Ultimate German Black Forest Cake Recipe with Cherries & Cream

Did You Know Black Forest Cake Was Once Banned in Germany?

It’s true! In the early 20th century, German bakers fought legal battles over who could call their creation an authentic German Black Forest Cake. This decadent dessert—layers of chocolate sponge, whipped cream, and tart cherries—was deemed so special that regulations were created to protect its heritage. Today, I’m sharing my family’s version that would make any German grandmother nod in approval.

When I first tasted this cake at a tiny café in Baden-Württemberg, the balance of flavors stunned me. The secret? Using morello cherries rather than maraschino, and letting the chocolate layers soak up just enough kirschwasser (cherry brandy) to sing without overpowering. Many modern versions skip the alcohol or use jarred cherries, but trust me—the traditional method creates magic in every bite.

Why This Recipe Works When Others Fail

Most Black Forest Cake recipes go wrong in three places: soggy layers, weepy cream, or cloying sweetness. After testing dozens of versions (and one memorable kitchen disaster involving collapsed layers), I discovered the perfect formula:

• Chocolate sponge brushed with kirsch syrup—not drowned—for moisture that lasts 3 days
• Fresh whipped cream stabilized with just a whisper of gelatin
• Sour cherries that cut through richness with their bright acidity

The magic happens when these elements come together—the bitter chocolate, boozy cherries, and cloud-like cream creating something greater than the sum of its parts. Next, I’ll walk you through each component, including a genius trick for keeping those pristine layers perfectly aligned…

Print

German Black Forest Cake Recipe with Cherries & Cream

There’s something magical about a Black Forest Cake—the deep chocolate layers, the tart cherries, the billowy whipped cream. It’s a dessert that feels like a warm hug from a German grandmother, even if you’ve never met one. Today, I’m sharing my tried-and-true recipe that balances richness with a touch of brightness. Let’s bake!

Ingredients You’ll Need

• 2 cups all-purpose flour – The foundation of our chocolate sponge. Make sure to sift it for that airy crumb.
• 1 ¾ cups granulated sugar – Sweetness to balance the dark cocoa.
• ¾ cup unsweetened cocoa powder – Go for the good stuff—Dutch-processed cocoa gives the deepest flavor.
• 1 ½ tsp baking powder & 1 ½ tsp baking soda – Our rising duo for a light, fluffy cake.
• 1 tsp salt – Just a pinch to enhance all the flavors.
• 2 large eggs – Room temperature, please! They’ll blend into the batter more smoothly.
• 1 cup whole milk – The fat content makes the cake tender.
• ½ cup vegetable oil – Keeps the crumb moist without weighing it down.
• 2 tsp vanilla extract – A warm, aromatic touch.
• 1 cup boiling water – Secret weapon! It intensifies the chocolate flavor.
• 2 cups pitted cherries (fresh or jarred) – If using jarred, drain well. Fresh cherries? Pit them gently with a knife or a cherry pitter.
• 3 cups heavy whipping cream – Chill this overnight for the fluffiest peaks.
• ¼ cup powdered sugar – For sweetening the cream just right.
• 1 tsp kirsch (cherry liqueur, optional) – Authentic Black Forest flavor, but skip it if you prefer.
• Dark chocolate shavings – For that gorgeous snowy finish.

Step-by-Step Instructions

1. Prep the Chocolate Cake Layers

Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, or line them with parchment for foolproof release. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and beat on medium speed until just combined. Now, carefully pour in the boiling water—the batter will be thin, but that’s okay! Divide it evenly between the pans and bake for 30-35 minutes, until a toothpick comes out clean. Let the cakes cool completely in the pans (patience, my friend—this prevents crumbling).

2. Whip the Cream to Cloud-Like Perfection

Chill your mixing bowl and beaters in the freezer for 10 minutes—it makes all the difference. Pour the cold heavy cream into the bowl, add powdered sugar, and whip on medium-high until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter (trust me, I’ve been there). Fold in the kirsch if using, for that subtle cherry-kissed flavor.

3. Cherry Prep & Assembly Starts

If using fresh cherries, pit and halve them. Jarred cherries? Drain well and pat dry with a paper towel. Place one cooled cake layer on your serving plate. Spread a generous layer of whipped cream, then scatter half the cherries over the top. Gently press them into the cream so they don’t roll away when slicing. Place the second cake layer on top, and here’s where the magic happens…

Conclusion

There you have it—a slice of German tradition right in your kitchen! This Black Forest Cake, with its layers of rich chocolate sponge, tart cherries, and billowy whipped cream, is a showstopper that’s surprisingly approachable to make. Whether you’re celebrating a special occasion or simply indulging in a weekend baking project, this recipe promises to delight every chocolate lover at your table.

Now it’s your turn! Whip up this decadent dessert and let us know how it turned out. Did you add a personal twist? Share your experience in the comments below, or explore more European-inspired treats in our dessert collection. Happy baking!

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Frozen cherries work just as well, especially when fresh ones aren’t in season. Just thaw and drain them thoroughly to avoid excess moisture in your cake layers.

How do I prevent the whipped cream from deflating?

Chill your mixing bowl and beaters beforehand, and avoid over-whipping. Stabilize the cream with a tablespoon of powdered sugar or a teaspoon of cornstarch for extra firmness.

Can I make this cake alcohol-free?

Of course! Simply swap the kirsch (cherry brandy) with cherry juice or a syrup made from simmering cherries with a bit of sugar and vanilla.

How far in advance can I assemble the cake?

For the best texture, assemble it the same day you plan to serve it. However, you can bake the chocolate sponge layers up to 2 days ahead and store them wrapped in cling film at room temperature.

What’s the best way to store leftovers?

Cover the cake loosely with plastic wrap or a cake dome and refrigerate for up to 3 days. Let slices sit at room temperature for 10 minutes before serving to soften the chocolate layers slightly.