Easy Black Forest Cake: Just 5 Ingredients!

Let me tell you a little secret—making a stunning Black Forest cake at home is way easier than those bakery window displays would have you believe! I've spent years perfecting this recipe, and it's become my go-to when I want to seriously impress without spending the entire day in the kitchen. This Black Forest cake combines rich chocolate layers, juicy cherries, and clouds of whipped cream in a way that looks totally professional but doesn't require pastry school training. The best part? You can pull it off in just a couple of hours of actual hands-on time, and the results will have everyone thinking you splurged at a fancy bakery.

Why You'll Love This Black Forest Cake

When my German grandmother first taught me how to make traditional Black Forest cake, I was intimidated by all the components. Fast forward fifteen years and countless cakes later, I've simplified her recipe without sacrificing that authentic flavor!

This isn't just any chocolate cherry cake—it's the best Black Forest cake recipe for home bakers who want impressive results without professional equipment. What makes it so special? The impossibly moist chocolate layers, the perfect balance of sweet and tart from the cherries, and that cloud-like whipped cream that looks fancy but takes minutes to make.

Looking for an easy Black Forest cake recipe that still delivers that "wow" factor for birthdays or special occasions? This is it! I've tested every shortcut and kept only the ones that don't compromise flavor. And while traditional German Black Forest cake includes Kirschwasser (cherry brandy), I've included a simple non-alcoholic substitute that delivers that same distinctive flavor everyone loves.

Ingredients For  Black Forest Cake 

One of the reasons I love sharing this easy Black Forest cake recipe is that it uses simple ingredients you can find anywhere. No specialty stores required!

For the Chocolate Cake:

• All-purpose flour (GF Option: Use 1:1 gluten-free baking flour)
• Granulated sugar (Keto Option: Use monk fruit sweetener)
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Large eggs (Vegan Option: Use flax eggs - 2 tablespoon ground flaxseed mixed with 6 tablespoon water)
• Buttermilk (Dairy-Free Option: Use almond milk + 1 tablespoon vinegar)
• Vegetable oil (Healthier Option: Unsweetened applesauce works too!)
• Vanilla extract
• Hot coffee (Caffeine-Free Option: Hot water works fine)

For the Cherry Filling:

• Cans (21 oz each) cherry pie filling (Time-Saving Option!)
• OR 1 pound fresh/frozen cherries + ½ cup sugar (Best Flavor Option!)
• Kirschwasser (cherry brandy) (Non-Alcoholic: Use 1 teaspoon almond extract)

For the Whipped Cream:

• Heavy whipping cream (Dairy-Free: Use coconut cream from refrigerated cans)
• Powdered sugar
• Vanilla extract

For Decoration:

• Fresh cherries with stems (or maraschino cherries in a pinch!)
• Dark chocolate shavings

See recipe card for quantities.

How to Make Black Forest Cake

People often ask for my traditional Black Forest cake recipe because they think it looks complex, but it's actually quite straightforward when broken down into manageable steps. Let's get baking!

Bake the Chocolate Layers

1. Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with parchment circles.
2. Whisk dry ingredients together in one bowl—this ensures your cake rises evenly.
3. Beat in wet ingredients until just combined (overmixing creates a tough cake).
4. Pour in hot coffee—this enhances the chocolate flavor without making it taste like coffee!
5. Divide batter between pans—I use a kitchen scale for perfectly even layers.
6. Bake for 30-35 minutes until a toothpick comes out clean.
7. Cool for 10 minutes in pans, then completely on wire racks.

Prepare the Cherry Filling

1. Choose your cherries—fresh gives the best flavor for a birthday Black Forest cake, but canned works for an easy Black Forest cake recipe when you're short on time.
2. If using fresh: Simmer pitted cherries with sugar for 10 minutes until juicy.
3. Cool completely before adding Kirschwasser (for traditional flavor) or almond extract.
4. If using canned: Drain half the syrup and stir in your flavoring.

Whip the Cream Frosting

1. Chill your mixing bowl and beaters in the freezer for 15 minutes—this creates the fluffiest frosting!
2. Whip heavy cream until soft peaks form.
3. Add powdered sugar and vanilla gradually while continuing to beat.
4. Continue whipping until stiff peaks form, but stop before it becomes grainy.

Assemble Your Schwarzwälder Kirschtorte

1. Level each cake layer with a serrated knife for a professional Black Forest cake design.
2. Place first layer on your serving plate.
3. Brush with cherry syrup or Kirschwasser to create that signature moist Black Forest cake texture.
4. Spread 1 cup of whipped cream, leaving a ½-inch border (it will spread as you stack).
5. Spoon ⅓ of your cherry filling over the cream.
6. Repeat with second layer of cake, cream, and cherries.
7. Top with final cake layer.
8. Frost sides and top with remaining cream.

Decorate Like a Professional

1. Press chocolate shavings onto the sides while the frosting is still soft.
2. Pipe rosettes around the top edge using a star tip—this is what gives it that world-class bakery Black Forest cake look!
3. Garnish each rosette with a fresh cherry (with stems for the classic look).
4. Dust additional chocolate shavings over the top.
5. Refrigerate for at least 4 hours—this sets the layers and melds the flavors.

Substitutions

• No Kirschwasser? Use 2 teaspoons of almond extract mixed with 2 tablespoons of cherry juice for that authentic Black Forest cake flavor without alcohol.
• No fresh cherries? Frozen cherries work perfectly! Thaw and drain before using. If neither is available, quality canned cherries in light syrup (drained) are your next best option.
• Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon of xanthan gum if your blend doesn't include it.
• Dairy-free whipped cream: Refrigerate 2 cans of full-fat coconut milk overnight, scoop out the solid cream on top, and whip as you would regular cream. Add 1 tablespoon of cornstarch to help stabilize it.
• No buttermilk? Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let stand for 5 minutes.
• No coffee? Hot water works fine in the cake batter, but you'll miss some depth of flavor. Add an extra tablespoon of cocoa powder to compensate.
• Refined sugar-free: Use coconut sugar in the cake (it will be slightly less sweet) and powdered monk fruit sweetener in the whipped cream.

Variations

Want to put your own spin on this traditional German dessert? Here are some quick and easy variations:

Different Forms

• Trifle: Layer cake chunks, cherries, and cream in a bowl
• Cupcakes: Bake in muffin tins, core centers for cherry filling
• Swiss Roll: Roll thin cake around filling for elegant presentation
• Cheesecake: Add cherry swirl to chocolate cheesecake base

Flavor Twists

• Spiced: Add cinnamon and cayenne for subtle heat
• Amaretto: Replace Kirschwasser with almond liqueur
• Peppermint: Add crushed candy canes between layers for holidays
• Berry Blend: Mix in strawberries and raspberries with the cherries

Dietary Options

• Gluten-Free: Use 1:1 GF flour blend
• Vegan: Substitute flax eggs and coconut whipped cream
• Keto: Use almond flour and sugar-free cherry compote
• Alcohol-Free: Replace Kirschwasser with cherry juice + almond extract

Equipment For Black Forest Cake 

• Three 8-inch round cake pans
• Electric mixer (stand or hand mixer)
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Serrated knife (for leveling cakes)
• Cake stand or serving plate
• Offset spatula (helpful but not essential)

Storage

One of the most common questions I get about this recipe is about storage. Here's everything you need to know to keep your Black Forest cake fresh and delicious:

Refrigerator Storage

• Short-term (2-3 days): Store your fully assembled Black Forest cake in the refrigerator, loosely covered with a cake dome or tent of plastic wrap (being careful not to smudge the decoration). The whipped cream frosting requires refrigeration.
• Ideal temperature: 35-38°F (1-3°C) is perfect—any colder and the cake can dry out.
• Let it breathe: Avoid airtight containers which can cause condensation and make the cake soggy.

Freezer Storage

• Whole cake: While you can freeze an entire assembled Black Forest cake for up to 1 month, the texture of the whipped cream may change slightly.
• Individual slices: For best results, freeze individual slices on a baking sheet until solid, then wrap in plastic wrap and foil. Label with the date!
• Components: The chocolate cake layers can be frozen separately for up to 3 months—this is my favorite make-ahead trick for an easy Black Forest cake recipe that comes together quickly.

What to Serve With Black Forest Cake

A slice of this decadent Black Forest cake stands perfectly well on its own, but why not create a complete dessert experience? Here are my favorite pairings that complement those rich chocolate and cherry flavors:

Beverages That Pair Beautifully

• Coffee: A classic espresso or cappuccino cuts through the sweetness of the cake perfectly. [Try my foolproof cold brew recipe] for a refreshing summer pairing.
• Hot Chocolate: For chocolate lovers, a small cup of [dark hot chocolate with whipped cream] creates a dessert experience that's absolutely luxurious.
• Cherry Liqueur: For adults, a small glass of Kirschwasser or cherry liqueur echoes the flavors in the cake. My [homemade cherry cordial recipe] is surprisingly easy to make.
• German Beer: Believe it or not, a dark German beer pairs wonderfully with Black Forest cake, especially if you've used Kirschwasser in the traditional recipe.

Simple Accompaniments

• Vanilla Ice Cream: A small scoop of high-quality vanilla ice cream alongside your cake creates a wonderful temperature contrast. [My no-churn vanilla bean ice cream] takes just 10 minutes to prepare.
• Fresh Berries: A small bowl of mixed berries provides a tart counterpoint to the rich cake. Try my [quick berry compote] that comes together in just 5 minutes.
• Chocolate Sauce: For the ultimate indulgence, drizzle some [homemade chocolate sauce] over your slice just before serving.

GRANDMAMA'S MAGIC TOUCH

My German grandmother's traditional Black Forest cake recipe had a special technique that transformed an ordinary chocolate cherry cake into something truly magical. After baking the chocolate layers, she would wrap them in slightly damp kitchen towels while still warm and let them rest for 30 minutes. This old-world method creates that impossibly moist Black Forest cake texture that's hard to achieve otherwise.

She also insisted on using the best quality cherries, preferably sour ones she'd preserved herself, and would soak them in Kirschwasser overnight before assembling the cake. "The cherries need to dream in the cherry water," she'd say in her thick accent.

When I create this recipe for birthday celebrations, I still hear her voice guiding my hands. The first time I made her authentic Schwarzwälder Kirschtorte for my mother's birthday, everyone swore it tasted exactly like Grandmama's world-class bakery-quality cake.

FAQ

Black Forest Cake That Never Lets You Down!

Now you have all the secrets to create a stunning Black Forest cake that looks like it came from a world-class bakery! I'd love to see your creations—snap a photo and tag us on social media or drop a comment below sharing your experience. Did you try Grandmama's damp towel trick? Did you make it for a special birthday celebration?

If you enjoyed this traditional German dessert, you'll also love our Cheesecake Cupcakes, Hawaiian Pineapple Cake Recipe, or Caramel Cake . Each one pairs beautifully with this Black Forest masterpiece!

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Black Forest Cake

Black Forest Cake

This stunning Black Forest Cake combines moist chocolate layers, tart cherries, and fluffy whipped cream for a showstopper dessert that’s easier to make than it looks.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: German

Keyword: Best Black Forest cake recipe, Birthday Black Forest Cake, Black Forest Cake, Black Forest cake design, Black Forest cake ingredients, Black Forest Cake price, Black Forest cake recipe easy

Prep Time: 45 minutes minutes

Cook Time: 35 minutes minutes

Chill Time: 4 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 12

Calories: 520kcal

Cost: $17

Equipment

• 8-inch round cake pans (Lined with parchment)
• Electric mixer (Stand or hand mixer)
• Large mixing bowls (For wet and dry ingredients)
• Measuring cups & spoons
• Rubber spatula
• Serrated knife (For leveling cakes)
• Cake stand (Or large serving plate)
• Offset spatula (Optional, for smoother frosting)

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour - GF Option: use 1:1 gluten-free blend
• 2 cups granulated sugar - Keto: use monk fruit sweetener
• ¾ cup unsweetened cocoa powder
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs - Vegan: 2 flax eggs (2 tablespoon flax + 6 tablespoon water)
• 1 cup buttermilk - Dairy-Free: almond milk + 1 tablespoon vinegar
• ½ cup vegetable oil - Healthier: use unsweetened applesauce
• 2 teaspoon vanilla extract
• 1 cup hot coffee - Caffeine-Free: use hot water

For the Cherry Filling:

• 2 cans cherry pie filling - 21 oz each – or use fresh/frozen cherries
• 1 lb fresh/frozen cherries - + ½ cup sugar if not using canned
• 2 tablespoon Kirschwasser - Optional – or 1 teaspoon almond extract + cherry juice

For the Whipped Cream:

• 4 cups heavy whipping cream - Dairy-Free: use chilled coconut cream
• ½ cup powdered sugar
• 2 teaspoon vanilla extract

For Decoration:

• Fresh cherries - With stems, or use maraschino
• Dark chocolate - Shaved or curled for garnish

Instructions

• Preheat oven to 350°F (175°C) and line three 8-inch cake pans with parchment.
• In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add eggs, buttermilk, oil, and vanilla. Beat until just combined.
• Stir in hot coffee. Batter will be thin—this is normal.
• Divide batter between pans and bake for 30–35 minutes. Cool 10 minutes in pans, then fully on racks.
• Simmer pitted cherries with sugar for 10 minutes. Cool and stir in Kirschwasser or almond extract.
• Chill bowl and beaters. Beat cream to soft peaks, add sugar and vanilla, continue to stiff peaks.
• Use a serrated knife to level cooled cakes for even stacking.
• Place first cake on plate, brush with syrup, add whipped cream and cherries. Repeat layers.
• Frost top and sides, press chocolate shavings, pipe rosettes, and top with cherries.
• Refrigerate at least 4 hours or overnight to set and meld flavors.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 150g | Calories: 520kcal | Carbohydrates: 52g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 350mg | Potassium: 320mg | Fiber: 3g | Sugar: 36g | Vitamin A: 950IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 3.8mg