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From scratch, 3 layer Black Forest Cake. The sour cherry filling, whipped cream frosting, and rich chocolate cake make this an unforgettable cake.

the inside of a black forest cake with cherries

This cake was one of those recipes that I would’ve been better of not trying (like my buffalo chicken dip). I don’t usually think that I really like chocolate and fruit together. But after I spent the better part of 3 days developing this recipe, I was going to enjoy it.

I didn’t just like this black forest cake recipe. I was utterly in love. This chocolate cake is perfect because it is not overly sweet. It’s cool, light and makes a stunning presentation.

This layered Black Forest Cake with sour cherry filling is completely from scratch. But don’t let that scare you off! You can totally make this and I’ll give you exact steps how. Plus, I’ll share how to make it in advance and shortcut ideas.

What is black forest cake?

Black forest cake is a layered chocolate cake with cherries, whipped cream frosting and chocolate shavings.

There are different theories as to how a black forest cake got its name. This is a German cake and many think it came from the 16th century when chocolate first started being used as an ingredient in cakes and cookies. It originated in the Black Forest Region that is also known for it sour cherries or Kirsch (a cherry liqueur).

Many black forest cake recipes call for Kirsch being brushed on the cake layers and put in the cherry sauce. You can try that out if you’d like but we wanted to keep this cake alcohol free.

In 1915 Josef Keller created the first black forest cake. Although this recipe varies from the original recipe, it’s still an amazing cake that you can make in honor of the traditional black forest cake.

Black Forest Cake Ingredients

There are a few key ingredients needed for this black forest cake:

Buttermilk. This ingredient makes the cake bake up tender and soft. If you don’t have buttermilk, add 1 teaspoon white vinegar to a cup of whole milk.
Coffee. Trust me, you won’t taste the coffee, but it will enhance the chocolate flavor. If you don’t have coffee, use one tablespoon espresso powder with 1 cup of hot water, or just use hot water.
Sour cherries. Buy canned sour cherries for the filling. You’ll need two cans. Find these in the baking aisle of the grocery store. They are the same cherries we use in our sour cherry pie and sour cherry hand pies.

two cans of red tart cherries on a table

Cornstarch. Cornstarch is important because it thickens the sour cherry filling. Mix this in with the cool ingredients before it starts heating for the smoothest texture.
Heavy whipping cream. This is the key ingredient in making your own homemade whipped cream. What’s the difference between whipping cream and heavy whipping cream? The fat content. Buy the one labeled “heavy” for the best results.

✨ For full ingredient list, see the recipe card below. ✨

How to Make Black Forest Cake

Preheat oven to 350ºF. Grease and flour 2 round 8-inch cake pans. Line with parchment paper if desired for easy removal.
Place the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk together.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Pour the batter into the prepared pans and bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack. Once the cakes are cooled, use a serrated knife to slice each cake layer in half so you end up with 4 layers. Crumble one layer into cake crumbs. These crumbs will be used to decorate the cake.

cakes sliced in half on a table, one bowl of cake crumbs

While the cake is baking, prepare the cherry filling. Drain the cherries but reserve ¼ cup cherry juice.
To a 2 quart saucepan, add the cherries, reserved juice, granulated sugar and cornstarch. Set to medium-low heat. Cook and stir until slightly thickened (about 3-5 minutes).
Stir in the vanilla extract and butter. Mix until the butter is melted. Set the cherries aside to cool completely.

Chill the metal bowl of a stand mixer with the whisk attachment (or a large metal bowl to use with a hand mixer) for at least 5 minutes.
Add the heavy cream and powdered sugar to the bowl. Beat on high speed for 3-5 minutes or until stiff peaks form. Place the frosting in the refrigerator until you are ready to assemble the cake.
Place one chocolate cake cake layer down on a cake plate. Top with 1 cup of whipped topping. Spread to cover the cake.

Spread ¾ cup cooled cherry filling over the whipped cream. Place a 2 layer of cake on top of the cherries.

sour cherry pie filling over a cake layer

Repeat with another cup of whipped cream, ¾ cup of cherry topping and third cake layer.
Frost the entire outside of the cake with the whipped frosting, setting aside about 1 ½ cups for making dollops of frostings around the top. Press the crumbled cake crumbs onto the bottom half of the cake all around the sides.

Spoon the remaining cherry filling on top of the cake to about 1″ from the edge.
Place the reserved whipped frosting into a large decorating bag with a Wilton 1M tip. Squeeze stars around the outer top edge of the cake. Sprinkle the black forest cake with shaved milk chocolate.

a black forest cake coated in cake crumbs on a table

Recipe Shortcuts

Don’t want to make a cake from scratch? Use your favorite box mix and bake it in 2 8″ round cake pans.
Don’t want to make cherry filling from scratch? Buy canned cherry pie filling and use it in the middle of this black forest cake.
Don’t want to make whipped cream from scratch? Buy 16 ounces of frozen whipped topping and allow it to thaw before frosting the cake.

overhead view of a traditional black forest cake

Can you make black forest cake in advance?

This black forest cake is best served within 4 hours of assembling the cake. However, if you want to make parts of this cake in advance, here’s two options:

Cake. Make the cake several weeks in advance if necessary and freeze until you are ready to assemble the cake. Make one day in advance if you are not freezing it.
Cherry filling. Make the cherry filling one day in advance. This is ideal so that it is completely cool for topping the cake.

a piece of layered black forest cake on a plate

How to Store Black Forest Cake

Because of the fresh cream in this homemade black forest cake you’ll want to store this cake in an airtight container in the refrigerator.

It’s a great dessert for warm weather because it is cool and creamy. But it is also stunning on a holiday dessert table thanks to the vibrant red color.

Other Cherry Recipes

Homemade Black Forest Cake

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From scratch, 3 layer Black Forest Cake. The sour cherry filling, whipped cream frosting, and moist chocolate cake make this an unforgettable cake.

Servings 15

Prep Time 30

Cook Time 40

Total Time 1 10

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Ingredients

For the Cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder 5 grams
2 teaspoons baking soda 12 grams
1 teaspoon salt 6 grams
1 cup buttermilk 8 ounces
1/2 cup canola oil 4 ounces
2 large eggs at room temperature
1 teaspoon vanilla extract 5 grams
1 cup freshly brewed strong hot coffee 8 ounces

For the Cherry Filling:

30 ounces pitted sour cherries 2 cans
1 cup granulated sugar 200 grams
1/4 cup cornstarch
1 teaspoon vanilla extract 5 grams
1 tablespoon salted butter 12 grams

For the Whipped Cream:

3 cups cold heavy whipping cream 24 ounces
1/3 cup powdered sugar

For Garnishing:

1/4 cup shaved milk chocolate

Instructions

Make the Cake:

Preheat oven to 350ºF. Grease and flour 2 round 8-inch cake pans. Line with parchment paper if desired for easy removal.
Place the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk together. 1 ¾ cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, ½ cup canola oil, 2 large eggs, 1 teaspoon vanilla extract 1 cup freshly brewed strong hot coffee
Pour the batter into the prepared pans and bake for 28-30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack. Once the cakes are cooled, use a serrated knife to slice each cake layer in half so you end up with 4 layers. Crumble one layer into cake crumbs. These crumbs will be used to decorate the cake.

Make the Cherry Filling:

While the cake is baking, prepare the cherry filling. Drain the cherries but reserve ¼ cup cherry juice. 30 ounces pitted sour cherries
To a 2 quart saucepan, add the cherries, reserved juice, granulated sugar and cornstarch. Set to medium-low heat. Cook and stir until slightly thickened (about 3-5 minutes). 1 cup granulated sugar, ¼ cup cornstarch
Stir in the vanilla extract and butter. Mix until the butter is melted. Set the cherries aside to cool completely. 1 teaspoon vanilla extract, 1 tablespoon salted butter

Make the Whipped Cream Frosting:

Chill the metal bowl of a stand mixer with the whisk attachment (or a large metal bowl to use with a hand mixer) for at least 5 minutes.
Add the heavy cream and powdered sugar to the bowl. Beat on high speed for 3-5 minutes or until stiff peaks form. Place the frosting in the refrigerator until you are ready to assemble the cake. 3 cups cold heavy whipping cream, ⅓ cup powdered sugar

To Assemble the Cake:

Place one chocolate cake cake layer down on a cake plate. Top with 1 cup of whipped topping. Spread to cover the cake.
Spread ¾ cup cooled cherry filling over the whipped cream. Place a 2 layer of cake on top of the cherries.
Repeat with another cup of whipped cream, ¾ cup of cherry topping and third cake layer.
Frost the entire outside of the cake with the whipped frosting, setting aside about 1 ½ cups for making dollops of frostings around the top. Press the crumbled cake crumbs onto the bottom half of the cake all around the sides.
Spoon the remaining cherry filling on top of the cake to about 1″ from the edge.
Place the reserved whipped frosting into a large decorating bag with a Wilton 1M tip. Squeeze stars around the outer top edge of the cake. Sprinkle the cake with shaved milk chocolate. ¼ cup shaved milk chocolate
Refrigerate immediately until serving. Store any leftovers in the refrigerator in a covered cake container.

Notes

Serve within 4 hours of assembling the cake. The whipped cream may start deflating, making the cake hard to slice.
Make the cake and cherry filling in advance, then whip the cream and assemble the day you want to serve it.
Top with fresh cherries if you’d liek.
The calories shown are based on the cake being cut into 15 pieces (all of the frosting and cherry filling used), with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 536

Keyword cake recipe, chocolate cake, homemade cake recipe

Black Forest Cake with Sour Cherry Filling