BEST Black Forest Cake

When it comes to desserts, I love showing you how even the most intimidating ones are totally doable. Takthissi Black Forest Cake combines rich chocolate layers, boozy sweet cherries, cherry liqueur, and fluffy whipped cream. It’s a decadent showstopper that’s guaranteed to impress, but still easy to make at home with patience and clear steps.

As someone who grew up in Eastern Europe, I love desserts made with cherries or sour cherries, since they’re such a big part of our food culture. So when it comes to making Black Forest Cake, I know exactly what I am doing, since it’s one of my favorite desserts, along with buttery cherry bars and boozy cherry tiramisu.

Black Forest Cake is absolutely divine, topped with clouds of whipped cream, cherries, and a blanket of chocolate shavings. The cake layers are fudgy and scrumptious, full of chocolate glory! Between layers, you will taste the creamy filling infused with the fruit’s flavor. I love how each component of this delicious dessert melds well with the others. It is not overly sweet, just right. I served this once for a Sunday tea party, and the whole family devoured it instantly!

The most important thing to remember when making this cake is to trim the cake layers so they are flat, resulting in a beautiful-looking dessert. Also, make sure the whipped cream is stiff enough, and spread it evenly. Take your time, and assemble the cake with love and patience; the result is absolutely worth it!

Why you will love this recipe 

• Fancy enough for a party: With clouds of whipped cream, chocolate shavings, 4 layers of indulgent chocolate cake, and cherries inside, this cake looks like it came from a fancy bakery.
• Rich chocolate flavor: With my secret ingredient, the chocolate cake tastes better than anything you would get from any bakery. 
• Fresh ingredients: I use fresh cherries, sometimes sour cherries, real chocolate, and tangy buttermilk to make an exquisite homemade cake.
• Homemade frosting: The whipped cream frosting is homemade, too, and it makes a huge difference. The fluffy, silky-smooth texture is so much better than the store-bought version.

What you will need

• Dry ingredients: All-purpose flour has the right amount of protein to support a tall, multi-layered sponge cake. I use baking soda to react with the cocoa powder and buttermilk, neutralizing the tartness and creating a beautiful rise, while baking powder adds extra lift to support the layers. Cocoa powder gives the cake a robust chocolate taste and also helps create a velvety sponge texture by retaining moisture. My secret ingredient is espresso. It intensifies the cocoa powder’s complexity for a deep, decadent flavor that helps it bloom. 
• Wet ingredients: I use melted chocolate that I chop myself because it gives the cake a fudgier, richer flavor and a softer crumb that melts in the mouth. I choose vegetable oil over butter because it stays liquid when it chills, keeping the cake tender when refrigerated. It adds lift and structure, trapping millions of air bubbles to help the batter rise. Buttermilk breaks down gluten proteins, moistening and softening the crumb. Hot water blooms the cocoa powder for a deeper, full-bodied chocolate flavor. Pure vanilla brings out the cocoa’s richness and balances the cherry brandy. I use cherry brandy (Kirschwasser) in this cake for its authentic cherry flavor and warmth. 
• Seasonings: I use salt to enhance the other ingredients. 

For the cherry liqueur syrup

• Produce: I use 4 cups of Bing cherries for this cake because of their natural sweetness and beautiful dark red color. I use the jarred cherries, so they don’t have to be cooked. I add them after heating the sugar syrup. They soak up the liqueur beautifully without melting or turning mushy. 
• Wet ingredients: I use Kirschwasser for the cherry liqueur syrup because of its authentic taste that balances the richness of the whipped cream and adds moisture to the sponge cake. Water helps the sugar dissolve and prevents the syrup from becoming too acidic.
• Seasonings: White granulated sugar draws out the natural fruit juices, thickens the syrup, and sweetens the sauce.

For the whipped cream

• Wet ingredients: Heavy cream with at least 36% milkfat is the main ingredient. It doubles in volume when whipped and will hold its shape longer because of its high fat content.
• Seasonings: Powdered sugar sweetens the cream, and added cornstarch helps stabilize it. 
• Whipped cream stabilizer: I also like to use whipped cream stabilizer to hold the layers in place and prevent them from bowing. It also keeps the whipped cream from weeping.

How to prepare 

Preheat the oven: First, I preheat the oven to 350 degrees F, grease four 8-inch pans, dust them with cocoa powder, and line them with parchment paper. 

Mix the dry ingredients: Then, I mix the flour, sugar, baking soda, salt, cocoa powder, and baking powder in my stand mixer fitted with the paddle attachment set on low speed. 

Whisk the wet ingredients: In a separate bowl, I whisk the eggs with buttermilk, oil, vanilla extract, espresso, cherry liqueur, and melted chocolate. Then, I whisk in the hot water, being careful not to cook the eggs. 

Combine the two: Now, I pour the wet ingredients into the bowl with the dry ingredients and mix on medium speed in my stand mixer for 2 minutes, until the batter is thin. 

Bake the cakes: I pour the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. 

Make the cherry syrup: Bring the sugar and water to a boil in a small pot over medium heat. After simmering for 1 minute, remove from the heat, stir in the cherry liqueur, add the cherries, and let cool completely before using.

Make the whipped cream: Whip the cold heavy cream and sugar in a chilled bowl with chilled beaters until stiff peaks form. Then, I chill it for 30 minutes before using it. 

Assemble: Trim each layer to flatten it. Then, I put a dollop of whipped cream on a cake stand or plate and place the first layer on top. I brush it generously with cherry syrup, top it with 1 cup of cold whipped cream, and add cherries, pushing them into the whipped cream. Then, I repeat with the remaining layers. 

Decorate, chill, and serve: When I am done, I frost the outside and top of the cake with whipped cream, pipe rosettes on top, and place 1 cherry on top of each rosette. I then coat the outside with chocolate shavings and chill it for 12 hours before serving. 

Expert tip

If you have to use cake mix

I prefer to make mine from scratch because it uses real chocolate, buttermilk, fresh cocoa powder, and espresso. But if you do use a box mix to save time, use a good brand like Duncan Hines, Pillsbury, or Betty Crocker Super Moist Devil’s Food. Yes, it has to be Devil’s Food cake for that rich and dense texture. And don’t forget to add the cherry liqueur.  

More tips to consider:

• No matter what kind of cake you use, add hot water to dissolve the cocoa powder and deepen the chocolate flavor.
• Make sure the cake layers are completely flat so they don’t slide off one another. 
• Serve this cake cold because the layers are very delicate, so it will be hard to slice when it softens. 
• When slicing, use a serrated knife and cut back and forth carefully to prevent the layers from sliding. 

Recipe variations and add-ins:

• Different frosting: For a sturdier cake, try my rich and delicious cream cheese frosting. This sweet and tangy topping is perfect for layered cakes and uses only simple ingredients. 
• Virgin cherries: Instead of boozy cherries, I use fresh cherries or my cherry pie filling for a sweeter filling that everyone can enjoy. 
• Chocolate chips: Instead of shavings, I sometimes use mini chocolate chips. My favorite is dark chocolate, but any flavor will do.
• Strawberry version: We all know that chocolate and strawberries go hand in hand, so swap the cherries for strawberries, and use this strawberry whipped cream. The result is absolutely amazing; I have tried it a few times, and I may post it as a separate recipe.
• More flavor: Add a few drops of cherry extract to the whipped topping. For something different, try another flavor, like chocolate, mint, or rum.

Serving suggestions:

Of course, a few scoops of ice cream always go great with this cake. I like to serve mine with this no-churn cherry ice cream. With just a few ingredients cherries, lime, cream, condensed milk, and powdered sugar- I can make this creamy dessert without even needing an ice cream maker! The cake is absolutely delicious served with a scoop of vanilla ice cream and cherry syrup. Or serve it with a dollop of homemade whipped cream and warm chocolate sauce.

My favorite meal to serve before this cake is these decadent cherry pork chops. When I discovered this sweet-and-meaty recipe and realized I could make it in just 30 minutes, I was hooked. Then, when my family tasted them, I knew I had a winner! The pork chops are juicy and full of flavor, made with simple ingredients like butter, garlic, soy sauce, and frozen cherries. Served with creamy tomato salad and a scoop of coconut rice, this meal is one of my family’s favorites. 

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for 4-5 days.   
• Freezing: To keep them longer, I put leftovers in a freezer-safe container, wrap them in plastic, and they stay fresh for up to 3 months.  
• Defrost: I thaw leftovers overnight in the refrigerator for the best flavor.  

Frequently asked questions

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