The Best Homemade Black Forest Cake Recipe
Black Forest Cake is hands down the most decadent and satisfying dessert you’ll ever make—trust me, it’s a showstopper.
Combining the rich flavors of dark chocolate cake, tart cherries, and whipped cream, every bite is a perfect harmony of sweet, tangy, and indulgent.
What makes it extra special? The homemade cherry filling, which takes this classic dessert to a whole new level.
I’ve tweaked this recipe over the years, and it’s become a family favorite—my kids beg for it on their birthdays!
Let’s get started—it’s time to bake a cake that’s as unforgettable as it’s delicious!
Ingredients
A classic Black Forest Cake hinges on quality ingredients that balance rich chocolate, tart cherries, and creamy whipped cream. Stick to these essentials, and your cake will taste like it came straight from a European patisserie.
Chocolate Cake
- All-purpose flour.
- Unsweetened natural cocoa powder.
- Granulated sugar.
- Baking soda.
- Baking powder.
- Salt.
- Espresso powder, optional.
- Canola or vegetable oil.
- Eggs.
- Sour cream.
- Buttermilk.
- Vanilla extract.
- Hot water or hot coffee.
Cherry Filling
- Sweet cherries, pitted.
- Granulated sugar.
- Water.
- Cornstarch.
- Kirsch or cherry juice, depending on preference.
Whipped Cream
Chocolate Ganache and Garnish
How to Make the Best Black Forest Cake
- Preheat the oven and prepare the cake pans.
- Whisk together the dry cake ingredients in one bowl.
- Beat the wet cake ingredients in another bowl, then combine the wet and dry mixtures.
- Add the hot water or coffee and mix until the batter is smooth.
- Divide the batter between the pans and bake until a toothpick comes out clean.
- Cool the cakes completely before assembling.
- Cook the cherry filling until thickened, then let it cool.
- Make the whipped cream and the chocolate ganache.
- Slice each cake layer in half if needed, then stack with cherry filling and whipped cream between layers.
- Frost the outside with whipped cream, drizzle or spread ganache, and decorate with cherries and chocolate shavings.
Nutrition
Black Forest Cake is a delightful dessert that combines rich chocolate cake with cherries and cream. Here is a breakdown of its nutritional content per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 60 mg |
| Sodium | 200 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 2 g |
| Sugars | 30 g |
| Protein | 5 g |
Chef Tips
If you’re looking to make the perfect Black Forest Cake, I’ve got some tips that’ll help you nail it every time.
Recipe Card
Black Forest Cake
Black Forest Cake is a classic German-style dessert made with moist chocolate cake layers, cherry filling, whipped cream, and chocolate shavings. Sally’s version uses a homemade chocolate cake, a cherry topping, and stabilized whipped cream for a bakery-style finish.
- Chocolate Cake
- All-purpose flour.
- Unsweetened natural cocoa powder.
- Granulated sugar.
- Baking soda.
- Baking powder.
- Salt.
- Espresso powder (optional.)
- Canola or vegetable oil.
- Eggs.
- Sour cream.
- Buttermilk.
- Vanilla extract.
- Hot water or hot coffee.
- Cherry Filling
- Sweet cherries (pitted.)
- Granulated sugar.
- Water.
- Cornstarch.
- Kirsch or cherry juice (depending on preference.)
- Whipped Cream
- Heavy cream.
- Powdered sugar.
- Vanilla extract.
- Chocolate Ganache and Garnish
- Semi-sweet chocolate.
- Heavy cream.
- Fresh cherries and chocolate curls (for topping.)
- Preheat the oven and prepare the cake pans.
- Whisk together the dry cake ingredients in one bowl.
- Beat the wet cake ingredients in another bowl, then combine the wet and dry mixtures.
- Add the hot water or coffee and mix until the batter is smooth.
- Divide the batter between the pans and bake until a toothpick comes out clean.
- Cool the cakes completely before assembling.
- Cook the cherry filling until thickened, then let it cool.
- Make the whipped cream and the chocolate ganache.
- Slice each cake layer in half if needed, then stack with cherry filling and whipped cream between layers.
- Frost the outside with whipped cream, drizzle or spread ganache, and decorate with cherries and chocolate shavings.
Frequently Asked Questions
Can I Use Frozen Cherries Instead of Fresh?
Yes, I’ve used frozen cherries instead of fresh before. Thaw and drain them well to avoid excess moisture. They’ll work fine for filling and topping, though fresh ones give a slightly brighter flavor if available.
How Long Does the Cake Stay Fresh?
I’d say it stays fresh for about 3 days if you keep it refrigerated. Make sure it’s covered well so it doesn’t dry out. After that, it’ll still taste good but might lose some moisture.
Can I Make This Cake Without Alcohol?
Yes, you can make it without alcohol. I’d swap the liquor for cherry juice or syrup to soak the layers, and use alcohol-free chocolate. It’ll still taste rich and indulgent, just minus the boozy kick.
What’s the Best Way to Store Leftovers?
I’d store leftovers in an airtight container in the fridge for up to 3 days. If I need to keep it longer, I’d freeze slices wrapped in plastic, then foil, for up to a month.
Can I Substitute Cocoa Powder for Melted Chocolate?
I wouldn’t swap cocoa for melted chocolate straight up—they’re different. If I used cocoa, I’d adjust with extra fat and sugar to match moisture and richness. Melted chocolate gives a smoother, deeper flavor, so I’d stick with it.
