Black Forest Cake
Black Forest Cake rich layers of chocolate cake with sweet cherries and airy whipped cream for a classic German dessert.
Infused with cherry brandy, this decadent cake is topped with more cherries and chocolate shavings, creating a delightful balance of flavors and textures. This is one of those Cake Recipes that just knocks your socks off!

Perfect for special occasions, Black Forest Cake offers a luxurious, indulgent treat that never fails to impress.
A special thanks to dominosugar.com for this decadent cake recipe.
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What Does Black Forest Cake Taste Like
Black Forest Cake offers a delightful combination of flavors and textures that make it a beloved dessert.
The rich chocolate layers provide a deep, satisfying flavor, while the sweet yet slightly tart cherries add a refreshing contrast.
Fluffy whipped cream layers create a light, airy texture that balances the richness of the chocolate and the sweetness of the cherries.
If included, cherry brandy imparts subtle depth and warmth, enhancing the cherry flavor without being overpowering.
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Topped with chocolate shavings, the cake gains an elegant touch and an additional chocolate flavor.

Overall, Black Forest Cake delivers a delicious blend of rich chocolate, sweet cherries, and creamy textures, making it a favorite for many.
Can Children Eat Black Forest Cake
When you bake a Black Forest Cake that contains alcohol, such as cherry brandy or kirsch, some of the alcohol will evaporate during the baking process, but not all of it will completely bake away.
Depending on the cooking time and temperature, about 10-25% of the original alcohol content may still be present in the final product.
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The longer the baking time and the higher the temperature, the more alcohol will evaporate.

The alcohol enhances the flavor of the cake, but if you prefer to avoid alcohol entirely, you can substitute with cherry juice or syrup for similar flavor without the alcohol content.
What is Black Forest Cake Made Of
For the full ingredient measurements for black forest cake, scroll on down to the recipe card.
Cherry Filling:
- Domino Golden Sugar
- cornstarch
- water or unsweetened cherry juice
- fresh or frozen pitted tart (Montmorency) cherries
- cherry brandy (optional)
Cake:
- all-purpose flour
- cocoa powder
- baking soda
- salt
- butter
- Domino Golden Sugar
- eggs
- vanilla
- buttermilk
Stabilized Whipped Cream:
- unflavored gelatin
- cold water
- heavy whipping cream
- Domino Golden Sugar
- chocolate curls or shavings, for garnish (optional)
How to Bake Black Forest Cake
Cherry Filling
In a medium saucepot, whisk together sugar and cornstarch with water or juice, then bring the mixture to a boil over medium heat.
Stir in the cherries and cherry brandy, if desired, and boil for 2-3 minutes, stirring until the sauce thickens and becomes translucent. Drain the cherries from the sauce and set both aside.
Cake Layers
Preheat the oven to 350°F.
Line the bottoms of three 8-inch round cake pans with parchment paper, then grease and flour the bottoms and sides.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a mixing bowl, cream together the butter and sugar on medium speed for 2 minutes. Add the eggs and vanilla, then beat for 1 minute. Stir in the flour mixture and buttermilk until combined.
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Divide the batter evenly among the cake pans and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the layers to cool, then remove them from the pans.
Stabilized Whipped Cream
In a small pan or microwave-safe bowl, combine gelatin and cold water, allowing the gelatin to bloom. Heat the mixture until the gelatin melts and dissolves, then set aside.
In a chilled bowl, whip the cream with chilled beaters until soft peaks form. Add sugar and the melted gelatin, then beat until stiff peaks form.
Prick the tops of the two bottom layers with a fork and brush the cherry filling over them. Spread a 1/4-inch-thick layer of stabilized whipped cream between the bottom layers.
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Repeat with the second and top layers, then spread the remaining whipped cream over the top and sides of the cake.
Garnish with shaved chocolate if desired, and decorate with any remaining whipped cream.
More Rich Chocolate Cake Recipes
Explore a tempting array of chocolate cake recipes that promise to satisfy your sweet tooth, each offering a unique twist on the classic chocolate delight.
- Whiskey Chocolate Ganache Cake
- Brick Street Chocolate Cake
- Mississippi Mud Cake
- Mexican Chocolate Cake
- No Bake Chocolate Peanut Butter Cakes
- Hot Chocolate Cake With Marshmallow Filling
- Gluten-free Chocolate Cake
For more mouth-watering cake ideas!
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Martha Stewart’s Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning: A Baking Book
The Great British Baking Show: The Big Book of Amazing Cakes

Black Forest Cake
Black Forest Cake rich layers of chocolate cake with sweet cherries and airy whipped cream for a classic German dessert.
Ingredients
Cherry Filling:
- 1/2 cup Domino Golden Sugar
- 1 tablespoon cornstarch
- 1/2 cup water or unsweetened cherry juice
- 2 cups fresh or frozen pitted tart (Montmorency) cherries
- 2 tablespoons cherry brandy (optional)
Cake:
- 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups Domino Golden Sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
Stabilized Whipped Cream:
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 2 cups (1 pint) heavy whipping cream
- 2 tablespoons Domino Golden Sugar
- chocolate curls or shavings, for garnish (optional)
Instructions
Cherry Filling
In a medium sauce pot, whisk together sugar and cornstarch with water or juice, then bring the mixture to a boil over medium heat. Stir in the cherries and cherry brandy, if desired, and boil for 2-3 minutes, stirring until the sauce thickens and becomes translucent. Drain the cherries from the sauce and set both aside.
Cake Layers
Preheat the oven to 350°F.
Line the bottoms of three 8-inch round cake pans with parchment paper, then grease and flour the bottoms and sides.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a mixing bowl, cream together the butter and sugar on medium speed for 2 minutes. Add the eggs and vanilla, then beat for 1 minute. Stir in the flour mixture and buttermilk until combined.
Divide the batter evenly among the cake pans and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the layers to cool, then remove them from the pans.
Stabilized Whipped Cream
In a small pan or microwave-safe bowl, combine gelatin and cold water, allowing the gelatin to bloom. Heat the mixture until the gelatin melts and dissolves, then set aside.
In a chilled bowl, whip the cream with chilled beaters until soft peaks form. Add sugar and the melted gelatin, then beat until stiff peaks form.
Prick the tops of the two bottom layers with a fork and brush the cherry filling over them. Spread a 1/4-inch-thick layer of stabilized whipped cream between the bottom layers. Repeat with the second and top layers, then spread the remaining whipped cream over the top and sides of the cake.
Garnish with shaved chocolate if desired, and decorate with any remaining whipped cream.