Recipe

Zesty Black Forest Cake Recipe

A cozy, classic Black Forest cake with a bright cherry-orange twist, tender chocolate layers, and a cloud of vanilla whipped cream.

By Matt Campbell

•

4.8

A tall Black Forest cake with chocolate layers, whipped cream frosting, cherries, and dark chocolate curls on a rustic cake stand in a warm kitchen

Jump to Recipe

Black Forest cake is already the kind of dessert that makes people linger at the table. Chocolate. Cherries. Whipped cream. It is cozy in a way that feels both old-school and quietly fancy. This version keeps all the comfort, but adds a small, bright twist that wakes everything up: a little orange zest in the cherry filling and a splash of citrus in the syrup brushed onto the cake layers.

Think of it like turning on a warm lamp in a room. The cake stays rich and chocolatey, the cherries stay jammy and dramatic, but that citrus note keeps each bite from feeling heavy. If you love desserts that hit sweet, tangy, and chocolatey all at once, this one is going to be your new cold-weather staple.

A hand zesting an orange over a bowl of cherries on a wooden countertop with baking ingredients nearby

Why It Works

Deep chocolate flavor without dryness: Hot coffee (or hot water) intensifies the cocoa and keeps the layers tender.
Bright, jammy cherry filling: A quick stovetop cherry compote sets up beautifully and slices cleanly.
Zesty balance: Orange zest and a little citrus in the soaking syrup cut through the richness in the best way.
Whipped cream that holds: Stabilized whipped cream stays fluffy for hours, so you can assemble ahead without stress.

Pairs Well With

Storage Tips

Refrigerate: Store the assembled cake covered in the fridge for up to 3 days. For best texture, it is at its peak in the first 1 to 2 days.

Slice first, then store: If you know you will be grabbing one slice at a time, pre-slice the cake and tuck parchment between pieces. Less mess, more cake access.

Freeze (best method): Freeze individual slices on a sheet pan until firm, then wrap in plastic wrap and place in a freezer bag. Freeze up to 1 month. Thaw overnight in the fridge.

Pro tip: Keep chocolate curls separate if you can and add them right before serving. They stay snappy and dramatic.

Common Questions

Do I have to use kirsch?

No. Traditional Black Forest often uses kirsch, but you can absolutely skip it. This recipe uses orange and vanilla to keep things bright and family-friendly. If you want the classic vibe, add 1 to 2 tablespoons kirsch to the syrup.

Can I use canned cherries?

Yes. Use canned sour cherries in water if possible. Drain them, then use the cherry juice from the can (or a splash of water) to help make the compote. If you only have cherry pie filling, you can use it in a pinch, but it will be sweeter and less fresh-tasting.

How do I keep whipped cream from getting weepy?

Stabilize it. A little powdered sugar helps, and gelatin makes it hold like a champ. Do not overwhip. Stop at medium-stiff peaks so it stays creamy instead of grainy.

Can I make this as a sheet cake?

Totally. Bake in a 9x13-inch pan and keep it single-layer: brush with syrup, spread on whipped cream, then spoon the cherries on top. If you really want layers, chill the baked 9x13 cake well first (it is easier to handle), then carefully split it, but the single-layer version is the low-stress win.

Why coffee in chocolate cake?

It will not taste noticeably like coffee to most people. It simply makes the chocolate taste more chocolatey. If you are avoiding caffeine, use hot water instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 8-inch round cake pans
Parchment paper
Mixing bowls (at least 2)
Hand mixer or stand mixer
Fine microplane zester
Saucepan (for cherry filling and syrup)
Wire cooling rack
Offset spatula (helpful for frosting)
Kitchen scale (optional but great for even layers)

I have a soft spot for desserts that feel like a sweater. Black Forest cake is that for me. It is nostalgic and a little dramatic, like it knows it is the main character at the table. The first time I made it at home, I loved the flavors but wanted a little lift, something that makes you go back in for another forkful instead of tapping out after two bites. Orange zest did it. It is subtle, but it turns the cherry filling into this bright, jammy thing you want to eat straight from the pot. Which, respectfully, you should do once. For quality control.

Zesty Black Forest Cake Recipe

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 3 hours

Servings 12

Ingredients

Chocolate Cake

1 3/4 cups (220 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
3/4 cup (65 g) unsweetened cocoa powder (natural or Dutch-process)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp fine salt
2 large eggs, room temperature
1/2 cup (120 ml) neutral oil (canola or avocado)
1 cup (240 ml) buttermilk, room temperature
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee (or hot water)

Zesty Cherry Filling

4 cups (about 600 g) pitted cherries, fresh or frozen (sour cherries are classic)
1/2 cup (100 g) granulated sugar (use 1/3 cup if your cherries are very sweet)
2 tbsp fresh lemon juice
Zest of 1 medium orange
2 tbsp cornstarch
2 tbsp water
Pinch of salt

Orange-vanilla Soaking Syrup

1/3 cup (80 ml) cherry juice (from thawed cherries) or water
1/4 cup (50 g) granulated sugar
1 tbsp fresh orange juice
1/2 tsp vanilla extract
Optional: 1 to 2 tbsp kirsch

Stabilized Whipped Cream Frosting

2 1/2 cups (600 ml) cold heavy whipping cream
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
1 1/2 tsp unflavored gelatin
2 tbsp cold water

For Finishing

Chocolate curls or shaved dark chocolate
Whole cherries (fresh or jarred), for topping

Instructions

1) Prep the pans and oven

Heat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.
Lightly dust with cocoa powder (less white residue than flour).

2) Make the chocolate cake batter

In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, and vanilla. Whisk until smooth.
Slowly whisk in the hot coffee. The batter will be thin. That is normal.

3) Bake

Divide batter evenly between pans (each pan will be about halfway to two-thirds full).
Bake 23 to 28 minutes, until a toothpick comes out with a few moist crumbs.
Cool in pans 10 minutes, then turn out onto a rack to cool completely.
Optional but helpful: If your kitchen is warm, chill the cake layers for 20 to 30 minutes before assembling. Whipped cream likes a cool situation.

4) Cook the zesty cherry filling

If using frozen cherries: Thaw them in a bowl first and reserve the juice for the syrup. (If you cook from frozen, that works too, just expect a few extra minutes to get to a good simmer.)
In a saucepan over medium heat, combine cherries, sugar, lemon juice, orange zest, and salt. Cook until cherries release juices and the mixture is bubbling, about 6 to 8 minutes (longer if still icy).
Stir cornstarch and water into a slurry. Pour into the pan and cook 1 to 2 minutes, stirring, until thickened and glossy.
Transfer to a bowl and cool completely. Refrigerate to speed things up.

Cherry filling simmering in a saucepan as a spoon stirs on a stovetop

5) Make the soaking syrup

In a small saucepan, bring cherry juice (or water) and sugar to a simmer. Stir until dissolved.
Remove from heat. Stir in orange juice and vanilla. Add kirsch if using. Cool.

6) Make stabilized whipped cream

In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes to bloom.
Microwave 10 to 15 seconds until melted and fluid. Let cool 2 minutes. It should be liquid and just warm, not hot. (Hot gelatin can make little threads.)
Whip cream, powdered sugar, and vanilla to soft peaks.
With the mixer running on low, slowly drizzle in gelatin. Increase speed and whip to medium-stiff peaks.
If you get tiny gelatin bits, do not panic. You can strain the cream through a fine mesh sieve and keep going.

7) Assemble

If needed, level cake layers. Place one layer on a serving plate. (This makes one two-layer 8-inch cake.)
Brush generously with soaking syrup.
Spread a thick layer of whipped cream, then pipe or spread a ring of whipped cream around the edge to create a dam.
Spoon on half the cooled cherry filling inside the dam.
Add second cake layer, brush with more syrup, then frost the top and sides with remaining whipped cream.
Spoon remaining cherry filling on top, letting a little drip down for that classic Black Forest look.
Finish with chocolate curls and whole cherries.

8) Chill and serve

Refrigerate at least 1 hour before slicing for cleaner layers.
Slice with a long knife dipped in hot water and wiped dry between cuts.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes