Black Forest Cake Recipe: How to Make Black Forest Cake
Written by MasterClass
Last updated: Dec 13, 2024 • 3 min read
Learn how to make Black Forest cake with this simple recipe for the German classic.
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What Is Black Forest Cake?
Black Forest cake, or Schwarzwälder Kirschtorte, is a German cake made with layers of dark chocolate sponge cake, whipped cream, sour cherries, and chocolate shavings. The chocolate cake layers are traditionally sprinkled with kirschwasser (kirsch for short), a type of cherry brandy.
The Origins of Black Forest Cake
Black Forest originated in Germany. Its invention is often attributed to pastry chef Josef Keller, who may have developed the cake in 1915 in Bad Godesberg, though recipes didn’t start appearing in cookbooks until 1927. The name was likely inspired by the Black Forest region of Germany, known for its cherry trees, cherry brandy, and black, white, and red traditional clothing.
2 Tips for Making Black Forest Cake
This delicious cake recipe isn't complicated, but it does require some patience (and ingredient sourcing).
- 1. Use preserved sour cherries. Preserved sour cherries, such as morello or amarena, are sold in jars and steeped in cherry liqueur or cherry syrup. Steer clear of fresh cherries (except for decoration), frozen cherries, maraschino cherries, or cherry pie filling—these options lack the tart complexity of sour cherries.
- 2. Keep the cake cool. Traditional Black Forest cake is frosted with whipped cream, which breaks down under heat or with time. Cool the cake completely before frosting it, and keep it in the fridge for up to four hours if you plan on assembling the cake in advance of serving it. You could also replace the whipped cream frosting with something more stable, such as German buttercream or mousse.
Classic Black Forest Cake Recipe
makes
prep time
1 hrtotal time
1 hr 25 mincook time
25 minIngredients
For the chocolate sponge:
To assemble:
- 1
Lightly grease an 8-inch cake pan. Line the bottom of the pan with a circle of parchment paper, and line the sides of the pan with a strip of parchment paper.
- 2
Lightly grease the parchment paper and dust it with flour.
- 3
Preheat the oven to 350 degrees Fahrenheit.
- 4
Sift the all-purpose flour, cocoa powder, and salt together into a medium bowl.
- 5
In the bowl of a stand mixer fitted with the whisk attachment—or in a large stainless steel bowl using a balloon whisk or a hand mixer—whisk the eggs and sugar on medium-high speed. Whisk until the egg mixture holds a ribbon trail for 10 seconds when the whisk is lifted, about 5 minutes if using an electric mixer.
- 6
Add the vanilla extract and whisk until just incorporated, a few seconds more.
- 7
Sift one-third of the flour mixture over the egg mixture and gently fold to incorporate, being careful not to deflate the egg mixture.
- 8
Sift the rest of the dry ingredients over the batter and gently fold to incorporate. Avoid over-mixing.
- 9
Immediately pour the batter into the prepared pan and bake in the preheated oven. Bake until the cake shrinks away from the sides of the pan and a toothpick inserted into the center of the cake comes back clean, about 25 minutes.
- 10
Leave the cake in the pan until cool enough to handle, then invert onto a wire rack and cool to room temperature.
- 11
Meanwhile, drain the cherries, reserving the syrup.
- 12
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioners' sugar, and vanilla until stiff peaks form. (Alternatively, use a large bowl and a hand mixer or whisk.)
- 13
Using a serrated knife, cut the cake into three thin layers.
- 14
Place the first layer on a cake stand or serving plate.
- 15
Using a pastry brush, brush the cake with the reserved cherry syrup.
- 16
Top with about a quarter of the whipped cream. Using an offset spatula, spread the whipped cream in an even layer, going slightly past the edge of the cake.
- 17
Spread half the cherries on top of the whipped cream.
- 18
Carefully place the second layer on top of the first and brush with the cherry syrup.
- 19
Top with about a quarter of the whipped cream, spreading evenly past the edge of the cake.
- 20
Spread the remaining cherries over the whipped cream.
- 21
Carefully place the third and final layer of the cake on top of the whipped cream.
- 22
Use about a quarter of the whipped cream to coat the top of the cake and the remaining whipped cream to coat the sides of the cake.
- 23
Using a sharp knife or vegetable peeler, shave the chocolate bar into curls and garnish the cake with shaved chocolate. Refrigerate for up to four hours.
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