If there is one cake that represents Germany, it would have to be this Traditional Black Forest Cake Recipe, known in Germany as Schwarzwälder Kirschtorte. It's one of the most iconic German desserts - and also one of my personal all-time favorite cakes.
However, a true and authentic German Black Forest cake is very different from what you will often find here in the United States. Instead of a rich chocolate cake, the traditional version uses a light and airy sponge cake called Biskuitboden, layered with tart cherries, freshly whipped cream, and the unmistakable flavor of Kirschwasser.
Black Forest cake, or Schwarzwälder Kirschtorte, comes from the Black Forest region of Germany and has become one of the most famous German cakes around the world. It's a festive cake that is often served for birthdays, holidays, and special celebrations.
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Ingredients
A traditional German Black Forest cake is made with a few simple ingredients, but each one plays an important role in creating the classic flavor and texture of this famous dessert.
- Kirschwasser (or Cherry Brandy)-Kirschwasser is one of the most important ingredients in a traditional German Black Forest cake. It comes from the Black Forest region and has a very distinctive aroma and flavor that gives this cake its signature character.
- Sour Cherries-Sour cherries give Black Forest cake its classic tart flavor and balance the sweetness of the whipped cream. Most of the time you'll find them jarred rather than fresh. I usually buy mine at Lidl or Aldi, but they are also easy to find online if you don't have those stores nearby.
- Heavy Whipping Cream-Black Forest cake uses a generous amount of freshly whipped cream. In Germany the cream is usually only lightly sweetened, or sometimes not sweetened at all. If possible, I recommend buying heavy whipping cream that comes in glass bottles or jars, since these often contain fewer additives.
- Flour-All-purpose flour works well for the sponge cake in this recipe, but cake flour can also be used if you want an even lighter texture. If you're curious about the differences between German and American flours, you can read more in my German Flour Guide.
Instructions
- Prepare the Chocolate Sponge Cake- Sift together the flour, cocoa powder, and baking powder. In a separate bowl, whip the egg whites until fluffy but not overwhipped. In another bowl, whisk the egg yolks, sugar, and water until pale and doubled in size. Gently fold the flour mixture into the egg yolk mixture, then carefully fold in the whipped egg whites to keep the batter light and airy. Pour the batter into the prepared cake pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Cherry Filling- Drain the sour cherries, saving the cherry juice, and set aside 12 cherries for decorating. In a saucepan, combine the reserved cherry juice, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in the drained cherries, and allow the filling to cool.
- Prepare the Whipped Cream-Whip the heavy cream until soft peaks form. If desired, add a small amount of powdered sugar and continue whipping until stiff peaks form. Traditional Black Forest cake whipped cream is usually only lightly sweetened.
- Assemble the Cake- Cut the cooled cake into three layers. Place the first layer on a serving plate and pipe a border of whipped cream around the edge to keep the cherry filling from spilling out. Spread the cherry filling over the layer and add whipped cream on top. Place the second layer on top and lightly drizzle with Kirschwasser before spreading more whipped cream. Repeat with the final layer. Frost the entire cake with whipped cream, pipe 12 whipped cream swirls, place a cherry on each swirl, and finish with chocolate shavings.
Substitutions
If you want to adapt this traditional Black Forest cake recipe, here are a few simple substitutions that still keep the spirit of the original German dessert.
- Kirschwasser - Kirsch is traditional for German Black Forest cake, but if you cannot find it, cherry brandy works as a substitute.
- Sour cherries - Jarred sour cherries are most commonly used and are easy to find at stores like Lidl or Aldi. If you cannot find them locally, they are also available online. Frozen sour cherries can work as well if they are available.
- Whipped cream sweetness - Traditional German Black Forest cake usually uses lightly sweetened whipped cream. If you prefer a sweeter frosting, you can add a little more powdered sugar to taste.
Variations
While I love the traditional layered version of this German Black Forest cake, the same flavors can easily be adapted into other desserts.
- Black Forest Sheet Cake - I've also made this cake as a sheet cake. Bake the sponge in a sheet pan, spread the cherry filling and whipped cream on top, and cut it into squares. It's much easier to serve for parties and gatherings.
- Black Forest Trifle - Layer pieces of the chocolate sponge cake with cherries and whipped cream in a large bowl or trifle dish. This version keeps all the classic Black Forest cake flavors but is quicker to assemble.
- Black Forest Cupcakes - Bake the sponge batter as cupcakes, fill them with cherry filling, and top with whipped cream and chocolate shavings. These are great for birthdays or smaller celebrations.
If you enjoy classic cakes like this one, you might also like exploring some of the most popular German cakes, many of which are beautiful layered desserts like Schwarzwälder Kirschtorte.
Equipment
The right tools make baking and assembling a Black Forest cake much easier. These are the tools I use most often when making this cake.
- 10-inch cake pan - This recipe is designed for a 10-inch pan, which creates the perfect sponge thickness for cutting into three layers.
- Kitchen scale - I highly recommend weighing your ingredients for the best results. A kitchen scale helps ensure consistent measurements and is especially helpful when baking sponge cakes.
- Cake divider / portion marker - This might be one of the best investments I've made. A cake divider helps mark the cake evenly before slicing, which makes cutting clean and even layers much easier.
- 10-12 inch stainless steel cake knife - A long, sharp cake knife works best for slicing the sponge into three layers. The extra length allows you to cut smoothly across the cake without tearing the delicate sponge.
You can find all of my baking tool recommendations on my amazon storefront.
Storage
Black Forest cake actually tastes even better the next day. I often like to make the cake the night before serving. This gives the Kirschwasser time to soak into the sponge cake and allows the flavors to fully develop.
Store the finished cake in the refrigerator, loosely covered, and enjoy it within 2-3 days for the best texture and flavor.
This cake also freezes very well. Simply cut the cake into slices, place them in an airtight container, and freeze. When ready to enjoy, allow the slices to thaw in the refrigerator before serving.
Top Tip
Always double check your cherries for pits - even if the jar says "pitted." Trust me, I learned this the hard way. It only takes one missed pit to surprise someone biting into a beautiful slice of Black Forest cake, so it's worth taking a quick moment to check the cherries before using them in the filling.
Frequently Asked Questions
The traditional German version uses a light chocolate sponge cake, while many American versions use a richer chocolate cake. German Black Forest cake is also typically made with Kirschwasser and sour cherries, and the whipped cream is usually unsweetened.
Black Forest cake is named after the Black Forest region of Germany, where Kirschwasser, the cherry brandy used in the cake, is traditionally produced. This is also where you will find the best Black Forest Cake.
Yes - and it's actually even better when made ahead. Many people make Black Forest cake the day before serving, which allows the Kirschwasser and cherry filling to soak into the sponge cake and develop more flavor.
Yes. Kirschwasser is traditional in an authentic German Black Forest cake, but you can simply leave it out if you prefer an alcohol-free version. The cake will still taste wonderful with the cherries, whipped cream, and chocolate sponge cake, just without the distinctive Kirsch flavor.
Traditional German Black Forest Cake Recipe (Schwarzwälder Kirschtorte)
Ingredients
Equipment
Method
- Preheat your oven to 360°F . Grease one 10 inch cake pan. I like to put parchment paper on the bottom.
- In a bowl, mix the flour, cocoa powder, and baking powder, then sift the mixture through a sifter. Avoid stirring the flour mixture again to maintain its light and airy texture.
- Separate the eggs, and whip the egg whites until fully whipped. Make sure to not over whip.
- In a separate bowl add the egg yolks, water, and sugar and with a whisk attachment whisk until doubled in size airy.
- Gently fold in the flour mixture, making sure not to overmix, but ensuring the flour is well incorporated.
- Last fold in the whipped egg whites. You want to be careful to not use to much force and keep as much air in the batter as possible.
- Pour your batter into a prepared cake pan.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Strain Cherries, making sure to save the juice. Set aside 12 cherries for garnish.
- In a small saucepan, combine the 150ml reserved cherry juice, sugar, cornstarch, and lemon.
- Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the drained cherries. Let cool.
- In a large bowl, whip the heavy cream until soft peaks form.
- If using powdered sugar gradually add it, continuing to whip until stiff peaks form. I would recommend 2-3 tbs of powder sugar max. Typically the whip is not overly sweet.
- Once the cake layers are completely cool, cut the cake in 3 layers. See recommended knife for cutting below.
- Place one layer on a serving plate.
- Take ⅓ of your whip cream and fill into a piping bag with a 1M attachment.
- On your first layer, pipe a border of whipped cream around the cake to prevent the cherry filling from leaking out the sides. See Picture Below
- Spread all of the cherry filling over the top, followed by a layer of whip cream.
- Carefully place the second layer on top. Take some Kirschwasser or Cherry Brandy, and drizzle it on top of the cake layer. Frost the top with whipped cream.
- Carefully place the third layer on top. Take some Kirschwasser or Cherry Brandy, and drizzle it on top of the cake layer. Frost the top with whipped cream.
- Take the rest of your whip cream and completely frost your whole cake with the whip cream.
- Pipe 12 whip cream swirls on top, placing the cherries on top.
- Garnish with chocolate shavings.
Having lived in Germany for a time when I was little, Black Forest cake brings back special memories for me. I’ve tried various recipes, but none have been to my satisfaction…
I have not tried making this version, but I bought one from Davia and it was absolutely delicious 🤤 The balance between the fluffy chocolate cake, cherries, and whipped cream is great without being overly sweet.
I highly recommend Davia’s products. She puts so much love into her baking and it shows in every bite you take ❣️
thank you Carmen. I am so glad your family enjoyed this cake. I was blessed to be able to share this with your family. Thank you for your kind words.
I have done many versions of Schwarzwälder Kirschtorte over the years but will definitely try your version. I’m so glad that I discovered your channel! Being from Heilbronn and having lived in the US since 1972, I’ve missed the German bakeries so very much. Thanks!
I am so happy to hear! Please reach out if you have any questions. It is one of my al time favorite recipes! The hardest part is getting the cake base right! My dad is from Heilbronn, and my aunt still lives there 🙂