So, you’ve decided to tackle the granddaddy of all chocolate cakes, huh? Not just any cake, but the legendary Black Forest. Don’t panic. I’m not here to tell you it’s a fussy, complicated ordeal that requires a pastry degree. In fact, we’re going to throw on some aprons, embrace the potential for a little mess, and create something so gloriously decadent that your friends will think you smuggled it out of a German patisserie. Just promise me you won’t tell them how (almost) easy it was.
Why This Recipe is Awesome
Let’s cut to the chase. This recipe is awesome because it’s shockingly doable. We’re skipping the overly complicated techniques that make you want to throw your whisk across the room. This version delivers all the iconic, show-stopping flavor of a traditional Black Forest Cake—deep chocolate, boozy cherries, and clouds of whipped cream—without the drama. It’s the kind of dessert that looks like you slaved for hours, but the secret is that most of the “work” is just assembling delicious components. Plus, it involves a little bit of kirsch, which you’re totally allowed to sip while you bake. Chef’s perks.
Ingredients You’ll Need for Black Forest Cake
Gather your squad. This isn’t a huge list, but each player is important. Pro tip: measure everything out before you start. It makes you feel like a fancy TV chef and prevents “oh-crap-I-don’t-have-enough-cocoa” meltdowns.
For the Chocolate Cake:
- 2 cups all-purpose flour (spooned and leveled, don’t dig!)
- 2 cups granulated sugar (the sweet stuff)
- ¾ cup unsweetened cocoa powder (the good, dark kind)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt (trust me, it makes the chocolate pop)
- 1 cup buttermilk (if you don’t have any, see substitutions below)
- ½ cup vegetable oil (or any neutral-tasting oil)
- 2 large eggs, room temp is best
- 1 cup strong, hot coffee (just water works, but coffee is a chocolate game-changer)
For the Filling & Topping:
- 2 cans (14.5 oz each) pitted sour cherries in water or juice (NOT pie filling)
- ½ cup kirsch (cherry brandy) – divided. Don’t have it? See substitutions!
- 3 cups heavy whipping cream, very cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Dark chocolate bar for shaving (for that gorgeous, professional finish)
Step-by-Step Instructions
- Preheat and Prep. Fire up your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This is your insurance policy for cakes that actually come out of the pan.
- Make the Chocolate Batter. In the bowl of your stand mixer (or a large bowl if you’re going manual), whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl or a large jug, whisk together the buttermilk, oil, eggs, and hot coffee. Slowly pour the wet ingredients into the dry ingredients with the mixer on low speed. Mix until just combined—do not overmix! The batter will be thin. This is normal. Promise.
- Bake. Pour the batter evenly into your prepared pans. Slam them on the counter a few times to pop any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Seriously, let them cool all the way. Warm cake + whipped cream = soupy mess.
- Soak the Cherries. While the cakes are cooling, drain the cherries, reserving ½ cup of the liquid. In a small saucepan, combine the reserved liquid and ¼ cup of the kirsch. Heat it up just enough to dissolve the sugar. Place the drained cherries in a bowl and pour this liquid over them. Let them hang out and get boozy.
- Whip the Cream. Place your mixing bowl and whisk attachment in the freezer for 10 minutes to get ice cold. This is the secret to stiff peaks! Pour in the cold heavy cream, powdered sugar, vanilla, and the remaining ¼ cup of kirsch. Whip on medium-high speed until stiff peaks form. Be careful not to over-whip, or you’ll make butter!
- Assemble the Masterpiece. Once the cakes are completely cool, use a serrated knife to level the tops if they domed. Place one cake layer on your serving plate. Poke a few holes in it with a fork or skewer and spoon over some of the kirsch liquid from the cherries. Spread a layer of whipped cream over the cake. Spoon half of the boozy cherries over the cream. Place the second cake layer on top. Repeat: poke holes, spoon liquid, spread cream, add cherries. Now, frost the top and sides with the remaining whipped cream.
- The Grand Finale. Take your dark chocolate bar and use a vegetable peeler to shave curls all over the top and sides of the cake. Admire your work. You did that!
Common Mistakes to Avoid
- Using warm cakes. I’ll say it again: warm cake melts whipped cream. You’ll have a delicious, but structurally unsound, puddle. Patience, young grasshopper.
- Overmixing the batter. You’re not trying to build muscle. Mix until the ingredients are just combined. Overmixing = tough, dense cake.
- Using warm tools to whip cream. A cold bowl and whisk are non-negotiable for achieving fluffy, stable whipped cream. Don’t skip the freezer step!
- Skipping the kirsch soak. This is what gives the cake its authentic flavor and keeps the layers moist. If you’re avoiding alcohol, see the substitutions below for a workaround.
Alternatives & Substitutions
No buttermilk? Make a DIY version: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then top it up to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles. Good to go!
Not a fan of alcohol? No problem. You can substitute the kirsch in the cherry syrup with ½ cup of the reserved cherry juice and a teaspoon of almond extract for flavor. For the whipped cream, just use the vanilla extract.
Fresh cherries? In season, you can absolutely use about 3 cups of pitted fresh sour cherries. You’ll just need to cook them down with a little sugar and thickener to make a compote.
Want to go dairy-free? Use your favorite plant-based milk and oil for the cake. For the cream, chill a can of full-fat coconut milk, scoop out the solid part, and whip it with powdered sugar.
FAQs about Black Forest Cake
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance, let them cool completely, wrap them tightly in plastic wrap, and store them at room temp. Assemble the cake the day you plan to serve it for the best texture.
What if I don’t have cake pans?
You can bake this in a 9×13 pan for a sheet cake version! Just adjust the baking time (it might take a bit longer). You’d then just layer the cherries and cream on top instead of in the middle.
Can I use Cool Whip instead of whipping my own cream?
You can, but IMO, the flavor and texture of real whipped cream is far superior and worth the 3 minutes of effort. Cool Whip can be overly sweet and has a, well, different mouthfeel.
My whipped cream is runny! What do I do?
It was probably too warm. Pro tip: place the runny cream in the fridge for 15-20 minutes and try re-whipping it. If it’s truly a lost cause, fold it into your coffee and start over with new, ice-cold cream.
How do I store this beauty?
Because of the whipped cream, it needs to live in the fridge. Cover it loosely with a cake dome or some plastic wrap (use toothpicks to tent it so it doesn’t smush the topping). It’s best eaten within 2 days.
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Final Thoughts about Black Forest Cake
Look at you, you magnificent baker! You’ve just conquered a classic. This cake isn’t just dessert; it’s an experience. It’s the kind of thing you make for birthdays, celebrations, or just because it’s Tuesday and you deserve a slice of chocolatey, cherry-filled heaven. So cut yourself a generous piece, maybe pour a little extra kirsch on top (hey, you earned it), and take a bow. Now go impress someone—or, even better, just impress yourself. You’ve totally got this.
