If you’ve been wanting a dessert that feels special without being hard to make, this cake is for you.
It’s perfect for days when you want something sweet but don’t want a long, complicated baking project.
Most chocolate cakes are simple, but this Black Forest Cake has that extra mix of cherries and cream that makes it stand out.
It looks impressive but stays very doable at home. The combination of chocolate, whipped cream, and cherries gives it a classic flavor that people love.
If you want a dessert that’s easy, delicious, and always gets compliments, this is a great one to try.
Why I Make This Cake So Often?
I make this cake often because it feels both simple and special. It looks like something from a bakery, but the steps are very straightforward.
It’s also a crowd-pleaser, family, friends, kids, everyone enjoys it. The flavors are classic and familiar.
It’s a great choice for birthdays, gatherings, or even a weekend treat. It works for any occasion, big or small.
And honestly, I love how light the whipped cream feels compared to heavier frostings. It keeps the cake sweet but not overwhelming.
What Makes This Black Forest Cake So Good?
All-Purpose Flour (1¾ cups) — Creates a soft, tender base for the cake layers.
Cocoa Powder (¾ cup) — Gives the cake its deep, rich chocolate flavor.
Sugar (2 cups) — Sweetens the cake and balances the cocoa.
Eggs (2 large) — Add structure and moisture.
Oil (½ cup) — Keeps the cake soft and moist.
Buttermilk (1 cup) — Helps create a smooth, tender crumb.
Baking Soda & Baking Powder (1½ tsp each) — Make the cake rise properly.
Salt (½ tsp) — Balances and enhances the flavors.
Cherry Filling or Cherries in Syrup (2 cups) — Adds fruity sweetness and the classic Black Forest taste.
Kirsch or Cherry Juice (¼ cup) — Keeps the cake moist and adds cherry flavor.
Heavy Cream (2 cups) — Whips into a light, fluffy frosting.
Powdered Sugar (¼ cup) — Gently sweetens the whipped cream.
Chocolate Shavings — Add a nice finish and extra chocolate flavor.
Easy Black Forest Cake Recipe
Equipment
- Measuring Spoons and Cups
- Whisk or Electric Hand Mixer
- Spatula
- Cake Pans
- Cooling Rack
- Saucepan
- Pastry Bag and Tips
- Cake Stand
Ingredients
For the Chocolate Sponge Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cherry Filling:
- 2 cups fresh or canned pitted cherries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons Kirsch (cherry liqueur) optional
For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Chocolate shavings
- Fresh cherries
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Mix until well combined.
- Gradually add boiling water, mixing until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, combine cherries and sugar. Cook over medium heat until the cherries release their juices.
- In a small bowl, mix cornstarch with a little water to create a smooth paste. Add it to the cherries to thicken the mixture.
- Optionally, stir in Kirsch. Allow the cherry filling to cool.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one chocolate cake layer on a serving platter.
- Spread a layer of whipped cream over the cake, followed by a portion of the cherry filling.
- Frost the entire cake with whipped cream and decorate with chocolate shavings and fresh cherries.
- Refrigerate the cake for at least 2-3 hours before serving to allow the flavors to meld.
Notes
- Quality Ingredients: Opt for premium cocoa, fresh cherries, and real whipped cream.
- Layering Precision: Ensure even distribution of chocolate, cherries, and cream.
- Chill Before Serving: Refrigerate for 2-3 hours to enhance flavors and texture.
- Garnish Tastefully: Decorate with chocolate shavings and fresh cherries just before serving.
Nutrition
NUTRITIONAL FACTS (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Total Fat | ~25g |
| – Saturated Fat | ~15g |
| Cholesterol | ~90mg |
| Sodium | ~300mg |
| Total Carbohydrates | ~40g |
| – Dietary Fiber | ~3g |
| – Sugars | ~25g |
| Protein | ~5g |
How This Recipe Fits Into My Day?
On busy days, the cake layers bake quickly and the whipped cream frosting comes together fast. It doesn’t take a whole afternoon.
On slower days, assembling the layers feels relaxing and fun. It’s the kind of recipe you can enjoy making at your own pace.
It’s also easy to store, so leftovers stay fresh for a few days. A slice later in the evening always feels like a nice treat.
And when I want a dessert that looks impressive without extra effort, this cake fits perfectly. It’s simple but has that “wow” factor.
What to Serve With It
Conclusion
Black Forest Cake is one of those desserts that feels classic but still easy to make at home. The layers come together quickly, and the flavors are always a hit.
Each bite has a mix of chocolate, cream, and cherries that feels simple and satisfying. Nothing complicated just really good cake.
It works well for celebrations or just a weekend dessert when you want something a little special. It’s the kind of recipe you keep coming back to.
I hope this cake brings the same sweetness and ease to your table. Sometimes a slice of something homemade is the perfect way to end the day.
