Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Black Forest Cake
A decadent German chocolate sponge layered with kirsch-soaked cherries and clouds of fresh whipped cream.
Contains common allergens
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Instructions
6 steps- 1
Preheat the oven to 350°F, grease and line two 9-inch round cake pans, then whisk together the flour, cocoa powder, sugar, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt in a large bowl.
- 2
Add the eggs, buttermilk, oil, and 3/4 cup hot water, then beat on medium speed for 2 minutes until the batter is smooth and thin, divide between the pans, and bake for 28 to 32 minutes until a toothpick comes out clean.
- 3
Cool the layers in their pans for 10 minutes, then turn out onto racks to cool completely, and meanwhile stir the kirsch into 1/3 cup of the reserved cherry juice to make a soaking syrup.
- 4
Whip the heavy cream with 1/4 cup sugar to firm peaks, slice each cooled cake horizontally into two layers, and brush all four cut surfaces generously with the kirsch syrup.
- 5
Stack the layers on a serving plate, spreading whipped cream and a scattering of drained cherries between each, reserving a few cherries for the top, then frost the entire cake with the remaining cream.
- 6
Press chocolate curls onto the sides and crown the top with the reserved cherries, then refrigerate for at least 1 hour before serving so the flavors meld.
Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving850
Calories
11 g
Protein
88 g
Carbs
54 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Black Forest cake, or Schwarzwälder Kirschtorte, takes its name from the Black Forest region of Germany, known for the kirsch (cherry brandy) used to flavor the cake and traditionally added to the cream as well. Layers of chocolate sponge, cherries, and whipped cream became an international bakery favorite, though the German original is defined specifically by that kirsch-soaked character.
Listahan note
This version brushes each cut layer generously with a kirsch-cherry syrup before assembling, which is the step that separates a truly Black Forest cake from a plain chocolate-cherry cake.
Technique cues
- Brushing the syrup onto all four cut surfaces, not just the bottom layer, ensures every bite of cake carries the signature kirsch flavor rather than just the base.
- Whipping the cream to firm peaks, not soft ones, gives the frosting enough structure to hold the layered cake together and pipe cleanly.
- Refrigerating the assembled cake for at least an hour before serving lets the layers set and the flavors meld, making it much easier to slice cleanly.
Kitchen flow
- Parallel prep
- Make the soaking syrup while the cake layers cool, so it's ready to brush on as soon as the layers are sliced.
- Make-ahead
- Bake the sponge layers a day ahead and wrap tightly; assemble with fresh whipped cream the day you plan to serve.
- Leftover move
- Leftover slices keep their texture best stored flat in an airtight container rather than stacked.
- Cleanup rhythm
- Bake both cake layers at once on separate racks to finish the oven portion of the work in a single pass.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cocoa powder and flour
Sponge base
Purpose: Together they form a deeply chocolate, tender cake that's sturdy enough to layer and soak with syrup without falling apart.
Handling: Whisk the dry ingredients thoroughly before adding wet ingredients to avoid cocoa clumps in the batter.
Adaptation: A Dutch-process cocoa gives a darker, smoother chocolate flavor than natural cocoa powder.
Morello cherries
Fruit filling
Purpose: Their tartness cuts through the sweetness of the cake and cream, which is essential to the dish's balance.
Handling: Drain them well and reserve the juice, which becomes part of the kirsch soaking syrup.
Adaptation: Fresh pitted sweet cherries can work in season, though the flavor will be sweeter and less tart than jarred morello cherries.
Kirsch (cherry brandy)
Signature flavor
Purpose: Kirsch is what makes this specifically a Black Forest cake rather than a generic chocolate-cherry cake; it's stirred into the soaking syrup for the layers.
Handling: Mix it with the reserved cherry juice to make the syrup that's brushed onto the cut cake layers.
Adaptation: A non-alcoholic cherry syrup can replace the kirsch for a version without alcohol, though the flavor will be noticeably milder.
Heavy whipping cream
Frosting
Purpose: Whipped to firm peaks, it forms the light, billowy frosting that contrasts with the dense chocolate layers.
Handling: Whip cold cream in a chilled bowl for the most stable, fluffy result.
Adaptation: A stabilized whipped cream (with a small amount of gelatin or cornstarch) holds up longer if the cake needs to sit out at a party.
Technique notes
- Do not skip brushing the syrup onto every cut surface; an unsoaked layer tastes plain against the ones that were properly moistened.
- Whip the cream just to firm peaks and stop; overwhipped cream turns grainy and can start to look like butter.
- Chill the finished cake before slicing; a cake sliced while the cream is still soft will smear rather than cut cleanly.
Ingredient swaps
- Alcohol-free direction
- Replace the kirsch with cherry juice and a few drops of almond extract for a similar flavor profile without alcohol.
- Simpler direction
- Use a single 9x13 sheet cake layer split in half instead of two round layers for an easier assembly.
- Extra chocolate direction
- Add a thin layer of ganache between the cake and cream for a richer, more decadent cake.
Serve alongside
- Fresh cherries
- Vanilla ice cream
- Espresso
- Coffee
- Espresso
- Sparkling water with a twist of lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the assembled cake, loosely covered, for up to 3 days.
- Serve chilled or let sit at room temperature for 15 minutes before slicing for the best texture.
- The unfrosted sponge layers can be frozen for up to 2 months; thaw before filling and frosting with fresh cream.
Equipment
- Two 9-inch round cake pans
- Electric mixer for whipping cream
- Serrated knife for slicing the layers
- Pastry brush for the syrup
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