Black Forest Cake, known in Germany as Schwarzwälder Kirschtorte, is one of the most famous German desserts. This classic cake is made with light chocolate sponge layers, whipped cream, and juicy cherries, creating the perfect balance of rich chocolate flavor and fruity freshness.
In this traditional recipe, the sponge cake is lightly soaked with cherry syrup and Kirschwasser for its characteristic aroma. The layers are then filled with thickened cherries and fluffy whipped cream before being decorated with chocolate shavings and whole cherries.
This authentic German Black Forest Cake is perfect for birthdays, celebrations, or whenever you want to bake a classic European dessert at home.
Why You’ll Love This Recipe
- Authentic German bakery-style recipe
- Light and fluffy chocolate sponge cake
- Classic cherry and whipped cream filling
- Perfect dessert for birthdays and celebrations
Ingredients
Chocolate Sponge Cake
- 6 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- pinch of salt
Cherry Filling
- 2 cups sour cherries (drained)
- ½ cup cherry juice
- 2 tbsp sugar
- 1 tbsp cornstarch (or Mondamin)
- 1–2 tbsp Kirschwasser (optional)
Whipped Cream
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Decoration
- chocolate shavings
- whole cherries
Chocolate Sponge Cake (Biscuit Base)
The sponge cake is the foundation of the Black Forest Cake. Beating the eggs and sugar long enough creates a light and airy texture.
Step 1 – Prepare the oven
Preheat the oven to 350°F (175°C).
Line a 9-inch springform pan with parchment paper.
Step 2 – Beat eggs and sugar
Beat the eggs and sugar with a mixer for 8–10 minutes until the mixture becomes pale, thick, and fluffy.
This step is crucial for a light sponge cake.
Step 3 – Add vanilla
Mix in the vanilla extract briefly.
Step 4 – Mix dry ingredients
In another bowl combine:
- flour
- cocoa powder
- baking powder
- salt
Sift the mixture to remove lumps.
Step 5 – Fold the batter
Gently fold the dry ingredients into the egg mixture using a spatula.
Do not stir too strongly so the batter stays airy.
Step 6 – Bake
Pour the batter into the pan and bake for 25–30 minutes.
Step 7 – Cool and slice
Let the cake cool completely.
Cut the sponge cake into three even layers.
Cherry Filling
- Heat cherry juice and sugar in a saucepan.
- Mix cornstarch with a little cold water.
- Stir into the cherry juice and cook until thick.
- Add cherries and let the mixture cool.
- Stir in Kirschwasser if desired.
The filling should be thick and glossy.
Whipped Cream
Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Cake
- Place the first sponge layer on a cake plate.
- Brush lightly with cherry syrup or Kirschwasser mixture.
- Spread whipped cream on top.
- Add a layer of cherries.
- Place the second sponge layer on top and repeat.
- Finish with the final layer.
- Cover the cake with whipped cream.
Decorate with chocolate shavings and cherries.
Recipe Details
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour
- Servings: 10 slices
Baking Tip
For the best flavor, chill the finished cake for at least 2 hours before serving. This allows the flavors to blend and makes slicing easier.