Black Forest Cherry Cake
Black Forest Cherry Cake is a luscious celebration of dark chocolate layers, tart Morello cherries, and cloudlike whipped cream—classic, indulgent, and surprisingly simple to assemble at home. This friendly take on the traditional German Schwarzwälder Kirschtorte keeps things approachable while delivering dramatic flavor and texture contrasts. If you love the idea of chocolate and cherries in perfect harmony, this cake is a showstopper worth the effort; you can also explore a related roulade for a smaller, elegant option like this Elegant Black Forest Cake Roll recipe.
Why make this recipe
A short paragraph explaining what makes it special.
What sets this Black Forest Cherry Cake apart is the balance: a moist, deep chocolate sponge paired with the bright tang of Morello cherries and the lightness of freshly whipped cream. The use of jarred Morello cherries (and their reserved juice) gives an authentic tartness that cuts through the richness, while homemade whipped cream and chocolate shavings make it feel luxurious without requiring pastry-school skills. It’s a timeless dessert that works for birthdays, holidays, or an evening when you want to impress.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries, drained and juice reserved
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Chocolate shavings for topping
Step-by-Step Guide to Making Black Forest Cherry Cake
This step-by-step section expands on each direction to ensure success, offering small practical tips for timing, texture, and assembly.
Preheat and prepare pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If you have parchment paper rounds, line the bottoms after greasing for an extra-easy release.
Combine dry ingredients
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly distributed. Sifting the cocoa and flour together can help remove lumps and ensure a smooth batter.
Add the wet ingredients
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes using a hand mixer or stand mixer. The batter will be smooth and slightly thick before adding the boiling water.
Incorporate boiling water
- Stir in the cup of boiling water; the batter will thin out considerably—this is normal and key to achieving a moist, tender crumb. Mix just until combined.
Divide and bake
- Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to release any large air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes
- Remove from the oven and let cool in the pans for 10 minutes, then gently remove the cakes from their pans and transfer to a wire rack to cool completely. Cooling completely is important for clean slicing and preventing whipped cream from melting.
Slice into layers
- Once cooled, slice each cake in half horizontally to create four even layers total. A serrated knife or a cake leveler will help make straight, even cuts.
Prepare cherry filling
- Drain the Morello cherries, reserving the juice. If the cherries are whole and you prefer smaller pieces, halve them. You can also simmer a few tablespoons of the reserved juice with a teaspoon of cornstarch to thicken it into a glossy cherry syrup if you like a slightly thicker filling.
Whip the cream
- Whip the heavy cream with the powdered sugar until stiff peaks form. Be careful not to over-whip, or the cream will become grainy. Use chilled cream and a chilled bowl for best results and faster whipping.
Assemble the cake, layer 1
- On your serving plate, place one cake layer. If you like, brush a little of the reserved cherry juice (mixed with a tablespoon of liqueur or water if desired) onto the layer to keep it extra moist. Spread a layer of cherries (and any thickened cherry syrup if using) and a thin layer of whipped cream over the cherries.
- Assemble layers 2 and 3
- Place the second cake layer on top and repeat: brush (optional), add cherries and whipped cream. Continue with the third layer—cherries and cream—then top with the final cake layer.
- Frost the cake
- Frost the top and sides of the cake with the remaining whipped cream, using an offset spatula for smoothness or a rustic finish if you prefer. The whipped cream should be ample but not so heavy that it overwhelms the cherry flavor.
- Decorate
- Finish with chocolate shavings and additional cherries. To make chocolate shavings, run a vegetable peeler across the edge of a block of chocolate or grate with a coarse grater. Artfully place a few cherries on top and along the sides if desired.
- Chill before serving
- Chill in the refrigerator for at least an hour before serving. This helps the cream set and the layers meld together for cleaner slices and better flavor.
Baking and timing notes
- Active hands-on time: ~40–60 minutes (plus chilling)
- Total time including cooling and chilling: ~3–4 hours
- Serves: 10–12 slices depending on thickness
Keeping Black Forest Cherry Cake Fresh
- Refrigerate: Store in the refrigerator at 35–40°F (2–4°C), tightly covered with plastic wrap or in an airtight cake container — keeps well for 3–4 days.
- Freezer (assembled): Not recommended for whole assembled cake with whipped cream; texture will degrade.
- Freezer (cake layers only): Wrap cooled cake layers tightly in plastic and foil and freeze at 0°F (-18°C) for up to 2 months; thaw overnight in the refrigerator before assembling.
Serving Suggestions for Black Forest Cherry Cake
- Individual presentation: For a refined dessert, cut neat slices and place on chilled plates; garnish with a sprig of mint and a dusting of cocoa.
- Beverage pairings: Serve with strong coffee, a dark roast espresso, or a rich black tea. For alcoholic pairings, try a glass of chilled kirsch, a robust red wine, or a slightly sweet port.
- Occasion styling: For birthdays and celebrations, add piped whipped cream rosettes around the top edge and scatter chocolate curls; for an intimate dinner, serve with a spoonful of warmed cherry sauce and a scoop of vanilla gelato.
Tips to make Black Forest Cherry Cake
Q: How do I keep it moist?
A: Brush each cake layer lightly with the reserved cherry juice (mixed with a bit of sugar or kirsch) before adding filling—this adds moisture and enhances cherry flavor.
Q: How do I get neat slices?
A: Chill the cake for at least an hour before cutting, and use a long, sharp knife wiped clean between cuts. A warm knife helps too—dip the knife in hot water and dry it before slicing.
Q: Can I use frozen cherries?
A: Yes, you can substitute frozen Morello cherries (thawed and drained) if jarred ones aren’t available. Simmering them briefly to reduce excess liquid is helpful.
Variation (if any)
- Cherry-forward version: Replace some of the whipped cream between layers with a thicker cherry compote (made by simmering cherries with a bit of sugar and cornstarch) for a more intensely fruity cake.
- Boozy twist: Brush each layer with a splash of kirsch or cherry brandy for an authentic German flavor; if you prefer non-alcoholic, use cherry juice mixed with a teaspoon of vanilla.
FAQs
Q: Can I use ready-made whipped topping instead of fresh cream?
A: Fresh whipped cream yields the best texture and flavor, but if you need a stable substitute, use a high-quality whipped topping designed for cake use. Note that taste and mouthfeel will differ.
Q: How do I prevent the whipped cream from weeping?
A: Chill the cream, bowl, and beaters before whipping. Add a small stabilizer like a teaspoon of gelatin dissolved in a tablespoon of water (cooled) if you need longer stability for warm conditions.
Q: What if I don’t have Morello cherries?
A: Use any tart cherry variety or a blend of sweet cherries and a splash of lemon or cherry juice. The tartness is key to balancing the chocolate, so taste and adjust sweetness accordingly.
- How can I make this gluten-free?
Use a one-to-one gluten-free flour blend and ensure your cocoa powder and other ingredients are certified gluten-free. The texture may be slightly different but still delicious.
Q: Can I make this ahead?
A: Yes—assemble the cake and keep it chilled up to a day in advance for best flavor. Beyond that, freshness and texture start to decline.
Final notes on technique
- Even layers: If your cake domes at the top after baking, level them with a serrated knife to create even layers.
- Prevent sogginess: Don’t overload each layer with too much cherry syrup—use a light brush of juice plus a moderate amount of cherries and cream.
- Chocolate shavings: Make these just before serving to keep them crisp; they can soften if refrigerated too long.
Closing thoughts on celebration and presentation
A Black Forest Cherry Cake works on many levels: visually dramatic, texturally layered, and balanced between sweet chocolate and tart cherries. It’s forgiving enough for a home baker to try for the first time, yet refined enough to serve at special occasions. The simple ingredient list belies the cake’s impressive presence—moist cocoa layers, pockets of bright cherries, and the clean, airy finish of whipped cream create a layered experience that’s hard to resist.
Conclusion
For a modern take on this classic, check out this detailed tutorial on making a Black Forest Cake at home: Black Forest Cake – Liv for Cake. If you prefer step-by-step photos and alternative assembly options, this recipe resource is excellent: Black Forest Cake – RecipeTin Eats.
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Black Forest Cherry Cake
- Total Time: 240 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A luscious celebration of dark chocolate layers, tart Morello cherries, and cloudlike whipped cream, this Black Forest Cherry Cake is classic, indulgent, and surprisingly simple to assemble at home.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries, drained and juice reserved
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Chocolate shavings for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
- Stir in the boiling water until just combined.
- Pour the batter evenly into prepared pans and bake for 30–35 minutes.
- Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice each cake in half horizontally to create four layers.
- Prepare cherry filling by draining the cherries and reserving juice; halve cherries if desired.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- On your serving plate, place one cake layer, brush with cherry juice, layer with cherries, and whipped cream. Repeat with remaining layers.
- Frost the top and sides of the cake with remaining whipped cream and decorate with chocolate shavings and additional cherries.
- Chill in the refrigerator for at least an hour before serving.
Notes
To keep the cake moist, brush each layer lightly with the reserved cherry juice. Chill the cake for at least an hour before cutting it for neat slices.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: black forest cake, cherry cake, dessert recipe, chocolate cake, German dessert
