Name: German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup cherries, soaked in Kirschwasser; 1/4 cup Kirschwasser (cherry liqueur); 1/2 cup chocolate shavings; Additional cherries for decoration

If you’ve ever been enchanted by a slice of rich, airy chocolate cake layered with boozy cherries and clouds of whipped cream, then this German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) is sure to win your dessert-loving heart. Each bite of this timeless classic is a fascinating interplay of light cocoa sponge, luscious Kirsch-soaked cherries, and dreamy cream — all crowned with chocolate curls and glistening fruit. Let’s bring the magic of a European patisserie right into your own kitchen with a recipe that marries showstopping beauty and irresistible flavor.

German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe shines in its collection of simple yet essential ingredients, each chosen for the role it plays in texture, structure, or depth of flavor. Don’t skimp or swap — every element has a delicious job: from the cocoa in the sponge to the bold Kirsch that whispers through every layer.

All-Purpose Flour: Gives the cake its tender, yet sturdy crumb — perfect for slicing and stacking.
Cocoa Powder: Rich, quality cocoa brings deep chocolate flavor, so use the best you can.
Baking Powder and Baking Soda: These leaveners help your layers rise tall and even.
Salt: Just a hint wakes up the cocoa and balances all the sweet elements.
Granulated Sugar: Sweetens and moistens the cake, making every bite delightful.
Eggs: These bind everything together and create that wonderfully light, spongy texture.
Vegetable Oil: Ensures your cake stays moist and tender (no dry crumb here!).
Vanilla Extract: A little goes a long way for warmth and aroma.
Buttermilk: Adds subtle tang and softness, making the cake irresistibly tender.
Heavy Cream: Whips up into soft peaks for that signature billowy filling and topping.
Powdered Sugar: Sweetens the whipped cream without any grittiness.
Cherries (preferably dark or sour): Soaked in Kirschwasser for a tart, boozy pop.
Kirschwasser (cherry brandy): Brings the characterful, unmistakable flavor native to the original Schwarzwälder Kirschtorte.
Chocolate Shavings: For a dramatic, chocolaty crown and a textural flourish.
Additional Cherries: For garnishing and serving — they make every slice sing!

How to Make German Black Forest Cake Recipe (Schwarzwälder Kirschtorte)

Step 1: Preheat and Prep Your Cake Pans

Start things off by cranking your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, making sure every corner gets coated — nothing ruins the Black Forest magic like a stuck sponge!

Step 2: Mix the Dry and Wet Ingredients

Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whip the sugar and eggs together until the mixture turns pale and almost doubles in size, indicating plenty of airy lift for your cake layers. Slowly add the oil and vanilla, then alternate dry ingredients with buttermilk, mixing just until smooth — overworking will deflate those lovely bubbles.

Step 3: Bake the Chocolate Layers

Divide the silky batter evenly between your prepared pans. Slide them into the oven and bake for 25-30 minutes. You’ll know they’re ready when a toothpick comes out clean from the center. Let the cakes cool in the pans for about 10 minutes, then gently turn out onto wire racks to cool completely. The aroma will set the stage for what’s to come!

Step 4: Whip Up the Cream

Time for a cloud of flavor: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. The cream shouldn’t be grainy — stop as soon as it holds sturdy peaks. This sweet, creamy layer is what makes a German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) so utterly decadent.

Step 5: Layer with Kirsch and Cherries

Place one cooled cake layer on your serving plate. Set the mood by brushing the sponge generously with Kirschwasser. Spread on a lavish layer of whipped cream, then nestle in your Kirsch-soaked cherries for that burst of juicy, tangy flavor. Top with your second cake layer, and repeat the Kirsch and cream extravaganza.

Step 6: Decorate and Finish

Frost the entire cake with the remaining whipped cream, smoothing the top and sides for that classic, bakery-style finish. Gently press chocolate shavings around the sides and spiral them over the top. Dot with more cherries, letting their ruby glow invite every sweet tooth around.

Step 7: Chill to Perfection

Patience is the final secret! Chill the finished cake in the fridge for at least 2 hours before slicing. This resting time melds the flavors, moistens the crumb, and ensures every forkful is the very definition of Black Forest bliss.

How to Serve German Black Forest Cake Recipe (Schwarzwälder Kirschtorte)

Garnishes

A German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) truly shines with those dramatic finishing touches. Scatter plenty of chocolate shavings along the top and sides, and crown each slice with an extra cherry. You can even dust with a whisper of powdered sugar if you want a snowy mountain effect that hints at the Black Forest’s wintry charm.

Side Dishes

While this cake is legendary on its own, it pairs beautifully with a scoop of vanilla ice cream or a light, tart fruit compote. Freshly brewed coffee or a glass of dessert wine like Riesling are fabulous sips alongside, elevating every bite to celebration status.

Creative Ways to Present

You can transform this classic recipe into dainty mini-cakes or serve deconstructed parfaits layered in jars for a picnic-style treat. For a special gathering, try decorating each slice with gold leaf, edible flowers, or maraschino cherries for an elegant twist on tradition.

Make Ahead and Storage

Storing Leftovers

German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) keeps well when covered and stored in the refrigerator for up to 3 days. Its flavors deepen beautifully, but it’s best enjoyed within 48 hours for peak freshness. Make sure the cake is well wrapped to prevent the whipped cream from absorbing refrigerator odors.

Freezing

If you’d like to freeze individual slices, place them on a lined tray to freeze solid, then wrap tightly in plastic wrap and foil. Stored this way, the cake can be frozen for up to a month. Thaw overnight in the fridge — the texture of the whipped cream won’t be quite as airy, but the flavors remain marvelous.

Reheating

This cake is best enjoyed cold or at room temperature, not reheated. Warmth will melt the whipped cream and compromise the structure. If you’d like your cake a little softer, simply let it sit at room temperature for about 20 minutes before serving for a silky, soft bite.

FAQs

Can I make German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) without alcohol?

Absolutely! If you prefer to skip the Kirschwasser, you can soak your cherries in cherry juice or even a little simple syrup. You’ll miss the authentic boozy note, but it will still be delicious and festive.

What kind of cherries should I use?

Traditionalists use sour cherries (like Morello or Amarena), but jarred dark cherries or even high-quality canned cherries work well. Look for unsweetened versions and soak them in Kirsch or cherry juice for the best flavor.

How do I make chocolate shavings for garnish?

Take a block of good-quality chocolate and warm it slightly (just a few seconds in your hand or a warm kitchen). Use a vegetable peeler or sharp knife to shave off curls and scatter them generously over the cake.

Can I make the sponge cakes ahead of time?

Yes, bake the chocolate sponges a day in advance, let them cool completely, then wrap tightly in plastic wrap. Assemble the cake on the day you plan to serve for best flavor and texture.

Is there a gluten-free version?

Yes! Simply substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder and other ingredients are gluten-free too, and you’ll have a cake everyone can enjoy.

Final Thoughts

This stunning German Black Forest Cake Recipe (Schwarzwälder Kirschtorte) is more than a dessert — it’s an experience you’ll want to savor and share. Whether you want to wow guests or treat yourself, grab your apron and give it a try. Every layer is worth it, and the smiles at the table will be proof that sometimes, cake really is magic.