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Easy Homemade Black Forest Cake Recipe – Perfect for Any Occasion

Black Forest Cake is a decadent dessert layered with rich chocolate cake, tart cherry filling, and fluffy whipped cream. Topped with chocolate shavings and fresh cherries, this show-stopping cake is perfect for special occasions or when you want to indulge in something extraordinary.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 –10 servings
Course: Dessert
Cuisine: German
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake:
  • All-purpose flour: 1 ¾ cups
  • Dutch-processed cocoa powder: ¾ cup
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Buttermilk: 1 ½ cups
  • Vanilla extract: 1 teaspoon
  • Instant coffee granules optional: 1 teaspoon
  • Vegetable oil: ¾ cup
  • Granulated sugar: 2 cups
  • Whole eggs: 2
  • Egg white: 1
For the Cherry Filling and Chocolate Syrup Layer:
  • Granulated sugar: ½ cup
  • Cornstarch: 2 ½ tablespoons
  • Tart cherries frozen or canned, drained: 2 cups
  • Butter: 1 tablespoon
  • Almond extract: ¼ teaspoon
  • Chocolate syrup: 6 tablespoons
For the Whipped Cream and Toppings:
  • Heavy whipping cream: 1 ½ cups
  • Powdered sugar: ¼ cup
  • Vanilla extract: 2 teaspoons
  • Bittersweet baking chocolate for shavings: 8 oz
  • Fresh cherries optional, for garnish: 8–12

Method
 

Prepare the Chocolate Cake:
  1. Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a measuring cup, mix buttermilk, vanilla, and instant coffee granules (if using). Let the coffee granules dissolve for 5–10 minutes.
  4. In a separate bowl, mix the vegetable oil and sugar until combined. Add the eggs and egg white one at a time, beating until the mixture is light.
  5. Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix until smooth.
  6. Divide the batter evenly between the pans and bake for 28–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in their pans for 15–20 minutes before transferring to a wire rack to cool completely.
Make the Cherry Filling:
  1. In a small saucepan, stir together the sugar and cornstarch.
  2. Add the cherries and cook over medium-low heat, stirring, until the cherries release their juices.
  3. Increase the heat to medium and stir until the mixture thickens, about 4 minutes.
  4. Remove from heat and stir in the butter and almond extract. Cool completely.
Prepare the Whipped Cream:
  1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
Assemble the Cake:
  1. Slice each cooled cake layer horizontally to create four thin layers.
  2. Place one layer on a cake plate and drizzle with 3 tablespoons of chocolate syrup. Spread evenly.
  3. Add a layer of cherry filling, leaving a 1-inch border.
  4. Repeat with the next two layers, alternating chocolate syrup and cherry filling.
  5. Place the final layer on top and frost the entire cake with whipped cream.
Decorate the Cake:
  1. Use a vegetable peeler to create chocolate shavings from the bittersweet chocolate bars.
  2. Press the shavings onto the sides and top of the cake.
  3. Pipe rosettes of whipped cream on top and garnish with fresh cherries, if desired.

Notes

  • Make Ahead: Bake the cake layers and prepare the cherry filling a day in advance for easier assembly.
  • Chocolate Shavings: Freeze the chocolate bars for a few minutes before shaving for cleaner curls.
  • Storing: Store the assembled cake in the refrigerator for up to 3 days.

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