Go Back
+ servings
easy black forest cake recipe

Black Forest Cake Recipe

Black Forest Cake is made with rich chocolate layers, cherries, cherry liqueur, and whipped cream. It has a rich flavor, and each bite is a decadent one.
Course Dessert
Cuisine American, German
Keyword Black Forest Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 836kcal
Author Catalina Castravet


Chocolate Cake:

  • 2 cup all-purpose flour
  • 2 cups granulated sugar
  • 1 cup Dutch unsweetened cocoa powder sifted
  • 8 ounces chocolate chopped and melted
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 cup hot water
  • 2 tablespoons espresso
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cherry liqueur

Cherry Liqueur Syrup:

  • 4 cups bing cherries pitted
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup cherry liqueur

Whipped Cream Frosting:

  • 3 cup whipping cream cold
  • 1/4 cup powdered sugar sifted


  • 12 Maraschino cherries
  • 1 cup chocolate shavings


Chocolate Cake:

  • Preheat oven to 350 degrees F.
  • Grease four 8 or 9" round cake pans and dust with cocoa powder. Line bottoms with parchment paper. Set Aside.
  • Add all the dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine on low speed.
  • In a medium bowl, using a hand mixer, whisk eggs with oil, buttermilk, espresso, vanilla, cherry liqueur, melted chocolate, once combined, slowly whisk in the hot water, careful not to cook the eggs.
  • Add wet ingredients to the bowl with dry ingredients and mix on medium speed for 2-3 mins. Batter will be very thin.
  • Pour the batter evenly into the prepared pans.
  • Bake for 25-30 mins in the preheated oven or until a cake tester inserted in the center of the cakes comes out mostly clean.
  • Cool the cakes 10 minutes in the pans then invert onto a wire rack to cool completely.

Cherry Liqueur Syrup:

  • Place sugar and water into a small pot over medium heat and stir to bring to a boil.
  • Simmer for 1 min then remove from heat and stir in cherry liqueur, after that add the cherries. Allow to cool completely before using it.
  • Once cooled, remove the cherries from the syrup and place in a bowl.

Whipped Cream Frosting:

  • Prepare the whipped cream when you are ready to assemble the cake.
  • Add cream and sugar to a very cold bowl and whip until stiff peaks form.
  • Refrigerate for 30 minutes.

Assemble the Cake:

  • Flatten the chocolate layers.
  • On a cake stand, place a dollop of whipped cream and add on top one chocolate cake layer. Brush generously with the cooled cherry syrup.
  • Top with about 1 cup of cold whipped cream and spread it evenly.
  • Top with about 1 cup of cherries and gently press them into the whipped cream.
  • Repeat with remaining layers.
  • When done frost the outside of the cake and top of the cake with whipped cream.
  • If needed, make more whipped cream and pipe rosettes on top of the cake. Garnish each rosette with one maraschino cherry.
  • Decorate the sides of the cake chocolate shavings or chocolate bark.
  • Chill for 12 hours before serving.


Calories: 836kcal | Carbohydrates: 121g | Protein: 12g | Fat: 49g | Saturated Fat: 31g | Cholesterol: 139mg | Sodium: 457mg | Potassium: 451mg | Fiber: 10g | Sugar: 87g | Vitamin A: 2472IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 5mg