Black Forest Cake
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Make this gorgeous Black Forest Cake for your next occasion! Moist chocolate cake, layered with fresh cherries and whipped cream. Positively luscious!
This cake. Omg. I really think this Black Forest Cake might be my crowning cherry-chocolate achievement.
I have quite a few cherry chocolate recipes on this site (see Chocolate Cherry Chip Ice Cream, Chocolate Cherry Galette, and Cherry Almond Mocha Smoothie, to name just a few) and I have waxed poetic about my love for this flavor combination every time. It's truly a favorite for me.
But I really think this layer cake takes it to a whole new level!
Isn't it pretty?
I just love the bold visual you get when a semi-naked cake features an enticing drizzle of dark chocolate glaze, dripping temptingly down the sides of the cake.
And the garnish of fresh cherries, chocolate shavings, and powdered sugar couldn't be simpler or more gorgeous.
But honestly, this cake is more than just a pretty face.
The cake layers are moist and deeply chocolate-y. So much rich flavor! It's my top favorite chocolate cake recipe of all time. The result is always spectacular, and it all comes together in just one bowl!
But it's the filling and toppings that really make this Black Forest Cake all that it is. Juicy, sweet summer cherries, glazed with a little jam, and topped with a fluffy whipped cream frosting. It just can't be beat!
Especially if you're as much of a chocolate-cherry lover as me!
More great cake recipes on my "Cake Recipes" Pinterest board!
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Ingredients
For the cake layers
- 1 ½ cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ½ cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 ½ teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, , softened
- 4 large eggs
- 1 cup (200 g) plain Greek yogurt, (sour cream can be substituted)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
For the filling
- 3 cups (414 g) fresh cherries,, pitted and halved
- ¼ cup (85 g) cherry jam, (seedless raspberry or red currant jam can be substituted)
- 1 teaspoon almond extract,, divided
- 8 ounces (226.8 g) cream cheese,, softened
- 1 cup (120 g) powdered sugar
- 2 ¾ cups (654.5 g) heavy cream,, cold
- 1 teaspoon vanilla extract
For the garnishes
- ¼ cup (59.5 g) heavy cream
- 2 ounces (56.7 g) semisweet chocolate,, finely chopped
- 2 tablespoons light corn syrup
- ½ teaspoon (0.5 teaspoon) vanilla extract
- fresh cherries
- chocolate curls*
- powdered sugar
Instructions
To make the cake layers:
- Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to 1 minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost.
To make the filling:
- Place the cherries, jam, and ½ teaspoon of the almond extract in a medium bowl and toss to coat. Set aside.
- Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract and remaining ½ teaspoon of almond extract.
To assemble and garnish:
- Place one layer of chocolate cake on a serving platter.
- Spread half the cherries on the cake, and top with about ⅓ of the whipped cream frosting.
- Top with the second cake layer, and repeat, topping with the third layer.
- Frost the cake with the whipped cream frosting.
- Heat the cream in a small pot until barely simmering.
- Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes.
- Whisk the chocolate and cream together until fully incorporated.
- Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
- Garnish with fresh cherries, chocolate curls, and powdered sugar.
Hi Allie, I tried this resipes 2 times. Even today, just now, i was so dissapointed.. cake doesent stay oneach other. Both days fell off. But tast was amaazing. I really dont know what went wrong.
Oh no that's terrible Aasha! How disappointing! I did not have that problem, how sad! Maybe your whipped cream was not whipped stiffly enough? Or maybe next time stick some bamboo skewers down into it to hold it together better. So sorry! But glad it tasted good!
I love a good Black Forest Cake. I think I am going to attempt this for my mom's birthday. By the way, I am new here and am so enjoying your blog! You have an amazing talent. Keep the awesome recipes/baking coming! 🙂
Aw thank you so much MinShien! And welcome! I'm so happy you found me. Thanks for the sweet compliments and happy birthday to your mom!
I made this cake, and it was outta this world amazing. I love your recipe so much more than the non-American version. So, thank you so much for sharing your recipe with us. It's definitely going to become a regular traditional cake recipe in my family. Again thank you for sharing, your recipe is so delightful for the taste buds.
Aw, thank you so much Jannine! I'm so thrilled that you like the recipe. I love that you're going to make it again. Thank you so much for reading and for trying one of my favorites!
AMAZING! I made this for a coworker's bday last night to bring into the office today and it's practically gone! BIG HIT! I LOVE the actual cake recipe and would love to use it for ones aside from Black Forest. The smell of Almond and Vanilla FILLED my house - was LOVELY! The batter was incredible - intentionally left some on the beaters for a treat (Raw Eggs, Schmaw Eggs!) - I will say not only is the first Black Forest cake I've made, it's the First one I've ever eaten and I'm in love although I have a feeling I'm forever ruined to any other recipe. Sidenote: had to use Oregon canned cherries since they're out of season right now, but once they're back in stores, you BET I'll being pulling this bad boy out to do again RIGHT!
Question, or maybe a suggestion...I saved the juice from the can but curious how it would be to kind of drizzle on the cake itself within the Cherry layer? Just enough to moisten the cake just a bit 🙂
I am so thrilled that you enjoyed the recipe Sandy! And I love your idea about moistening the cake with a little cherry juice. Sounds absolutely fantastic! And PS- I feel exactly the same way about raw eggs, lol! Thanks so much for reading, and for the awesome feedback!
Looks amazing, so beautiful. I am sure it tasted great. ?You say all purpose and cake flour, we only get cake flour and selfrising flour, in South Africa. Can I use only cake flour? Thanks for sharing ?
Thank you! In your case all cake flour would probably be the way to go. Good luck!
I made this cake for my husband's birthday last week. It was so good!!!!
I have to bake gluten free because of Celiac and substituted the flour for my favorite GF blend but that was it, didn't change anything else. It was the best Black Forest I've had, including all the gluten filled ones of my past.
Thank you!
Wow Valerie that's a huge compliment! I'm so happy you and your husband enjoyed the cake. And it's great to know it works well with a GF flour blend too. Thanks so much for the great feedback, and happy belated birthday to your husband!
Hello there!!! I made this recipe and well the filling cream did not turn out. It curdled twice on me so I just made a standard whipped cream frosting with almond extract and a tad of cherry brandy. Frosted, then topped with fresh cherries and chocolate ganache.
So glad you were able to come up with a good work-around! Hope you enjoyed 🙂
Cherries are ridiculously amazing, I agree! Pair them with chocolate and they are a winner every time. And they are so pretty to decorate! This cake is gorgeous Allie!
Thank you so much Paula! I'm so happy you like it!
Hi. I'm planning on making this cake this weekend. Which part of the recipe is the Whipped Cream Frosting?
Hey Lisa! The ingredients & steps for making the frosting are listed under "filling." Sorry for the confusion there!
While this is a stunningly beautiful cake, it is a deft alteration of a classic original. For the black forest torte purists among us, one would never add yoghurt or cream cheese to this recipe, only whipped cream. Also, the main ingredient, kirsch (cherry) liqueur is missing. It is what makes this cake a true 'black forest' cake.
I am sure this (Americanized) version is still delicious, though! 🙂
Thanks for the info! As a former pastry chef I am definitely aware- just trying to provide a more "kid-friendly" version. I'm sure other readers will appreciate the info though! Thanks for reading & for the helpful comment!
Do you have a link to a recipe for original black forest cake?
This is the only recipe I have for black forest cake- sorry!
This cake is just beautiful!! I loooooove <3 what you did with the top. I love the use of fresh cherries too. A perfect way to wrap up the summer months 🙂
Thank you so much Olivia! Hope you enjoy these last few weeks of summer 🙂
This Cake looks so mesmerizing. I have seen and eaten so many black forest cake but this one is something i am now craving for. Its so beautiful and the way it is decorated that will leave everyone out struck. Fresh Cherries are definitely taking into some next level. I m definitely going to try this at home and will be surprising my husband.
Wonderful! I'm so happy you like it Richa. I hope you and your husband enjoy!
Allie, you are such an artist! Did you create that cake design all by yourself? That is truly a beautiful work of art. Wow. You never stop amazing me--and with a smile at the end of your video--Perfection!
Thank you Amanda! I guess I did more or less, but I was most definitely inspired by so many of the super-talented cake-makers out there on Instagram. Thank you so much for the awesome feedback! It really means so much to me 🙂
This is gorgeous!! And I love that you use *fresh* cherries - so many "black forest cake" recipes use maraschino cherries.
Gosh well maraschinos are ok I guess but I'd prefer a fresh dark cherry any day for sure! So happy you like it Julie; thank you so much!
Allie, this is the loveliest cake I've ever seen! You have been blessed with such a creative imagination on presentation of your recipes! - Heather
You're so sweet Heather! But honestly there are so many other great cake bakers out there, and I've definitely taken inspiration from them!
Oh my, does this look delicious!
So happy you like it Susan! Thank you!
Oh goodness, what a stunning cake! I love how you did the glaze. I've never had a Black Forest cake made with fresh cherries, but I bet the flavor is out of this world!
It definitely was! Fresh cherries are a top favorite for me, and I couldn't wait to use them this way. So happy you like the idea!
Id love to give the recipe a try .. it looks delecious .. just want to clarify if the ingredients for the cake layer is good for each layer or this should be divided ?
Hey Huda! Just to clarify: the quantities listed in the ingredients section of the recipe are the total, for the entire layer cake recipe. If you check in the directions section, you'll see it says "Divide the batter equally between the three prepared pans." Hope that makes sense!
Wonderful, next bake on my list. Never baked a black forest gateau before.
Will definitely , give this one a try.
One question , could I steam cook , instead of bake , please ?
I'm afraid I've never tried that, so I can't say for sure. But feel free to experiment!