Name: Classic German Black Forest Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: German
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; 3 large eggs; ½ cup vegetable oil; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup cherries, soaked in Kirschwasser (cherry liqueur); ¼ cup Kirschwasser (optional but traditional); ½ cup chocolate shavings; Additional cherries for decoration

A decadent and timeless dessert, the Classic German Black Forest Cake brings together layers of rich chocolate sponge, fluffy whipped cream, and tart cherries for an indulgent treat that’s steeped in tradition. Finished with a hint of cherry liqueur and chocolate shavings, this cake is a showstopper for any celebration.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between richness and freshness. The airy chocolate sponge is moist and not overly sweet, and the whipped cream adds a light texture that contrasts beautifully with the juicy cherries. The Kirschwasser gives it an authentic Black Forest flavor that transports me straight to Germany. Whether I’m celebrating a birthday, a holiday, or just want to impress guests, this cake never fails to deliver both elegance and indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

1 cup all‑purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

3 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup buttermilk

For the Filling & Assembly:

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

1 cup cherries, soaked in Kirschwasser (cherry liqueur)

¼ cup Kirschwasser (optional but traditional)

For Garnish:

½ cup chocolate shavings

Additional cherries for decoration

Directions

I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, I sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, I beat the sugar and eggs until the mixture turns light and fluffy. Then I add the vegetable oil and vanilla extract, mixing until smooth.

I alternate adding the dry ingredients and buttermilk into the egg mixture, stirring just until everything is combined.

I divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, I let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, I whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

When the cakes are completely cool, I level the tops if necessary. Then I place one cake layer on a stand, drizzle it with half the Kirschwasser, then spread on a generous layer of whipped cream and top it with the soaked cherries.

I place the second cake layer on top, drizzle with the remaining Kirschwasser, and frost the entire cake with the remaining whipped cream.

I garnish the cake with chocolate shavings and extra cherries, then chill it for at least 2 hours before serving.

Servings and timing

This recipe makes 12 generous slices.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Calories: 410 kcal per serving

Variations

Alcohol-free version: I skip the Kirschwasser and use cherry juice or syrup from canned cherries to keep the flavor but make it family-friendly.

Chocolate lovers’ twist: I add a layer of chocolate ganache between the cake layers for extra indulgence.

Fruit swap: If cherries aren’t in season, I’ve found that raspberries or strawberries also work beautifully with the chocolate and cream.

Mini cakes: Sometimes I bake the cake in smaller pans or as cupcakes for personal servings—great for parties or gifting.

Vegan adaptation: I swap out the dairy and eggs with plant-based alternatives like almond milk, coconut whipped cream, and flax eggs for a vegan version.

Storage/Reheating

I store the Black Forest Cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 3 days. It tastes even better the next day as the flavors continue to meld. I don’t recommend freezing this cake due to the whipped cream, which can separate when thawed. For serving leftovers, I let the cake sit at room temperature for about 10–15 minutes to take the chill off the cream before slicing.

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FAQs

What is Kirschwasser and do I really need it?

Kirschwasser is a clear cherry brandy that gives the Black Forest Cake its signature flavor. I like using it for authenticity, but if I’m making the cake for kids or prefer an alcohol-free version, I just use cherry juice or syrup instead.

Can I use canned or frozen cherries?

Yes, I’ve used both! Canned cherries (especially sour ones in light syrup) or thawed frozen cherries work well when fresh aren’t available. I make sure to drain them before using.

Why did my whipped cream collapse?

Whipped cream needs to be cold and whipped until stiff peaks form. I also avoid over-whipping, which can turn it grainy. I always chill my mixing bowl and beaters for the best results.

Can I make this cake in advance?

Absolutely. I often bake the sponge cakes a day ahead and assemble the cake a few hours before serving. The assembled cake should chill at least 2 hours before slicing anyway, which makes it great for prep-ahead.

What if I don’t have buttermilk?

If I’m out of buttermilk, I just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. I let it sit for 5–10 minutes and it’s ready to use as a substitute.

Conclusion

This Classic German Black Forest Cake brings a touch of European elegance to my dessert table every time I make it. With its luscious layers, bold cherry-chocolate flavor, and beautiful presentation, it’s a dessert that always impresses. Whether for a special celebration or just because I feel like baking something unforgettable, this cake is one I come back to again and again.

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