Let’s talk about the cake that never goes out of style. Black Forest cake—with its rich chocolate layers, tart cherries, and billowy clouds of whipped cream—is a German classic for a reason. It’s elegant, indulgent, and absolutely unforgettable.
The combination of deep chocolate, bright cherries, and light, airy cream is pure perfection. Whether you’re celebrating a birthday, an anniversary, or just the fact that you made it through the week, this cake delivers. Yes, it has multiple components. Yes, it’s worth every minute. Let’s make some magic.
Instructions
Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line with parchment, and flour lightly.
Add eggs, buttermilk, hot coffee, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin. Pour into prepared pans and bake for 30-35 minutes (8-inch) or 25-30 minutes (9-inch) until a toothpick comes out clean. Cool completely.
Make the Cherry Filling
In a medium saucepan, combine the cherries and sugar. Cook over medium heat until the cherries release their juices, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat, stir in the kirsch, and let cool completely.
Make the Whipped Cream
If using gelatin for stability, sprinkle it over 2 tablespoons cold water and let bloom for 5 minutes, then gently warm until dissolved and let cool slightly. In a large chilled bowl, beat the heavy cream, powdered sugar, vanilla, and kirsch (if using) until soft peaks form. If using gelatin, slowly drizzle it in while beating, then continue beating until stiff peaks form.
Level the Cakes
Using a serrated knife, level the tops of the cooled chocolate cakes. Slice each layer in half horizontally to create 4 thin layers.
Assemble the Cake
Place one cake layer on a serving plate. Brush lightly with kirsch. Spread a layer of cherry filling over the cake, then a layer of whipped cream. Top with another cake layer and repeat, ending with a cake layer on top.
Crumb Coat and Chill
Apply a thin layer of whipped cream all over the cake. Refrigerate for 30 minutes.
Final Frosting
Frost the cake with the remaining whipped cream, smoothing the sides and top.
Decorate
Press chocolate shavings onto the sides of the cake. Pipe whipped cream rosettes on top and garnish with maraschino cherries. Dust with cocoa powder if desired.
Chill
Refrigerate for at least 2 hours before serving to set.
Slice and Serve
Slice with a sharp knife wiped clean between cuts. Serve chilled.
Store
Store in an airtight container in the refrigerator for up to 3 days.
Pro-Tips for Black Forest Cake Greatness
- Use Sour Cherries: Their tartness balances the sweetness of the cake and cream. Sweet cherries won’t give you that classic flavor
- Don’t Skip the Kirsch: It adds authentic Black Forest flavor. If you prefer non-alcoholic, use cherry juice
- Stabilize the Whipped Cream: A little gelatin helps the cream hold up between layers, especially in warm weather
- Chill Between Layers: Let each layer set before adding the next for clean, distinct layers
- Use Chocolate Shavings, Not Sprinkles: Real chocolate shavings add elegance and flavor
