I can’t quite remember the first time I had a slice of black forest cake, but I know it came from my mom. She made the easy-mans black forest though (no hate, just facts, and I very much enjoyed it) – with boxed devil’s food cake, Cool Whip, and canned cherries.

It seems there is some argument surrounding the origins of this delicious beauty but I’ve always known it to descend from Germany (which would make sense as to why I’ve had it since my grandma was German).

Black forest cake, sometimes referred to as black forest gateau (french for “cake” but also signifies a more elaboratly tiered creation) or Schwarzwälder Kirschtorte, is made up of a chocolate cake layered with whipped cream, and sour cherries. Now traditionally speaking, the cake is often spiked with a cherry liquor – but not this one (as I’m simply not a fan).

My black forest cake stacks two rounds of my favorite and the most moist chocolate cake, with a simple homemade cherry filling, and fresh whipped cream (with a little softened cream cheese mixed in for extra stabilization).

This cake is the perfect balance of chocolate to sour to creamy and I promise you’ll fall in love with every bite.

prepped ingredients to make a black forest cake; chocolate cake, cherries, and fresh whipped cream

WHAT IS BLACK FOREST CAKE?

(sorry, coming soon with a website update – full recipe available at the bottom!)

whipped cream for black forest cake layers

INGREDIENTS

(sorry, coming soon with a website update – full recipe available at the bottom!)

(sorry, coming soon with a website update – full recipe available at the bottom!)

HOW TO MAKE BLACK FOREST CAKE

(sorry, coming soon with a website update – full recipe available at the bottom!)

3 reasons you’ll love this cake

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TIPS & VARIATIONS

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MAKING AHEAD & STORING

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MORE CHOCOLATE RECIPES

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Prep Time 20

Cook Time 25

Servings 10

Course Dessert

Cuisine German

This black forest cake stacks two rounds of my favorite and the most moist chocolate cake, with a simple homemade cherry filling, and fresh whipped cream (with a little softened cream cheese mixed in for extra stabilization). It’s the perfect balance of chocolate to sour to creamy and I promise you’ll fall in love with every bite.

Equipment

2 9" Round Cake Pans
Fine Mesh Sieve
Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Mixing Bowls
Spatulas
Spoon
Hand Mixer

Ingredients

CHERRY FILLING

2 ¼ cups pitted cherries frozen or fresh
⅓ cup sugar
2 tbsp cornstarch
2 tbsp lemon juice

CAKE

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup water boiling

WHIPPED CREAM

2 cups heavy whipping cream
2 ½ oz cream cheese room temperature
5 tbsp powdered sugar

Instructions

CHERRY FILLING

In a medium pot, stir together your cherries, sugar, cornstarch, and lemon juice and place over medium-high heat. Stir continuously until lightly thickened, which will be roughly around the time the mixture begins to boil. Remove from heat immediately and pour into a bowl to cool to room temperature. If making in advance, cover and place in the fridge until ready to use

CAKE

Preheat your oven to 350F and grease and line two, 9-inch cake tins
In a large bowl, sift together your sugar, flour, cocoa, baking powder, baking soda, and salt
Add the eggs, half-and-half, oil, and vanilla, and whisk together for 2 minutes
Carefully, pour in the boiling water, and gently incorporate with a spatula before briefly mixing on low until fully combined
Split the batter evenly between each cake round
Bake 20 – 25 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes, and then carefully remove from pans onto a wire rack to cool completely

WHIPPED CREAM

Add your room-temperature cream cheese to a large bowl and beat briefly with a hand mixer to smooth out
Pour in your heavy cream, sift over your powdered sugar, and beat until light and fluffy. The medium-soft peak stage; where your whipped cream holds a peak but it’s not so firm it’s turned grainy

ASSEMBLY

Place one of your cakes in the center of a large plate or cake tray and top with half of your whipped cream, spreading evenly across the top of the cake
Top your whipped cream layer with half of your cherries, dropping spoonfuls across the whipped cream and adjusting as needed to be even without spreading and smearing
Repeat this process with your second cake layer, stacking it evenly on top of your cherries, and top with remaining whipped cream and cherries
Slice and enjoy! Store covered in the fridge for 3-4 days

Notes

Your cherry mixture needs to be completely cool before assembly. If you think you might be in a rush, make them the day before and store them in the fridge. Hot cherries plus cold whipped cream equal a melty mess you don’t want happening

This chocolate cake is moist, so don’t worry if it isn’t doming in the middle as it bakes, just check it for doneness with a toothpick and carry on

Don’t worry if your cakes stick lightly to the cooling rack. This cake is MOIST, so a little stickage is understandable. Feel free to lightly spray your cooling racks with non-stick spray to help with excess sticking

Be careful not to overwhip your whipped cream, which will result in a grainier texture (not the end of the world if you do, but it can be a little greasier in flavor – as you’re on your way to making butter – and not as smooth)