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Classic German Black Forest Cake

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A German Black Forest cake with chocolate sponge, whipped cream, dark cherries, chocolate shavings, and a cut slice showing the layers.
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Black Forest cake, or Schwarzwälder Kirschtorte, layers chocolate sponge with cherries, whipped cream, and chocolate shavings for a classic German dessert.

The cake is easiest when the sponge and cherry filling are made ahead, leaving only the whipped cream and assembly for the day of serving.

Cool the sponge completely before slicing. A chilled cake is much easier to split into even layers without compressing the crumb.

Serving Suggestions

Serve chilled with extra cherries and curls of dark chocolate. Coffee, black tea, or a small glass of cherry juice makes a natural pairing.

A slice of German Black Forest cake showing moist chocolate sponge, whipped cream, dark cherry filling, and chocolate curls.

Recipe Notes

Assembled cake keeps refrigerated for up to 2 days. Store it uncovered for the first 30 minutes after frosting so condensation does not soften the chocolate shavings.

A German Black Forest cake with chocolate sponge, whipped cream, dark cherries, chocolate shavings, and a cut slice showing the layers.

Classic German Black Forest Cake

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Moist chocolate sponge layered with tart cherries, lightly sweetened whipped cream, and dark chocolate shavings.
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Prep Time 45 minutes
Cook Time 35 minutes
hours chilling 2 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chocolate Sponge
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup neutral oil
  • 1 tsp vanilla extract
  • 1 cup hot coffee or hot water
Cherry Filling and Cream
  • 24 oz pitted dark cherries fresh or frozen
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch mixed with 2 tablespoons water
  • 3 cups heavy whipping cream cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 oz dark chocolate shaved for garnish

Equipment

  • Two 9-inch cake pans
  • Stand mixer or hand mixer
  • Saucepan
  • Offset spatula
  • Cake turntable or serving plate

Method
 

Bake the sponge:
  1. Heat the oven to 350 F (175 C). Grease and line two 9-inch cake pans.
  2. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Stir in the hot coffee; the batter will be thin.
  4. Divide the batter between the pans and bake for 30 to 35 minutes, until a skewer comes out with a few moist crumbs. Cool completely.
Make the filling:
  1. Simmer the cherries and sugar in a saucepan for 5 minutes. Stir in the cornstarch slurry and cook until thickened. Cool completely.
  2. Whip the cream with the powdered sugar and vanilla until medium-stiff peaks form.
Assemble:
  1. Level the cakes if needed and slice each one in half to make four layers.
  2. Place one layer on a serving plate. Spread with cherry filling and whipped cream, then repeat with the remaining layers.
  3. Frost the outside with the remaining whipped cream and decorate with chocolate shavings and cherries.
  4. Chill for at least 2 hours before slicing.

Nutrition

Calories: 540kcalCarbohydrates: 63gProtein: 7gFat: 30gSaturated Fat: 16gCholesterol: 120mgSodium: 360mgFiber: 5gSugar: 43g

Notes

  • Keep the whipped cream cold while assembling for the cleanest layers.
  • Use frozen cherries when fresh cherries are out of season; thaw and drain them first.
  • For the traditional adult version, add a splash of kirsch to the cooled cherry filling.

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