Black Forest Cake

Black Forest Cake easier than you think! It Features moist chocolate cake layers, homemade cherry filling, and light whipped cream frosting topped with chocolate shavings. A stunning dessert that’s perfect for birthdays, holidays, and special occasions.

Love More Dessert Recipes? Try My Chocolate Chip Cherry Bars or this Cherry Cobbler Muffins next.

Why You’ll Love This Recipe

Rich, decadent, and layered with moist chocolate cake, fluffy whipped cream, and sweet cherries. Every bite is a perfect balance of deep chocolate flavor and bright, fruity sweetness. It’s a classic show stopping dessert that feels special for birthdays, celebrations, or any time you want something truly indulgent.

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Ingredient List

For the Chocolate Cake Layers

• 1¼ cups (160 g) all-purpose flour
• ½ cup (45 g) cocoa powder (I use Dutch-process for deeper color)
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs, at room temperature
• ½ cup (120 ml) milk
• ½ cup (120 ml) buttermilk or plain yogurt
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup (180 ml) hot coffee (freshly brewed)

For the Cherry Filling

• 2 cups pitted cherries (fresh or canned — I won’t judge!)
• ¼ cup (50 g) granulated sugar
• 1 tablespoon cornstarch
• 2–3 tablespoons cherry juice or water

For the Whipped Cream Frosting

• 3 cups (720 ml) heavy whipping cream, cold
• ⅓–½ cup (40–60 g) powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract

For Decoration

• Chocolate shavings or curls (use a vegetable peeler on a chocolate bar!)
• Extra cherries — fresh or maraschino for that classic look

Why These Ingredients Work

Hot Coffee: This is my SECRET weapon! The coffee doesn’t make the cake taste like coffee at all — it actually deepens the chocolate flavor and creates the most incredibly moist crumb. Trust me on this one.

Buttermilk/Yogurt: The acidity reacts with the baking soda to create a tender, fluffy texture. If you don’t have buttermilk, yogurt works beautifully!

Brown Sugar: Adds moisture and a hint of caramel flavor that complements the chocolate perfectly.

Vegetable Oil: Unlike butter, oil keeps the cake moist for days. It’s also easier to mix and creates a super tender crumb.

Cornstarch in Cherry Filling: This thickens the cherry mixture so it won’t make your cake layers soggy. It’s essential!

Cold Heavy Cream: Must be COLD to whip properly. I even chill my bowl and beaters for the fluffiest results.

Essential Tools and Equipment

• Three 8-inch round cake pans
• Parchment paper rounds
• Large mixing bowls
• Whisk or electric mixer
• Medium saucepan
• Serrated knife (for leveling layers)
• Offset spatula or butter knife (for frosting)
• Vegetable peeler (for chocolate shavings)
• Cake turntable (optional but SO helpful!)

How To Make Black Forest Cake

Step 1: Preheat and Prep Your Pans

Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans generously with butter or cooking spray, then line the bottoms with parchment paper circles. This double insurance means your cakes will pop right out!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa — I like to sift it if I have time. Set this aside.

Step 3: Combine the Wet Ingredients

In another large bowl, whisk together both sugars, eggs, milk, buttermilk (or yogurt), vegetable oil, and vanilla extract. Whisk until everything is smooth and well combined. The mixture should look a bit like chocolate milk at this point.

Step 4: Bring It All Together

Gradually add your dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix! A few small lumps are totally fine. Now here’s the magic moment — pour in that hot coffee and stir until the batter is smooth. Yes, it will be VERY thin and liquidy. That’s exactly what you want!

Step 5: Bake the Layers

Divide the batter evenly between your three prepared pans. I use a kitchen scale to be precise, but eyeballing works too! Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.

Step 6: Cool Completely

Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack. Peel off the parchment paper and let them cool COMPLETELY before assembling. I know it’s tempting to rush, but warm cake + whipped cream = melted mess!

Step 7: Make the Cherry Filling

While your cakes are cooling, let’s make that gorgeous cherry filling! In a medium saucepan over medium heat, combine the cherries, sugar, and cherry juice (or water). In a small bowl, mix the cornstarch with a tablespoon of water until smooth and lump-free.

Step 8: Thicken the Filling

Stir the cornstarch mixture into the cherries and cook, stirring constantly, until the mixture thickens and becomes glossy — about 3–5 minutes. Remove from heat and let it cool completely. This is important! Hot filling will melt your whipped cream.

Step 9: Whip That Cream

In a chilled bowl (I pop mine in the freezer for 10 minutes), combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft to medium peaks form. You want it firm enough to hold its shape but not so stiff that it looks grainy. This takes about 3–4 minutes.

Step 10: Level Your Layers (Optional but Recommended)

If your cake layers have domed tops, use a serrated knife to carefully level them. This creates a flat, stable base for stacking. Save those scraps for “quality control” tasting!

Step 11: Start Assembling

Place your first cake layer on a serving plate or cake stand. Spread about 1 cup of whipped cream evenly over the top, leaving a small border around the edge. Spoon about half of the cherry filling over the whipped cream, spreading it gently.

Step 12: Build Your Cake

Place the second cake layer on top and repeat: whipped cream first, then cherries. Top with your final cake layer. Now frost the top and sides of the entire cake with the remaining whipped cream. Don’t worry about making it perfect — rustic is beautiful!

Step 13: Decorate Like a Pro

Here’s where your cake becomes a masterpiece! Using a vegetable peeler, create chocolate shavings from a chocolate bar and gently press them onto the sides of the cake. Pile more shavings on top, then arrange fresh cherries around the top edge.

You Must Know

Room Temperature Eggs Are Essential: Cold eggs don’t incorporate as well and can make your batter lumpy. I set mine on the counter 30 minutes before baking.

Don’t Skip the Coffee: Even if you don’t drink coffee, please use it in this recipe! You won’t taste it, but the chocolate flavor will be SO much richer.

Chill Everything: Cold cake layers, cold whipped cream, cold bowl and beaters — these all help your frosting stay stable and beautiful.

Personal Secret: I brush each cake layer with a tablespoon of reserved cherry juice before adding the whipped cream. It adds extra moisture and a subtle cherry flavor.

Pro Tips & Cooking Hacks

• Stabilize Your Whipped Cream: If you’re making this cake more than a few hours ahead, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of warm water to your whipped cream. This keeps it from weeping or deflating.
• Freeze Those Layers: Cake layers freeze beautifully! Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before assembling.
• Quick Chocolate Shavings: No vegetable peeler? Use a box grater! Or, microwave a chocolate bar for 5 seconds to soften it slightly, then scrape with a knife.
• Common Mistake to Avoid: Don’t frost a warm cake! I learned this the hard way when my whipped cream turned into a puddle. Patience pays off here.
• Cocoa Powder Matters: Dutch-process cocoa gives a darker, richer color. Natural cocoa works too but will be lighter in color.

Flavor Variations & Suggestions

Boozy Black Forest: Add 2–3 tablespoons of Kirsch (cherry liqueur) to your cherry filling for an authentic German twist. Brush some on the cake layers too!

Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to your whipped cream for a chocolate version.

Berry Medley: Mix raspberries or strawberries with your cherries for a mixed berry Black Forest.

Mini Versions: Use this recipe to make 12 Black Forest cupcakes instead! Bake for 18–20 minutes.

Extra Chocolate: Drizzle chocolate ganache between layers for chocolate lovers.

Make-Ahead Options

This cake is actually BETTER when made a day ahead! Here’s my game plan:

1–2 Days Before: Bake the cake layers, wrap them tightly in plastic wrap, and store at room temperature. Make the cherry filling and refrigerate.

The Day Before: Assemble the entire cake and refrigerate overnight. The flavors meld together beautifully!

What Not to Make Ahead: The whipped cream is best made fresh. If you must make it ahead, add gelatin as mentioned in the pro tips.

Freezing: You can freeze the assembled, undecorated cake for up to 1 month. Thaw in the fridge overnight, then add chocolate shavings and cherries before serving.

Recipe Notes & Baker’s Tips

• Cake Batter Consistency: The batter will be VERY thin — almost pourable like pancake batter. This is completely normal! Don’t panic and add more flour.
• Cherry Options: Fresh cherries are gorgeous but require pitting (tedious!). Canned cherries work perfectly and save time. Just drain them well. Frozen cherries work too — thaw and drain first.
• Serving Temperature: This cake is best served chilled. The whipped cream stays firm and the flavors are more balanced when cold.
• Chocolate Bar Choice: Use good quality chocolate for shavings — it makes a difference! I love using a dark chocolate bar with 60–70% cocoa.

Serving Suggestions

Serve this beauty chilled with a cup of coffee or a glass of cold milk. It’s perfect for:

• Birthday celebrations
• Holiday gatherings
• Dinner parties (it feeds a crowd!)
• Valentine’s Day or anniversaries
• Any time you want to seriously impress people

For an extra special touch, serve each slice with a small glass of cherry juice or a cherry liqueur on the side. Some people like to add a dollop of extra whipped cream, but honestly, this cake needs nothing else!

How to Store Your Black Forest Cake

Refrigerator: Store covered (a cake dome is perfect!) in the refrigerator for up to 4 days. The whipped cream frosting means this MUST be refrigerated.

Room Temperature: Not recommended — the whipped cream will become unstable after 2 hours.

Freezer: Wrap individual slices in plastic wrap, then place in an airtight container. Freeze for up to 2 months. Thaw in the fridge for several hours before serving.

Reheating: Don’t! This cake is meant to be enjoyed cold. If you accidentally freeze it and want a softer texture, just let it sit at room temperature for 10–15 minutes before eating.

Allergy Information

Contains: Dairy (milk, buttermilk, heavy cream), eggs, gluten, soy (in vegetable oil)

Dairy-Free Option: Use coconut cream (chilled overnight, scoop the solid part) for frosting. Use dairy-free milk and yogurt alternatives in the cake.

Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn’t include it.

Egg-Free Option: This one’s tricky. Try using flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). Results may vary.

Nut-Free: This recipe is naturally nut-free! Just make sure your chocolate doesn’t have nut traces if allergies are severe.

Questions I Get Asked A Lot

Can I use just two cake layers instead of three?

Absolutely! Just divide the batter between two 9-inch pans instead. You’ll have a shorter cake, but it’ll still be delicious. Baking time will increase to 30–35 minutes.

My whipped cream is runny — what happened?

The cream wasn’t cold enough, or you didn’t whip it long enough. Make sure your cream, bowl, and beaters are all very cold. Whip until you see stiff peaks that hold their shape when you lift the beaters.

Can I use frozen cherries?

Yes! Just thaw them completely and drain off ALL the excess liquid before making your filling. Pat them dry with paper towels too. Too much moisture will make the filling runny.

Do I really have to use coffee in the chocolate cake?

I HIGHLY recommend it, but if you absolutely can’t, use hot water instead. The cake will still be good, just not quite as deeply chocolatey.

How do I keep my cake layers from sticking to the pans?

Grease the pans thoroughly with butter or cooking spray, then line the bottoms with parchment paper rounds. This double method works every single time for me!

Can I make this as a sheet cake instead?

Sure! Use a 9×13-inch pan and bake for 30–35 minutes. You’ll have one thick layer that you can slice horizontally to create two layers, or just frost the top for a simpler version.

Why did my cake layers crack on top?

Usually this means the oven was too hot. Use an oven thermometer to check your actual temperature. The good news? Once you level and frost the cake, no one will know!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Black Forest Cake turned out! Did you make any fun variations?