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    Home » Recipes » Cakes

    Amazing German Black Forest Cake

    Published: Jun 10, 2022 · Modified: Sep 8, 2024 by Shiran · This post may contain affiliate links · 119 Comments

    Jump to Recipe

    This is my favorite recipe for German black forest cake for so many reasons. The chocolate layers are so moist and the combination of chocolate, cherries and soft whipped cream is to-die-for. This is an easy black forest cake recipe that everyone will love! I’ve included helpful tips to ensure success.

    Black Forest Cake

    When I was a kid I was reluctant to try black forest cakes, thinking that cherries and chocolate was an odd combination, but boy was I wrong! Along with whipped cream, this is a delightful treat. Ever since I tried it in Germany, I couldn’t stop eating it again and again. You won’t understand how good this is until you try it. Trust me.

    Black Forest Cake

    What is black forest cake?

    Black forest cake originated in Germany and consists of layers of chocolate cake soaked in cherry syrup, cherry filling, and fluffy whipped cream. The cake is named after a specific Germany cherry liqueur, Schwarzwälder Kirsch, which is traditionally used to flavor the cake. Schwarzwäld is a mountain range in Germany where the liqueur is distilled. It translates to the Black Forest mountain rage, which is where this cake gets it’s name.

    How to make black forest cake

    This is what you’ll need to make the most delicious and easy black cherry forest cake:

    1. Chocolate cake – I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.
    2. Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe.
    3. Whipped cream – to frost the cake and for in between the layers.
    4. Chocolate shavings – I use this method to make chocolate shavings. You can use store-bought ones, although they’re usually quite expensive. If you find this part difficult, you can grate chocolate using a microplane or vegetable peeler and cover only the top of the cake with chocolate.
    Black Forest Cake chocolate cake with light whipped cream frosting and cherries. Top with chocolate shavings.

    What kind of cherries should I use?

    I use canned cherries simply because they’re easier and they’re available throughout the entire year, unlike fresh cherries. Also, the juice from the can adds more cherry flavor, and the cherries are already pitted and soft, so they don’t need to be cooked. I like to use sour cherries, but sweet cherries work too.

    Black Forest Cake

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    Kirsch

    If you want to get that classic black forest cake flavor, I highly recommend using Kirsch because it gives the best cherry flavor. To make the cake alcohol-free, replace it with more cherry juice.

    Black Forest Cake

    Tips for making black forest cake

    • Don’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated.
    • Use Kirsch. Kirsch is the traditional cherry flavored liqueur used in black forest cake. I highly recommend using it instead of a substitute. However, to make the cake alcohol free you can replace it with cherry juice.
    • Don’t overwhip the cream. Overwhipping heavy cream will turn it into butter. Whip the cream until stiff peaks form so it’s stiff enough to hold it’s shape. You can also check out my post on making whipped cream from scratch for more detailed instructions.

    More of my favorite layer cakes

    • White Cake: Moist, fluffy vanilla cake layered with creamy vanilla buttercream.
    • Chocolate Layer Cake: An indulgent chocolate cake perfect for any occasion!
    • Gender Reveal Cake: Use whatever colors you like to reveal the gender in the most delicious way.
    • Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts.
    • Funfetti Layer Cake: Made with lots of colorful sprinkles and creamy frosting.
    Black Forest Cake
    4.93 from 55 votes
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    Black Forest Cake Recipe

    This easy and delicious black forest cake recipe is made with layers of indulgent chocolate cake soaked in cherry syrup, fluffy whipped cream, and juicy cherries.

    Prep Time 1 hour 30 minutes
    Cook Time 35 minutes
    Total Time 2 hours 5 minutes
    YIELD 8 -inch cake

    Ingredients

    Chocolate Cake:

    • 1 ¾ cups (250g) all-purpose flour, sifted
    • ⅔ cup (65g) natural unsweetened cocoa powder, sifted
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 cups (400g) granulated sugar
    • 2 large eggs
    • ½ cup (120 ml) neutral oil, such as canola or vegetable oil
    • 2 teaspoons pure vanilla extract
    • 1 cup (240 ml) buttermilk
    • 1 cup (240 ml) hot water

    Cherries and Cherry Syrup:

    • 1 cup drained, canned cherries
    • ¼ cup Kirsch, or another cherry liqueur
    • cherry juice from canned cherries (drain cherries and reserve the juice)

    Whipped Cream Frosting:

    • 3 cups (720 ml) heavy cream, cold
    • ½ cup (58g) powdered sugar, sifted

    Optional Decorations:

    • 200g/7 oz. chocolate shavings
    • Fresh whole cherries

    Instructions

    1. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

    2. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
    3. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That’s ok.
    4. Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven – this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
    5. To make the syrup:

      place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get ¾ cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

    6. To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
    7. Assembly: Place one cake layer on a cake stand or plate and brush with ⅓ of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with ⅓ of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.
    Super moist and flavorful black forest cake made with 4 layers of chocolate cake, cherries, and whipped cream.

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      Recipe Rating




    1. Kim is High on Cake says

      June 21, 2018 at 9:48 am

      I love Black Forest Cakes and this one looks amazing! I need to try this recipe. Besides the pictures are mouth-watering. Thank you very much for sharing!

      Reply
      • AC says

        October 10, 2020 at 11:18 pm

        Superb recipe…tried it 1st time …n it was yummyy….my family luved it…better than the store bought cake…thanks.

        Reply
        • Mary-Ann Eshaji says

          May 17, 2022 at 12:08 pm

          I made this recipe yesterday, lovely moist sponge, but I added a bit more flour as the amount of flour to liquid, just didn’t seem right. Did you find this? Also alit of sugar 400g- I reduced this too. Cakecwas lovely.

          Reply
    2. Ronalyn Tindugan says

      July 10, 2018 at 6:46 am

      Hi shiran! What is the alternative for cherry liquor?

      Reply
      • Shiran says

        July 11, 2018 at 8:43 am

        Hi Ronalyn, you can leave it out, and replace it with more cherry juice. You can read more about it at the above post.

        Reply
    3. Barb says

      October 10, 2018 at 11:38 am

      looking for German dessert recipe for Oktoberfest dinner party and stumbled across your recipe. What do you mean by neutral oil? Have you ever tried using coconut oil?

      Reply
      • Shiran says

        October 14, 2018 at 7:49 am

        Hi Barb, you can use canola, vegetable, or safflower oil. I haven’t tried it with coconut oil.

        Reply
    4. AL says

      November 10, 2018 at 3:31 am

      From the first try , it became fantastic! Thanks for the recipe! and I was using a peanut oil )))

      Reply
    5. Sherry says

      December 02, 2018 at 6:57 pm

      I made this cake and it turned out fabulous!!!
      This is a definite keeper and will make it again!
      Thank you for sharing this 5 Star Black Forest cake!

      Reply
    6. Chloe says

      December 10, 2018 at 12:46 am

      Does this cake freeze well?

      Reply
      • Shiran says

        December 10, 2018 at 7:17 am

        Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well. I recommend freezing only leftovers, and then thaw overnight in the fridge.

        Reply
        • jess says

          December 21, 2019 at 10:24 pm

          substitutes for all purpose flour

          Reply
    7. Ash says

      December 14, 2018 at 9:31 am

      Is it compulsory to add buttermilk?

      Reply
      • Shiran says

        December 15, 2018 at 5:45 am

        You can also use milk, but buttermilk gives the best result and makes the cake moist.

        Reply
      • Melanie Hill says

        January 20, 2019 at 9:47 am

        You can make your own buttermilk. One cup of milk to one tablespoon of vinegar. It will curdle the milk and you have buttermilk. Easier to make your own.

        Reply
        • Bambino says

          June 27, 2020 at 5:32 pm

          Best black forest ever…very rich and moist. Thank you for sharing the recipe. i nailed it. For the buttermilk I used one cup of milk and added a table spoon of lemon juice.

          Reply
    8. Sonali says

      December 18, 2018 at 1:52 pm

      Wonderful recipe! Very excited to try it! I was wondering what kind of canned cherries are best to use : cherries canned in water or cherries canned in heavy syrup? Thank you!!

      Reply
      • Shiran says

        December 21, 2018 at 3:00 pm

        Both can work but I like to use the one in syrup for more cherry flavor.

        Reply
    9. Liliana says

      January 10, 2019 at 5:27 pm

      I never attempt to make Black Forest cake . It has been always my son favorite and I used to buy at a very good bakery close to me until we moved . Then I try others and was akways disappointed. So this year I will try your recipe for my son 35th birthday. For what I read in comments yours really seams worth the try. I just wondered if I can replace the Kirsh with something else. Thank you Shiran! I will be posting a comment after January the 18.

      Reply
      • Megan says

        April 19, 2020 at 10:14 pm

        Love to try this recipe. But wondering if I can use only a 8” high cake pan Instead of 2 x 8”? Please advice ! Thanks !

        Reply
        • Shiran says

          April 20, 2020 at 2:41 am

          Hi Megan. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer.

          Reply
    10. Anisa says

      January 12, 2019 at 7:53 pm

      I need to make this cake for tomorrow afternoon. can I bake the cake tonight and put in fridge until tomorrow? Or will it become too hard? I’m not going to decorate it until tomorrow so the whipped cream doesn’t become too hard. Also, I only have a 9 inch pan! Could this recipe work with a 9 inch?

      Reply
      • Eclipse says

        January 20, 2019 at 7:58 pm

        I have done a recipe that has requested to do it with an 8 inch pan, but I did it with 9. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. If you want it to be more on the moist side, use the 8 inch pans. I hope this helps.

        Reply
      • Tammy says

        January 25, 2019 at 4:12 pm

        I am wondering that as well as I need to do that too, can you advise?

        Reply
        • Shiran says

          February 06, 2019 at 5:36 am

          Yes, it can be made a day ahead. You can use a 9-inch pan, the cake will be a bit shorter.

          Reply
      • Jo. says

        May 22, 2019 at 5:04 pm

        I only had a 9-inch pan and I ‘padded’ it out with foil, then lined with a sheet of foil to make it smaller. I wasn’t sure how it was going to turn out, but it worked great. I wanted to make sure the cakes were thick enough to slice otherwise I would probably have gone ahead with the 9-inch pans that I had.

        Reply
    11. Cam San says

      January 19, 2019 at 3:05 pm

      SOOOOOO F***ING GOOD, (doing an ice cream cake version of it now 😉

      Reply
    12. Laurie says

      January 21, 2019 at 7:31 am

      Wonderful recipe! Thank you. It was easy and quick to assemble. A bit hit with everyone at our dinner party.

      Reply
      • Simone says

        April 24, 2020 at 11:39 pm

        Best ever Black Forest cake!!! So easy, thank you. Made it twice now & everyone loved it. My colleague at work wants it for her 30th Birthday.

        Reply
    13. Bill M says

      January 21, 2019 at 8:31 pm

      We made this cake last weekend- it was terrific! A couple of comments:
      1. We didn’t have 8 inch cake pans- and could not find 2 inch high ones anywhere. If you don’t have those, you can use standard 9 inch diameter, 1.5 inch high pans— they are very close in volume . ( I did the math- they are both around 100 cubic inches!). The cake came out fine.
      2. Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice.
      And there will be a “Next time”!!!

      Reply
    14. Emily Zastrow says

      January 26, 2019 at 9:44 pm

      This cake is amazing. It wasn’t too sweet, which was perfect. I couldn’t find the Kirsch due to lack of time (I planned to make this in 2 days before actually making it for a party.. talk about stress) and that I’m only 19 and can’t purchase alcohol, even without the Kirsch it was great! Definitively will be making this cake again for my uncles birthday since he requested it today.

      Reply
    15. Emma says

      February 01, 2019 at 1:15 pm

      How many servings does this make?

      Reply
    16. Sally says

      February 06, 2019 at 5:51 pm

      I made this amazing easy cake yesterday. We devoured it with love. Mmmm.
      I used morello cherries from a jar and used its syrup as i prefer to kirsch. I didnt have sour cream so soured the milk as said . I cant fault this cake. A good tip was to get cake cold before decorating. I didnt cream all over either as enough in the middle. Sprinkled top with soft icing. Looked and tasted amazing. Highly reccomend you try this. Friends said they were at a high tea. Very pleasing.
      Girgot to rate it too.

      Reply
    17. Sandra woods says

      February 18, 2019 at 11:12 am

      Is this plain or self raising flour

      Reply
      • Shiran says

        February 20, 2019 at 7:25 am

        Plain flour.

        Reply
    18. Lindz says

      February 25, 2019 at 2:18 pm

      I tried this recipe and the outcome was so wow I don’t even know how to explain it.thank you very much for the recipe. How I wish I shared aome with you. It was indeed nice

      Reply
    19. Leema says

      February 27, 2019 at 7:17 am

      Where I live, Kirsch is not available or too popular. In this case how do I do the syrup?

      Reply
      • Shiran says

        March 05, 2019 at 3:45 am

        You can replace it with more cherry juice from the canned cherries.

        Reply
        • Eve says

          July 21, 2019 at 6:56 am

          Can I bake in a high cake tin rather than 2 as my oven is not wide enough for 2 tins. Or should I bake 2 one after another ? Can the batter wait 35 minutes.

          Reply
        • Lidia says

          January 20, 2023 at 3:55 pm

          I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings.

          Reply
          • Talia @ Pretty. Simple. Sweet. says

            January 22, 2023 at 2:57 am

            Hi Lidia, a great tip for making chocolate shavings if you are shaving them yourself from a chocolate bar: heat the chocolate bar just slightly , not so it’s melted but just warmed up. Use a vegetable peeler to shave the chocolate off the side — the warmth helps create perfect, beautiful curls!

            Reply
    20. Prescott says

      March 11, 2019 at 5:30 am

      What decorations do you suggest

      Reply
    21. Connie Gulliford says

      March 27, 2019 at 10:19 pm

      Has anyone tried this cake with 1 to 1 gluten free flower?

      Reply
    22. Rena says

      April 01, 2019 at 6:44 am

      Hi, please advice if I can be sure that 1 cup is 240ml? For canned cherries, juice and whipped cream. Since there are grams for everything except these ingredients. tnx.

      Reply
      • Shiran says

        April 01, 2019 at 6:53 am

        Yes, 1 cup = 240 ml

        Reply
    23. Rio says

      April 18, 2019 at 12:14 pm

      Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha)

      Thankyou in advance 🙂

      Reply
    24. Payel says

      April 21, 2019 at 10:26 pm

      If I don’t use butter milk…then what will be the recipe… Plz suggest….and how to make buttermilk…

      Reply
    25. Maharookh Daver says

      June 07, 2019 at 3:25 am

      Thank you so much . I made it for my daughters birthday and it was just amazing – even though I left the sides of the care bare

      Reply
    26. Zeenath Azeeza says

      September 24, 2019 at 7:51 am

      I can’t find buttermilk.. if I use whole milk, is that ok? If I use whole milk, is that compulsory to use hot water??

      Reply
      • Shiran says

        September 27, 2019 at 2:21 am

        You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.

        Reply
    27. Chadwick J Clark says

      October 14, 2019 at 10:56 am

      Made it last night (more like all of yesterday!), and everyone loved it for dessert last night. I added a teaspoon of vanilla extract to the cream, but not sure that was noticeable. Two issues I had: I could not cut my cakes in two. Perhaps I didn’t bake them quite long enough because they would have crumbled had I cut them in two. The toothpicks came out PRETTY much clean. So I made it in just two layers. The other thing I couldn’t figure out is HOW do you get the chocolate shavings onto the SIDE of the cake???

      Excellent cake, and I want to try to actually make it with the FOUR layers next time.

      Reply
    28. Aine says

      October 27, 2019 at 4:00 pm

      I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people! Looked and tasted amazing. Having another get together tomorrow for the bank holiday and this has been requested. Thanks so much for the recipe.

      Reply
    29. Cherry says

      November 10, 2019 at 5:11 pm

      I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!!

      Reply
    30. Yame says

      November 21, 2019 at 7:13 pm

      Can I make this cake without eggs??

      Reply
    31. Aine says

      December 26, 2019 at 5:44 am

      Im making this for the fifth time for St Stephens day today. Its always a hit and I get to bring my clean serving dish home right away. Thanks so much for the recipe!

      Reply
    32. Michele says

      January 08, 2020 at 12:00 pm

      Every year, I ask for a black forest cake for my birthday. My son asked for one this time, and I found this recipe. Oh, my goodness! The BEST I’ve ever had! Awesome recipe

      Reply
    33. Rheena says

      January 12, 2020 at 6:38 am

      Delicious! We went cherry picking last week and I had already planned on making this gorgeous cake. Instead of using canned cherries, I simmered 2 cups of fresh cherries, pitted, with 1/2 cup of water and 1/4 cup castor sugar for about 25 minutes. Then used it the following day as replacement for the kirsch and the canned cherries. Turned out gorgeous.!!
      Thanks Shiran!.. Again… Lol

      Reply
    34. Maria Luiza Franceschi Nicodemo says

      February 12, 2020 at 3:08 am

      Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday.
      My daughter said it was the most amazing cake she had in ages! and she is very picky…
      It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested.
      I will make it again!

      Reply
      • Shiran says

        February 16, 2020 at 6:14 am

        I’m so glad! Thank you for sharing 🙂

        Reply
    35. Angelina says

      May 05, 2020 at 9:26 pm

      Hello! I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I only have that much on hand and I want to make this for Mother’s Day! Is there any way to add more liquid (like milk) to the heavy cream to make more of it? Thanks in advance!

      Reply
      • Shiran says

        May 11, 2020 at 4:36 am

        Hi Angelina, it won’t be enough, and if you use milk you won’t get a stable whipped cream.

        Reply
    36. Marky Mark the Baking Tart says

      May 18, 2020 at 1:15 am

      Excited to try this recipe tomorrow, but I’m a bit stressed about the use of hot water into the egg mixture. Why hot water? Won’t cold do?

      Reply
      • Shiran says

        June 03, 2020 at 5:11 am

        The hot water yields a super chocolatey and moist cake, and helps in mixing the ingredients thoroughly so the batter has no lumps.

        Reply
    37. Victoria says

      May 19, 2020 at 6:57 pm

      Are canned cherries the same as jarred cherries? I’m not sure if in Canada we have cherries with syrup since I’ve only ever seen cherry pie filling

      Reply
      • Shiran says

        June 03, 2020 at 6:33 am

        Yes, canned and jarred cherries are ok to use! Just don’t use cherry pie filling 🙂

        Reply
    38. Simml says

      July 09, 2020 at 10:16 am

      Trust me. It’s an amazing recipe. Came out really well following your instructions. Thank you so much Shiran for this wonderful recipe. Many asked for the recipe and have forwarded to all of them. Will make it again.

      Reply
      • Shiran says

        July 12, 2020 at 5:16 am

        Thank you so much Simmel 🙂

        Reply
        • Resha Maharjan says

          July 16, 2020 at 4:24 pm

          Hi for how many people will this cake serve?

          Reply
    39. Sharmilasivaparakasm says

      July 24, 2020 at 4:07 am

      Hi mama.. shall use instead of butter milk shall use butter =250gm… and its compulsory hot water

      Reply
      • Shiran says

        July 27, 2020 at 4:37 am

        You can use sour cream or milk instead of buttermilk.

        Reply
    40. Austin says

      August 11, 2020 at 5:43 pm

      How long do you recommend waiting before cutting+frosting the cake? I’ve read elsewhere that after the cake based has cooled it is a good idea to chill it before cutting to reduce crumbling.

      Reply
      • Shiran says

        August 12, 2020 at 5:19 am

        Hi Austin. The recipes mentions to place the cake layers in the fridge or for a little while in the freezer before cutting. It would definitely help.

        Reply
    41. Zuhair Mahmood says

      September 08, 2020 at 11:02 am

      Hi Shiran. I was wondering do if I really need to refrigrate it for 4 days or is that optional?

      Reply
      • Shiran says

        September 09, 2020 at 3:22 am

        You can store it for up to 4 days, but you can serve it the same day you prepare it 🙂

        Reply
    42. Amy B says

      September 29, 2020 at 1:14 pm

      Thank you so much for this easy recipe! My daughter asked for a Black Forest cake for her birthday and I came to this one first. It was a real hit all around! Thank you so much! 😋

      Reply
    43. Karishma says

      October 03, 2020 at 9:08 am

      Hi! I baked the two cakes but I have a question.. it’s about 1 inch high even though I used a 2” pan.
      Does each layer have to be 1/2” once cut?

      Please let me know

      Reply
    44. Ronak Mehta says

      October 12, 2020 at 5:33 am

      Thanks for sharing the awesome information. your information going to be very helpful for me. thank you so much.

      Reply
      • San says

        November 15, 2020 at 9:20 am

        Hi Shiran thank you for this recipe I am about to make this for a friend’s wedding. I have 25cm tins can you please advise on baking time and measurements.

        Reply
        • Shiran says

          November 22, 2020 at 4:43 am

          I recommend checking out my article on how to convert cake pan sizes 🙂

          Reply
    45. AC says

      October 13, 2020 at 3:06 am

      Superb recipe.. it was my first try at baking black forest cake n it turned out to be awesome…all luved it

      Reply
    46. Dixie says

      October 28, 2020 at 9:28 am

      Very happy to have come upon your Black Forest Cake recipe. It is the most authentic German recipe that I have seen since being back stateside. I’ve made BFC every Christmas and it has become a family tradition. This year, however, I will be following your recipe. Thanks for posting it.

      Reply
      • Shiran says

        November 03, 2020 at 9:31 am

        I’m so glad Dixie, thank you so much for sharing 🙂

        Reply
    47. Sarah says

      November 01, 2020 at 12:52 am

      Awesome recipe. Couldn’t find Kirsch so used a cherry whisky. Only thing I would do different next time is use more of the syrup! I had lots left over. Definitely a keeper.

      Reply
    48. Mariam Sultan says

      January 27, 2021 at 1:47 pm

      Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ?

      Reply
      • Shiran says

        February 01, 2021 at 12:55 pm

        Hi Mariam. That’s because you only need to use ½ cup of the cherry juice and not all of the juice.

        Reply
    49. Marie says

      March 15, 2021 at 11:02 pm

      Hi Shiran, what is the large flower tip # you used? Im looking forward to make this cake. Your recipe and elegant presentation brought back memories from home. 😊
      Thank you

      Reply
      • Shiran says

        March 30, 2021 at 7:02 am

        It’s 1M by Wilton 🙂

        Reply
    50. Michele says

      February 24, 2022 at 9:34 am

      I am excited to make this cake! As far as the hot water goes, what temperature should the water be? Is tap water hot enough, or should I boil the water? Thank you for your time and attention.

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        February 27, 2022 at 12:05 pm

        Hi Michele! The water just needs to be warm, like bath water. I don’t recommend boiling it 🙂

        Reply
    51. Emilia says

      August 01, 2022 at 11:09 am

      Can I do cupcake from this amazing recipe

      Reply
    52. Silvia Alonzi says

      January 28, 2023 at 3:57 pm

      I assembed this yesterday. I make the cake ahead of time, wrapped while warm and froze it. I substituted amarena cherry syrup with Cassis for the syrup and topped with amarena cherries. Everyone said it was the best Black Forest Cake they every had, thank you!

      Reply
    53. Michelle says

      May 15, 2023 at 2:56 pm

      I baked these cakes according to the instructions, and in the correct size of pans, the cakes sunk in the middle and one of them stuck to the bottom and got ruined when I removed it from the pan. (And yes I generously buttered and dusted with cocoa powder) And I also did wait 10 minutes before removing the cakes from the pans. The cakes were done when I tested them with a toothpick. Not sure how it tastes all together but we will see I guess.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 21, 2023 at 4:00 pm

        Hi Michelle, perhaps your baking powder, soda, or even flour is past its expiration date. This can cause the cake to not rise properly. Are you baking with nonstick pans? Hopefully you still achieved the desired taste?

        Reply
    54. Inge120 says

      August 02, 2023 at 8:33 am

      This was perfect and everyone loved it so much. “Best cake we’ve ever tasted”. Doubled the amount of tart cherries and the four layers make it such a show stopper. Thank you for this one!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        August 09, 2023 at 2:02 pm

        Thank you for your kind words!

        Reply
    55. Martin and Patti Peko says

      August 26, 2023 at 11:24 pm

      I made this cake today for a remembrance get-together for our recently departed nephew’s first heavenly birthday. I was told it was his favorite cake. This recipe is a keeper, for sure! It came out just beautifully and was delicious! We like less-sweet desserts, so I did tinker a bit. I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        August 28, 2023 at 8:15 am

        Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️

        Reply
    56. TDK says

      September 01, 2023 at 8:33 am

      This recipe / blog is riddled with ads. So bad that I could barely read the instructions.

      Reply
    57. Inge120 says

      January 03, 2024 at 12:11 pm

      Hi again, I made your cake for Christmas after so many rave reviews this summer and it was so divine. My 94-year old mom said it was the best cake she ever had. I have a question about the chocolate shavings: do you have any tips for making the shavings and applying them to the sides of the cake; and have you ever purchased the shavings. Thank you!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        January 05, 2024 at 10:17 am

        Hello, I get the prettiest chocolate shavings when I melt chocolate, spread a thin layer onto waxed paper and roll up the paper. Once the chocolate hardens, unroll and you’ll have chocolate curls that break apart easily. I’ve tried the chocolate bar and knife method, but that produces smaller shavings than what I’d like. Larger curls stick to the cake easier. I’m sure store bought chocolate shavings would be just as good, but I like to make sweets with the ingredients and supplies I have on hand before purchasing. Hope that helps!

        Reply
        • Inge120 says

          January 05, 2024 at 10:28 am

          oh yes that is a perfect idea! Thank you so much!

          Reply
    58. Katrina says

      January 26, 2024 at 4:22 pm

      This turned out so good! One of my cake layers broke a little but was easy to glue together when layering with the whipped cream. I taste tested the cherry syrup and found it a little bland ( maybe it was just the brand of canned cherries I had) so I added a healthy dose of Cherry Herring which is significantly sweeter than Kirsch. It was a big hit at a family birthday party and leftover cake was still perfect after 3 days in the fridge. Will definitely make it again!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        January 27, 2024 at 1:50 pm

        So glad to hear this, Katrina! What a perfect birthday cake!

        Reply
    59. Cher says

      July 27, 2024 at 9:15 am

      I was hoping
      To use fresh cherries. Any recommendations on how to do this? Do I cook them? Maybe with some kirsh and sugar???

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        July 28, 2024 at 4:43 pm

        Hi Cher, you could certainly cook down the cherries a little with some kirsch and sugar. That would be a great substitute!

        Reply
    60. Beth says

      September 11, 2024 at 9:36 am

      Just confirming – we should use “natural”, not alkalized, cocoa powder?

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        September 11, 2024 at 1:48 pm

        Hi Beth, a natural, non alkalized cocoa powder works best in this recipe.

        Reply
    61. Beth says

      September 14, 2024 at 1:49 pm

      I took the advice to not overmix to heart and learned that undermixing can be an issue as well. My cake layers, split, soaked and stacked with layers of whipped cream and cherries as instructed, began slowly collapsing outward under its own weight. I’m thinking the gluten was underdeveloped for this to have occurred. We quickly fashioned a foil collar, wrapped it snugly around the bulging cake, and popped it into the freezer. I don’t think we’ll be able to frost and serve it as intended.

      Reply
    62. Jacob Paiva says

      November 07, 2024 at 10:54 pm

      Hi Stephanie!

      This was my first time trying one of your recipes and the cake turned out amazing! My husband’s favorite cake is a black forest cake. I wanted to make him one for our 11th wedding anniversary, we married on Halloween. I looked a few days for a recipe and came across yours. I have to say I mostly do cupcakes and this was only my 2nd or 3rd cake and your recipe was easy to follow and the finished result was great. The chocolate cake was light, fluffy, moist and not too sweet. I also loved your simple recipe for home whip frosting and used the canned cherries with a dark chocolate kirsch. My husband loved the cake and said it was probably the best he ever had. I wanted to thank you for this wonderful recipe! 🙂

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        November 08, 2024 at 3:38 pm

        Awe! Thank you so much for your kind words, Jacob! I am so glad this recipe worked out so well for you. Wishing you a belated happy anniversary! Cheers!

        Reply
    63. Edwina says

      December 07, 2024 at 5:18 am

      Can i use melted butter instead of cooking oil in this recipe or will it change it any way.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        December 07, 2024 at 11:11 am

        Hi Edwina – the fat content in butter is 80-85% depending on the brand, the remaining 15-20% is water – whereas when you use oil it’s 100% fat. So if you swap them 1:1 the butter will result in a dryer cake – to compensate, I’d increase the amount of butter to more than oil if you’re out of oil. Oil will yield best results for the recipe as written. Substitutions will alter the cake and recipe.

        Reply
        • Edwina says

          December 21, 2024 at 7:31 am

          Thank you, i have gone through hundreds of recipes and yours looks the best and so well explained. i will let you know in a few days how it went i only wanted to know about the oil as i have done cakes with oil before and they always seem so dense and not the best to be true, but then this does have a fair bit of cream and cherries, so here goes. Many thanks.

          Reply
    64. Fatima says

      March 22, 2025 at 3:18 am

      Amazing ! Even the cake recipe alone was the best chocolate cake we’ve had 😊

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        March 24, 2025 at 1:14 pm

        So glad you loved this recipe!

        Reply
    65. Kiran says

      April 04, 2025 at 10:12 am

      How to cut layers in half? I’m so scared to try!

      Reply
    66. Lucas says

      May 08, 2025 at 10:27 pm

      Amazing recipe! will be trying this out tomorrow:) one question- is there a way i can stabilise the whipping cream to prevent it from crumbling/melting instantly as i live in a country with extremely high humidity?

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        May 19, 2025 at 3:10 pm

        Hi Lucas! Adding bloomed gelatin, instant vanilla pudding, or more powdered sugar will help stabilize the whipped cream without altering the flavor too much. Sometimes I also add in a little mascarpone cheese or cream cheese to whipped cream to stabilize it as well.

        Reply
    67. Fottie says

      June 08, 2025 at 5:57 pm

      Sounds delicious!

      Reply

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