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
Hi. I have made both versions of your black forest cake recipe (with and without apple sauce). the version with apple sauce felt more moist . Can you upload that recipe as a supplement to this one?
Thanks!
Hi Swati, I have only published this recipe; I do not have an applesauce version. I wonder if you are thinking of another website?
This was another amazing recipe! Such a beautiful taste – and even better the next day!
One question: when giving oven temperatures in your recipes, what setting is it usually for? Convection, fan…?
Hi Dilek, so glad you love this cake! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
This cake was beautiful, delicious and very fun to make. Your directions were clear and easy to follow. The cake was fabulously light yet SOOO chocolatey. But the dessert was not overly sweet. I made it per request for my daughter-in-law’s birthday – and the whole family raved.
This is a melt-in-your-mouth recipe!! I used the recipe for the triple chocolate cake for the cake part and this was da bomb! I’m getting next day comments about how great the cake was!
Hello Sally! Thank you so much for this amazing recipe… totally loved how the cake came out quick request – could you please also share the recipe for a rectangular black forest cake, something similar to a picture cake that we get in safeway? I’m trying to feed 40 people with that one.
Thank you again!
Hi Mayuri, we’re so glad you enjoyed this one! You can bake this cake in a 9×13 inch baking pan (or, make two separate batches for 2, 9×13 layers). Same oven temperature, about 35-40 minutes bake time. You may need to get a little creative with how you layer the whipped cream, ganache and cherries – you’ll likely need less of each. Hope it’s a hit!
Thank you!!
I love your recipes and I am definitely trying this recipe next weekend but I was wondering if there is a non alcoholic substitute for the cherry liquor.
Thank you!
Hi Heba, the cherry liquor is optional, so feel free to leave it out. Hope you enjoy the cake!
I loved this as did everyone who tasted it. However it did not slice neatly, but fell apart. I thought this was because it was unrefigerated for a time, and the second time I made it, it had been in the fridge for about 15 hours, still crumbled. Any suggestions? Maybe making two layers not three.
Love your recipes Sally you are amazing
Julie from North Queensland Australia
Hi Julie, how was the texture of the cake? Did it seem dry at all? If it’s still crumbling, it’s possible that it was over baked. Over baking (even by just a minute or two!) can dry out the cake and make it crumbly when cut. Be sure to also spoon and level (or use a kitchen scale) to measure your flour to ensure it isn’t over measured—too much flour can also dry out the cake. Hope this helps and thank you for giving this recipe a try!
Thanks Lexi I think you are right!
Could I use a hand mixer for the cakes, instead of the flat KitchenAid beater? Or could that ruin the texture? Thank you!
Hi ORB, you can absolutely use a hand mixer here instead.
Hey Sally! Long time baker of your recipes here. I was wondering if I could use cake flour instead of ap flour for this cake. Would that make it lighter or would it mess with the texture? If so, why?
Hi Kinsley, this cake is already quite light due to the cocoa powder, so we don’t recommend cake flour. It’s best to use all-purpose flour here.
Thank you! I was also concerned about the cake being too sweet. Could I use fresh dark cherries and make my own syrup?
Hi Kinsley, Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down. We don’t recommend using fresh dark sweet cherries, sour cherries, or maraschino cherries.
Sally, I always love your recipes. I had a problem with this one. I followed your recipe with mathematical precision and I even bought a new package of baking soda and baking powder. My cakes are very flat on top and not much more than an half an inch deep. What did I do wrong? I thought one teaspoon of baking powder was not much, but should I put more?
Hi Lynn, was the batter overmixed by chance? Overmixing can cause the cakes to bake up squat and dense—the layers should be a bit taller than that, between an inch and 1.5 inches. We don’t recommend adding more leavening.
Dear Sally,
I would like to make this for an office bake. If I make it the day before and refrigerate over night, can it sit out in the office for people to help themselves over the course of the day? How long can it stay out of the fridge during the summer? (although not very hot here in Scotland). Thanks!
Hi Hanusha, it should be fine to let it sit at room temperature for a few hours, but we don’t recommend leaving it out all day.
Okay, so I’m a teensy bit confused — and, I’m not a novice baker, by any means. In fact, I have a B&B and I cook — and bake — more or less constantly! At least it feels like ‘constantly.’ In Sally’s blog, it says, “Have any cherry liquor around? Add a splash and brush the mixture all over the cakes while they’re still warm.” That Les me to believe that I should brush the liquor over the cakes before they cool. I did that. THEN, in step #4, it says nothing about doing that little trick. Step #5 goes on to instruct us on making the cherry syrup — AND, then brush the reduced syrup over the (by-now-cooled) cake layers. And, there ya’ go! My confusion! Help — in case I ever want to try this for paying guests!! Thanks.
Hi Devona, I mentioned that as an extra little step you can take, but you certainly don’t have to. I left it out of the instructions as it’s not something I do when I make the cakes, and I didn’t want readers to think it was mandatory. It’s just an option if you’d like to do it. You still brush the reduced cherry syrup/juice on top of the cooled cakes.
I loved this recipe. It is a bit much for my husband and I. I saw the comment about the cupcakes. But a 6″ cake would work better for us. Any ideas on how to reduce the ingredients to accomodate a 6″ cake.
Hi Robin, For the cake you can use the recipe for Super Moist Chocolate Cupcakes and follow the baking directions in the post 6 Inch Cakes. You can cut the amount of cherries, whipped cream, and ganache in half for this size cake. Let us know if you give it a try!
This recipe is really good, I’ve used it twice! I substituted the cherries in dark syrup for cherry pie filling and it is heavenly, I highly recommend.
Wondering how the ganache chocolate doesn’t sink through the light whip
Cream on the top of your Black Forest cake?
Hi Haras, allowing the ganache to cool for 10 minutes as you prepare the whipped cream means it won’t be too hot to pour on.
I’ve made this several times, and will again tomorrow. My son’s favorite birthday cake. Haven’t quite gotten the ganache down but it’s still amazingly delicious. Ten-year-old grandson does most of the work.
So I made ahead of time syrup and cake wrapped infridge. The syrup turned into a solid gel. Do I warm up syrup to put on cake tomorrow!
To
Hi Karen, you can rewarm the syrup over the stove to bring it back to a liquid consistency.
Hi Sally, I would like to try this recipe. I have three 10″ baking pans.
I had a question on the baking time for two possible scenarios.
1) How long should I bake if I am using a 10″ pan instead of the 9″ pan suggested in the recipe?
Tbh, three 10″ pans is a bit of a tight fit in my oven. So as an alternative I was thinking to use just 2 10″ baking pans and then slicing each cake horizontally resulting in 4 total layers. So…
2) If I were to pour all the batter in 2 10″ trays, what baking time should I set?
Can you let me know?
Many many thanks!
Jayanth
Hi Jayanth, we’re unsure of the exact bake time, but it will be a few minutes shorter if using 3, 10-inch pans. If you cannot fit all three in your oven at the same time (on the same rack, without the sides touching), you can certainly bake in batches. Just keep the leftover batter covered at room temperature while waiting for the current layers to bake. If you do only use 2, 10-inch pans, be sure to only fill the pans half way so that they have room to rise and bake through without overflowing. We’re unsure of the exact bake time. Hope this helps!
Hi! Does 2 cans of cherries mean 2 cans individually weighing 15 ounces, or does the total overall amount of cherries have to be 15 ounces?
Hi Inu, One can is 15 ounces, and you will need two of those. Hope this helps!
Hey, what is meant by semi sweet chocolate?
Hi Anje, semi-sweet is a type of chocolate and typically labeled as such on the packaging. You can learn more about the types of chocolate in this post.
Absolutely delicious! Looked like a professional cake and tasted even better! I made it for my daughter’s birthday and everyone loved it. They said it was their favourite “Sally” cake so far. Will definitely make it again.
Hi Sally and Team 🙂
I would like to make this cake for my partner’s birthday, but I don’t think we will be able to finish this beautiful cake on our own 🙁 I was wondering if I could modify the cake recipe to make cupcakes instead 🙂 Could you please provide suggestions for modification or direct me to a good substitute for the chocolate cake?
Thank you so much in advance 🙂
Sarah
Hi Sarah, you can use this recipe for at least 2 dozen cupcakes, fill them halfway with batter. About 20-22 minutes bake time at 350F. Or, if you need a smaller yield, you can use our chocolate cupcakes recipe instead. Let us know how it goes!
Hi, Michelle!
Thank you so much for your response 🙂 I’m looking forward to making this recipe as cupcakes!!
Thank you!
Sarah
Making this for my Mother in laws 90th birthday in 2 days. After reading many reviews it sounds like it is best to cook and assemble the day before. Should I leave the ganache until the day it is being served so that ganache doesn’t go dull in the fridge? Thanks so much
Hi Gai, the entire cake can be prepared and stored in the refrigerator for up to 1 day before serving. No need to wait on the ganache, but you certainly can if you want. Hope it’s a hit!
Hi, I’m planning to make this but don’t have 3 pans of the same size. I have 2 x 9″ and 2 x 8″ (the 8″ pans are much better quality). Can I do this with 2 pans instead of 3 and just bake a little longer? Or should I do different sizes and just have the top one be a little smaller? Thanks.
Hi ML! We would use the two 8 inch pans to make a three layer cake – bake the first two, leaving the last third of batter at room temperature while you wait for a pan to be ready to bake the third layer.
Did what you suggested, turned out perfect!
Hi sally. Can you please suggest if sour cream can be replaced by Greek or natural yogurt ?
Hi Sumita, yes, you can use the same amount of Greek yogurt or plain yogurt in place of the sour cream.
I made this cake but I couldn’t find the right type of canned cherries. So, instead of cherries, I used fresh strawberries. The cake turned out great! Even if you can’t find the canned cherries in heavy syrup, go ahead and make the cake, whipped cream, and chocolate ganache. They pair really well with fresh strawberries.
Black Forest cake is my absolute favourite and this recipe with the ganache topping was perfect, and the cake itself heavenly. For a little extra Cherry liquor flavour I tossed the cherries with more Kirsch. And because it’s just the two of us, I halved the cake recipe to make it a 3 tiered 6” cake.
This cake is delicious! I made it a couple months ago for a family, and got many comments that this was the best cake they’ve ever had (and we’ve had a lot of cakes!). The chocolate cake itself is now my go-to choc cake recipe (even for cupcakes) it is sooo good!
I followed the recipe exactly. It tasted really good, cake was moist. However, there was no cherry taste at all.
I am looking Forward to trying this recipe but I’ll be honest, it’s hard to read with all the ads popping up all over the page. Typically Sally’s baking addiction is my first stop for recipes, but the ads are becoming so intrusive. I may look elsewhere
Hi Maggie, Thank you so much for letting us know. Pop up ads are blocked on our site, so we wonder if there was a spammy ad campaign that somehow got through. Ads should never be blocking any content, so we will let our ad network know.