This is the best black forest cake recipe! Even better than store bought cake! It features sky high layers of unbelievably soft and moist chocolate cake (soaked in a simple coffee syrup), cherry filling, and an easy stabilized whipped cream. It's perfect for any celebration (or no celebration), and although there is quite a bit of work involved, it's really easy to make!
This is a remake of a super old recipe, which I've tweaked slightly to make it extra tender, moist, and flavorful! This post also includes much more detailed instructions and a more simplified process.
the components
We're making everything from scratch for this recipe! Black forest cake has quite a few parts to it, but when you break it all down, they're all very easy and straight forward to make.
- Cherry filling: This is kind of like a combination between cherry pie filling and jam and can be customized to be as thick or thin as you like! I prefer to make black forest cake without alcohol, but you could add 2 tablespoons of cherry liquor to this mixture if you prefer.
- Moist chocolate cake: Borrowing the recipe for this reader favorite chocolate cake, it's so so incredibly moist and virtually fail-proof.
- Coffee syrup for the cake: As if the cake couldn't get any more moist, we're also going to brush it with a simple coffee syrup to make it even more moist and add a bit of a mature flavor (without the need for liquor!)
- Stabilized whipped cream: Stabilized whipped cream is just whipped cream that doesn't deflate as easily and holds a more distinct shape (thus making it last longer). It sounds complicated, but all you need to stabilize whipped cream quickly and easily is milk powder. No gelatin required! Shout out to The Baking Fairy for this idea. You can skip the milk powder if you'd like, but it'll just mean that the cake won't keep for quite as long.
- Decorations: This part is very customizable and there's really no right or wrong way to do it! Just have fun and go all in with your favorite decorations.
how to make black forest cake from scratch
To really drive home how simple and easy all the components of this recipe are to make, I've summed up each one into a few small sentences below. The fact that the steps can be broken down into a paragraph this small should really show how easy this is to make - mainly because a lot of this recipe is just mixing!
- Make the cherry filling: Cook cherries and sugar until softened to your liking, then add in a cornstarch "slurry" (which is just basically cornstarch dissolved in water). Continue cooking until boiled and thickened to your liking! Set aside to cool.
- Make the chocolate cake: Whisk together dry ingredients then whisk in wet ingredients (minus the hot coffee). Once you have a super thick batter, add the coffee in and mix to combine - the batter will be very thin at this point! Bake and then cool completely.
- Prep the coffee syrup: Whisk together the coffee soak ingredients until smooth and allow it to cool completely.
- Make the stabilized whipped cream: Combine the frosting ingredients together and whip until it reaches stiff peaks.
Now for the more hands on work: actually assembling the cake!
- Level off the tops of the cakes: This not only gives you a flatter and easier to stack cake, but it also exposes a bit of the center of the cake which helps it better soak up the coffee syrup. Leaving the tops on can cause the syrup to just trickle down the surface of the cakes.
- Lay one of the cake layers on your cake stand and brush on some of the syrup. Make sure you're placing the cake layers cut side up (again) so the syrup can soak in.
- Top with around ¼ of the whipped cream, followed by half of the cherry filling.
- Lay a second cake layer on top, brush with syrup, and top with more whipped cream and the remaining cherries.
- Layer on the last cake layer, brush with syrup, and frost the outside of the cake with the remaining whipped cream.
how to decorate black forest cake
To be completely honest, black forest cake is not the easiest cake to decorate (largely due to the fact that it traditionally uses whipped cream as the frosting, which is much softer and more delicate than something like American buttercream). So the best strategy is to be gentle and avoid pressing down on the cake so the filling doesn't spill out the sides!
If at any point you find your cake is kind of leaning or tipping, my favorite trick is to stick a wooden skewer or metal straw into the center of the cake, going through all of the layers. This really helps hold the whole thing in place while you frost the outside. Once the cake is frosted on the outside, it typically becomes much more sturdy!
When it comes to actually decorating the outside of the cake, it's totally up to you how you choose to do it! I was inspired by my favorite bakery black forest cake, which was decorated with chocolate shavings on the side and some of those really neon maraschino cherries. I was never a fan of those cherries, so I decorated my cake with fresh sweet cherries but kept the classic chocolate shaving decoration. You can really get creative with your decor though.
how to slice black forest cake
Black forest cake slices are always going to look a little shaggy - and I think that's part of the beauty of the dessert! As you cut down, if any cherries are caught in the path of your slice (which, odds are it's bound to happen) they'll kind of shred down the sides of the cake.
To get the cleanest possible slices, after you're done decorating, I recommend setting the cake aside in the fridge for about 1 to 2 hours to allow everything to set up. Use a very sharp knife and cut straight down (cutting in a sawing motion will cause more smooshing to happen).
Tips for making black forest cake
- pitting cherries without a cherry pitter: Cherry pitters do make the job a lot easier, but if you don't have one, you can use a metal straw instead! Simply remove the stem from a cherry and hold it firmly in your hand. Use the straw to push through the center until the seeds pops out the other side.
- cooking the cherry filling: You can customize how much you cook the cherry filling, choosing to slightly undercook them for more bite or overcook them for a jam-like texture.
- hot coffee: Hot coffee in the cake helps "bloom" the cocoa powder, which brings out the chocolate flavor. It also makes for an extra smooth and velvety cake because it helps dissolve any large clumps of batter. The hot coffee in the syrup helps dissolve the cocoa powder and sugar.
- cooling: It's VERY important to allow each component of this recipe to cool completely to room temperature before assembling the cake or you'll have a soupy mess on your hands!
- whipping cream: I recommend chilling the bowl you plan on whipping the cream in - a cold bowl will make it whip faster and more sturdy! It's also important to use cold cream for that same reason.
- chill the cake: I already went over this, but it's so important I'll say it again! This cake is a lot easier to slice if it's had a chance to sit in the fridge for a bit.
FAQs
Can I use frozen or jar cherries?
That's fine! Frozen cherries may release more water and may need more time to cook. If using cherries sold in jars, I recommend picking out a jar of pitted cherries in syrup and then omit the sugar in the recipe below.
Can I leave out the coffee in the cake and / or syrup?
The coffee flavor is really not noticeable in the final cake, but you can leave it out if you prefer and just use an equal amount of boiling water. I do HIGHLY recommend including the coffee though - it helps bring out a richer and deeper chocolate flavor!
Do I have to use milk powder in the frosting?
Milk powder helps stabilize the frosting (regular whipped cream will soften and deflate as it sits). You can skip the milk powder if you prefer, but your cake won't last quite as long without it. Whipped cream made without milk powder should be consumed within about 1 to 2 days.
Should I use full-fat or skim milk powder?
Either one works fine here!
How long does black forest cake last?
Black forest cake will keep for about 3 to 4 days (if you used milk powder or any other technique to stabilize the whipped cream).
how to store black forest cake
Because of the whipped cream frosting, black forest cake must be kept in the fridge until right before you're ready to serve. The really nice thing about this cake recipe is the fact that the chocolate cake will stay soft and moist even after sitting in the fridge. It's not the type of cake that you'd need to bring up to room temperature to enjoy, and I personally find it tastes even more like store-bought black forest cake after it's had a chance to chill!
The best way to cover black forest cake is with a cake dome because whipped cream frosting is very prone to getting squished. If you don't have a cake dome, you can just invert a large bowl or pot over the cake.
Check out these other chocolate recipes!
Chocolate Peanut Butter Fudge Bars
Hot Chocolate Poke Cake
Tiramisu Cupcakes
Peach Cobbler Cheesecake
Lemon Poppy Seed Cupcakes
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Black Forest Cake
- Total Time: 2 hours 50 minutes
- Yield: 1 (8 inch) cake
Description
This is the best black forest cake recipe! Even better than store bought cake! It features sky high layers of unbelievably soft and moist chocolate cake (soaked in a simple coffee syrup), cherry filling, and an easy stabilized whipped cream. It's perfect for any celebration (or no celebration), and although there is quite a bit of work involved, it's really easy to make!
Ingredients
For the cherry filling:
- 3 cups (500g) fresh sweet cherries (washed, drained, and pitted)*
- ¼ cup (50g) granulated sugar
- ½ cup (120mL) cool water
- 2 tablespoons cornstarch
For the chocolate cake:
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1 ½ cups (300g) granulated sugar
- 1 cup (80g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240mL) whole milk
- 2 large eggs
- ½ cup (120mL) vegetable oil, or any neutral flavored oil
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) hot strongly brewed coffee**
For the coffee syrup:
- ¼ cup (60mL) hot strongly brewed coffee**
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
For the whipped cream frosting:
- 3 ½ cups (840mL) cold heavy whipping cream
- ¾ cup (95g) powdered sugar
- 2 tablespoons dry milk powder***
- 1 teaspoon pure vanilla extract
For decorating (optional):
- bar of chocolate
- fresh cherries
Instructions
Make the cherry filling:
- In a medium sized saucepot, combine pitted cherries and sugar.
- 3 cups (500g) fresh sweet cherries, ¼ cup (50g) granulated sugar
- Set the pot over medium heat. Cook, stirring often, until the cherries release some liquid and they've softened to your liking (about 3 to 5 minutes). You can choose to leave the cherries slightly underdone for more bite to them or cook them for longer to get more of a jam like consistency.
- Set the pot of cooked cherries off the heat for a second. In a separate bowl, whisk together water and cornstarch until smooth, then add this mixture to the cherries.
- ½ cup (120mL) cool water, 2 tablespoons cornstarch
- Place the pot back onto medium heat. Cook until the mixture boils and thickens (about 1 minute). If it's too thick, add a splash more water. If it's too loose, continue cooking to thicken.
- Transfer the cooked cherry filling to a heat safe bowl and set aside to cool completely to room temperature.
Make the chocolate cake:
- Preheat your oven to 350F. Butter the bottom and sides of 3 (8 inch) round cake pans. Line the bottoms of the pans with parchment paper rounds and dust the sides lightly with flour or cocoa powder. Set aside.
- In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- 2 cups (240g) all-purpose flour, 1 ½ cups (300g) granulated sugar, 1 cup (80g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- To the same bowl, add in the milk, eggs, vegetable oil, and vanilla. Whisk together until combined and you no longer see any streaks of dry ingredients. Take care not to overmix! The batter will be thick at this point.
- 1 cup (240mL) whole milk, 2 large eggs, ½ cup (120mL) vegetable oil, 2 teaspoons pure vanilla extract
- Pour in the hot coffee and whisk right away until you have a smooth batter. Again, take care not to overmix. The batter will be very VERY loose now.
- 1 cup (240mL) hot strongly brewed coffee
- Evenly divide the batter between your prepared cake pans. Bake the cakes in the center of your preheated 350F oven for 22 to 28 minutes or until a skewer inserted into the center of a cake comes out clean with a few moist crumbs.
- Cool the cakes for about 10 minutes in the cake pans. Invert the cakes onto wire racks and set aside to cool completely to room temperature.
Make the coffee syrup:
- In a medium sized bowl or cup, whisk together all the coffee syrup ingredients until smooth. Set aside to cool completely to room temperature.
- ¼ cup (60mL) hot strongly brewed coffee, 1 teaspoon unsweetened cocoa powder, 1 tablespoon granulated sugar
Make the whipped cream frosting:
- It's important to make sure all of the above cake components have cooled completely to room temperature before getting the whipped cream ready.
- Place a large bowl into your freezer for 10 minutes to chill. A cold bowl makes it easier and faster to whip the cream! You can whip the cream in a standard mixing bowl with a handheld mixer, but if you have one, a stand mixer makes it a lot easier and faster.
- Take the bowl out of your freezer and add in all of the ingredients for the whipped cream frosting.
- 3 ½ cups (840mL) cold heavy whipping cream, ¾ cup (95g) powdered sugar, 2 tablespoons dry milk powder, 1 teaspoon pure vanilla extract
- Using an electric mixer fitted with the whisk attachment, whip on high speed until it reaches stiff peaks. To test for stiff peaks, dip your beater into the whipped cream and invert it. The tip of the cream should not curl over. Take care not to overwhip or it will make the mixture grainy! Also watch out for undermixing as this can make it more difficult to stack and decorate the cake.
Assemble and decorate!
- If you want to use chocolate shavings to decorate your cake, here's how to make homemade chocolate curls: grab a bar of chocolate and a vegetable peeler. Run the peeler down the side of the chocolate bar to grate little pieces off. Repeat until you have enough chocolate to decorate. If your house is warm, set aside the chocolate shavings in the fridge to keep them from melting and sticking together.
- Use a cake leveler or a serrated knife to level off the tops of the cooled cake layers. Even if the cakes are flat, it's still important to trim off the top crust so the cake can more readily absorb the coffee syrup.
- Lay one of the cake layers on your serving plate or cake stand (trimmed side up). Brush some of the coffee syrup on top.
- Drop around ¼ of the whipped cream frosting on top and spread into an even layer, leaving a roughly ½ inch border around the edges of the cake (this helps keep the filling from spilling out the sides as you stack the layers).
- Top the whipped cream with half of the cherry filling.
- Lay a second cake layer on top, again trimmed side up. Take care not to press down on the cakes or it will cause the filling to spill out the sides. Repeat the process of brushing on some of the coffee syrup, spreading another ¼ of the whipped cream on top, and topping with the remaining half of the cherry filling.
- Lay the last cake layer on top and brush on some more of the coffee syrup. Use the remaining whipped cream to cover the top and sides of the cake.
- You can decorate your cake however you like! To decorate like mine, press the chocolate shavings into the side of your cake and sprinkle a few shavings on top. Top with a little pile of fresh cherries.
- Place the cake in the fridge for 1 to 2 hours before slicing to make it easier to get clean slices. Use a sharp knife and cut straight down to get the cleanest possible slices. Enjoy!
Notes
* You can use frozen or jar cherries if you prefer. If using frozen, it will probably release more liquid and take slightly longer to cook to a thick sauce. If using jar cherries, I recommend using a jar of pitted cherries suspended in syrup and then leaving out the ¼ cup of sugar for the filling.
** You can omit the coffee in the cake and in the syrup if you prefer and just use boiling water instead. The coffee doesn't flavor the cake at all however! It helps bring out a richer and deeper chocolatey flavor and I highly recommend including it!
*** Milk powder is an easy way to stabilize whipped cream, making it firmer, stronger, and less prone to deflating. Stabilized whipped cream will also keep for longer in the fridge, giving you more time to finish gobbling up the cake! If you want to skip the milk powder, the frosting will still work, but the whipped cream will not remain as thick for quite as long. Cake made with un-stabilized whipped cream should be served within about 1 to 2 days.
- Prep Time: 40 minutes
- Bake Time: 22 minutes
- Cook Time: 10 minutes
- Category: Cakes
Enjoy!
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