Black Forest Cake
Chocolate cherry layer cake with whipped cream for a snowy holiday showpiece.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hr.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Black Forest Cake recipe takes 3 hours and serves 12. Layers of chocolate cake, cherries, and whipped cream make the German classic that looks like snowfall on a Christmas table for any crowd.
Helpful guides
Instructions
Heat oven to 350°F and line two 9-inch rounds. Whisk flour, sugar, cocoa, soda, and salt, then beat in eggs, buttermilk, oil, and 1 cup hot coffee until thin and smooth. Thin batter bakes level.
Divide between pans and bake 30 to 35 minutes until a tester shows moist crumbs. Cool 10 minutes in pans, then fully on racks; warm layers melt cream.
Simmer half the cherries with 1/4 cup sugar 5 minutes into a compote, then cool. Reserve remaining cherries with juice for filling and topping.
Whip cold cream with powdered sugar to firm peaks that hold a trail. Under-whipped cream slides; over-whipped turns buttery.
Layer cake, compote plus cherries, and cream twice, then frost top and sides. Press chocolate curls around the sides and crown with reserved cherries.
Chill at least 2 hours so layers set, then slice with a hot dry knife for striped cuts.
Troubleshooting — fixes, not repeats
- If layers dome, oven ran hot or pans overfilled; level with a serrated knife.
- If cream weeps, it was under-whipped or the cake was warm; chill components first.
- If cherries bleed everywhere, drain thawed fruit well before layering.
- If curls melt on contact, chill the frosted cake 20 minutes before decorating.
Make it your way
- For a large dawat: For cupcakes, bake the same batter 18 minutes for party portions.
- Mild version for children: For an alcohol-free kid table, skip any kirsch-style soaking entirely because the cake stands alone.
- For a cherry-forward version, brush layers with cherry syrup before filling.
- Leftover slices keep chilled and the flavors meld overnight.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze assembled cake because whipped cream turns spongy.
FAQ
Fresh or frozen cherries?
Both work. Thaw frozen fully and drain well so layers never turn soggy. Jarred sour cherries are classic too. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I use canned frosting?
Fresh whipped cream tastes far better and holds fine when whipped firm. Canned deflates within hours. Start with the suggested amount, then adjust to suit your taste and equipment.
Why chill before slicing?
Cold cream firms so layers cut in clean stripes instead of sliding. Two hours minimum. Start with the suggested amount, then adjust to suit your taste and equipment.