With layers of rich chocolate cake, fluffy whipped cream frosting, and sweet-tart cherries tucked between every layer, Black Forest Cake is a classic cake that never fails to impress. If it’s not fresh cherry season, use frozen cherries to make this delicious cake.
This version is perfect for birthdays, holidays, dinner parties, or anytime you want a bakery-style cake that looks just as amazing as it tastes. The chocolate cake layers are deep and cocoa-rich, the cherry filling adds brightness, and the whipped cream frosting keeps everything light and elegant. Finished with a glossy chocolate drip and fresh cherries on top, it’s a dessert that earns its “wow.” Another “wow”: our Perfect Party Cake.
What Is Black Forest Cake?
Black Forest Cake is traditionally inspired by the German dessert Schwarzwälder Kirschtorte. It’s known for its layers of chocolate cake, cherries, and whipped cream, often finished with chocolate shavings and cherries on top.
This version keeps all the classic flavors but uses easy-to-find ingredients and a straightforward method that works beautifully in a home kitchen.
Why You’ll Love This Black Forest Cake
- It has classic flavors with a really pretty presentation. Kind of like chocolate covered strawberries!
- The chocolate cake layers are rich and delicious.
- There is a light and fluffy whipped cream frosting.
- There are sweet cherries in every bite!
- It’s the perfect cake for special occasions. Like serving chocolate truffles on Valentine’s Day.
- There is a beautiful chocolate drip finish down the sides! Just like my Chocolate Peanut Butter Cheesecake Cake!
How to Make Black Forest Cake
- Bake the chocolate cake layers: The batter comes together easily and bakes into three rich, tender cake layers. Let them cool completely before assembling.
- Prepare the cherry filling: Toss fresh cherries with jam and almond extract for a lightly sweet, flavorful filling.
- Make the whipped cream frosting: A combination of cream cheese and whipped cream creates a frosting that’s stable, fluffy, and not overly sweet.
- Assemble the cake: Layer cake, cherries, and frosting until you’ve built a tall, beautiful cake.
- Add the chocolate drip and garnish: Finish with a glossy chocolate glaze and decorate with cherries, chocolate curls, and a dusting of powdered sugar.
Tips for the Best Black Forest Cake
- Cool cake layers completely before frosting to avoid melting the whipped cream.
- Use cold heavy cream so the frosting whips properly.
- For clean layers, chill the cake briefly between frosting steps.
- Pour the chocolate glaze when it’s warm but not hot.
- A piping bag (or zip-top bag) helps control the drip neatly.
- Store the assembled cake refrigerated, loosely covered. It’s best enjoyed within 2 to 3 days.
- Let slices sit at room temperature for about 15 minutes before serving
Easy Variations
- Use frozen cherries (thawed and well-drained) when fresh aren’t available.
- Add a splash of cherry juice to the filling for extra flavor.
- Make it alcohol-free (as written) or add a little kirsch if desired.
- Use dark chocolate for a deeper glaze flavor.
Black Forest Cake
Black Forest Cake is a rich chocolate layer cake filled with cherries and fluffy whipped cream frosting, finished with a glossy chocolate drip and elegant toppings.
Equipment
- 3 8-inch cake pans (for baking the cake)
- parchment paper (for lining the cake pans)
- Mixing Bowls (for mixing the batter and filling)
- Electric Mixer (for mixing)
- Small Saucepan (for heating the cream)
- Cake Stand (for displaying the cake)
Ingredients
CAKE
- 1½ cups granulated white sugar
- 1 cup all purpose flour
- ½ cup cake flour
- 1 cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
FROSTING
- 3 cups fresh cherries, pitted and halved
- ¼ cup cherry jam (seedless raspberry or red currant jam can be substituted)
- 1 teaspoon almond extract, divided
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2¾ cups heavy cream, cold
- 1 teaspoon vanilla extract
GLAZE AND TOPPINGS
- ½ cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- fresh cherries
- chocolate curls*
- powdered sugar
Instructions
BAKE THE CAKE:
- Preheat the oven to 325℉. Generously mist three 8-inch diameter by 2-inch high cake pans with nonstick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to 1 minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost.
MAKE THE FROSTING:
- Place the cherries, jam, and ½ teaspoon of the almond extract in a medium bowl and toss to coat. Set aside.
- Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks. Fold in the vanilla extract and remaining ½ teaspoon of almond extract.
ASSEMBLE AND GLAZE:
- Place one layer of chocolate cake on a serving platter. Spread half the cherries on the cake, and top with about ⅓ of the whipped cream frosting. Top with the second cake layer, and repeat, topping with the third layer. Frost the cake with the whipped cream frosting.
- Heat the cream in a small saucepan until barely simmering. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes. Whisk the chocolate and cream together until fully incorporated. Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
- Garnish with fresh cherries, chocolate curls, and powdered sugar.
Notes
TIPS:
- Cool cake layers completely before frosting.
- Use cold heavy cream so the whipped frosting holds its shape.
- For chocolate curls, run a vegetable peeler down the side of a chocolate bar.
Nutrition
Serving: 1serving, Calories: 958kcal, Carbohydrates: 90g, Protein: 14g, Fat: 64g, Saturated Fat: 39g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 237mg, Sodium: 428mg, Potassium: 514mg, Fiber: 6g, Sugar: 65g, Vitamin A: 2180IU, Vitamin C: 5mg, Calcium: 179mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Do the cherrries have to be fresh or can they be frozen?
I think that would probably be fine- just make sure they are thawed and well-drained.
This is one of the most beautiful cakes I’ve ever seen! I bet it tastes fantastic.
A Black Forest cake has always been on my ultimate to-bake list and this recipe sounds great! Not only does it sound incredible, but it looks incredible, as well!
Oh my, I have spent a small fortune in cherries this year. Just wash and eat them. I have gotten them a couple times for $1.77 and $1.68 a pound. Never have seen them the cheap.
This cake looks wonderful.