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 is—thank you, Sally, for this amazing recipe! ★★★★★“
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! ★★★★★“
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 Schwarzwälder 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 liqueur 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 Blue—a 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 KitchenAid® 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 deliciously 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 liqueur (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 350°F (177°C). 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 liqueur 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 boil—that’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: 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 won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” 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 Liqueur: The cherry liqueur 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
When you say the frosted cake can be frozen do you mean the entire cake completely assembled with whip cream and all?
Hi Wendy, yes, you can freeze the entire assembled cake, however the appearance may get a bit messy when thawed. You can see all of our tips and different freezing methods in this How to Freeze Cakes post.
Is it possible to reduce the sugar to 1 1/2 cups or even 1 1/4 cups? 1 3/4 cups seems like so much sugar combined with the syrup from the cherries and more sugar in the whipped cream? Granted I don’t have a huge sweet tooth and think most desserts have way too much sugar in them…
Hi Wendy! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Thank you. When you say the frosted cake can be frozen do you mean the entire cake completely assembled with whip cream and all?
My favorite cake black forest 😍 thank you for the recipe
What cake pans would I use if I halved the recipe?
Hi Eric, This cake as written yields about 6 cups of batter, which is helpful for other cake pan sizes and conversions.
I’d love to make this for an upcoming party for 35 people, using a 30cm square tin.
Do you think it would work if I triple the recipe?
Hi Sarah, We haven’t tested this recipe in larger pans, but we always recommend making multiple batches of cake batter instead of multiplying the recipe to avoid over or under mixing the batter. You can reference this Cake Pan Sizes and Conversions guide to find out how much batter you would need for your cakes!
Very much enjoyed this recipe. I had a hard time finding the cherry liqueur but I did find it at a larger liquor store. For those of you asking for a brand, I ended up getting Luxardo Maraschino Liqueur. The store had another Luxardo cherry liquere and another brand, I didn’t know which one to pick, but what I did pick was fine. Next time I would cut the ganache in 1/2 as it seemed like too much, and I think I am going to try this as cupcakes somehow so it’s easier to share. All in all delicious.
I’ve just finished making this. It looks pretty good I think. I don’t eat flour and sugar but I bake all the time. Have regular taste testers! This was by request for a birthday. Im thinking they will love it. Thanks Sally!
Hi Sally, I made the cake layers, but I was surprised to find that they aren’t as thick as yours, even though I weighed the ingredients accurately and used 9-inch pans. Also, right after mixing, I noticed the batter seemed a bit small for three pans! What went wrong?
Hi Bsmah, the layers should be between an inch and 1.5 inches, do you think yours were thinner than that? Was the batter overmixed by chance? Overmixing can cause the cakes to bake up squat and dense. Hope you still enjoyed this cake!
I know this is a silly thing to ask but the person I want to make this for doesn’t like cherries, is there a way to substitute raspberries?
Hi Hailee, absolutely. Use canned whole raspberries in a heavy syrup in place of the cherries, and we would omit the cherry liquor. Let us know how it turns out for you!
Would raspberry pie filling work?
Oh my… this cake is amazing. I made it for my brother-in-law for his birthday and the cake was such a hit!
This cake is the very best chocolate cake I could eat it every day Thankyou sally& for all your other recipes
Can I use my go to chocolate cake recipe for the cake layers? Or is it imperative to use this recipe?
Hi Monika, we imagine using a different cake recipe should be fine here, as long as it is sturdy enough to assemble.
Can I use elderflower liqueur instead of cherry?
Hi Becky, we haven’t tried that here, but let us know how it turns out if you try that substitution!
Can I substitute the sour cream?
Hi Britney, you can use the same amount of Greek yogurt or plain yogurt in place of the sour cream.
I made a couple of errors on this cake, but it still turned out to be delicious. I overbeat the whipped cream, which was not deadly, and I over reduced the syrup. A time estimate for the syrup reduction would have been helpful. I think my ganache was a tad too warm, as it dripped off the cake too much. I’m going to try it again, fixing these errors. Excellent flavor!
If I were to make this recipe as cupcakes, should I change the syrup quantity or application at all to help it penetrate all the way through the cakes? Thank you!
Hi Anastasia, 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 cupcake recipe instead. Enjoy!
This is the best chocolate cake recipe I have ever had. We use the cake recipe as is and change the fruit theme. Have made orange and orange blueberry so far. I also use a stabilized version of the cream because it is too hot here. The ganache is so easy and perfect. Thank you for sharing this recipe with us!
Hi! Would you be able to provide or suggest the recipe forthe cherry syrup part for a 9 x 13 cake instead of the 9 x 9?
Hi Andrea, you can make the cherry syrup as is for the 9×13-inch cake. Enjoy!
Hi, Can I use a hand mixer instead of the stand mixer for this recipe?
Absolutely!
How would I adapt this to a 2 x 6in tin recipe?
Hi Nadia, here is everything you need to know about converting recipes to different Cake Pan Sizes.
If I don’t use any alcohol (can’t find it), how much will that affect the taste of the cake?
It will taste great, Amanda!