German Black Forest Cake (Schwarzwälder Kirschtorte)

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Cathy

This German Black Forest Cake is an indulgent chocolate layer cake with layers of sweet cherries, whipped cream and homemade cherry brandy syrup! Want a keto version? Then check out my Keto Black Forest Cake.

You also might like Chocolate Chip Stollen Cake.

If you try out one new recipe this month, let it be this German Black Forest Cake (Schwarzwälder Kirschtorte).

After testing this cake over and over again these past few weeks, I finally nailed the recipe. The cake is more than just chocolaty and moist. After all, sweet cherries, whipped cream and cherry brandy also play a starring role.

Now that I’ve got your attention, let me show you how to make this classic German cake that comes from the Black Forest region of Germany.

Trending now: Black Forest Bundt Cake with almond flour.

THE INGREDIENTS YOU’LL NEED

For the chocolate cake batter

ALL-PURPOSE FLOUR – Sift all dry ingredients for a fluffier cake.
GRANULATED SWEETENER OF CHOICE – Sugar or for fewer calories, opt for a sugar-free sweetener.
DUTCHED COCOA POWDER – I prefer the smoother flavor of Dutched cocoa in this cake.
BAKING POWDER – as a standard leavening agent.
BAKING SODA – reacts with the acid in the sour cream.
SALT – a small amount brings out the chocolate flavor.
INSTANT ESPRESSO POWDER (optional) – boosts the chocolate flavor.
OIL – a neutral oil such as avocado oil, canola oil or vegetable oil.
SOUR CREAM – full fat.
MILK – full fat.
VANILLA EXTRACT – for flavor, aroma and to enhance the other flavors.
CHOCOLATE EXTRACT (optional) – to enhance the chocolate flavor.
EGGS – provide structure, leavening and richness.
BOILING WATER – enhances the chocolaty flavor of the cake by reacting with the cocoa powder.

For the cake layers & decoration

CHERRIES FOR THE CAKE LAYERS – pitted, frozen, halved dark sweet cherries or fresh cherries. If you use frozen cherries, I recommend cutting them in half when they are still slightly frozen, since they are easier to handle before they get soft and mushy.
CHERRIES TO CROWN THE TOP OF THE CAKE – If fresh cherries aren’t available, dark red, pitted & stem-on bada bing cherries look great on top of this German Black Forest Cake (Schwarzwälder Kirschtorte). You could also opt for bright red maraschino cherries. You’ll find both in glass bottles at supermarkets.
CHERRY BRANDY (Kirschwasser in German) – Cherry brandy is key for this recipe since it gives this traditional German cake its characteristic flavor.
GRANULATED SWEETENER OF CHOICE – to make the cherry brandy simple syrup that is brushed on each cake layer.
HEAVY CREAM – to make gently sweetened whipped cream for the layers and crowning rosettes.
SEMISWEET OR DARK CHOCOLATE BAR(S) – 1 or 2 depending on how much chocolate ganache and/or chocolate shavings you want to use. I personally like using dark chocolate but if you’re a fan of slightly sweet chocolate, opt for semisweet chocolate.

Or try the ultimate Keto Chocolate Bundt Cake.

Equipment to make Black Forest Cake (Schwarzwälder Kirschtorte)

• Mixer – Personally, I like to use a stand mixer fitted with a paddle attachment for the cake and a whisk attachment for the whipped cream. However, you can also use an electric hand mixer.
• Cake pans – three round 8-inch or 9-inch cake pans or, for a taller cake, four 6-inch cake pans. You can, by the way, also create two cakes by slicing one cake in half horizontally with a long serrated knife.
• Offset spatula – I like using a small offset spatula to help spread the frosting.
• Bench scraper – If you opt to cover the sides with whipped cream, a bench scraper will help you smooth the sides.
• Piping bag – If you don’t have one, you can cut off the corner of a food-grade plastic bag. Why use a piping bag? It makes it easier to evenly apply the whipped cream to each layer.
  Moreover, if you opt to frost the entire cake in whipped cream, a piping bag will let you put enough frosting on the sides so the chocolate cake layers don’t show through.
• Piping tip: I used an 849 closed-star piping tip to pipe the whipped cream onto the layers and to make the rosettes.
• Cake turntable – If you don’t have one, try this hack: Use a microwave’s ring and plate to spin your cake. After all, a cake is a lot easier to frost with a turntable, especially if you decide to frost the sides.
• Brush – to brush on the cherry brandy syrup.

What size cake pan should I use for Black Forest Cake?

How to make an 8- or 9-inch layer cake

I recommend making German Black Forest Cake (Schwarzwälder Kirschtorte) as a 3-layer cake using three 8- or 9-inch cake pans. If you only have 2 pans, use a long serrated knife to slice a third layer. Three layers is, in fact, crucial for this cake because there are two cups of sliced cherries in the recipe. You essentially distribute 1 cup of sliced cherries on each of two layers. Then, top the third layer with chocolate ganache or chocolate shavings, whipped cream, rosettes and jewel-toned, stem-on cherries.

How to make a 6-inch layer cake

If you make this cake with 6-inch cake pans, use four. That way, you can distribute the two cups of sliced cherries over 3 layers and crown the fourth layer with chocolate ganache, whipped cream, rosettes and rosy, stem-on fresh cherries.

How to make German Chocolate Cake with cherries

Now that you have the ingredients ready, let’s make a cake! Here’s a quick overview of how to make a German Black Forest Cake:

1. Preheat oven to 350°F. Line your round cake pans with parchment paper and grease the sides with baking spray or butter.
2. Sift the dry ingredients together (flour, sweetener, cocoa powder, baking powder, baking soda, salt, optional instant espresso powder) and whisk until fully combined.

3. Add the wet ingredients starting with the oil, sour cream, milk, vanilla extract and optional chocolate extract. Then, beat in the eggs one at a time.
4. Next, stir in the boiling water.

5. Stir the batter which will be a little runny.
6. Pour into pans.

7. Divide batter evenly between prepared pans, using a kitchen scale so the layers are the same height.
8. Tip: So the cake doesn’t dome up, use cake strips for flat layers. If you don’t have any, fold a strip of paper towel to fit the width of your pan. Then, soak it in water. Next, fold it into aluminum foil, creating a strip. Next, wrap the cake strips around the pans.

Making the topping for the layers

9. Cut the pitted fresh or frozen cherries in half and divide them so you have equal amounts for all layers except the top layer.
10. Make the cherry brandy mixture: Cook the granulated sweetener and water on your stovetop and let it boil for about a minute. Then, remove from heat and stir in the cherry brandy.
Tip: Don’t boil the brandy on the stovetop with the sugar and water because some of the alcohol will burn off, diminishing the flavor. Let the mixture cool down a bit before using.

11. Make the whipped cream, beating until it forms thick peaks. You definitely don’t want runny whipped cream for this cake.
12. Brush the cakes generously with the cherry brandy mixture.

Assembling & decorating

13. Then, put one cake on a serving platter and put that on a cake turntable (or use a microwave ring and platter as your turnable). After piping whipped cream onto the layer starting in the center and moving outwards in circles as it rotates, place the cherries vertically on the whipped cream.
This is important because the cherries support the cake and keep the whipped cream from squirting out when you slice the cake.
14. If needed, pipe a bit more whipped cream on top of the vertically positioned cherries.

15. When you reach the top layer, you have two options:
a) Crown with a chocolate ganache, letting it drizzle down the sides.
To make the ganache: Melt a half cup of dark or semisweet chocolate chips or chocolate chunks from a chocolate bar. If desired, add 3 tablespoons of heavy cream to the melted chocolate. Let the mixture cool a bit before applying it to the cake.
b) Pipe whipped cream onto the top and sides of the cake, gently smoothing the top and sides with an offset spatula and bench scraper. Then, sprinkle chocolate shavings on the top and optionally on the sides (use a knife to scrape the chocolate from a chocolate bar or a vegetable peeler for a curlier look).
16. Use a toothpick or something similiar to mark the spots where you want to pipe the rosettes. Then pipe the rosettes and top with stem-on cherries. For example, I topped mine with burgundy colored bada bing cherries which are bigger than maraschinos and known for their divine sweetness.

Tips to make the perfect Black Forest Cake

Here are a few tips to keep in mind when making this Black Forest Cake recipe:

• The following pan combinations all work for this cake:
  4 round mini pans measuring 6 x 2 inches.
  2 round 8-inch pans.
  2 round 9-inch pans.
• If you’re worried that your cakes might stick to the pan, then try the fool-proof method: Line the bottom with parchment paper. Also, don’t forget to butter or spray the sides with baking spray.
• After letting the cakes cool for about 10 minutes, gently move them back and forth on your work surface. This will above all help dislodge the sides for a perfect release.
• If you have a kitchen scale, weigh the dry amounts, especially the flour and sweetener. If you don’t have a scale, sprinkle the ingredients into a measuring cup and make sure you don’t put too much in the cup.
• Before baking, use a kitchen scale to weigh the filled cake pans so you have equally tall layers.
• For flat cakes, use baking strips. You can also make your own: Fold paper towels so they’re the height of your pan. Then soak it in a bowl of water and wrap it in aluminum foil. Next, wrap the strips around your cake pans. This especially helps keep the sides from browning and the center from doming up.
• If your cakes tend to dome up, try baking them 10 degrees lower than the specified baking time, i.e., at 340 instead of 350 degrees.

Or try German Plum Cake (German Pflaumenkuchen).

Common questions about this Black Forest Cake recipe

How to store Black Forest Cake

Refrigerate for up to 5 days in a sealed cake container. This cake does not, however, freeze well due to the whipped cream.

DID YOU MAKE THIS BLACK FOREST CAKE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.

German Black Forest Cake Recipe

5 from 3 votes

This German Black Forest Cake recipe is an indulgent chocolate layer cake with sweet cherries, whipped cream and homemade cherry brandy syrup!

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Prep Time:45 minutes mins

Cook Time:30 minutes mins

Total Time:1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American, German

Keyword: best black forest cake recipe, best black forest cake recipes, black forest cake, black forest cake german, black forest cake image, black forest cake ingredients, black forest cake recipe, black forest cake traditional recipe, black forest cake with cherries, black forest cakes, black forest cherry cake, black forest chocolate cake, black forest dessert, black forest gateau, black forest germany cake, black forest pastry, black forest torte, chocolate forest cake, dark forest cake, forest cake, german black forest cake, how to make black forest cake, recipe for black forest cake, schwarzwälder kirschtorte

Servings: 12

Calories: 392kcal

Author: Cathy

Equipment

• 1 Mixer: Personally, I like to use a stand mixer fitted with a paddle attachment for the cake and a whisk attachment for the whipped cream. However, you can also use an electric hand mixer.
• Cake pans: Three round 8-inch or 9-inch cake pans or, for a taller cake, four 6-inch cake pans. You can, by the way, also create two cakes by slicing one cake in half horizontally with a long serrated knife.
• 1 Offset spatula to help spread the frosting
• 1 Bench scraper: I didn't cover the sides in whipped cream frosting but if you decide to do so, a bench scraper will help you smooth those sides.
• 1 Piping Bag: If you don't have one, you can cut off the corner of a food-grade plastic bag. Why use a piping bag? It makes it easier to evenly apply the whipped cream to each layer. Moreover, if you opt to frost the entire cake in whipped cream, a piping bag will let you put enough frosting on the sides so the chocolate cake layers don't show through.
• 1 Piping Tip: I used an 849 closed-star piping tip to pipe the whipped cream onto the layers and to make the rosettes.
• 1 Cake Turntable: If you don't have one, try this hack: Use a microwave's ring and plate to spin your cake. After all, a cake is a lot easier to frost with a turntable, especially if you decide to frost the sides.
• 1 Brush to brush on the cherry brandy syrup

Ingredients

For the cake

• 2 Cups Flour
• 2 Cups Sugar or sugar substitute
• ¾ Cup Dutched Cocoa
• 1 Teaspoon Baking Powder
• 2 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Instant Espresso Powder (optional) to boost the chocolate flavor
• ½ Cup Oil
• ¾ Cup Sour Cream
• ¼ Cup Milk
• 2 Teaspoons Vanilla
• 1 Teaspoon Chocolate Extract (optional) to enhance the chocolate flavor
• 2 Eggs
• 1 Cup Boiling Water

For the Cherry Brandy Syrup

• ½ Cup Sugar or Sugar Substitute
• ½ Cup Water
• ¼ Cup Cherry Brandy

For the Whipped Cream Frosting

• 3 Cups Heavy Cream
• 3 Tablespoons Powdered Sugar or Sugar Substitute

For the Assembly

• 2 Cups Fresh or Frozen Cherries, pits removed, sliced in half
• 4-8 Ounces Semisweet or Dark Chocolate Bars I used one 72% dark chocolate bar to make the ganache. You'll need a second bar if you want to make both a ganache and chocolate shavings.
• Stem-On Cherries to decorate the top If fresh cherries aren't in season, bottled stem-on bada bing cherries are a great option. Maraschino cherries are also easy to find.

Instructions

For the Cake

• Preheat oven to 350°F. Line your round cake pans with parchment paper and grease the sides with baking spray or butter.
• Sift the dry ingredients together (flour, sweetener, cocoa powder, baking powder, baking soda, salt, optional instant espresso powder) and whisk until fully combined.
• Add the wet ingredients starting with the oil, sour cream, milk, vanilla extract and optional chocolate extract. Then, beat in the eggs one at a time.
• Next, stir in the boiling water.
• Stir the batter which will be a little runny and pour into pans.
• Divide batter evenly between prepared pans, using a kitchen scale so the layers are the same height.
• Tip: So the cakes don't dome up, use cake strips for flat layers. If you don't have any, fold a strip of paper towel to fit the width of your pan. Then, soak it in water. Next, fold it into aluminum foil, creating a strip. Next, wrap the cake strips around the pans.
• Bake 25-30 minutes at 350 F until the edges pull away from the pan and it is springy in the center. Remove from oven. Let the cakes cool for about 10 minutes in the pans. Then gently move them back and forth on your work surface, so the sides release. Then, flip and brush with cherry-brandy syrup.

Slice the Cherries & Make the Cherry Brandy Syrup

• Cut the pitted fresh or frozen cherries in half and divide them so you have equal amounts for all layers except the top layer.
• Make the cherry brandy mixture: Cook the granulated sweetener and water on your stovetop and let it boil for about a minute. Then, remove from heat and stir in the cherry brandy. Tip: Don't boil the brandy on the stovetop with the sugar and water because some of the alcohol will burn off, diminishing the flavor. Let the mixture cool down a bit before using.

Make the Whipped Cream

• Combine 3 cups heavy cream and 3 tablespoons powdered sweetener and using your whisk attachment beat until stiff peaks form. You definitely don't want runny whipped cream for this cake.

For the Assembly

• Brush the cakes generously with the cherry brandy mixture.
• Put one cake on a serving platter and put that on a cake turntable (or use a microwave ring and platter as your turnable). After piping whipped cream onto the layer starting in the center and moving outwards in circles as it rotates, place the sliced cherries vertically on the whipped cream. This is important because the cherries support the cake and keep the whipped cream from squirting out when you slice the cake.

  If needed, pipe a bit more whipped cream on top of the vertically positioned cherries.
• When you reach the top layer, you have two options:

  a) Crown with a chocolate ganache, letting it drizzle down the sides. To make the ganache: Melt a half cup of dark or semisweet chocolate chips or chocolate chunks from a chocolate bar. Let the mixture cool a bit before applying it to the cake.

  b) Pipe whipped cream onto the top and sides of the cake, gently smoothing the top and sides with an offset spatula and bench scraper. Then, sprinkle chocolate shavings on the top and optionally on the sides (use a knife to scrape the chocolate from a chocolate bar or a vegetable peeler for a curlier look).
• Use a toothpick or something similiar to mark the spots where you want to pipe the rosettes. Then pipe the rosettes and top with fresh, stem-on cherries. If fresh cherries aren't available, top with bottled, stem-on bada bing cherries – or with maraschino cherries.

Notes

For a sugar-free cake: