Black Forest Cake with Cherries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 12 servings (one 8-inch, 3-layer cake)
• Prep Time: 1 hour 20 minutes
• Cook Time: 22 minutes
• Total Time: 3 hours (includes cooling and chilling)

Quick Ingredients

• 180 g cake flour (1 1/2 cups), 45 g Dutch cocoa (1/2 cup), 2 tsp baking powder, 1/2 tsp salt
• 220 g sugar (about 1 cup + 2 tbsp), divided; 6 large eggs (separated); 160 ml milk (2/3 cup); 90 ml oil (6 tbsp); 2 tsp vanilla; 1/2 tsp cream of tartar; 1 tsp espresso powder (optional)
• 680 g pitted sour cherries (about 4 cups), plus 12 whole cherries for garnish
• 100 g sugar (1/2 cup), 18 g cornstarch (2 tbsp), 1 tbsp lemon juice
• 240 ml cherry juice (1 cup) for syrup, 50 g sugar (1/4 cup), 60 ml Kirsch (1/4 cup), divided
• 720 ml heavy cream (3 cups), 60 g powdered sugar (1/2 cup), 2 tsp vanilla; 7 g gelatin (2 1/4 tsp) + 2 tbsp cold water (optional)
• 100 g dark chocolate (3.5 oz) for shavings

Do This

• 1. Heat oven to 350°F (177°C). Line three 8-inch round pans with parchment.
• 2. Simmer cherries with 1/2 cup sugar and lemon; reserve 1 cup juices for syrup, thicken remaining with cornstarch; cool, stir in 1 tbsp Kirsch.
• 3. Make syrup: simmer 1 cup cherry juice with 1/4 cup sugar; cool; stir in 1 tbsp Kirsch.
• 4. Whisk yolks with milk, oil, vanilla; sift in dry. Whip whites with cream of tartar and 60 g sugar to soft peaks; fold into batter.
• 5. Divide batter into pans; bake 20–22 minutes. Cool completely.
• 6. Whip cream with powdered sugar and vanilla (whisk in melted bloomed gelatin if using). Assemble: brush layers with syrup, add cream and cherries, coat, add chocolate shavings, pipe rosettes and top with cherries. Chill 1 hour.

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Why You’ll Love This Recipe

• Classic Black Forest flavors: deep chocolate, bright sour cherries, and cloud-like whipped cream.
• Light, syrup-friendly sponge that stays tender and slices cleanly.
• Stabilized whipped cream option holds up beautifully for parties.
• Clear, make-ahead components to keep stress low on serving day.

Grocery List

• Produce: Pitted sour cherries (frozen or jarred), 12 whole cherries (fresh or jarred) for garnish, lemon
• Dairy: Heavy whipping cream, whole milk
• Pantry: Cake flour, Dutch-process cocoa powder, granulated sugar, powdered sugar, cornstarch, baking powder, vanilla extract, neutral oil, dark chocolate bar, espresso powder (optional), cream of tartar, unflavored gelatin (optional), Kirsch (or cherry juice for non-alcoholic)

Full Ingredients

Chocolate Sponge Layers (3 x 8-inch rounds)

• 180 g cake flour (1 1/2 cups, spooned and leveled)
• 45 g Dutch-process cocoa powder (about 1/2 cup)
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 220 g granulated sugar (about 1 cup + 2 tbsp), divided: 160 g for yolk mixture, 60 g for meringue
• 6 large eggs, separated
• 160 ml whole milk (2/3 cup), room temperature
• 90 ml neutral oil (6 tbsp; canola or sunflower)
• 2 tsp pure vanilla extract
• 1 tsp instant espresso powder (optional, intensifies chocolate)
• 1/2 tsp cream of tartar

Cherry Filling & Soaking Syrup

• 680 g pitted sour cherries (about 4 cups; frozen thawed or jarred in light syrup)
• 100 g granulated sugar (1/2 cup)
• 1 tbsp fresh lemon juice
• 18 g cornstarch (2 tbsp) mixed with 3 tbsp cold water
• 60 ml Kirsch (1/4 cup), divided (2 tbsp for filling, 2 tbsp for syrup; optional but traditional)
• 240 ml reserved cherry juice or unsweetened cherry juice (1 cup) for syrup; if short, top up with water
• 50 g granulated sugar (1/4 cup) for syrup

Stabilized Whipped Cream

• 720 ml heavy whipping cream (3 cups), very cold
• 60 g powdered sugar (1/2 cup)
• 2 tsp pure vanilla extract
• 1 tbsp Kirsch (optional)
• 7 g unflavored gelatin (2 1/4 tsp) bloomed in 2 tbsp cold water (optional but recommended for stability)

For Finishing

• 100 g dark chocolate bar (about 3.5 oz, 60–70% cacao) for shavings/curls
• 12 whole cherries with stems (fresh or well-drained jarred), for topping

Step-by-Step Instructions

Step 1: Prep pans and oven

Preheat the oven to 350°F (177°C). Line the bottoms of three 8-inch round cake pans with parchment circles. Lightly grease the bottoms; leave the sides ungreased to help the sponge climb. Set a large mixing bowl and whisk (for the whipped cream) in the refrigerator to chill.

Step 2: Cook the cherry filling

In a medium saucepan, combine the cherries (reserve 12 whole cherries for topping if using jarred/fresh with stems), 100 g sugar, and lemon juice. If using jarred cherries, add 1/4 cup of their light syrup. Bring to a gentle simmer over medium heat and cook 3–5 minutes, stirring occasionally, until the cherries release juices.

Ladle off up to 240 ml (1 cup) of the hot juices into a measuring cup for the soaking syrup; top up with water or additional cherry juice to reach 1 cup if needed. Return the pot to a gentle simmer, whisk in the cornstarch slurry, and cook 1–2 minutes until glossy and lightly thickened. Remove from heat and stir in 1 tbsp Kirsch (optional). Transfer to a shallow dish to cool completely.

Step 3: Make the cherry soaking syrup

In a small saucepan, combine the reserved 240 ml cherry juice and 50 g sugar. Simmer for 1 minute to dissolve. Cool to room temperature, then stir in 1 tbsp Kirsch (optional). Set aside.

Step 4: Mix the sponge batter

In a large bowl, whisk together the cake flour, cocoa, baking powder, salt, and espresso powder. In a second bowl, whisk the egg yolks with 160 g sugar until slightly thick and lightened, then whisk in milk, oil, and vanilla until smooth. Add the dry ingredients to the yolk mixture and whisk just until combined.

In a clean bowl, beat egg whites with cream of tartar to soft peaks. Gradually rain in the remaining 60 g sugar and continue beating to glossy medium-soft peaks (tip folds over). Fold one-third of the meringue into the batter to lighten, then gently fold in the rest just until no streaks remain.

Step 5: Bake and cool the layers

Divide the batter evenly among the 3 prepared pans (about 340–360 g per pan). Smooth tops and tap once to release big bubbles. Bake 20–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then run a thin knife around edges, invert onto racks, peel off parchment, and cool completely.

Step 6: Whip the cream (stabilized)

If stabilizing, sprinkle gelatin over 2 tbsp cold water in a microwave-safe cup; let bloom 5 minutes. Microwave 5–8 seconds just until melted and fluid (not hot). In the chilled bowl, whip cream, powdered sugar, vanilla, and Kirsch to soft peaks. With mixer running on low, stream in the melted gelatin, then increase speed to medium-high and whip to medium-firm peaks. If not using gelatin, whip to medium-firm peaks without it.

Step 7: Assemble the cake

Place the first layer on a cake board or stand. Generously brush with cherry syrup (about 3–4 tbsp). Spread about 3/4 cup whipped cream to a 1/2-inch layer, pipe a small cream border if you have a bag (helps contain filling), and spoon over 1/3 of the cherry filling. Repeat with the second layer. Top with the final layer and brush with syrup.

Apply a thin crumb coat of cream to the top and sides; chill 10–15 minutes to set. Finish with a smooth, thicker coat of whipped cream. Press chocolate shavings onto the sides. Pipe 10–12 rosettes around the top edge and set a whole cherry on each.

Step 8: Chill and serve

Chill the cake at least 1 hour to set the cream and make slicing clean. Use a sharp serrated knife, wiping between cuts. Serve cool but not ice-cold for the best flavor.

Pro Tips

• Keep everything cold when whipping cream; a chilled bowl and whisk give the best volume.
• Fold the meringue gently into the batter to keep the sponge airy—overmixing deflates it.
• No cherry juice on hand? Use the liquid from jarred cherries; if short, top up with water and add a drop or two of almond extract for aroma.
• Warm the chocolate bar slightly with your hands, then use a vegetable peeler for easy, curly shavings.
• For extra clean layers, pipe a thin “dam” of cream before adding the cherry filling to prevent it from spilling out.

Variations

• Alcohol-free: Skip the Kirsch. Add 1/4 tsp almond extract to the syrup and cream for a subtle cherry-almond vibe.
• Cupcake style: Bake batter in 24 cupcake liners at 350°F (177°C) for 16–18 minutes. Core, spoon in cherry filling, top with cream, and garnish with shavings and a cherry.
• Gluten-free: Use a 1:1 gluten-free baking flour with added starch and xanthan gum. Sift well and avoid overmixing.

Storage & Make-Ahead

Assembled cake keeps covered and refrigerated for up to 3 days; the stabilized cream helps it hold. For best texture, remove from the fridge 20 minutes before serving. Make-ahead components: bake sponges up to 2 days ahead (wrap tightly) or freeze up to 2 months; cherry filling keeps 5 days refrigerated; syrup keeps 1 week chilled. Whipped cream (with gelatin) can be made a day ahead—briefly rewhisk before using if needed.

Nutrition (per serving)

Approximate per slice (1/12 of cake): 590 calories; 40 g fat; 58 g carbohydrates; 7 g protein; 2 g fiber; 38 g sugars; 220 mg sodium.