German Black Forest Cake
My daughter recently learned all about ancestors and heritage in school. Part of the curriculum was that they had to 1: interview a family member and 2: make and bring in a dish to pass that represents their family culture. Since our family has strong German roots, we decided to make an authentic German Black Forest Cake, a classic Black Forest cake recipe that’s been enjoyed for generations.
PIN this cake to save for later!
Even though I’m nearly 100% German (and my husband is at least 50%), traditional German dishes weren’t a big part of our everyday meals except during the holidays when our grandma’s would make: gingerbread boy cookies, orange slice cake, and German fruit cake. So when my daughter needed to bring a heritage recipe to class, she took it upon herself to find the perfect one to represent our family!
She found a recipe for German Black Forest Cake, also known as Schwarzwälder Kirschtorte, and instantly knew that was what she wanted to make! This easy Black Forest cake recipe combines rich chocolate cake layers, sweet cherries, and fluffy whipped cream for an irresistible dessert.
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This homemade Black Forest Cake is actually really easy to make, and I love that the whole thing is made from scratch—nothing out of a box! If you’re looking for an easy Black Forest cake recipe that’s still authentic to German baking traditions, this one is perfect.
Supplies Needed
- 2 circle cake pans
- serrated knife
- hand held mixer
- mixing bowl
- cake decorating spatula
- cake decorating bag & start tip (this set has everything you need including the cake decorating spatula!)
Step By Step Instructions
- Bake the Cake Layers – Prepare a rich chocolate cake batter and bake in two round cake pans. Let them cool completely before slicing.
- Make the Whipped Cream – Whip heavy cream with confectioners’ sugar until stiff peaks form. This will be used for filling and frosting.
- Prepare the Cherry Filling – Simmer pitted sour cherries with sugar and cornstarch until thickened. Let it cool before assembling.
- Slice the Cake Layers – Use a serrated knife to carefully cut each cake layer in half horizontally, creating four thin layers.
- Assemble the Cake – Spread a layer of whipped cream over the first cake layer, then add a spoonful of cherry filling. Repeat this process for the next two layers.
- Frost the Cake – Cover the entire cake with whipped cream, smoothing it out with a spatula.
- Decorate – Use a piping bag to create decorative swirls of whipped cream. Add the remaining cherry filling on top.
- Chill & Serve – Let the cake set in the fridge for a few hours before slicing for the best texture and flavor.
My little cutie helping with the decorating!
Printable Recipe Card
German Black Forest Cake
Equipment
- 2 9" round pans
Ingredients
Cake
- 2 1/8 c unbleached all-purpose flour
- 2 c white granulated sugar
- 3/4 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 whole eggs
- 1 c whole milk
- 1/2 c vegetable oil
- 1 tbs vanilla extract
- 2 20oz cans spitted sour cherries
Frosting
- 1 c white granulated sugar
- 1/4 c cornstarch
- 1 tsp vanilla extract
- 3 c heavy whipping cream
- 1/3 c confectioner's sugar (also called powdered sugar)
Instructions
Cake
- Preheat oven to 350 degrees F (175 degrees C)
- Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended
- Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.
- Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using
Frosting
- Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Reserve 1 1/2 cups frosting for decorating cake; set aside
Assembly
- With long serrated knife, split each cake layer horizontally in half
- Place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping
- Top with third cake layer. Frost side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake
- Spoon remaining cherry topping onto top of cake
- Refrigerate until ready to serve
For more tips on making a non-traditional Black Forest Cake, be sure to check out my friend Barbara Sue’s blog! She shares some fantastic ideas and techniques.
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
