Black Forest Cake and American “German chocolate cake” get mixed up all the time - but only one of them is actually German, and this is it. This authentic Schwarzwälder Kirschtorte is made with airy chocolate sponge, Kirschwasser-soaked cherries, and lightly sweetened vanilla whipped cream, then finished with chocolate shavings and cherries for that classic look.
This is the Black Forest Cake I grew up with in Germany, and it’s one of the most celebration-worthy cakes in my cookbook German Home Kitchen. I’ve baked it many times over the years (including as a birthday cake for one of our Au Pairs), and the method below is the one I rely on because it stays light, balanced, and true to the traditional German version.
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Why you’ll love this Black Forest Cake
This Black Forest Cake is everything a classic Schwarzwälder Kirschtorte should be: light, chocolatey, creamy, and full of cherry flavor without feeling overly rich.
It uses a traditional chocolate sponge rather than dense cake layers, which gives it that airy texture that makes Black Forest Cake so special. The Kirschwasser brings the unmistakable flavor that ties the cherries and chocolate together, while the whipped cream keeps the whole cake elegant and balanced.
Ingredients you’ll need
You’ll find exact measurements in the recipe card below - these ingredient notes will help you choose the best chocolate, cherries, and Kirschwasser for the most authentic flavor.
- Bittersweet Chocolate. I use good-quality chocolate chips because they melt quickly and taste rich without being overly sweet; a thick chocolate bar is great if you want to shave your own curls.
- Butter. Adds flavor and richness to the sponge.
- Eggs. You’ll separate them and whip the whites to stiff peaks for that airy, classic sponge texture.
- Sugar. Sweetens the sponge and balances the cherries and cream.
- Flour. All-purpose flour works reliably for the sponge.
- Cornstarch. Helps keep the sponge tender and thickens the cherry filling into that signature glossy layer.
- Baking Powder. Just a little helps the sponge rise evenly.
- Cherries. Frozen, jarred, or fresh all work; jarred cherries are convenient because you can use the juice.
- Cherry Juice. Needed for the filling - use the liquid from jarred cherries if you have it.
- Kirschwasser. The key flavor in an authentic Schwarzwälder Kirschtorte; use another clear fruit brandy if needed, or skip it.
- Heavy Whipping Cream. Makes the classic, light frosting and filling.
- Powdered Sugar. Sweetens whipped cream without weighing it down.
- Vanilla Extract. Adds warmth and a gentle flavor to the cream.
- Chocolate Shavings or Flakes. For the traditional Black Forest finish.
- Extra Cherries. For decorating the top.
How to make Black Forest Cake (Quick Overview)
The full method is in the recipe card below, where you’ll find the complete instructions for baking the chocolate sponge, making the cherry filling, whipping the vanilla cream, and assembling the cake.
A few details make the biggest difference with this recipe. The sponge should stay light and airy, the cherry filling should be fully cooled before layering, and the finished cake should be chilled before slicing so the layers set neatly.
Video
To help you understand how Black Forest Cake is made, watch this short video.
Recipe notes
A traditional Black Forest Cake should feel airy and balanced, not heavy. That starts with the sponge, which relies on properly whipped egg whites for lift. Taking the time to whip them to stiff peaks helps the cake bake up tall and light.
The cherry filling also needs time to cool completely before assembly. If it’s still warm, it can soften the whipped cream and make the layers slide. Once the cake is assembled, a good chill in the refrigerator makes all the difference when it comes to clean, beautiful slices.
Why Kirschwasser matters
Kirschwasser is what gives Schwarzwälder Kirschtorte its unmistakable identity. It adds the characteristic aroma that makes the combination of cherries, chocolate, and cream taste like true Black Forest Cake rather than just a chocolate-cherry layer cake.
It doesn’t need to overpower the cake, but it should be noticeable enough to bring the layers together. If you prefer not to use alcohol, brushing the sponge with cherry juice still gives you a delicious cake, though the flavor will be softer and less traditional.
Authentic Black Forest Cake
Equipment
- 1 springform I use a 10-inch (25 cm) diameter springform, can also use a cake pan (prep the bottom with butter and a parchment round and the sides with butter and a dusting of flour
- 1 chocolate shaver optional, but this tool is inexpensive and makes it so easy!
- 1 Cake Decorating Spatula optional, can also use a straight, non-sharp edge of a knife or the cake smoother in the set below
- 1 piping bags and tips set optional, if adding whipped cream rosettes, this inexpensive set has everything you will need
Ingredients
Chocolate Sponge Cake
- 140 grams bittersweet chocolate I used fair trade chocolate chips
- 75 grams butter
- 6 eggs size US large
- 180 grams granulated sugar
- 100 grams all-purpose flour
- 50 grams cornstarch
- 8 grams baking powder
Cherry Filling
- 800 grams cherries drained weight, you can either use frozen, jarred or fresh, pitted cherries
- 500 milliliters cherry juice reserve liquids when draining jarred cherries or use cherry juice
- 40 grams cornstarch
- 25 grams granulated sugar or more, depending on taste
- 50 milliliters Kirschwasser a German, clear cherry brandy. You can leave it out or substitute with another clear fruit brandy (about 40% alcohol)
Whipped Cream Frosting
- 800 milliliters heavy whipping cream
- 25 grams powdered sugar
- 2 teaspoons vanilla extract
Other
- 50 milliliters Kirschwasser
- cherries
- shaved chocolate or chocolate flakes or sprinkles
Instructions
Chocolate Sponge Cake
- Preheat oven to 350° F / 180° C (NOT convection).
- Cut the chocolate into small chunks (if not using chocolate chips) and heat in the microwave with the butter for 30 second increments, stirring in between until melted. Allow to cool down for a bit.140 grams bittersweet chocolate, 75 grams butter
- Separate the eggs and beat egg whites with a pinch of salt until stiff. Beat egg yolks with the sugar until foamy.6 eggs, 180 grams granulated sugar
- Whisk the cooled down, melted chocolate in with the egg yolk sugar mixture.
- Mix together flour, cornstarch and baking powder and sift over the chocolate-yolk mixture.100 grams all-purpose flour, 50 grams cornstarch, 8 grams baking powder
- Add beaten egg whites on top and carefully fold into the batter using a whisk or rubber spatula until just combined.
- Prep a springform by rubbing on butter and placing parchment on the bottom. Clip the ring around, then dust the sides with flour. If you don't have a springform, butter a 10 inch cake pan and cut out a parchment paper circle to fit the bottom, then dust the sides with flour.
- Fill batter into the spring form.
- Bake for 40 to 45 minutes (internal temperature taken in the middle should read 200° F or 94° C). Remove from the oven and cover with a clean linen towel (to prevent it from drying out) and allow to cool for 5 minutes before removing from the pan. Place onto a wire rack, cover with your towel and allow to cool completely.
- Cut cake into 3 even layers using a large serrated knife.
Cherry Filling
- Reserving the cherry liquid and pouring it into a small pot, drain the cherries (if using jarred or canned). If using frozen or fresh cherries, supplement with cherry juice.800 grams cherries, 500 milliliters cherry juice
- Put some of the cherry juice into a cup and whisk together with the cornstarch and sugar, then add back to the juice and bring to a boil. Stir in the cherries, then let cool for a bit. Add in the Kirschwasser.40 grams cornstarch, 25 grams granulated sugar, 50 milliliters Kirschwasser
- Brush the three layers of cake with Kirschwasser, then layer half of the cherries on two of those layers and allow to cool and jell up. If desired, reserve some of the cherries if using to decorate the top as well (like I did).50 milliliters Kirschwasser
Whipped Cream Frosting
- In a large bowl, add together heavy whipping cream, powdered sugar and vanilla and using an electric mixer, whip until stiff.800 milliliters heavy whipping cream, 25 grams powdered sugar, 2 teaspoons vanilla extract
Frost & Assemble
- Place one of the cherry-covered layers onto a cake platter, then add one fourth of the whipped cream and distribute over the cherries. Repeat with second layer. Finish by layering the last cake on top, then frost the top and outside of the cake with the whipped cream frosting.
- Decorate with shaved chocolate, chocolate sprinkles or chocolate flakes, more whipped cream and cherries (if desired).cherries, shaved chocolate
Video
Notes
- If you do not own a springform, don't fret. Simply butter the bottom of a cake pan and cut out a round piece of parchment paper to cover it, then brush the sides with soft or melted butter and dust with flour. This will make it super easy to remove your cake from the pan after baking.
- Not sure when your cake is baked? Insert an instant-read thermometer into the middle of the middle and if it reads 200 degrees Fahrenheit (93 degrees Celsius), pull it out. Let it sit for 5 minutes before removing it from the cake pan or springform.
- Decorating your Black Forest Cake is the most fun I think! I went simple with a 'naked cake' style look while adding a ring of jelled cherries on top and filling the middle with shaved chocolate. To achieve a more traditional Schwarzwälder Kirschtorte look, add piped whipped cream rosettes onto the outer top edge. Then top each with either a fresh cherry or a maraschino cherry and finally press chocolate flakes against the sides of the cake.
Nutrition
More classic German cakes
If you love classic German baking, you might also like my German Marble Cake (Marmorkuchen), German Red Wine Cake with Pears, and German Apple Sheet Cake - all cozy, celebration-ready favorites.
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Yes, Black Forest cake - known in Germany as Schwarzwälder Kirschtorte - is a traditional German dessert.
Black Forest cake is named after the Schwarzwald (Black Forest) region in southwestern Germany.
