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This authentic black forest cake recipe, known in Germany as Schwarzwälder Kirschtorte, is one of the most famous traditional German desserts. Furthermore, it is the cake I grew up with — because I come from the Black Forest region itself, where this cake has been baked for generations.

My grandfather was a German master pastry chef. He ran a small café in a spa town in the Black Forest, and his Schwarzwälder Kirschtorte was loved by every guest who walked through the door. In fact, some guests came back just for his cake. I watched him bake it countless times as a child. Additionally, he wrote down his recipes by hand — and this recipe is based on what he taught me.

During my chef training in the Black Forest, Schwarzwälder Kirschtorte was part of everyday kitchen life. In my training restaurant, the pastry chef regularly held cake demonstrations for guests — and whenever he was on holiday, I was the one who stepped in and made them. Moreover, that is how I learned to bake this cake properly, under real pressure, for real guests who knew exactly what an authentic Black Forest Cake should taste like.

This is not a shortcut version. It is the real thing — light chocolate sponge soaked with cherry syrup and Kirschwasser, filled with thickened sour cherries and fluffy whipped cream, and decorated the traditional way with chocolate shavings and whole cherries. In short, this is the version that actually tastes like Germany.

This authentic Black Forest Cake recipe is perfect for birthdays, celebrations, or whenever you want to bring a little piece of the Schwarzwald into your kitchen.

WHAT YOU’LL NEED

For the best results you need a good → 9-inch springform pan — essential for even baking and easy release. Additionally, a → stand mixer or hand mixer is important for beating the eggs long enough. For the chocolate shavings a → vegetable peeler works perfectly on a chocolate bar.

Traditional Black Forest Cake (Schwarzwälder Kirschtorte)

Prep time: 30 minutes Bake time: 30 minutes Chill time: 2 hours Total time: 3 hours
Print Recipe
Servings: 10 Slices
Course: Cake
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • For the chocolate sponge:
  • 6 large eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • For the cherry filling:
  • 2 cups sour cherries drained
  • ½ cup cherry juice
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1-2 tbsp Kirschwasser — optional
  • For the whipped cream:
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For decoration:
  • Chocolate shavings
  • Whole cherries

Method
 

  1. Prepare the oven. Preheat to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
  2. Beat eggs and sugar. Beat the eggs and sugar with a mixer for 8-10 minutes until pale, thick and fluffy. This step is crucial — do not rush it.
  3. Add vanilla. Mix in the vanilla extract briefly.
  4. Mix dry ingredients. In a separate bowl combine flour, cocoa powder, baking powder and salt. Sift to remove lumps.
  5. Fold the batter. Gently fold the dry ingredients into the egg mixture with a spatula. Do not overmix — keep the batter airy.
  6. Bake. Pour into the prepared pan and bake for 25-30 minutes until a skewer comes out clean.
  7. Cool and slice. Let the cake cool completely. Then cut into three even layers.
  8. Make the cherry filling. Heat cherry juice and sugar in a saucepan. Mix cornstarch with a little cold water and stir in. Cook until thick and glossy. Add cherries and Kirschwasser if using. Let cool completely.
  9. Whip the cream. Beat heavy cream, powdered sugar and vanilla until soft peaks form.
  10. Assemble. Place the first sponge layer on a cake plate. Brush with cherry syrup. Spread whipped cream on top. Add a layer of cherries. Repeat with the second layer. Finish with the final layer and cover the whole cake with whipped cream.
  11. Decorate. Cover with chocolate shavings and top with whole cherries.
  12. Chill. Refrigerate for at least 2 hours before serving.

Notes

Beat the eggs and sugar for the full 8-10 minutes — this is the secret to a light and airy sponge. The cake tastes best after chilling for 2 hours — the flavors blend beautifully. Real Kirschwasser is what makes an authentic Schwarzwälder Kirschtorte — do not skip it if you can find it. The cake keeps well in the refrigerator for up to 3 days.

What to serve with Black Forest Cake

This black forest cake recipe is a showstopper on its own. Furthermore, it is the perfect cake for birthdays, celebrations and Christmas gatherings. Additionally, in Germany it is traditionally served with a cup of strong black coffee — the bitterness balances the sweet cream perfectly. In short, this is the cake that makes every occasion special.

Tips for the perfect Black Forest Cake

The key to an authentic Schwarzwälder Kirschtorte is patience. Furthermore, never rush the egg beating step — 8-10 minutes is essential. Additionally, always chill the finished cake before serving. Moreover, use real sour cherries and real Kirschwasser for the most authentic flavor. In short, follow these steps and your cake will taste exactly like the ones from a Black Forest bakery.

Looking for more traditional German cakes? Browse my German Cakes & Pastries collection.

Learn more about the history of Black Forest Cake on Wikipedia.