This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
One reader, Majella, commented: “I’ve been making this cake for my husband’s birthday every year since 2019, so I thought it was about time I left a comment! Every year I am blown away by how delicious it is—thank you, Sally, for this amazing recipe! ★★★★★“
One reader, Katrina, commented: “Not only was this the best Black Forest Cake I’ve ever had, it’s also up there for one of the most delicious cakes I’ve ever had! The texture and flavor combinations were sublime! ★★★★★“
This post is sponsored by KitchenAid.
Today’s blog post is one of the most special you’ll ever read here on SBA. I am both honored and excited to partner with KitchenAid for its 100 Year Celebration. This once-in-a-century celebration commemorates 100 years of KitchenAid inspiring culinary passion and creating new possibilities in the kitchen. The same core value launching KitchenAid back in 1919 is continuously instilled in the products created today: an inspiration by those who love to make… and I am certainly one of those people.
What is Black Forest Cake?
This is my rendition of the traditional German black forest cake, aka Schwarzwälder Kirschtorte. Today’s towering beauty has 4 parts:
- My go-to chocolate layer cake
- Dark sweet cherries
- Fluffy vanilla whipped cream
- Dark chocolate ganache
Chocolate Cake
The cake recipe comes from this tuxedo cake, which was adapted from my favorite chocolate cake. It has a cake crumb so moist and chocolate-y, it sticks to your fork and melts on your tongue. Curious about the ingredients used? Hop on over to that recipe for detail. One thing I’ll mention because it’s worth repeating: hot liquid is a must in this cake batter. Why? The hot liquid encourages the cocoa powder to bloom and dissolve instead of just sitting there. For the hot liquid, I recommend coffee which will deepen the chocolate flavor. The cake will not taste like coffee, I promise! Or you can use hot water.
Cherries & Whipped Cream
Grab a couple cans of dark sweet cherries that are soaked in heavy syrup (the can is sold as such). Reduce the syrup down on the stove as the cakes bake. Have any cherry liqueur around? Add a splash and brush the mixture all over the cakes while they’re still warm. This cherry soaking syrup guarantees the moistest, most flavorful chocolate cake you will EVER taste. Think of the best chocolate cake you’ve ever eaten. This one’s better and we have the cherry soaking syrup to thank.
Those cherries from the can? They’ll be layered right into the cake, seeping their magenta juices into the vanilla whipped cream. Swirled pink, the whipped cream is light, billowy, and doesn’t weigh down the cake. While this black forest cake is certainly decadent, it’s not overly heavy. A breath of fresh air considering most chocolate cakes are dense as bricks!
Most of vanilla whipped cream is layered inside the cake, but be sure to reserve some to lightly spread on top and around the cake. This seals in the cake’s moisture. Have I mentioned this cake is moist?
How to Make Chocolate Ganache
Black forest cake is traditionally finished with chocolate shavings, but I took it a step further and opted for chocolate ganache. Instead of covering the entire cake like we do with chocolate raspberry cake and chocolate peanut butter cake, we will let the chocolate ganache gently drape over the sides for mega drama. (Because when it comes to chocolate cake, there’s gotta be drama!) Made from heavy cream and pure chocolate, there’s no garnish more appropriate for this cake masterpiece.
I’m so excited for you to try this black forest cake, a recipe that came to life from the one who inspired me to get in the kitchen.
Now let’s talk about the gorgeous stand mixer you see in all these photos! The 100 Year Limited Edition Stand Mixer comes in a custom and classic color, Misty Blue—a soft blue with a hint of green that is reminiscent of one of the first KitchenAid stand mixer colors ever introduced. It displays a heritage-inspired KitchenAid® logo, a white-coated stainless steel bowl and a custom Power Hub cover celebrating 100 years of KitchenAid. 10 speeds, tilt head, 5 quart, a testament to the past 100 years!
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Black Forest Cake
- Prep Time: 1 hour, 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
Ingredients
Chocolate Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature*
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
- 2 (15 ounce) cans dark sweet cherries in heavy syrup*
- 2 Tablespoons cherry liqueur (sold as kirsch or kirschwasser)*
Chocolate Ganache
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
- optional: 1 Tablespoon light corn syrup*
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. Be careful and use two hands when handling the cakes.
- After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
- Prepare the syrup: Drain the cherries, reserving 3/4 cup (180ml) of the heavy syrup. Set cherries aside. Simmer syrup and cherry liqueur in a small saucepan over low heat until reduced down to 1/4 cup (60ml). Brush reduced syrup all over the cakes, reserving any leftover syrup.
- Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
- Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.
- Make the whipped cream: Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 4 minutes. Medium peaks will hold their shape but the tip will gently curl when you lift the whisk.
- Assemble the cake: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
- Pour chocolate ganache on top of the cake. Spread to the edges of cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving.
- Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For the cherry syrup, cool then cover and refrigerate overnight. The whipped cream can be prepared, covered tightly, and refrigerated overnight. Chocolate ganache can be prepared, covered tightly, and refrigerated for up to 3 days before using. Let ganache sit at room temperature to soften or microwave for 5-10 seconds before using. The assembled cake can be refrigerated for up to 1 day before slicing and serving. The frosted cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Stand Mixer | Cooling Rack | Saucepan | Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- Why Room Temperature Ingredients? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
- Cocoa Powder: Use natural cocoa in the cake, not dutch-process. Here’s the difference between dutch-process vs. natural cocoa powder.
- Espresso Powder: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cherries: Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down. Do not use fresh dark sweet cherries, sour cherries, or maraschino cherries.
- Cherry Liqueur: The cherry liqueur is optional, but really gives the soaking syrup (step 4) that over-the-top delicious flavor setting this black forest cake apart from others. You can also add a splash to the whipped cream!
- Corn Syrup: I like to add a touch of light corn syrup to the ganache to give it some glistening shine. This is an optional ingredient.
Reader Comments and Reviews
What’s the reason we can’t use Luxardo Maraschino Cherries?
Hi,
I wanted to know how I can turn this recipe into miniature cakes? How much of the ingredients I need to make them because I made this recipe for mothers day and it was a hit!!!!! Everyone loved it!
Hi Jenn, it will depend on the size of your mini cake pans. Here is everything you need to know about cake pan sizes and conversions. So glad the recipe was a hit!
Going to make these into cupcakes for an order this weekend. I like the looks of your recipe so I’m going to use it instead of mine. I use canned Amarena cherries and the difference is immense… Give it a try.
Hello this is the second time I made this recipe step 5 says reserve 3/4 cup of cherry syrup but you don’t mention at all what to do with the that 3/4 cup.
Hi Joey, you will then simmer the 3/4 cup of cherry syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup (60ml). Brush reduced syrup all over the cakes, reserving any leftover syrup to drizzle on the cherries when assembling the cake.
Are you supposed to use the leftover heavy syrup from the cans that doesn’t get reduced down?
Hi Laura, you can discard the remaining syrup that doesn’t get reduced down.
Hi Sally,
Where I live no supermarket sells ‘Canned dark sweet cherries in heavy syrup’ unfortunately. I can find dark sweet cherries in syrup but the syrup didn’t seem ‘heavy’. Is there a way to make the syrup ‘heavy’? Thanks.
Hi Rachael, You can layer the cake with the cherry pie filling. Skip the reducing the syrup/brushing the syrup on the cakes steps.
Hi, thank you for the recipe. I made it for the first time and it was very good. Except that the ganache turned out very liquidy even though I observed the quantities. I could not use the entire ganache and it looked pretty unattractive with the liquid falling on the sides.
Hi Lu! Glad you enjoyed it. Did you use heavy whipping cream or heavy cream? Anything with less fat will not work properly for chocolate ganache. Our chocolate ganache post has more details and trouble shooting tips if you’re interested!
This cake was absolutely delicious. I use a lot of Sally’s recipes and this one did not disappoint. I was unable to find canned cherries where I live, so I had to buy 2 bags of frozen cherries and reduced them to make a heavy syrup, then followed the rest of the steps. Took two tries first me to get the whip cream right, ended with butter the first go round, but I’m still learning! Brought this to a dinner party and everyone was highly impressed. Thank you Sally for another wonderful recipe. ❤️
Hi. If I am using powdered buttermilk, how much tsp/tbsp should I add to water?
Hi Sheryl, there should be instructions on your powdered buttermilk container. Happy baking!
this is such an incredible cake!! I made it for my dads 95th birthday in January and everyone loved it!! My sister said it was the best cake she has ever eaten. I was wondering what brand of cherries you used. I have only found the Oregon brand and the cherries on your cake look much nicer than the ones I have found. And could you use Amarena cherries ( like from William Sonoma?)
Hi Diane, I use the Oregon brand. You could use Amarena cherries.
It’s a good cake, like, really good, but it’s not the rich, dark chocolate cake that I associate with black forest cake. I can see myself using the recipe in the future, but I imagine I might go for a chocolate buttercream or maybe a cream cheese frosting instead.
I’m going to make cupcakes using this recipe—would you recommend putting gelatin in whipped cream to stabilize it more — I want to pipe it and then drizzle some of the syrup onto it
Hi Deb, we haven’t tried adding gelatin to the whipped cream (it’s stable without), but certainly feel free to add a bit if you’d like a bit more structure.
Is there a reason to not use fresh dark cherries?
Hi Deb, you’ll need the juice from the canned dark cherries to reduce down for the soaking syrup.
This is my mom’s favorite cake, I’ve *had to* make it for her birthday three years in a row now 🙂
This was awesome! I used fresh cherries too, whipped up some of the ganache for a mousse ring for one layer and made a cherry pie filling ring for the other, then put a chocolate shaving ring around the outside of the cake since I already used some of the ganache. It was great. Definitely a Valentine’s Day Cake or other special occasion cake. It’s not difficult but with the extras it was labor intensive and pretty expensive with the liquor, but I won’t have any problems finding a use for the rest of the bottle. This was definitely a restaurant quality dessert, worth all those dishes. If you have the time to put into it this recipe is very straightforward and easy to follow, it will make a novice baker such as myself look like an old pro. Might have set household expectations a bit high though. . .
I was wondering why you said the cake could be stored at room temp if it has a whip cream icing because whipped cream melts at room temp
Hi Liv, I haven’t had whipped cream melt at room temperature, unless it’s a very warm room or in direct sunlight. It will certainly weep. But as a thin layer around the cake (protected inside) and covered for just 1 day, it should be fine. If you are concerned, you can certainly refrigerate it.
I used cherry pie filling and since I don’t know how to do ganache, I topped the caked with whipped cream and a couple of extra cherries. Not my first BFC, but probably the best one so far. Thank you!
This was my first time baking a black Forrest cake. It was flavorful, moist and delicious. I actually only made two layers, which is not recommended, but it turned out great. My family loved it and I will make it again. Great recipe!
I’d never made a black forest cake before and it’s my husband’s favorite kind of cake. This recipe made it so easy. I halved the recipe and made 2 layers in a small rectangular that I sliced into 4 layers. I baked them for about 15 minutes. Holy cow, this cake was phenomenal. My husband, a true cake connoisseur, said this was the best black forest cake he’d ever eaten. I can attest to the coffee and espresso added did not make it taste like coffee, but gave it a rich and dark aroma. Absolutely amazing! I would highly suggest making it.
Can I make mini versions of this cake using the Tiered Heart Cakelet Pan from Nordicware? Will the cake recipe still taste great in such a small pan or be too dried out?
Hi Peb, you can certainly make this cake in smaller size pans, but we’re unsure of the exact bake time. Keep a close eye on them and use a toothpick to test for doneness.
Can I use cherry pie filling instead of the ”dark sweet cherries in heavy syrup”?
Hi Denise, You can layer the cake with the cherry pie filling. Skip the reducing the syrup/brushing the syrup on the cakes steps.
Hi, I was wondering if it was possible to use two 9in pans (don’t have 3) to bake and then I could slice them apart to make it 4 layers? do you know how the baking time might change? Wasn’t sure if once the layers are cut, if it would be super thin. Thanks!
Hi Ren! We don’t recommend baking the batter in two pans. What you can do is bake 2/3 of the batter in your pans, leaving the last 1/3 to sit covered at room temperature while you wait to use one of the pans for your third layer. Happy baking!
Thanks! How thick would each of the layers come out while using the three 9in pans?
The photos above show the cake baked in three 9 inch pans!
My youngest boy told me this afternoon that this is the cake he wants for his birthday in 3 days. Do you have any high altitude adjustments, or do you think it might not need them? Thanks!
Hi Elizabeth, we wish we could help, but our team has no experience baking at high altitude. We know some readers have found this chart helpful!
I’m so excited to make this for my birthday next month! To clarify, I should definitely look for kirsch (unsweetened/clear), and not cherry liqueur (sweet, red)?
Hi Sami, we prefer to use kirsch but another cherry liqueur will work if needed. Hope you enjoy the cake for your birthday!
This is the best recipe. All the cakes that I make the sponge recipe I always use this one. I want to try the same sponge but without the egg. Any recommendations for edd substitute
Hi Nidhi, We haven’t tested this recipe with an egg substitute, but let us know if you try anything. Here are all of our egg free recipes if you are interested!
Hi Sally,
I made this cake for a 70th surprise birthday party! When I presented it to the birthday girl, she thought it was a bought cake! I also used Dutch processed cocoa powder and had no issues. I could not find dark sweet cherries in heavy syrup so I used Martelli Amarena Cherries in syrup. The cake was very decadent, not overly rich and melted in my mouth. I got rave reviews. Would definitely make it again! In fact, my husband requested it for his birthday. Too bad I can’t attach a picture.
Hi Sally – Can I use three 8″ rounds instead of 9″ rounds? Thanks in advance for your guidance.
Hi Jill, You can use 8 inch cake pans for this cake. The layers will be slightly thicker and require a slightly longer bake time (not much though)
Could I make in a 9×13 pan and cut it to make 2 layers?
Hi Nz, you can bake this cake in a 9×13 inch baking pan (or, make two separate batches for two 9×13 layers, as it may be a bit delicate to slice one layer horizontally). Same oven temperature, about 35-40 minutes bake time. Hope it’s a hit!
Thank you so much! Trial run this week for my soon to be three year, he picked it out. We love and enjoy all your recipes.
This came out so moist and delicious!! I didn’t have cherry liqueur so I added 1/2 tsp almond extract to the syrup and it was delicious. I also switched out half the vanilla in the cake and whipped cream for almond extract. Don’t skip the ganache – it’s the perfect counterpoint for the sweeter chocolate of the cake. My son requests this cake for his birthday every year!
This cake turns out incredibly delicious every time! I’ve made it twice already and was planning to make cupcake versions for an event in a couple of months. Do you have any suggestions for making mini versions of this amazing cake?
So glad you love this cake, Paula! We’re unsure exactly how many cupcakes this batter will make (at least 2 dozen), fill them halfway with batter. About 20-22 minutes bake time at 350F. Would love to hear how they go!
Thank you so much for your reply and the helpful tips! The batter made exactly 2 dozen cupcakes for me and the timing was spot-on (I went with 21 minutes and they were perfect). They were a huge hit at the event and disappeared first (I also made Linzer cookies with Sally’s lemon curd recipe, meringues, and lemon loaves)! I still personally love the cake version more (the layers of cream and cherries really makes it) but these were a great handheld alternative. Thank you again for the response and all of your amazing recipes!
My process for anyone who’s interested: I made the chocolate cupcakes, cut out a bit from the middles once they cooled, then used a pastry brush to coat them with the cherry syrup before placing 2 cherries inside, and finally covered the cupcakes with whipped cream.
Would Bada Bing cherries work as a substitute for the dark cherries in heavy syrup?
Those should work just fine.
We made this for our family Christmas dinner. Received top notch raves and approval from everyone! Made the cakes the day before and did the syrup, whipped cream and ganache and assembly the day of. All went well. Ordered the cherries from Amazon, could not find them locally. Made my own expresso powder – very easy. Added about a teaspoon of cherry liquor in the whipped cream but could have used a little more. The key to the flavor in the recipe is the concentrated cherry syrup, don’t skimp on using it to coat the layers and the filling.