This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
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 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 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!
Print
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 (spoon & 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 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 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 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 soft peaks form, about 3 minutes.
- 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.
- 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. 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 version of buttermilk 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 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.
Keywords: black forest cake
Delicious! Was definitely a showstopper dessert for Christmas Eve
★★★★
Made this today for my husband’s birthday. It took me a while to find the cherries, but it was worth it! This cake is lovely! Do all the steps, make all the things and it’s delish!! I didn’t use the liqueur as I couldn’t find it, but I will look for it and hopefully have it the next time I make it.
★★★★★
Can I use cherry pie filling in this recipe?
Hi Carol, You can layer the cake with the cherry pie filling. Skip the reducing the syrup/brushing the syrup on the cakes steps.
THANK YOU SOOOOO MUCH FOR ANSWERING MY QUESTION.
★★★★★
Curious if you use all the ganache? Your drip looks thin compared to mine and the recipe yields a LOT of ganache so I tried to use more of it otherwise would have had too much left over. Could ganache be cut in half ?
Hi Jenna, yes, you can cut the ganache amount in half. If needed, feel free to make it a thinner ganache by using more heavy cream.
Hello! I would like to adapt this into a Yule log roll cake. Biggest difference is the cake batters… do you think this batter would be too moist to roll? I’ve made it as a cake before and it was a huge hit!
★★★★★
Hi Jessie! We haven’t tried this recipe as a jelly roll cake for a yule log so we can’t say for sure, but you can try this chocolate roll cake recipe instead. Feel free to dot the whipped cream filling with the cherries as you do here, though. Let us know what you try!
I love this cake. Made it a couple times. My husband’s favorite is Black Forest cake and I made this today for him (b-day was last week, but I was at a work conference.) I usually cut it the next day, but we could t wait tonite! I plan to make it in a 9×13 this week for a coworker.
★★★★★
Hi, I would just like to check if this would work with 8 inch cake pans instead, and if so, how long do you think they will take in the oven? Thanks very much – I’m incredibly excited to bake this!
Hi Jon, You can use 8 inch cake pans for this cake. The layers will be slightly thicker and require a slightly longer bake time (not much though).
I’ve made this cake in three Wilton 8″ pans several times and I my oven bakes them at 24 minutes. Probably if I had 9″ pans my oven would have the cakes ready in 21 min.
I made the Black Forest Cake for the first time yesterday. I always thought it would be too challenging but your recipe was perfect and easy to follow. It was a huge hit.
Now, I just made your chocolate jelly roll cake and wondering how I could make it a Black Forest jelly roll cake. Hoping you could tell me how and when to incorporate the cherries into your Chocolate jelly roll cake recipe.
★★★★★
Hi Sally!
Can I substitute the sour cream to greek yogurt? Is there gonna big difference?
Thank you! I’m gonna bake it soon!
Hi Kamila, that substitute will work just fine here. Hope you enjoy the cake!
Instead of three 8″cake layers, could the batter be divided in half for two layers to fit 13″ x 9′” sheet pan?
Hi Diana, This batter fits into 1 9×13 inch pan. You can make the batter twice and bake two 9×13 inch cakes for a 2 layer 9×13 inch cake. The layers will be quite thick that way and the cake will be very tall.
I’ve made it and it looks beautiful we have it tonight for my mums 60th. I made one big cake and cut it into 3 after. I found putting the cherries down first then the cream on the cherries between each layer helps secure them into place. Also I added cherry liqueur to the cream and everything else because I bought a lovely $50 bottle to use up. I add icing sugar to the cream to stabilise it and made it all one day in advance. Thank you
I’d love to share photos but I can’t seem to on here.
★★★★★
I had one cake tin so I’ve got it in the oven now and I plan to simply cut it into 2 layers wish me luck
Hi Bec, If you overfill your cake pan the cake will be very heavy and may not rise properly or bake evenly. If yours turns out super dense, next time try baking it in batches and leave the remaining batter covered at room temperature while the pan is in the oven. Hope it turns out for you!
Hi. We don’t have heavy whipping cream in the UK – we have whipping cream which is lighter milk fat than that and double cream which has more milk fat which I suspect is more suitable – and my preference. The problem is the cream softens after a while so wouldn’t be so stable after a day
Do you know if adding a little powdered gelatine would help this and would it change the texture of the cream or just keep it whipped?
Hope you can advise.
Hi Claire, I’m sorry, we don’t have any experience with using gelatine. If you try it, please report back so that other readers can benefit from your experience!
I asked my mom to make this for my birthday. I was craving a Black Forest cake. This chocolate cake is probably the best tasting I’ve had in a very long time. The chocolate flavor is so rich, especially if you use the coffee. I wish the cherry flavor would have come through a bit more, but I was so pleased with this overall.
★★★★
Question. The pictures show you brushing syrup on the cake but the instructions say to drizzle it over the berries on top of the whipped cream. I’m sad to say I followed the recipe instructions and suspect they were wrong. Please let me know.
Hi Robin, you do both. You brush some of the syrup on the cakes in step 5 and then drizzle the rest in step 9.
The cake is delicious and not overly sweet. If I want a stronger cherry flavor, what would you recommend?
Hi Mary, I’m sure you could squeeze some more halved canned cherries on the whipped cream layers.
Can I substitute frozen cranberries for the cherries?
Hi Maggie, We have not tested this cake with cranberries, but if you wish to try it we recommend fresh berries cranberries. Let us know if you give it a try!
Hello Sally,
All of your recipes have been amazing and a huge hit with my family! You turned me into a baker, and now I only pick recipes from your website! this thanksgiving I was considering trying this Black Forest cake recipe. This may seem like a silly question, but because of the liqueur, is it considered an adult only cake? I am trying to decide if I should adjust this recipe, or potentially choose a different recipe. (or just have the kids eat the other desserts).
Thanks,
Anita
Hi Anita! The cherry liqueur is optional 🙂
Can you please tell me how hot does the coffee need to be like boiling hot or just hot enough to my touch before pouring it into the batter because I’m always afraid the heat would ruin the batter? Thank you very much for your help.
Hi Elizabeth, hot to the touch is great. It doesn’t need to be boiling hot.
Hi, I would just like to check if this would work with 8 inch cake pans instead, and if so, how long do you think they will take in the oven? Thanks very much – I’m incredibly excited to bake this!
hi Eva, You can use 8 inch cake pans for this cake. The layers will be slightly thicker and require a slightly longer bake time (not much though).
Hi, I am wondering if the cake can be frozen then assembled with the cherries, cream and ganache after defrosting? I am keen to try the recipe, it looks delicious! Thanks
Hi Kate, yes, you can freeze the cake layers, then thaw and assemble the cake as directed. Hope you enjoy it!
We have been yearning for a good Black Forest Cake since we came back from Germany! We have tried many from different restaurants and bakeries but nothing came close! So I have tried making it using different recipes and this is by far the one that comes out so close to the Black Forest Cakes we tried and loved while we were in Germany! My family said this is definitely a winner! It is moist and rich but at the same time, not too sweet – just perfect! Thank you so much!
★★★★★
I really thought this cake would end in disaster for me but it’s really a testament to this recipe that the cake still tasted excellent.
1. I accidentally used a 1/3 measuring cup when measuring out the sugar (added an extra 1/4 cup)
2. I accidentally hit the temperature gauge on my oven and increased it to 200degrees Celsius – luckily I caught it 7 mins in (they cooked very quickly!)
3. There must be a difference in our Australian chocolate or the cream and the suggested type because my ganache was a watery mess.
But hey, I had one happy sister on her birthday with a delicious cake!!
This has become one of my family’s favorite cakes! I leave out the liquor, and I also don’t reduce the chery syrup because it’s definitely thick enough (maybe it’s just the brand of cherries I’m using?). It’s somehow super light and very rich at the same time. Amazing, thank you!
★★★★★
Made this today for father in laws birthday. Couldn’t get any tinned cherries so used raspberry jam!! Was really lovely. Made my own buttermilk using your lemon juice and milk recipe. This will definitely go into the cake requests I think!
★★★★★
The moistest, most decadent cake—EVER. I’m dubbing this the “Happy Birthday Jesus” cake because I will only make it for Christmas. Followed the recipe to a T, didn’t cut corner like I usually do—use the buttermilk, make the Kirsch (or buy it)—you won’t regret it. This cake melts in your mouth!
Hi, I wonder how.to mix all and then bake one by one as my oven is small. Do I add baking soda and powder just before each baking or will it be ok to wait so long in the batter as reaction would be on already?
★★★★★
Hi Dyana, You can mix all of the batter and then bake the batter in batches. Keep the unused batter lightly covered at room temperature.
Hey Sally! Can i used cranberries instead of cherries? I don’t like the taste of cherries and if it’s possible how do I use the dried cranberries? Thank you.
Hi Alicia, We have not tested this cake with cranberries, but if you wish to try it we recommend fresh berries and not dried. Let us know if you give it a try!
Hello! Would this cake work ok for a 4-layer tall decorated cake? Wasn’t sure if it would be sturdy enough. Thanks!
Hi Elizabeth, This recipe is written for 3 layers, but you could divide the batter between 4 pans for 4 thinner layers. The bake time would be shorter.
Traditional Black Forest involves Kirsch. Where would you add this in your recipe?
Hi Ian, you’ll find that in the recipe above and used in step 5.
Thanks Sally, not sure why I did not see this before. Another question: the cherries I have are canned bing cherries in syrup. They are not called dark or the syrup heavy .. will this be OK? Also I have semi-sweet chocolate chips instead of the bar chocolate.
Hi Sally, I have made the cake several times with great success. How would cupcakes work?
Hi Linda, we’re unsure exactly how many cupcakes this batter will make (at least 2 dozen), fill them halfway with batter. About 20-22 minutes bake time at 350F. Would love to hear how they go!
Hi Sally,
Would this cake work with another fruit other than cherries. No one in my family likes them. I was thinking of sliced canned peaches or apricots in heavy syrup.
Hi Diane, we haven’t tested this cake with other fruits but you can try following the same steps using your peaches or apricots in heavy syrup. Or you can leave the fruit out completely for a whipped cream/chocolate cake/ganache cake. Enjoy!