Easy German Black Forest Cake Recipe – German Special
Black Forest Cake (or Schwarzwälder Kirschtorte) is Germany’s most iconic dessert—a show-stopping layered cake featuring moist chocolate sponge, luscious whipped cream, sweet cherries, and a splash of kirsch (cherry brandy). This easy version simplifies the process without sacrificing the classic flavors. Whether you’re baking for a birthday, holiday, or just because, this decadent and stunning cake is sure to impress!
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the Cake:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For the Filling:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 (21 oz) can cherry pie filling or pitted sour cherries
- 2–3 tbsp kirsch (optional)
For Garnish:
- Chocolate shavings or curls
- Fresh cherries (optional)
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until light and fluffy. Add oil, buttermilk, and vanilla.
Gradually add the dry ingredients and mix until smooth.
Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let cool completely before assembling.
Make the Whipped Cream:
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
Assemble the Cake:
Slice each cake layer in half horizontally to make four thin layers (optional).
Place one layer on a serving plate. Brush with kirsch (if using), spread a layer of whipped cream, then spoon over cherries.
Repeat layering with remaining cake, cream, and cherries.
Finish with whipped cream on top and sides.
Decorate:
Garnish with chocolate shavings and fresh cherries if desired.
Refrigerate for at least 1 hour before slicing to help it set.
Recipe Notes :
Kirsch Substitute : Use cherry juice or omit if you prefer a non-alcoholic version.
Cherry Options : Canned cherry pie filling is easy, but pitted sour cherries in syrup give a more traditional flavor.
Whipped Cream Tip : Chill your mixing bowl and beaters for faster, fluffier results.
Make Ahead : Cake can be made a day in advance—flavors deepen as it rests.
Presentation : Pipe cream around the edges for an elegant finish or go rustic with a generous swirl.
