
The Best Black Forest Cake
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.

WHAT IS BLACK FOREST CAKE?
(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!)


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
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE CHOCOLATE RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)

Equipment
- 2 9" Round Cake Pans
- Fine Mesh Sieve
- Medium Pot
- Measuring Spoons
- Measuring Cups
- Whisk
- Mixing Bowls
- Spatulas
- Spoon
- Hand Mixer
Ingredients
- 1/3 cup water
- 2 tbsp cornstarch
- 2 1/2 cups pitted cherries frozen or fresh
- ⅓ cup sugar
- 2 tbsp lemon juice
- 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
- 2 cups heavy whipping cream
- 2 ½ oz cream cheese room temperature
- 5 tbsp powdered sugar
Instructions
CHERRY FILLING
- For the cherries, stir together your 2 tbsp of cornstarch with ⅓ cup of water until dissolved. Then, in a medium pot, add your cherries, ⅓ cup of sugar, lemon juice, and your cornstarch slurry, stir, and place over medium-high heat. Continue to stir until lightly thickened, about 8-10 minutes. Remove from heat immediately and pour into a heat-safe bowl to cool to room temperature (about 35 minutes). If making in advance, cool at room temperature and then 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
I tried this cake for my son n laws birthday. He was thrilled. Black forest cake is his favorite.
It made for a spectacular birthday celebration.
So glad your family loved this Joyce!
An absolutely gorgeous and delicious dessert! The cake is moist and rich in flavor and the whipped cream light and fresh. Perfect for the holidays!!
Thank you so much!