest cake is traditionally finished with chocolate shavings, but I took it a step further and opted for chocolate ganache. Instead of covering the entire cake like we do with chocolate raspberry cake and chocolate peanut butter cake, we will let the chocolate ganache gently drape over the sides for mega drama. (Because when it comes to chocolate cake, there’s gotta be drama!) Made from heavy cream and pure chocolate, there’s no garnish more appropriate for this cake masterpiece.
I’m so excited for you to try this black forest cake, a recipe that came to life from the one who inspired me to get in the kitchen.
Now let’s talk about the gorgeous stand mixer you see in all these photos! The 100 Year Limited Edition Stand Mixer comes in a custom and classic color, Misty Blueโa soft blue with a hint of green that is reminiscent of one of the first KitchenAid stand mixer colors ever introduced. It displays a heritage-inspired KitchenAidยฎ logo, a white-coated stainless steel bowl and a custom Power Hub cover celebrating 100 years of KitchenAid. 10 speeds, tilt head, 5 quart, a testament to the past 100 years!
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Black Forest Cake
- Prep Time: 1 hour, 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This deliciouslyย moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
Ingredients
Chocolate Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature*
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
- 2 (15 ounce) cans dark sweet cherries in heavy syrup*
- 2 Tablespoons cherry liquor (sold as kirsch or kirschwasser)*
Chocolate Ganache
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
- optional: 1 Tablespoon light corn syrup*
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. Be careful and use two hands when handling the cakes.
- After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
- Prepare the syrup: Drain the cherries, reserving 3/4 cup (180ml) of the heavy syrup. Set cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup (60ml). Brush reduced syrup all over the cakes, reserving any leftover syrup.
- Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
- Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boilโthat’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.
- Make the whipped cream: Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 4 minutes. Medium peaks will hold their shape but the tip will gently curl when you lift the whisk.
- Assemble the cake: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
- Pour chocolate ganache on top of the cake. Spread to the edges of cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving.
- Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions:ย The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For the cherry syrup, cool then cover and refrigerate overnight. The whipped cream can be prepared, covered tightly, and refrigerated overnight. Chocolate ganache can be prepared, covered tightly, and refrigerated for up to 3 days before using. Let ganache sit at room temperature to soften or microwave for 5-10 seconds before using. The assembled cake can be refrigerated for up to 1 day before slicing and serving. The frosted cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Stand Mixer | Cooling Rack | Saucepan | Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- Why Room Temperature Ingredients? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
- Cocoa Powder: Use natural cocoa in the cake, not dutch-process. Here’s the difference between dutch-process vs. natural cocoa powder.
- Espresso Powder: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Cherries: Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down. Do not use fresh dark sweet cherries, sour cherries, or maraschino cherries.
- Cherry Liquor: The cherry liquor is optional, but really gives the soaking syrup (step 4) that over-the-top delicious flavor setting this black forest cake apart from others. You can also add a splash to the whipped cream!
- Corn Syrup: I like to add a touch of light corn syrup to the ganache to give it some glistening shine. This is an optional ingredient.
Reader Comments and Reviews
Hi! In your video on assembling cakes, you cut the domed top off of one layer, put the second upside down on top of the first (so the domed top is resting on the frosted flat surface of the second layer), then put the third layer right side up (so the flat base is resting on the flat base of the second layer, and the cake has a slightly curved top). In the instructions of this recipe, it seems to imply you should level the tops of all the layers. Is that true for this recipe (because the whipped cream is less supportive than buttercream?), or will the method in the video still work? Thank you!
Hi Frankie! In the video for how to assemble layer cakes, all of the cake layers are leveledโthere is just a slight dome to the leveled surface, as there will be here, too. You can stack in the same way for a slightly domed top, or feel free to flip the top layer so that the bottom of the layer serves as the top surface, for a completely flat look. Hope you enjoy the cake!
Cake was delicious everyone loved it. Read and re-read the recipe tons of times and never found what to do with the reserve 3/4 cup of heavy syrup. Ended up reducing it and using it in the ganache, which worked well.
I made this lovely cake last week – wow! The combination of the rich ganache and fluffy whipped cream is delightful. Glad I just bought a cake plate (not a stand) and acrylic dome so I could easily store the cake in the fridge. I enjoyed experimenting with the cherry sauce: kirsch is not in any of our stores, and it gets bad reviews as having poor flavor. Bought a cherry extract (Boyajian) but it was awful! But a mix of cognac, a high-quality local vodka, and amaretto made a lovely booze for the sauce, and a little cherry preserves boosted the fruit flavor. I also used a jar of fancy Greek preserved cherries along with the one can of cherries; the canned ones were disappointingly mushy but had decent flavor.
I had to sub jarred cherries in syrup (not maraschino) for the canned and I also used a different cherry liquor. I reduced both down to a bit more than 1/4 cup and stored it in the fridge overnight. The liquid turned into a hard candy-like substance. Should I reheat in order to spread on the cake when I assemble it? Iโm worry that after I spread it on the cake, it will harden again and be unpleasant. Any ideas?
Hi Laura, yes, you’ll want to reheat the reduced cherry syrup so that you can brush/drizzle it on the cakes. If it’s warm while adding to the cakes, it should soak into the cake layers and no harden. We hope you enjoy the cake!
Hello,
Could I halve the whole recipe and make it in three 6-inch round pans to make a smaller cake?
Hi Aliza, For the cake you can use the recipe for Super Moist Chocolate Cupcakes and follow the baking directions in the post 6 Inch Cakes. You can cut the amount of cherries, whipped cream, and ganache in half for this size cake. Let us know if you give it a try!
I love Sally’s recipes and she’s been my go to for everything for probably a decade, but this recipe is just maddening! 8 oz of chocolate and a whole cup of cream for the ganache?? I only poured half on the cake or it would have been a ganache puddle! As it is just using half it looks all lumpy and clumpy down the sides. And soft peaks for the whipped cream? Ugh the whole thing was a mushy mess at the end It doesn’t help that it was 78 degrees today but my house isn’t that hot, might be why the ganache spread as much as it did though maybe should have been cooler… I want to throw the damn thing away but it was so much work and so much money in ingredients. I know it will taste good but it looks like crap
Hi Ashlyn, thank you so much for the kind words and for following along all these years. Iโm really sorry this recipe gave you such a frustrating experience. Black forest cake has a lot of temperature-sensitive components, so even a warm day can make the ganache runnier and the whipped cream softer. The ganache amount is correct. I wonder if yours cooled too long and therefore was too thick? And you didn’t quite get that smooth “drip” off the sides. And for the whipped cream, medium peaks can hold up better if it’s a warm day, so let me adjust that phrasing in the recipe. You didnโt do anything wrong. This cake can be finicky. I hope the flavor still made it worth it, but I completely understand how discouraging it feels when the final look isnโt what you hoped for.
Just made this yesterday and got rave reviews, thanks for the delicious recipe.
A few substitutions that worked for me:
I could only find sour cherries in light syrup and I found combing the reserved juice with 1/4 of it’s volume in sugar before reducing worked well.
If you can’t find cherry liquor, amaretto works just as well. Almonds and cherries are related species so the flavour profiles jive perfectly.
Sadly this was the worst cake I ever had. I used it to make cupcakes, and they were so dense they were like hockey pucks, even though I followed recipe exactly. Everyone felt ill after eating them as they were so heavy, so its really ruined the birthday surprise cupcakes! End up throwing most of them out.
Hi Donette, thank you so much for giving this recipe a try, and Iโm sorry to hear about your experience, especially for a birthday celebration. Thatโs so disappointing, and I completely understand how frustrating it must have felt. If the cupcakes turned out very heavy, it can also point to an issue with ingredient measurements, leavening, or over-mixing, which can prevent the batter from rising properly. Iโd be happy to help you troubleshoot if youโre open to it. Did you use cocoa powder by weight or volume, and was your baking powder/baking soda fresh? Again, Iโm so sorry they didnโt turn out for you, and I really appreciate you taking the time to share your feedback.
I cannot find kirsch anywhere. What is a good sub?
Hi Ana, it’s optional! You can leave it out.
Hi sally,
I want to make this as a winter wedding cake – but Iโm slightly concerned about the moist cake and the whipped cream making it difficult to make in tiers. Do you have any advice?
Hi Helen, unfortunately we do not recommend this cake for tiersโit’s a bit too light and moist.
You could always use a multi level cake stand where each tier has it’s own stand. That way you don’t have to stack them on top of each other but it still creates a unique display, especially if you have some greenery/flowers to decorate the stands. Even some led lights would be nice for a winter theme.
Hello Sally’s I really like this recipe. Do you have a video tutorial for this recipe? Thank you so much.
Hi Jenie! We do not have a video tutorial for this particular cake, but we have separate videos for chocolate cake, whipped cream, and chocolate ganache that will help with the different elements of this recipe. We also have a video for how to assemble layer cakes that may be helpful to review. Hope this helps!
Hi,
I’d like to try this as cupcakes – do you think it would work? If so, what modifications would be necessary?
You’re always my go-to for all things baking & you’ve helped me to become a real baker! Thank you so much!
Hi Hepzibah, you can use this recipe for at least 2 dozen cupcakes; fill them halfway with batter. About 20-22 minutes bake time at 350F. Or, if you need a smaller yield, you can use our chocolate cupcakes recipe instead. Enjoy!
I really want to make this cake for my husband’s birthday. However, for some reason I cannot find the canned dark sweet cherries anywhere in my state. They don’t have them at any of the grocery stores (I’ve checked 5 places this week!) I know they are key to the recipe. Is there any way to approximate the canned cherries, perhaps by reducing down some frozen cherries, or should I just give up on this recipe for this year because of the cherry situation?
Hi Kate! Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. Can you order some online by chance? We donโt recommend using fresh dark sweet cherries, sour cherries, or maraschino cherries. If you can only find cherries in light syrup instead of heavy syrup, you can use them in a pinch with no changes necessary.
Hi, Sally, just love all your recipes! I’m planning this for an anniversary celebration at church fellowship, so have double all ingredients ready and plan on a 13×9 cake. I’m not thrilled about what sounds like two thicker layers vs the original three. Should I split each of the two cakes (a scary proposition with a 13×9 cake!) to make four thin layers or simply divide the doubled cake batter between three 13×9 pans?
Hi Elain, for thinner layers, you could make the batter twice (rather than doubling), and then evenly distribute between 3, 9×13-inch pans. Bake time will be a bit shorter that way, so keep a close eye on them and use a toothpick to test for doneness. Hope it’s a hit!
Could the cake (just the cake part) be made in advance and frozen for a few days?
Absolutely! Here’s our guide to freezing cakes.
I have now made this cake 3 times as it is my husbandโs birthday request every year. Sooo delicious!
Is it possible to double this recipe to serve around 15-20 people? Would I need to use bigger cake pans?
Hi Emily, This batter fits into 1 9ร13 inch pan. You can make the batter twice and bake two 9ร13 inch cakes for a 2 layer 9ร13 inch cake. The layers will be quite thick that way and the cake will be very tall, so cutting small slice to feed that many makes sense. Youโll have to double the whipped cream and ganache or at least 1.5x each.
I am so happy with this recipe. I did muck up and slightly overwhip the cream but it was still delicious. I added some Kirsch and used a tsp of icing sugar rather than the full amount.
The chocolate cake was amazing. I reduced the sugar by half and I used a double shot of espresso, topped up with water to 1/2 cup.
Spooning the syrup over the cake kept it really moist!
A couple of tweaks I would do for next time:
– I poured over the ganache too hot and it melted the cream, and created a chocolate moat, so, i would wait longer than 10 mins to cool and let it thicken a bit. I was too impatient!
– the only tinned cherries I could get in NZ were a bit bland so Iโd boil down the tinned cherries and make a kind of jam for the filling to get more of the cherry flavour.
Overall, a very happy and content family!! And they were happy about the incidental chocolate moat.
Everyone is raving about this cake!
Question: The can of cherries was so thick that I couldn’t separate the syrup. Can I make this with fresh cherries somehow? I feel like all of the ingredients are so fresh except for the gross syrup. We could improve this somehow, yes?
Hi Karyn, unfortunately, we donโt recommend fresh cherries for this recipe. Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe.
I think you used Wilderness cherries. Look for the type that the recipe calls for instead. I was afraid to do bc Im crazy about Wilderness and have never tried another. But I followed the recipe and was not disappointed
How can I make sure the ganache spreads evenly over something as delicate as whipped cream?
Hi Tarah! We pour the ganache and the spread with a small offset spatula.
This looks absolutely delicious. I’m planning on making it for my good friend, whose birthday is frightfully close to Halloween.
Quick question for you, Sally: would another invert sugar syrup like Lyle’s Golden create the ganache sheen? I happen to have some on hand.
Hi Riley, That should work in the ganache, or you can simply omit it. Hope your friend loves the cake!
I made this cake for my grandpa’s birthday as a surprise and he loved it. Also instead of Cherry’s in heavy syrup I used caned pie filling and it turned out great.
Hi, I am from Australia and we do not have Canned dark sweet cherries in heavy syrup. Does anyone have alternatives or recommendations?
Hi Jenny, Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. Can you order some online by chance? We donโt recommend using fresh dark sweet cherries, sour cherries, or maraschino cherries. If you can only find cherries in light syrup instead of heavy syrup, you can use them in a pinch with no changes necessary.
Exactly as described! This is an elevated Black Forest cake! Those cherries make the difference.
Wish I could share a picture of the final result !!!
Absolutely scrumptious! This is my new go to chocolate cake. The possible flavor combinations are endless. Excellent recipe!
Intending to make this for my boyfriendโs birthday next week- you mention the fully prepared cake can be frozen, can I freeze just the cakes ahead of time then defrost for construction? Thanks
Hi Leah, absolutely. Here’s everything you need to know about how to freeze cakes. Hope it’s a hit!
Hi
Why is it not recommended to use sour cherries? I have a can laying around from previous attempts at black forest cakes so was hoping to use those…
Hi Kosha! This recipe was developed specifically with dark sweet cherries in heavy syrup and we recommend sticking with those for best results. You can certainly try using your cherries (are they in heavy syrup?) but the flavor will change.
Made this for my Grandma’s birthday, she’s a huge Black Forest cake fan.. She gave it two thumbs up! It was delicious, and I love this chocolate cake recipe. I didn’t have much luck finding the cherries, so thawed some frozen cherries and made my own heavy syrup. It turned out great!
Heading to a reunion tomorrow for a group of us who all lived in Germany as teenagers, the was the obvious dessert! Can wait to bring it! Thanks Sally!