Black Forest Cake with Cherries and Chocolate Recipe

If you’ve ever dreamt of biting into a cake that perfectly balances rich chocolate, juicy cherries, and fluffy whipped cream, then you’re going to love this Black Forest Cake with Cherries and Chocolate Recipe. I absolutely love how this classic German dessert comes together with layers of moist chocolate cake, boozy cherry syrup, and light yet indulgent whipped cream. When I first tried making it at home, it felt intimidating, but I discovered some simple tricks that make it so doable—and delicious! Stick with me, and I’ll walk you through every step so you can impress everyone at your next celebration.

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Ingredients You’ll Need

The beauty of this Black Forest Cake with Cherries and Chocolate Recipe is in how the ingredients harmonize. From the cocoa in the cake to the Kirsch in the syrup, every component plays a role. I always recommend grabbing the freshest cherries you can find—fresh or frozen—and good-quality cocoa powder to get that deep chocolate flavor.

• All-purpose flour: Provides the cake’s structure; I like to sift it for a lighter batter.
• Granulated sugar: Sweetens the cake and syrup; use superfine if available for smoother syrup.
• Unsweetened cocoa powder: Essential for that rich chocolatey taste; use Dutch-process for a deeper color.
• Baking powder & baking soda: Your leavening duo for a tender yet fluffy crumb.
• Instant espresso powder: Just a teaspoon enhances the chocolate flavor without adding coffee taste.
• Kosher salt: Balances sweetness and amplifies the cocoa.
• Vegetable oil: Keeps the cake moist longer than butter in this recipe.
• Eggs: Room temperature eggs ensure better emulsification and rise.
• Vanilla extract: Adds warmth and depth to the flavor.
• Buttermilk: Tenderizes the cake and reacts with baking soda for better lift.
• Boiling water: Intensifies the cocoa flavor while making the batter smooth.
• Water & granulated sugar (for syrup): The base of the soaking syrup that keeps the cake moist.
• Kirschwasser (cherry liqueur): It’s the soul of the Black Forest—adds authentic cherry boozy notes; you can omit or replace with cherry juice if preferred.
• Heavy whipping cream: The star of the frosting; chill it well for better whipping.
• Powdered sugar: Sweetens and stabilizes the whipped cream frosting.
• Sweet cherries (pitted and halved): Fresh cherries add juicy bursts inside the cake layers.
• Chocolate shavings: For garnishing; I use dark chocolate to contrast the cream.
• Whole sweet cherries (for garnish): They make the cake look stunning and add a fresh cherry punch.

Variations

I love switching things up with this Black Forest Cake with Cherries and Chocolate Recipe—makes baking it feel fresh every time. Feel free to try different twists to suit your mood or dietary needs.

• Alcohol-free version: I swap the Kirschwasser with cherry syrup or juice when baking for kids or guests avoiding alcohol, and it’s still deliciously moist.
• Vegan variation: Using plant-based milk and egg replacers, plus coconut cream for frosting, works beautifully if you want a dairy-free version.
• Cherry jam layers: Sometimes I spread a thin layer of cherry preserves between cake and cream for an extra burst of fruitiness.
• Chocolate ganache topping: For a richer finish, drizzle on some dark chocolate ganache instead of piped cream rosettes—it’s a crowd-pleaser every time.

How to Make Black Forest Cake with Cherries and Chocolate Recipe

Step 1: Prep and Bake the Chocolate Cakes

First things first, preheat your oven to 350°F and prep three 9-inch round cake pans by lining the bottoms with parchment paper and either spraying or buttering the sides. I dusted mine lightly with cocoa powder to prevent sticking—this also helps the cakes pop out cleanly.

Now, whisk together your dry ingredients—flour, sugar, cocoa, baking powder and soda, espresso powder, and salt—in a large bowl. In a separate bowl or your mixer, beat together the oil, eggs, vanilla, and buttermilk. The key trick here is slowly adding the boiling water last and mixing just until combined—don’t overmix, or the cake might end up dense.

Divide your batter evenly across the three pans and bake for about 25–30 minutes. You’ll know it’s done when a skewer inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for about an hour before turning out—this step helps keep the layers from breaking.

Step 2: Make the Cherry Syrup

While your cakes bake and cool, whisk up that delightful syrup. Combine water and sugar in a saucepan, heating until the sugar dissolves and the mixture boils for a minute. Remove from heat and whisk in the Kirschwasser. This boozy liquid will soak into the layers, keeping them moist and adding authentic cherry flavor. If you aren’t using alcohol, just leave it out or swap with cherry juice or syrup.

Step 3: Whip the Cream Frosting

Chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping your heavy cream with powdered sugar. This little tip helps the cream whip faster and hold its shape longer. Beat on high until stiff peaks form, then fold in vanilla extract gently. This frosting is what makes the cake so airy and light—don’t rush it!

Step 4: Assemble the Cake Like a Pro

Once your cake layers are fully cooled, trim the domed tops to create flat surfaces—trust me, this small extra step makes stacking so much easier. Place the first layer on your serving platter, saturate it with the cherry syrup generously using a pastry brush, then spread about a cup of whipped cream over it. Scatter half of your pitted halved cherries evenly on top.

Repeat this layering process with the second layer, syrup, cream, and remaining cherries. Then place the final layer, brush with syrup, and spread remaining whipped cream to cover the top and sides smoothly. Use a spatula to make the edges nice and neat, filling any gaps with extra frosting.

For the finishing touch, pipe cream rosettes around the top edge, sprinkle with chocolate shavings, and crown the cake with whole cherries. My family goes crazy when I do this—it just looks so much more festive!

How to Serve Black Forest Cake with Cherries and Chocolate Recipe

Garnishes

I always keep it classic with fresh whole cherries and generous dark chocolate shavings on top—it creates an inviting contrast between the creamy white frosting and the deep red cherries. Sometimes I add a sprig of fresh mint for a subtle pop of color. These garnishes make the cake visually stunning and enhance its fresh, vibrant taste.

Side Dishes

This cake stands beautifully on its own, but I love pairing it with a simple mixed berry salad or a scoop of vanilla bean ice cream for extra indulgence. A light espresso or black coffee works wonders alongside as well, balancing the sweetness perfectly.

Creative Ways to Present

For a special occasion, try serving this cake on a rustic wooden board with scattered fresh cherries and chocolate curls around it. Sometimes I slice mini portions and plate them with a drizzle of cherry sauce and a dusting of cocoa for a restaurant-style presentation—guests get fancy single servings that still pack the full Black Forest experience.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered tightly in the refrigerator—this keeps the whipped cream fresh and prevents the cake from drying out. It’s best eaten within 3 days, though I’ve had success stretching it to 4 without sacrificing taste.

Freezing

Freezing the fully assembled cake isn’t ideal because of the whipped cream, but the individual cake layers freeze beautifully. I bake and cool the layers, wrap them tightly in plastic wrap and foil, then freeze. When ready, just thaw overnight in the fridge and assemble fresh—this makes you way ahead of time.

Reheating

Since this is a cold dessert, reheating isn’t usually necessary or recommended—but if you do, just let the slice sit at room temperature for 15 minutes before serving to take the chill off. It helps bring out the flavor without melting the whipped cream badly.

FAQs

Final Thoughts

This Black Forest Cake with Cherries and Chocolate Recipe holds a special place in my heart—it’s the kind of dessert that turns any gathering into a celebration. I love how approachable the method is once you know a few insider tips, and honestly, the joy on people’s faces when they taste the perfect balance of chocolate and cherries is priceless. So go ahead, try it out like you’re baking alongside a friend, and enjoy every rich, creamy, cherry-kissed bite. You won’t regret it!

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