Homemade Black Forest Cake From Scratch
Quick Overview
Black Forest Cake is a classic German dessert featuring layers of rich chocolate sponge cake soaked in simple syrup, frosted with fresh whipped cream, and topped with chocolate shavings and cherries. Bake this cake for birthdays, family gatherings, or holiday celebrations.
This recipe uses straightforward pantry staples to create a bakery-style chocolate cake directly in your home kitchen. The chocolate sponge stays soft while whipped cream keeps every slice light and balanced.
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Servings: 12 slices
Estimated calories per serving: 420 kcal
Ingredients
For the Chocolate Cake
- 200 g all-purpose flour
- 60 g unsweetened cocoa powder
- 250 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 240 ml fresh cream or whole milk
- 120 ml vegetable oil
- 1 tsp vanilla extract
For the Syrup & Assembly
- 120 ml simple syrup (or cherry syrup)
- 600 ml heavy whipping cream
- 50 g powdered sugar
- 100 g dark chocolate flakes or shavings
- 12 maraschino cherries or fresh cherries
How to Make Black Forest Cake
- Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper.
- Sift the flour, cocoa powder, baking powder, and salt into a large glass bowl.
- Add the granulated sugar, eggs, cream, oil, and vanilla extract into the dry ingredients.
- Whisk the batter thoroughly for 2 minutes until completely smooth and glossy.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean and the top springs back when touched.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Slice each cooled cake layer horizontally in half to create four thin round layers.
- Whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
- Brush each chocolate cake layer generously with simple syrup using a pastry brush.
- Spread a thick layer of whipped cream evenly over the syrup-soaked sponge layers.
- Stack the cake layers repeatably, then cover the outside and top of the cake completely with whipped cream.
- Press dark chocolate flakes around the sides of the cake until fully coated.
- Pipe whipped cream rosettes around the top border and crown each rosette with a cherry.
Pro Tip
Never attempt to slice or frost cake layers while they are warm. Warm sponge melts the whipped cream immediately, causing layers to slide apart and resulting in a messy cake. Chill your baked sponge layers in the refrigerator for at least 1 hour before trimming, soaking, and assembling.
Serving & Storage
Serve slices chilled directly from the refrigerator. Pair this cake with espresso, dark roast coffee, or dessert wine. It makes an excellent centerpiece dessert for celebration dinners.
Store leftover cake in an airtight cake container in the refrigerator for up to 4 days. Keep the cake cold so the whipped cream frosting maintains its shape and structure.
Freeze un-frosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw frozen layers in the refrigerator overnight before soaking with syrup and assembling.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers one day before assembling. Keep them wrapped tightly at room temperature overnight.
How do I get clean slices when cutting?
Wipe a long sharp knife with a hot wet paper towel before making each slice through the cake.
What can I use instead of simple syrup?
Use sweet cherry juice or cherry liqueur to soak the sponge layers for extra flavor.
