Homemade Black Forest Cake Recipe with Cherries and Whipped Cream

Black Forest Cake is a classic German dessert made with layers of chocolate sponge, whipped cream, and cherries, traditionally infused with Schwarzwälder Kirsch for its signature flavor. This version is inspired by Sally’s Baking Addiction, whose recipe uses a moist natural‑cocoa chocolate cake enriched with sour cream and hot coffee for deeper flavor and a tender crumb.

Why follow Sally’s approach? Because her Black Forest Cake remains the most balanced, flavorful, and reliable version I’ve ever baked, even compared to high‑end patisserie cakes.

However, baking it in Europe comes with a few practical challenges: certain ingredients are harder to source, and the batter rises so enthusiastically that a “three‑layer cake” often becomes a tall two‑layer cake. That shift throws off the filling ratio, so this adapted recipe keeps the same taste and texture while using Europe‑friendly ingredient swaps and quantities tailored for a perfect two‑layer result. Looking for more baking inspiration? Explore our other pastry recipes.

Image: Home made black forrest cake with chocolate, cream and cherry's!

Ingredients for the Cake

The list below outlines all required components for the chocolate sponge, optimized for a moist two‑layer Black Forest Cake with consistent results.

• 150 g (1 ¼ cups) All-purpose flour

• 230 g (1 ⅛ cups) Granulated sugar

• 40 g (½ cup) Unsweetened natural cocoa powder

• 1 tsp Baking powder

• ½ tsp Salt

• 80 ml (⅓ cup) Olive oil

• 2 Medium eggs

• 120 g (½ cup) Full-fat sour cream

• 120 ml (½ cup) Buttermilk

• 1 tsp Vanilla extract

• 80 ml (⅓ cup) Hot fresh espresso coffee

The Cherry Filling & Syrup

• 1 cans sweet cherries in heavy syrup

• 1 tbsp Kirsch (Cherry liqueur)

• 1/2 tbsp Cornstarch (To turn juice into goo if it is too thin)

The Whipped Cream

• 300 ml (1 ¼ cups) Heavy cream or whipping cream (Cold)

• 20 g (2 ½ tbsp) Powdered sugar

• 1 tsp Pure vanilla extract

The Chocolate Ganache

• 120 g (4.2 oz) Semi-sweet chocolate bars (~55%), chopped

• 120 ml (½ cup) Heavy cream

Instructions

Follow the steps below to assemble the Black Forest Cake with consistent structure, balanced layers, and optimal moisture retention.

Step 1. Preheat your oven to 350°F / 180°C. Grease two 9-inch cake pans. Grease them again. Line them with parchment paper. Grease the paper. I always use silicone cake pans that never stick, but this cake is crumbly and sticks to nearly anything! So take this step seriously! When greasing 2-3 times and use the parchment paper, it makes life so much easier when taking out the baked cake!

Step 2. In a large bowl, whisk together the flour (150 g or 1 ¼ cups), cocoa (40 g or ½ cup), sugar (230 g or 1 ⅛ cups), baking powder (1 tsp), and a pinch of salt. In a mixer, beat the oil (80 ml or ⅓ cup), eggs (2), sour cream (120 g or ½ cup), buttermilk (120 g or ½ cup), and vanilla (1 tsp). It will look like a science experiment gone wrong. Pour the wet stuff into the dry stuff. Mix gently. Now, pour in the hot coffee (80 ml or ⅓ cup). Yes, the batter will look dangerously watery, but thats okay!

Step 3. Divide the liquid batter evenly between the two pans. Bake for 25 minutes. Do the toothpick test: poke the center. If it comes out clean, they are done. If it comes out covered in goo, close the door and pray for 2 more minutes. Let them cool completely. Do not touch them while they are warm, or they will crumble.

Step 4. Cherry picking!

There are multiple ways to do this. I bought a store-ready sweet cherry mix with thick sweet cherry liquid. If you can find this, then that is super easy and you can just use that without any modification. If not, then take a can of cherries with liquid. Drain the cherries but save the juice—we need it both.

• The Syrup: Take 3/4 cup of that cherry juice and simmer it in a pot with the Kirsch (booze, optional 1 tbs) until it reduces down to about 1/4 cup. It should smell amazing.

• The Filling: Take the remaining cherry liquid and simmer them with the cornstarch (mixed with a splash of juice) until it thickens into a shiny, red pie filling. Let it cool. If you eat it now, you will have a plain chocolate cake.

Step 5. Whipping time! Pour the cold heavy cream (300 ml or 1 ¼ cups), sugar (20 g or 2 ½ tbsp), and vanilla (1 tbs) into a bowl. Whip it on high speed. Watch it like a hawk. There is a "3-second" window between "perfect stiff peaks" and "sweetened butter." Stop before you make butter.

Images: Making of home-made black forrest cake with chocolate, cream and cherry's!

Step 6. Preparing the Ganache. Take it easy, just heat a fresh new amount of heavy cream (120 ml or ½ cup) and melt big blocks of ~55% chocolate (120 g or 4.2 oz) in it. Heat on medium temperature and switch off as soon as the chocolate is melted. Let it sit until it thickens slightly so it doesn't run off the cake like water. Usually that is about 30 minutes.

Step 7. The Black Forest Architecture

• Level 1: Place a cake layer down. Smear a thick layer of whipcream on it. Place some halved cherries on it and it generously with the (boozy) cherry syrup. 

• Level 2: Place the final cake layer on top. Cover the whole thing in the remaining whipped cream. The sides should be nice and straigth, the top not. Because we are going to cover-up the top with the ganache and let it drip down the sides artistically/messily. Top with leftover cherries or chocolate shavings.

Step 8. The Chill Put the cake in the fridge for at least an hour but preferably overnight. This cake is structurally unstable until it chills. Slice, serve, and refuse to tell anyone how much butter is in it.

Black Forest Cake Nutritional Information

Overview of the calorie, macronutrient, and portion details for a standard slice of this two‑layer Black Forest Cake.

Nutrient	Full Recipe	Per Serving (1/12)
Calories	5,096 kcal	425 kcal
Total Fat	308g	25.7g
Saturated Fat	152g	12.7g
Total Carbohydrates	536g	44.7g
Sugars	382g	31.8g
Fiber	24g	2.0g
Protein	52g	4.3g
Salt	4.6g	0.38g
Sodium	1,780mg	148mg

This adapted Black Forest Cake recipe brings together the classic flavors of chocolate, cherries, and whipped cream in a reliable two‑layer format that works perfectly with European ingredients. Whether you’re baking for a celebration or simply craving a rich, nostalgic dessert, this version delivers consistent results with a balanced flavor profile and a moist crumb every time.

For more desserts, techniques, and pastry inspiration, explore our full collection of pastry recipes and keep expanding your baking repertoire.