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There are so many variations on a Black Forest Cake, but they really miss the mark. This nearly authentic black forest cake gives you all the traditional flavors with some of the shortcuts we busy people need!

Being Czech, I am all about all things Bavarian, chocolatey, rich, and decadent.

We are neighbors with Bavaria after all, and the cross over blessedly gave us the Black Forest Cake. But in the States, a Black Forest cake typically just means a lack luster chocolate cake, with overly sweet cherry filling and a buttercream frosting that just puts the sickly sweetness into overdrive.

Hard pass.

I have so many fond memories of having this cake for my birthday and desserts growing up, so it is near and dear to my heart.

What is an authentic Black Forest Cake like?

The authentic version is a solid chocolate cake, slightly drier than most American cakes, but America’s Test Kitchen used their Devil’s Food Cake recipe as the base, creating a slightly fudgier cake than the “real” version.

For the frosting, the cake is made with a stabilized, not-too-sweet, whipped cream. The whipped cream is key, and you will not miss the Americanized buttercream for an instant.

I will happily do a step-by-step tutorial for the stabilized whip cream.

And of course, you need the kirsh.

You can find Kirsch, or Kirschwasser, at most stores or liquor stores.

This would also be excellent with a good brandy. While you can omit the alcohol drizzle, it won’t be “as authentic” but do what is best for you.

What cherries are best for a Black Forest Cake?

For the cherries, I followed ATK’s instructions and found Morello cherries at my local Trader Joe’s. I would not recommend using a cherry pie filling for this. You’ll save the best looking whole cherries for the final top of the cake, while the others will be chopped and put between the cake layers.

Ingredients for Nearly Authentic Black Forest Cake

• Cocoa Powder, preferably Dutch Processed
• Flour
• Baking Soda
• Baking Powder
• Salt
• Boiling Water
• Unsweetened Chocolate
• Espresso Powder, or other instant coffee powder
• Unsalted Butter
• Brown Sugar
• Large Eggs
• Sour Cream
• Vanilla Extract
• Chocolate Bar
• Sour Cherries, in light Syrup
• Sugar
• Kirsh, or Kircshwasser, or other cherry flavored booze
• Cornstarch
• Heavy Whipping Cream

To get the best of all the flavors, I highly suggest you make this cake two days in advance.

The flavors will continue to mellow, and meld as it sits and chills. So while this nearly authentic Black Forest cake a bit labor intensive, it is so. damn. worth it.

Instructions for Black Forest Cake Recipe

Now I understand that a cake like this seems intimidating and it does require a few steps to ensure you remain true to the original, and use some helpful hacks to make it. But don’t skimp, I promise it’s worth it!

DEVIL’S FOOD CAKE

Devil’s food chocolate sponge cake is perfect for this. It is light and airy and takes the cherry liqueur syrup better. 

1. Place racks in the middle position of the oven, and preheat oven to 350 degrees. Grease 3 8-inch cake pans, and dust with extra cocoa powder, and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, bakingsoda, baking powder, and salt. In a second bowl, whisk together the water, chopped unsweetened chocolate, cocoa, espresso powder until smooth.
3. In a stand mixer, beat the butter and sugar until light and fluffy – about three minutes. Add in one egg at a time, and mix for about 30 seconds before adding the next. Beat in the sour cream, and vanilla. With the speed on low, pour in the flour mixture in three additions, alternating with the wet chocolate mixture. Scrape down the sides and bottom of the mixer bowl, and ensure everything is completely incorporated.
4. Divide the cake batter between all the pans, and tap the pans to settle the batter and smooth the tops. This also releases any potential air bubbles. Bake for 18-22 minutes, rotating the pans halfway through. Test the cakes with a toothpick to ensure doneness. There should be a couple of crumbs sticking to the toothpick. 
5. Cool the cakes in the pans for 10 minutes, before turning them out onto a wire rack to cool completely. Cool at least 2 hours prior to completing cake.

FOR THE KIRSCH SOAKED CHERRIES –

1. Drain the cherries and reserve 1 cup of the cherry juice/syrup. Pick out the 8 prettiest cherries and set them aside to garnish the top of the cake. Cut the remaining cherries in half and place them in a second bowl. In a small saucepan, bring the 1 cup of cherry syrup and the sugar to a simmer. Simmer until the syrup reduces to 1/2 cup, about 15 minutes.
2. Remove the pan from the heat, and stir in the cherry liquor/ kirsch. Take 1 Tbsp of the mixture and pour this over the 8 pretty cherries you set aside. And an extra 1/4 cup of the syrup should be poured over the halved cherries. Set aside the remaining syrup to brush over the cooled cakes.

FOR THE STABILIZED WHIPPED CREAM –

1. Whisk the sugar and cornstarch together in a saucepan and whisk in 1/2 cup of the heavy cream. Bring the mixture to a simmer, whisking constantly until the mixture begins to thicken, about 3-5 minutes. Set it aside to cool completely, about 30 minutes.
2. Using a stand mixer with the whisk attachment, whip the remaining 2 1/2 cups of the heavy cream until it is begins to get very frothy. Add in the cooled sugar/cream mixture. And beat the whipped cream until stiff peaks form.

TO ASSEMBLE CAKE –

1. Using a skewer, poke holes into the layers of cake about 1 inch apart. Brush the reserved kirsch/cherry syrup over the cakes. It will take about 1/4 cup of syrup per cake. This seems like a lot, but DO NOT SKIMP on this step!! Use it all!! (This is a lesson learned from me.) It may take time to get it all in there, but do it.
2. If the cake layers are domed in the middle, level them out with a serrated knife, to create even cake layers. This will make a more even and level decorated cake.
3. Line a cake stand with four strips of parchment paper. Place the first layer of the cake on the cake stand. Top the layer with 1/2 cup of the stabilized whipped cream. Spread evenly over the layer. Top with half of the halved cherries into the whipped cream. Gently top with another 1/2 cup of the whipped cream.
4. Top with another layer of cake and repeat the process above.
5. Top the last layer of cake. Spread the whipped cream over the top layer, and around the sides of the cake. (reserve some of the whipped cream if you would like to add swirls of whipped cream to the very top, like I did.) This does NOT need to be super pretty or smooth. The chocolate shavings will cover the whipped cream.
6. Lightly press the chocolate shavings, or chocolate curls, into the side of the cake. Using a piping bag with a star tip, fill with stabilized whipped cream and make 8 evenly distributed swirls on top of the cake. Gently press the eight reserved cherries on top of the swirls. Sprinkle the top of the whipped cream and cherries with some extra chocolate shavings.
7. Place cake in the fridge for at least one day before serving to allow the flavors to meld. Slice and serve.

Frequently Asked Questions

Can I use fresh dark sweet cherries in this recipe?

Yes, you can use fresh cherries, but they will not have the same effect or flavor as the jarred ones. Do not substitute canned cherry pie filling for this recipe.

What else can I top this Black Forest Cake With?

You can also top it with a chocolate ganache if you want. It won’t have the same authentic flair as just using chocolate curls or chocolate shavings, but it will be sinfully delicious!

Inspired Homemade Recipes To Try

Lemon Elderflower Cake – As in Prince Harry and Meghan’s Wedding CAKE!

Banana Cake with Brown Sugar Buttercream

Black Forest Chocolate Muffins

Black Forest Cupcakes

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