Easy Black Forest Cake covered in whipped cream and decorated with fresh cherries. This moist chocolate cake is filled with a simple cherry syrup. It’s a beautiful layer cake, perfect for Christmas, birthdays and celebrations!
Let’s talk homemade Black Forest Cake. Chocolate cake, cherries and whipped cream all combine to make one heavenly dessert.
If you love chocolate cake and can eat whipped cream with a spoon, you’ll fall madly in love with this gorgeous layer cake.
It’s surprisingly easy to make and will wow a hungry crowd.
Why you will love this recipe
- Easy recipe: Despite its size and grandeur, this Black Forest Cake recipe is surprisingly simple to make.
- Quick to decorate: Covered in homemade whipped cream and decorated with fresh cherries, it takes only minutes to fill, stack and decorate this cake.
- Moist for days: Made with oil, the chocolate cake layers stay moist and fresh.
- Perfect for celebrations: Whether it’s a birthday, Christmas or Valentine’s Day, this Black Forest Cake is always a crowd-favourite.
I made this for Christmas last year and am STILL thinking about it. Honestly, one of the best cakes I’ve ever made – I can’t wait to make it again!
– Nicola
What is special about Black Forest Cake?
Black Forest Cake, also known as Schwarzwälder Kirschtorte or Black Forest Gateau, is a traditional German dessert that’s popular right across the world. The heavenly combination of chocolate, cherries and cream make it one mouthwatering cake.
Nowadays, there are many variations, but most traditional Black Forest Cakes consist of layers of chocolate sponge, rich cherry syrup or filling usually made with some kind of cherry liqueur, and whipped cream instead of a buttercream frosting.
The cherry filling is made from jarred or canned cherries, rather than fresh cherries. Instead, fresh cherries are only used for decoration. Black Forest Cake is usually decorated with chocolate shavings, shards or flakes.
Recipe testing
When it comes to a beautiful Christmas dessert, you can’t go past a Chocolate Yule Log or Black Forest Cake. Honestly, this is my new favourite cake. My husband and I went absolutely mad for it.
But even though it looks impressive with its lovely layers, thick frosting and oodles of cherries, it’s surprisingly simple.
Since Black Forest Cake typically needs to be kept in the fridge, I’ve used my favourite oil-based chocolate cake recipe as the base, rather than my popular Chocolate Fudge Cake which uses butter.
While butter cakes tend to dry out in the fridge, oil-based cakes stay moist and fresh. I always turn to this Moist Chocolate Cake recipe when I need to bake a cake ahead of time.
The cherry syrup is made using just four ingredients, just like the one we use in my Chocolate Cherry Cake. A little cherry liqueur or kirsch helps to make the cherry flavour really POP.
But I’ve also included notes on how to make a kid-friendly version just by omitting the alcohol.
Just like my Honey Cake, my Black Forest Cake has a thick layer of whipped cream running right through the middle. Covered with chocolate shavings and fresh cherries, it’s one showstopping dessert.
Ingredients
CHOCOLATE SPONGE
Let’s break down the ingredients you will need for Easy Black Forest Cake. First, let’s talk about the chocolate sponge.
Listed below are the key ingredients, including any substitutions, that ensure the sponge is moist and tender.
Cocoa powder: You’ll need to use unsweetened natural cocoa powder or Dutch-processed cocoa powder for this recipe. Or even a blend of both. Either cocoa will work well! Do not use sweetened chocolate powder.
Sugars: This recipe calls for both caster sugar AND brown sugar. If you don’t have access to caster sugar, you can use granulated sugar. Use regular brown sugar or light brown sugar in this recipe – it not only adds sweetness but moisture too.
Buttermilk: Buttermilk ensures this cake has a soft and tender crumb – and stays moist for days. I recommend using storebought full fat buttermilk if you can. Alternatively, you can create a substitute but using 1/2 cup (120 ml) of regular milk and 1/2 cup (120 ml) of full fat Greek yogurt or sour cream.
Oil: Rather than butter, oil also helps this cake stay moist. You can use any flavourless oil you like, like vegetable oil or grapeseed oil.
Sour cream: Just a small amount of sour cream is added for richness. If you don’t have any sour cream, you can use a full fat Greek or natural yogurt. Or you can simply leave it out.
CHERRY SYRUP
A simple cherry syrup filling and homemade whipped cream transform this regular chocolate cake into a stunning Black Forest Cake.
Here’s an overview of what you will need to make the simple cherry syrup, including any substitutions or changes you can make.
Morello cherries: I use jarred or canned Morello cherries in syrup. You’ll use both the cherries and the cherry juice or syrup in the recipe. You could also use canned or jarred sour cherries. You can use maraschino cherries to decorate the cake but do not use them for the syrup and cake filling.
Caster sugar: Or you can use granulated sugar.
Cornflour: Cornflour, also known as corn starch, will help to thicken your cherry syrup.
Cherry liqueur: You can use any cherry liqueur, cherry brandy or kirsch you prefer. Alternatively, you can leave it out. However, it really does help to intensify the cherry flavour.
WHIPPED CREAM
To decorate this cake, it is simply filled and covered with homemade whipped cream.
The final touch is some grated chocolate or chocolate shavings and a handful of fresh cherries. Choosing the right cream is extremely important.
Thickened cream: Find a high-fat (at least 35% fat) cream that is designed for whipping. Read the label to find the right cream for you – here in Australia, I use thickened cream. It may be called whipping cream or heavy whipping cream.
See recipe card below for a full list of ingredients and measurements.
How to make Black Forest Cake
My Easy Black Forest Cake is surprisingly easy to make. The rich chocolate cake is a simple mix and stir recipe and the frosting consists only of whipped cream – no buttercream.
Here’s a quick overview of how to make it. The full instructions are included in the recipe card below.
Step 1: In a large bowl, add flour, cocoa powder, baking powder, baking soda and sugars. Briefly whisk or stir using a spatula.
Step 2: In a separate mixing bowl, add buttermilk, oil, vanilla, eggs and sour cream. Whisk together just to break up the egg yolks.
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Step 3: Add the wet ingredients to the dry ingredients. Start stirring, while slowly pouring in 1 cup of hot water. Continue to mix until all the ingredients are incorporated.
Step 4: Divide into two 8-inch round cake pans. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean.
Step 5: In a small saucepan, add cherry syrup, sugar and cornflour. Heat on low, stirring until syrup thickens. Stir through cherry liqueur, if using. Leave to cool.
Step 6: Trim and level chocolate sponges. Brush one sponge generously with cherry syrup. Cover with whipped cream, morello cherries and extra cherry syrup.
Step 7: Place remaining sponge on top (upside down). Soak with cherry syrup. Cover top and sides of cake with whipped cream.
Step 8: Cover top of cake with grated chocolate. Decorate with fresh cherries.
Frequently asked questions
Yes. You can easily slice these cake layers in half to create four distinct layers. To fill the extra layers, I’d use an extra 120 ml (1/2 cup) cream and an extra 60 ml (1/4 cup) of morello cherry syrup, along with 100 grams (1/2 cup) extra morello cherries.
Canned or jarred cherries are the way to go since you will need the juice or syrup to make the cherry syrup for this cake. Fresh cherries are best used for decoration only.
Black Forest Cake needs to be kept in the fridge due to the whipped cream frosting.
Yes you can. Simply leave it out. However, I do recommend using the cherry liqueur as it really bumps up the cherry flavour.
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Let’s Bake
Easy Black Forest Cake recipe
Beautiful Black Forest Cake covered in whipped cream.
Ingredients
Chocolate cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour, sifted
- 80 grams (1 cup) cocoa powder, sifted
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) grapeseed oil or vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon full fat sour cream
- 240 ml (1 cup) hot water
Cherry syrup
- 500 grams Morello cherries, in syrup
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 tablespoon cornflour or corn starch
- 30 ml (2 tablespoons) kirsch or cherry liqueur, if using
Cream
- 600 ml (2 and 1/2 cups) thickened or heavy cream (see notes)
- 1 teaspoon vanilla extract
- 30 grams (2 tablespoons) good quality dark chocolate, grated
- Fresh cherries, to decorate
Instructions
- Chocolate cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper. - In a large mixing bowl, add flour, cocoa powder, baking powder, baking soda and sugars. Briefly whisk or stir using a spatula.
- In a separate mixing bowl, add buttermilk, oil, vanilla, eggs and sour cream. Whisk with a fork just to break up the egg yolks.
- Add the wet ingredients to the dry ingredients. Start stirring, while slowly pouring in the hot water. Continue to mix until all the ingredients are incorporated.
- Divide the mixture evenly into prepared cake pans and bake for approximately 30-35 minutes or until a skewer inserted comes out clean.
- Leave for 10 minutes before gently removing the cakes, and placing them on a wire rack to cool completely.
- Cherry syrup
Set aside one cup (200 grams) of Morello cherries, reserving 3/4 cup (180 ml) of cherry syrup. In a small saucepan, add cherry syrup, sugar and cornflour. Heat on medium-low, stirring constantly, for approximately 3-4 minutes or until syrup thickens. - Stir in cherry liqueur, if using. Set aside to cool completely. Cherry syrup should reduce to approximately 1/2 cup (120 ml) of liquid.
- Whipped cream
Add cream and vanilla to a large mixing bowl. Use a stand mixer fitted with a whisk attachment or a hand mixer and start whisking on low speed. Turn the mixer up to medium speed. - Continue to mix and watch closely as the cream changes texture. Instead of going by time, look for visual clues. Your cream will slowly thicken and become smooth, creamy, and cloud-like.
- Turn your mixer back to a low speed or swap for a hand whisk. Continue to beat until you see the cream turn thick and stiff. When this happens, stop immediately or you’ll over-whip your cream.
- Assemble cake
Use a serrated knife to level the tops of both cakes, to ensure they are flat. Place one chocolate cake layer on a serving plate or cake stand. Use a pastry brush or spoon to generously coat the top of the cake in cherry syrup. - Cover in a generous layer of whipped cream and spread into one even layer. Carefully place morello cherries all over the top. Drizzle over more cherry syrup.
- Place remaining chocolate cake layer on top (I like to place it upside down). Generously brush more cherry syrup on top of the chocolate cake. Spread whipped cream all over the top and sides of the cake. Use a teaspoon to swoosh the cream into swirls.
- Decorate with grated chocolate and fresh cherries.
Notes
Cocoa powder: You will need to use unsweetened natural cocoa powder or Dutch-processed cocoa powder for this recipe. Either will work well! Do not use sweetened chocolate powder.
Buttermilk: Buttermilk ensures this cake has a soft and tender crumb – and stays moist for days. I recommend using storebought full fat buttermilk if you can. Alternatively, you can create a substitute but using 1/2 cup (120 ml) of regular milk and 1/2 cup (120 ml) of full fat Greek yogurt or sour cream.
Sour cream: Just a small amount of sour cream is added for richness. If you don’t have any sour cream, you can use a full fat Greek or natural yogurt. Or you can leave it out.
Oil: You can use any flavourless oil – I like to use grapeseed oil as it does not add any oil taste, but makes a very moist and tender cake.
Morello cherries: I use jarred or canned Morello cherries in syrup. You’ll use both the cherries and the syrup in the recipe. You could also use canned or jarred sour cherries.
Cherry liqueur: You can use any cherry liqueur, cherry brandy or kirsch you prefer. Alternatively, you can leave it out. However, it does help to really intensify that cherry flavour.
Thickened cream: Find a high-fat (at least 35% fat) cream that is designed for whipping. Read the label to find the right cream for you – here in Australia, I use thickened cream. It may be called whipping cream or heavy cream.
Storage: Keep Black Forest Cake in the fridge until serving. Store any leftovers in an airtight container in the fridge.
Nutrition Information
Our favourite
Candace says
Love this recipe! Could I double it for 10 or 12 inch cake pans? Would you recommend any other amendments?
Jessica Holmes says
I’m so glad you love this one Candace! Yes you could easily double the cake recipe.
PT says
Don’t you sweeten the whipped cream? 🍨
Jessica Holmes says
I don’t! I find the cake is sweet enough with the cherry syrup. But you are welcome to add a little icing sugar or powdered sugar if you prefer.
Dianna Zalewski says
I’m thinking of making this for Xmas day, but we have to drive for an hour to get to the facing lunch.
Do you think it’ll be ok if I assemble it the night before and make sure it stays cool during travel?
I was also considering putting a thin layer of your choc buttercream around it, thinking it’ll help lock everything in when I chill it.
Jessica Holmes says
Absolutely! I think that’ll be more than fine. And love the idea of a layer of buttercream – sounds divine!
Neethu says
Hi! Can I halve the recipe and make it a single layer cake? If yes, how many eggs do I use? TIA 🙂
Jessica Holmes says
Hi, I haven’t tried halving the recipe but it would likely work! I would try with one egg. Let me know how it goes!
Joan says
Hello:) Can I bake it in one 8-inch cake ring and then slice it for a three-layer cake?
Jessica Holmes says
Hi Joan, there is quite a bit of batter so it may overflow in just one 8-inch pan. And it would increase the cooking time.