Recipe

Black Forest Cake

Moist chocolate sponge, jammy cherries, billowy whipped cream, and chocolate shavings, stacked into the kind of cake that makes people volunteer to do the dishes.

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4.9

A tall Black Forest cake on a cake stand with chocolate sponge layers, whipped cream, glossy cherries on top, and chocolate shavings, photographed in natural window light

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Black Forest Cake is the dessert equivalent of showing up to the party wearing something that fits perfectly. It is classic, dramatic in a good way, and secretly not that hard once you break it into friendly little steps. You get tender chocolate sponge, cherries that taste like they’ve been up to something, and whipped cream layers that feel like a soft landing.

This version is built for real home kitchens: no mystery ingredients, no weird stress. If you want to keep it traditional, we use Kirsch (a cherry brandy) for that signature Black Forest flavor. If you do not, we have an excellent, family-friendly swap. And yes, you are allowed to eat the whipped cream with a spoon while assembling. I will not report you.

A close-up of a slice of Black Forest cake showing chocolate sponge layers, whipped cream, and cherries on a plate with chocolate shavings

Why It Works

Chocolate sponge stays light, not heavy: We rely on whipped eggs for lift, plus a gentle fold so the layers bake up airy and slice clean.
Cherry flavor is bold: Using cherry juice for the soak (and optionally Kirsch) makes every bite taste like cherries, not like you waved a cherry near the cake.
Stabilized whipped cream that holds: A little gelatin keeps the cream from weeping, slumping, or turning into a sad puddle after an hour in the fridge.
Clear build: You will level, soak, fill, and chill. No freestyle engineering required, unless you enjoy living dangerously.

Storage Tips

Refrigerate: Store the finished cake covered in the fridge for up to 3 days. Whipped cream cakes love cold air and hate countertop confidence.

Best container: A cake keeper is ideal. If you do not have one, loosely tent with plastic wrap and use toothpicks as little scaffolding so you do not plaster-wrap the frosting.

Freeze (best as slices): Freeze individual slices on a tray until firm, then wrap tightly and store up to 1 month. Thaw overnight in the fridge. The sponge does great. The whipped cream stays surprisingly polite when stabilized.

Make-ahead tip: Bake the sponge layers up to 1 day ahead. Wrap well and keep at room temp. Make the cherry filling up to 3 days ahead and refrigerate.

Common Questions

Do I have to use Kirsch?

No. Kirsch is traditional and gives that unmistakable Black Forest aroma, but you can skip it. For a non-alcoholic version, replace the Kirsch in the soak with more cherry juice (or cherry syrup) plus a splash of vanilla and a squeeze of lemon to keep it bright.

Can I use canned cherries?

Yes. Use canned sour cherries if you can find them. Drain them and reserve the juice for the soak. If you only have sweet cherries, add a little extra lemon juice to the filling for balance.

I am using fresh or frozen cherries. Where does the soak come from?

Great catch: the filling thickens the cherry juices, so you will not have much free liquid left for soaking. If you are using fresh or frozen cherries, plan to buy cherry juice (or make a quick cherry syrup) for the soak. See the Cherry Soak ingredients for options.

Why is my sponge dense?

Usually it is one of three things: under-whipped eggs, over-folding once the dry ingredients go in, or opening the oven door early. Whip until the mixture is pale and thick, fold gently, and let the cake set before you peek.

How do I keep whipped cream from melting or weeping?

Cold bowl, cold cream, and stabilization. This recipe uses gelatin. If you prefer not to use gelatin, you can stabilize with mascarpone (see ingredient notes). It will be slightly richer and a little less bouncy than gelatin-stabilized cream, but still sturdy enough for stacking.

Can I make this as a sheet cake?

Yes. Bake the sponge in a 9x13-inch pan at 350°F (175°C) for about 28 to 35 minutes, or until the top springs back and a tester comes out with a few moist crumbs. Cool completely, then either keep it in the pan (easy mode) or turn out and slice to layer. Soak, spread cherries and cream, then finish with chocolate shavings and cherries.

Can I use 9-inch pans?

Yes. The layers will be a bit thinner. Start checking a few minutes early and bake until the cake springs back and a tester comes out mostly clean.

The first time I made Black Forest Cake, I treated it like a high-stakes baking audition. I hovered. I panicked. I whispered motivational speeches to my whipped cream. Then I tasted it and realized something important: this cake is not fragile. It is forgiving in the way all great comfort desserts are. If your layers are a little uneven, whipped cream will happily cover your tracks. If the cherries slide a bit, call it “rustic” and move on with your life.

Now it is my favorite special-occasion cake to make at home because it looks like you worked incredibly hard, but the steps are basically: bake chocolate, add cherries, apply cloud. Honestly, if more things in life were that straightforward, we would all be thriving.