German Black Forest Cake with Cherries and Whipped Cream
Ingredients
- 1 cup · ≈ 120 g
sifted
How to measure
- ¾ cup · ≈ 150 g
How to measure
- ¼ cup · ≈ 25 g
sifted
How to measure
- 1 teaspoon · ≈ 4 g
How to measure
- ¼ teaspoon · ≈ 1.5 g
How to measure
- 3
How to measure
- ½ cup · ≈ 120 ml
How to measure
- ¼ cup · ≈ 60 ml
How to measure
- 1 teaspoon · ≈ 5 ml
How to measure
- 1 15-ounce can · ≈ 425 g
drained, juice reserved
How to measure
- 2 tablespoons · ≈ 30 ml
optional · Optional
How to measure
- 2 cups · ≈ 480 ml
cold
How to measure
- ¼ cup · ≈ 30 g
for whipped cream
How to measure
- ¼ cup · ≈ 25 g
for garnish · Optional
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare the Chocolate Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the sifted flour (i1), cocoa powder (i3), baking powder (i4), salt (i5), and granulated sugar (i2). In another bowl, beat the eggs (i6), then add milk (i7), vegetable oil (i8), and vanilla extract (i9). Combine wet and dry ingredients and mix until smooth. Divide the batter evenly between the prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before assembling.
Prepare Cherry Filling and Syrup
Drain the canned sour cherries (i10), reserving the juice. Stir in kirsch (i11) if using, or use plain cherry juice for soaking the cake layers. Set aside the cherries and the juice mixture for later use in layering the cake.
Whip the Cream
In a chilled mixing bowl, whip the cold heavy cream (i12) with powdered sugar (i13) until stiff peaks form. Be careful not to overwhip, or the cream may become grainy and start turning into butter.
Assemble the Cake Layers
Place one cake layer on your cake stand or serving plate. Brush the top generously with the cherry juice mixture to soak it. Spread half of the whipped cream over the cake layer, then scatter half of the drained cherries evenly on top. Add the second cake layer, and repeat with cherry juice, whipped cream, and cherries. Finish by spreading the remaining whipped cream over the top and sides of the cake. Chill the assembled cake in the refrigerator for at least 2 hours to allow flavors to meld and for easier slicing.
Garnish and Serve
Before serving, garnish the cake with dark chocolate shavings (i14) for a classic decoration. Slice with a sharp knife, wiping the blade between cuts for neat slices. Serve chilled and enjoy this traditional layered chocolate cherry cake with whipped cream.
The German Black Forest Cake, or Schwarzwälder Kirschtorte, is a traditional dessert that combines moist chocolate cake layers with tart cherries and fluffy whipped cream. The use of kirsch, a cherry brandy, lends an authentic and fruity depth to the cake, creating a rich and elegant treat perfect for celebrations or dessert any day.
This recipe offers a straightforward approach to making a no-bake filling with fresh ingredients and canned sour cherries, allowing even beginner bakers to create an impressive layered cake. The balance of chocolate, cherry, and cream results in a luscious texture and flavor that is both classic and satisfying.
Whether served for family gatherings or special occasions, this German Black Forest Cake shines with its distinctive layers and delicate cherry flavor enhanced by whipped cream. It’s a timeless dessert that embodies the best of traditional German baking.
How to Make German Black Forest Cake
- Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Cherry Filling and Syrup: Drain the canned sour cherries (i10), reserving the juice. Stir in kirsch (i11) if using, or use plain cherry juice for soaking the cake layers.
- Whip the Cream: In a chilled mixing bowl, whip the cold heavy cream (i12) with powdered sugar (i13) until stiff peaks form. Be careful not to overwhip, or the cream may become grainy and start turning into butter.
- Assemble the Cake Layers: Place one cake layer on your cake stand or serving plate. Brush the top generously with the cherry juice mixture to soak it.
- Garnish and Serve: Before serving, garnish the cake with dark chocolate shavings (i14) for a classic decoration. Slice with a sharp knife, wiping the blade between cuts for neat slices.
Equipment
- mixing bowls
- electric mixer or whisk
- 9-inch round cake pans
- cooling rack
- spatula
- cake stand or plate
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| all-purpose floursifted | 1 cup | 120 g |
| granulated sugar | ¾ cup | 150 g |
| unsweetened cocoa powdersifted | ¼ cup | 25 g |
| baking powder | 1 teaspoon | 4 g |
| salt | ¼ teaspoon | 1.5 g |
| eggs | 3 | 3 large |
| whole milk | ½ cup | 120 ml |
| vegetable oil | ¼ cup | 60 ml |
| vanilla extract | 1 teaspoon | 5 ml |
| canned sour cherriesdrained, juice reserved | 1 15-ounce can | 425 g |
| kirsch (cherry brandy)optional · Optional | 2 tablespoons | 30 ml |
| heavy whipping creamcold | 2 cups | 480 ml |
| powdered sugarfor whipped cream | ¼ cup | 30 g |
| dark chocolate shavingsfor garnish · Optional | ¼ cup | 25 g |
Cooking tips
- Use room temperature eggs for better batter consistency and volume in the cake layers.
- If kirsch is not available, cherry juice or a splash of rum can substitute but will change the traditional flavor slightly.
- Ensure the whipped cream is cold before whipping to obtain maximum volume and smooth texture.
- Chill the cake thoroughly before slicing to help maintain clean layers and prevent the whipped cream from sliding.
Substitutions
- Replace canned sour cherries with fresh pitted sour cherries in season, though the flavor will be fresher and less sweetened.
- For a non-alcoholic version, omit kirsch and soak the layers with additional cherry juice or a cherry syrup.
Storage and reheating
Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream texture and freshness. Leftover slices can be wrapped tightly and refrigerated.
It is best enjoyed fresh and may not freeze well due to the whipped cream layer.
Allergen notes
Potential allergens include eggs, dairy, gluten. Check all labels and substitutions; this is not an exhaustive allergen assessment.