Name: Traditional German Black Forest Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 9 h 35 min
Cuisine: German
Ingredients: 6 large eggs; 1 cup granulated white sugar; ¼ cup unsalted butter, melted; 1 vanilla bean (or 1 tsp vanilla extract); 1 ¼ cups all-purpose flour, spooned and leveled; ½ cup dutch-processed cocoa powder, spooned and leveled; 2 tsp baking powder; ½ tsp salt; 1 lb canned sour cherries in water, drained (reserve ½ cup water); 4 tsp cornstarch; ¼ cup reserved sour cherry water; ¼ cup kirsch (cherry brandy); ⅜ cup granulated white sugar; 3 cups heavy whipping cream; ¼ cup granulated white sugar; Additional whipped cream; Chocolate shavings; Cherries

Jump to Recipe· 4.4 from 77 reviews

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If you’ve ever wished to bring a genuine slice of European tradition to your kitchen, this Traditional German Black Forest Cake Recipe is exactly what you need. Bursting with rich layers of moist chocolate sponge, luscious whipped cream, tart sour cherries, and a touch of kirsch, this dessert is the ultimate celebration cake. Perfect for special occasions or any day you want to treat yourself, it blends beautiful textures and flavors into one unforgettable bite.

Ingredients You’ll Need

A single round layer of thick, rich chocolate batter fills a round baking pan lined with white parchment paper, sitting on a white marbled textured surface. The batter is smooth with a few small bubbles and has a deep brown color that looks moist and dense. The pan edges are dark and slightly reflective, contrasting with the chocolate inside. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by its elegant appearance—this cake relies on simple yet carefully chosen ingredients that work together beautifully. Each component plays a crucial role whether it’s adding moisture, richness, or that signature cherry punch that makes this dessert so iconic.

6 large eggs: Provide structure and richness to the cake layers.
1 cup granulated white sugar: Sweetens the batter perfectly without overpowering.
¼ cup unsalted butter, melted: Adds tenderness and helps with moisture.
1 vanilla bean or 1 tsp vanilla extract: Imparts a warm aromatic depth.
1 ¼ cups all-purpose flour: The foundation for the cake’s soft crumb.
½ cup Dutch-processed cocoa powder: Gives an intense, smooth chocolate flavor and deep color.
2 tsp baking powder: Ensures the cake rises just right.
½ tsp salt: Balances and enhances all the sweetness.
1 lb canned sour cherries in water, drained: The tart fruit that brightens the whole dessert.
4 tsp cornstarch: Thickens the cherry syrup for a glossy finish.
½ cup water from canned sour cherries, divided: Used to blend the syrup, bringing cherry flavor into the glaze.
¼ cup kirsch: A cherry brandy that adds authentic flavor and complexity.
⅜ cup granulated white sugar (for cherry syrup): Sweetens and balances the tartness.
3 cups heavy whipping cream: Whipped to fluffy perfection for layering and frosting.
¼ cup granulated white sugar (for cream): Stabilizes the whipped cream and gives a gentle sweetness.
Additional whipped cream, chocolate shaves, and cherries: For the final stunning decoration.

How to Make Traditional German Black Forest Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 320 °F (160°C) and lining a 9-inch springform pan with parchment paper for the perfect release. Next, whisk the eggs, sugar, melted butter, and scraped vanilla bean or extract on medium-high speed until you get a creamy, luscious batter—this is the base that will give your cake amazing lift and flavor.

Step 2: Mix Dry Ingredients and Combine

Carefully sift the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt right into your wet mixture. Gently fold everything together just until combined—over-mixing here could make your cake tough, and we want soft, tender layers.

Step 3: Bake the Cake

Pour your smooth batter into the prepared pan and bake for about 30-35 minutes. You’ll know it’s done when a toothpick poked into the middle comes out clean. Let the cake cool in the pan briefly to set, then move it to a rack to cool completely before slicing for that perfect texture and flavor balance.

Step 4: Prepare the Cherry Filling

Drain your canned sour cherries but don’t toss out all the liquid — it’s essential! Set the cherries aside, then stir cornstarch into ¼ cup of the cherry water. Heat the remaining cherry water, kirsch, and sugar until it simmers, then whisk in the cornstarch mixture until it thickens beautifully into a glossy syrup that will soak the cherries with flavor. Let this cool completely for the best taste and texture.

Step 5: Whip the Cream

Use a chilled bowl and electric mixer to whip the heavy cream with sugar to soft peaks, then continue to stiff peaks. Be careful not to overbeat—it should be silky smooth and hold its shape while remaining light and airy, essential for building those luscious layers.

Step 6: Assemble the Layers

Slice the cooled cake horizontally into three even layers. Begin with the bottom layer on a cake turner or plate and brush it generously with that kirsch-infused cherry syrup. Spread whipped cream over it, then pipe a cream barrier around the edges to hold the cherry filling in place. Spoon half the cherry mixture inside the barrier, cover with more whipped cream, and top with the next cake layer. Repeat this process and finish with the final cake layer.

Step 7: Frost and Chill

Smother the whole cake with the remaining whipped cream, covering the top and sides lightly. Refrigerate the layered masterpiece for at least four hours, preferably overnight. This resting time lets flavors meld and the cake become perfectly set for slicing and serving.

How to Serve Traditional German Black Forest Cake Recipe

A three-layer dark chocolate cake with thick white cream filling between each layer, covered in smooth white cream frosting. The top is decorated with bright red cherries with stems, arranged in a circle, and topped with scattered dark chocolate shavings and curls placed unevenly for texture. One slice is removed, showing the clear contrast between the dark cake and white cream layers. The cake sits on a round black plate, with a slice on the side on a small white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic garnish for this cake is a generous dusting of chocolate shavings, fresh or extra cherries, and piped whipped cream swirls. These touches not only boost the visual appeal but enhance flavor and texture with each bite, staying true to the cake’s heritage.

Side Dishes

Pair this cake with an espresso or a glass of cold milk to balance its richness. For a more indulgent experience, a scoop of vanilla ice cream or a light fruit salad with citrus notes complements the deep chocolate and cherry flavors beautifully.

Creative Ways to Present

If you want to surprise guests, consider individual mini Black Forest trifles using this Traditional German Black Forest Cake Recipe. Layer cake crumbs, cherries, and cream in small glasses for personalized desserts that look gorgeous and are easy to serve at parties.

Make Ahead and Storage

Storing Leftovers

Leftover cake can stay fresh in the fridge inside an airtight container for up to three days. Keep it chilled to maintain the cream’s texture and the cherries’ juiciness—you’ll want to savor every last bite!

Freezing

You can freeze this cake, but it’s best wrapped tightly in plastic wrap and foil to avoid freezer burn. Thaw it overnight in the fridge before serving so the cream and cherry layers regain their perfect consistency.

Reheating

Because this cake shines best chilled, reheating isn’t recommended. Instead, allow it to come to room temperature for about 15-20 minutes before enjoying to unlock the deepest flavors and soften the whipped cream slightly without melting it.

FAQs

Can I use fresh cherries instead of canned for the Traditional German Black Forest Cake Recipe?

Absolutely! Fresh cherries are fantastic when in season. Just pit and cook them with a bit of sugar and water to create the syrup, then follow the recipe as usual for the best flavor.

Is kirsch necessary in the Traditional German Black Forest Cake Recipe?

Kirsch adds the authentic cherry brandy flavor that defines this dessert, but if you prefer to omit alcohol, you can replace it with cherry juice or a splash of cherry extract without sacrificing too much taste.

How do I prevent the whipped cream from curdling?

The key is to whip the cream just enough to reach stiff peaks and avoid overwhipping. Use chilled equipment and add sugar gradually to stabilize the cream, stopping as soon as it holds its shape firmly.

Can I make this cake vegan or dairy-free?

This traditional recipe relies on eggs and heavy cream, but with some experimentation using plant-based substitutes like aquafaba for eggs and coconut cream, you might create a vegan version—though the flavor and texture will differ from the original.

What is the best way to slice this cake without damaging it?

Use a sharp serrated knife, and clean the knife between cuts to keep layers neat. Slicing when the cake is well-chilled helps keep the whipped cream firm and layers intact.

Final Thoughts

Making this Traditional German Black Forest Cake Recipe is a joyful journey and a rewarding way to bring a taste of German celebration into your home. Once you try it, its combination of chocolate, cherries, and cream will become a beloved classic that you’ll want to bake again and again. So grab your ingredients, invite some friends, and create sweet memories with every delicious slice!

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