There’s something irresistible about the iconic cherry black forest cake—the deep, dark chocolate layers, the whipped cream, and those juicy, boozy cherries. It’s a cake that feels like a celebration, especially when the winter chill calls for something indulgent and comforting.
In our home, this cake made appearances during the holiday season, birthdays, and special Sunday suppers. My grandmother, who lived just an hour from the Black Forest region, insisted that a true black forest cake with cherries and cream must be layered with care, soaked with cherry liqueur, and made with real whipped cream—no shortcuts allowed.
This version stays true to her traditional roots but is simplified just enough for home bakers to enjoy year-round.
What is Cherry Black Forest Cake?
Originating in Germany’s Black Forest (Schwarzwald) region, this cake is formally known as Schwarzwälder Kirschtorte. The name pays homage not just to the location, but also to the key ingredient: Kirschwasser, a cherry brandy that soaks the cake layers.
The classic cherry black forest cake consists of:
- Chocolate sponge cake
- Cherries (traditionally sour morello or dark cherries)
- Kirsch (cherry liqueur)
- Whipped cream
- Chocolate shavings or curls
In Germany, this cake is protected by law—bakers must use Kirsch to call it authentic. Outside of Germany, home bakers often use cherry juice or syrup instead.
Ingredients
This recipe makes one 9-inch round cake, layered and designed to serve 10 generous slices.
🍫 For the Chocolate Sponge:
- 6 large eggs, room temperature
- 150g granulated sugar
- 100g all-purpose flour
- 50g cocoa powder (unsweetened)
- 1 tsp baking powder
- Pinch of salt
🍒 For the Cherry Filling:
- 400g canned or jarred dark cherries (pitted, in syrup)
- 2 tbsp sugar
- 2 tbsp cornstarch
- 3 tbsp Kirsch or cherry liqueur (optional)
🍰 For the Whipped Cream:
- 500ml heavy cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 packet stabilizer (optional, for longer-lasting frosting)
🍫 For Decoration:
- Chocolate shavings or curls
- Maraschino or whole cherries (with stems, for garnish)
Equipment You’ll Need
- 9-inch springform pan
- Electric mixer or stand mixer
- Piping bag (optional for decorating)
- Cooling rack
- Serrated knife for layering
Instructions
Step 1: Bake the Chocolate Sponge
- Preheat oven to 180°C (350°F). Line the base of a 9-inch springform pan with parchment paper.
- In a large bowl, beat eggs and sugar until tripled in volume and pale in color—about 8 minutes.
- Sift together flour, cocoa, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Step 2: Prepare the Cherry Filling
- Drain cherries, reserving 100ml of the syrup.
- In a saucepan, combine the syrup, sugar, and cornstarch. Heat while stirring until thickened.
- Stir in the cherries and Kirsch. Set aside to cool.
Step 3: Whip the Cream
-
In a chilled bowl, beat cream, powdered sugar, and vanilla until stiff peaks form. Add cream stabilizer if using.
Step 4: Assemble the Cake
- Slice the sponge cake into 2 or 3 even layers using a serrated knife.
- Place one layer on a serving plate. Brush lightly with reserved cherry syrup or Kirsch.
- Spread a layer of whipped cream, then spoon over half the cherry mixture.
- Repeat with remaining layers.
- Frost the top and sides with whipped cream. Use a piping bag to decorate the edges if desired.
Step 5: Garnish & Chill
- Press chocolate shavings onto the sides.
- Top with piped cream rosettes and cherries.
- Chill for at least 2 hours before serving.
Why You’ll Love This Cherry Black Forest Cake
- Rich and Moist: The cherry filling and liqueur make every bite decadent.
- Impressive Yet Doable: Beautiful presentation, simple steps.
- Perfect for Winter: Chocolate, cream, and cherries are peak cold-weather comfort.
- Deeply Traditional: A real taste of Germany’s baking heritage.
Make It Alcohol-Free
Not using alcohol? No problem! Replace Kirsch with extra cherry syrup or even pomegranate juice for a rich flavor twist.
Tips for the Perfect Black Forest Cake with Cherries and Cream
- Use cold cream for the best whip.
- Don’t skip the chilling time—it helps the flavors meld.
- Pipe cream only after the cake is fully chilled for sharp shapes.
- Slice sponge gently using a serrated knife and a gentle sawing motion.
Variations to Try
- Mini Black Forest Cakes: Use muffin tins for individual servings.
- White Forest Cake: Swap chocolate sponge for vanilla and use white chocolate shavings.
- Cherry Compote Filling: Make your own with fresh cherries and lemon zest.
Frequently Asked Questions
What if I don’t have Kirsch?
Use cherry juice or syrup, or swap with brandy or rum for a similar depth.
Can I use fresh cherries?
Yes, especially in summer. Pit, chop, and simmer them briefly with sugar to soften.
Can this be made ahead?
Yes! Prepare the cake 1 day in advance—it’s even better the next day.
How do I store leftovers?
Store covered in the fridge for up to 3 days. The cream will start to loosen after that.
Pairings & Serving Ideas
- Serve with a cup of dark roast coffee or espresso
- Pair with cherry-infused hot chocolate for dessert hour
- Top with extra whipped cream and shaved dark chocolate for dramatic effect
External Links for Cherry Black Forest Cake Fans
Try These Delicious Desserts Too
- Decadent Chocolate Brownie Cake with Cream
- Raspberry Lava Cake – Molten Chocolate Cake
- Moist Chocolate Cake Recipe
- Andes Mint Brownies Delight
Final Thoughts
Whether you’re baking for a winter celebration, a romantic occasion, or just craving a rich, chocolate-cherry fix, this cherry black forest cake delivers every time. It’s a showstopper that looks intricate but is actually very manageable.
With every slice, you’re diving into German tradition—a balance of decadence, elegance, and warmth. The creamy layers, tart cherries, and deep chocolate sponge come together like a symphony on a plate.