Name: German Black Forest Cake – Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1 cup sugar; ½ cup cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 4 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract; ½ cup buttermilk; 2 cups heavy whipping cream; ½ cup powdered sugar; 2 tsp vanilla extract; 1 jar (24 oz) morello cherries, drained (reserve juice); 3 tbsp cornstarch; 3 tbsp water; Chocolate shavings (for garnish); Fresh cherries (optional, for garnish)

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Indulge in a masterpiece of European baking with this German Black Forest Cake – a sumptuous dessert stacked with airy chocolate sponge, luscious whipped cream, and juicy cherries. This cake is more than the sum of its parts; it’s a celebratory centerpiece that delivers rich chocolate flavor, tangy bursts of fruit, and a cloud-like creaminess in every bite. If you’re after a show-stopping sweet for birthdays, holidays, or that special weekend treat, this cake absolutely delivers!

Ingredients You’ll Need

The heart of a German Black Forest Cake – is its simple, honest ingredients. Each one plays a starring role, from the dark cocoa that gives the cake its signature richness, to the cherries that lend a tart sparkle, and the final flurry of cream that ties it all together. Here’s what you’ll want to gather before you get started:

All-purpose flour: Provides the tender structure for your sponge layers, making them soft yet sturdy enough to hold the filling.
Sugar: Adds sweetness and helps create the cake’s moist crumb.
Cocoa powder: The real game-changer – cocoa delivers deep, bittersweet chocolate flavor that defines this cake.
Baking powder: Helps the sponge rise nice and light, so your cake isn’t dense.
Baking soda: Works alongside the buttermilk to create extra lift and fluffiness.
Salt: Balances the sweetness and intensifies chocolate flavors.
Eggs: Bring richness and help bind the cake together for a perfect slice every time.
Vegetable oil: Ensures a moist crumb that stays fresh even a day later.
Vanilla extract: Adds warmth and depth to both the cake and the cream.
Buttermilk: The secret to a tangy, soft sponge with extra tenderness.
Heavy whipping cream: Whips up into billowy clouds for the filling and frosting.
Powdered sugar: Creates sweet stability in the whipped cream.
Morello cherries (jarred): Tart and juicy—the classic choice for authentic flavor and vibrant color.
Cornstarch: Thickens the cherry filling, ensuring it sits neatly between your layers.
Water: Helps dissolve the cornstarch for the cherry filling.
Chocolate shavings: An irresistible finishing touch for decadent, bittersweet flair.
Fresh cherries (optional): Perfect for a festive garnish, adding a pop of color and freshness.

How to Make

Step 1: Bake the Chocolate Sponge Cake

Begin by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with parchment and a light greasing. In one bowl, whisk together your flour, sugar, cocoa, baking powder, baking soda, and salt—these dry ingredients ensure a cake that’s flavorful and rises perfectly. In a separate bowl, combine the eggs, oil, vanilla, and that all-important buttermilk. Pour the wet mixture into the dry, stir until just combined, then divide your batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely—patience pays off for neat layers!

Step 2: Prepare the Cherry Filling

While your cakes cool, create the irresistible tart filling that makes German Black Forest Cake – so iconic. In a saucepan, add the reserved cherry juice, cornstarch, and water. Warm the mixture over medium heat, stirring, until it turns glossy and thick—like pie filling. Remove from heat, fold in the drained cherries (and a splash of Kirsch if you like a traditional touch). Let this mixture come to room temperature, so it sits neatly in each cake layer.

Step 3: Whip the Cream

A quick tip: chilling your mixing bowl and beaters makes clouds of dreamy whipped cream almost effortless. Pour the heavy cream, powdered sugar, and vanilla into your chilled bowl. Beat on high until you see stiff peaks that can hold their shape—this whipped cream is the glue and the glory of your German Black Forest Cake –.

Step 4: Assemble the Cake

Once your cakes and cherry filling have cooled, carefully slice each cake horizontally for a total of four delicate layers. Lay the first layer on your serving platter, spread generously with whipped cream, then top with a third of the cherry filling. Repeat this sandwiching process, ending with the final cake layer. This step is wonderfully satisfying—watching the cake take shape and those vibrant cherries peek through the creamy layers.

Step 5: Decorate

For the grand finish, frost the top and sides of your cake with the remaining whipped cream, smoothing it into luscious waves. Sprinkle with chocolate shavings for dramatic flair, and, if you’re feeling extra festive, crown the top with fresh cherries. Don’t forget: chilling the finished cake for at least two hours melds the flavors and makes slicing a breeze.

How to Serve

Garnishes

Garnishing is your chance to add a personal touch. Traditional chocolate shavings look gorgeous and amplify the chocolatey aroma, while a handful of fresh cherries—stems on if possible—create that picture-perfect finish and hint at what’s inside. A light dusting of powdered sugar just before serving is optional but casts a magical snow-like effect!

Side Dishes

Pair this stunning cake with something equally elegant but complementary. I love serving it with espresso or a rich, robust coffee—its bitterness is the ideal foil for all that sweet, tart, and creamy goodness. Vanilla ice cream makes a fun, classic partner for hot summer celebrations, while a fruity German Riesling or cherry liqueur helps round out a festive meal.

Creative Ways to Present

There’s so much room to play: build the German Black Forest Cake – as a tall centerpiece for a festive table, or present mini versions in mason jars for a shower or a picnic. You could transform leftovers into a trifle by layering cubes of cake, cream, and cherries in a glass bowl. For elegant parties, try slicing square portions and plating them individually with a drizzle of cherry syrup and a few chocolate curls.

Make Ahead and Storage

Storing Leftovers

Any leftover German Black Forest Cake – should be refrigerated and loosely covered. It keeps beautifully for up to three days; the flavors actually meld and improve, becoming even more harmonious. Use a cake dome or wrap the cut sides with plastic wrap to prevent the cake from drying out or absorbing fridge odors.

Freezing

You can freeze assembled slices or even the whole cake! Wrap individual slices in plastic wrap, then foil, and tuck them into an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight—this will keep both cake and cream at their best.

Reheating

While German Black Forest Cake – is typically served chilled, you can bring it to room temperature by letting slices sit out for about 20 minutes before serving. If you prefer a touch of warmth, use a microwave at half-power for about 10 seconds—but watch carefully, as whipped cream can melt quickly!

FAQs

Can I make German Black Forest Cake – without alcohol?

Absolutely! Just skip the Kirsch (cherry brandy) in the cherry filling—your cake will still be outrageously delicious, with plenty of classic flavor thanks to the cherries and chocolate.

What can I use instead of morello cherries?

If you can’t find jarred morello cherries, canned sour cherries (packed in juice, not syrup) are a close substitute. You could also use fresh, pitted cherries when they’re in season, or even frozen cherries—just thaw and drain well first.

How do I prevent the whipped cream from deflating?

Chill your mixing bowl and beaters before whipping, and make sure the cream is cold. Beat just until stiff peaks form—don’t overdo it, or you risk turning the cream grainy and buttery.

Can I bake the cake layers ahead of time?

Definitely! The chocolate sponge layers for your German Black Forest Cake – can be made a day or two in advance. Wrap cooled cakes tightly in plastic wrap and keep at room temperature, then assemble and decorate the next day for the freshest results.

Is it possible to make a gluten-free version?

Yes! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and other ingredients are gluten-free, and you’re all set for a celebration everyone can enjoy.

Final Thoughts

This German Black Forest Cake – isn’t just dessert; it’s a joyous event. Each forkful offers a magical combination of chocolate, cream, and cherries that always delights. I hope you’ll give this beloved recipe a try, make it your own, and share it with the people you love—because this is one cake that deserves a celebration!