Our Favorite Black Forest Cake!

Black Forest Cake; Rich, decadent, moist chocolate cake, with a juicy cherry filling, and chocolate whipped cream, between each four delightful layers! This has got to be one of our favorite cakes we’ve ever made, and we’re sure you are going to love it as well!

If you’re a Black Forest Cake lover, then you have to try this recipe! Or if not, then try it anyways, because we’re sure you’ll love it and maybe you’ll be a black forest cake convert! 🙂

We are so happy with how the cake turned out because we think it’s super pretty with the bright red cherries, chocolate curls, and the hydrangeas and Chamomile add such an elegant touch! But of course you can decorate it with your favorite toppings, or whatever you’d like!

Black Forest Cake History:

The Black Forest Cake is shown to be invented sometime in the early 1900s, by Josef Keller. It is actually a German dessert, and originated from the Black Forest in South-West Germany! In German, it is called “Schwarzwälder Kirschtorte” which translates to Black Forest Gateau, or Black Forest Cake.


Here’s a quick ingredient overview for all of the ingredients in the chocolate cake:

All-purpose flour: This is a basic ingredient most baked goods.

White Sugar: Again, another basic ingredient for a cake.

Cocoa Powder: This recipe uses dutch process cocoa powder for a deep brown color and intense chocolate flavor!

Baking Soda: Baking soda is a leavening ingredient to make the cake rise.

Salt: Even in desserts, salt is added to bring out more flavor, and contrast the sweetness a bit.

Buttermilk: Using buttermilk adds a nice flavor to the cake.

Oil: We used vegetable oil, but you can use any flavorless oil of your choice.

Vanilla Extract: Vanilla extract adds a nice flavor to the cake!

Egg: Eggs are a common ingredient in most cakes.

Hot Coffee: Make sure your coffee is hot, but not boiling hot! Coffee gives the cake a rich flavor, but don’t worry you can’t taste the coffee at all!

The Chocolate Whipped Cream:

In a Black Forest Cake, the whipped cream doesn’t necessarily have to be chocolate, but we like making it double chocolate, to make it extra-rich! Just a little bit of cocoa is added to the cream to give it chocolate flavor, but not too much, or too little; just the right amount!

And just be sure to frost the cake very generously, and don’t leave any frosting left, because it is really that good, and is there ever such a thing as too much frosting?! 

Our recipe for the chocolate cake is super simple too. It only takes a few minutes to make, and all comes together in one bowl! We also load up on the cherry filling, because it’s kinda like the best part in black forest cake, right?! (;

And that’s all you have to do! Just bake the cake, make the cherry filling, whip the chocolate frosting, assemble the cake, and decorate! It’s a pretty simple recipe, and is sure to be a hit! Everyone will love this cake!

As always, we hope you guys love this recipe, and if you try it, be sure to comment down below, and let us know how it turned out! Also, don’t forget to tag us on our Instagram because we love seeing what you make! -Aubrey and Tara 🙂

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Black Forest Cake!

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Black Forest Cake; Rich, decadent, moist chocolate cake, with a juicy cherry filling, and chocolate whipped cream, between each delightful layer! This has got to be one of our favorite cakes we’ve ever made, and we’re sure you guys are going to love it as well!


Units Scale

For the Chocolate Cake:

1 cup all-purpose flour

1 cup white sugar

6 Tbsp. dutch process cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup buttermilk

1/2 cup vegetable oil

1 tsp. vanilla extract

1 large egg

1/2 cup hot coffee

For the Cherry Filling:

2 + 1/2 cups halved and pitted cherries

2 Tbsp. cherry syrup

1 Tbsp. cornstarch

1 tsp. white sugar

For the Chocolate Whipped Cream:

3 cups heavy whipping cream

1 cup powdered sugar

1/4 cup cocoa powder

1 tsp. vanilla extract


1. Preheat oven to 350 degrees F and grease four 6-inch cake tins.

2. To make the Chocolate Cake: In a medium-sized bowl, whisk together your dry ingredients; 1 cup flour, 1 cup sugar, 6 Tbsp. dutch process cocoa powder, 1 tsp. baking soda, and 1/2 tsp. salt. Whisk that until combined.

3. Add 1/2 cup buttermilk, 1/2 cup vegetable oil, 1 tsp. vanilla extract, and 1 large egg. Whisk that until combined. (The batter will be thick).

4. To the batter, pour in 1/2 cup of hot coffee and whisk until everything is combined.

5. Transfer the batter to four 6-inch cake tins, (or two 6-inch cake tins) and bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted comes out clean.

6. Let the cakes cool completely while making the cherry filling, and whipped cream. (If using two 6-inch cake pans, cut them in half after baking).

7. To make the Cherry Filling: To a saucepan, add in 2 + 1/2 cups halved and pitted cherries, 1/4 cup water, 2 Tbsp. cherry syrup, 1 Tbsp. cornstarch, and 1 tsp. white sugar. Bring to a simmer, and cook for 6 minutes. Lower the heat, and cook another 2 minutes. Remove from heat and let cool completely.

8. To make the Chocolate Whipped Cream: Beat 2 + 1/2 cups heavy cream until soft peaks. Now add in 1 cup powdered sugar, 1/4 cup cocoa powder, and 1 tsp. vanilla extract. Beat that until combined, and the cream reaches stiff peaks.

9. To Assemble: To your cake stand or serving plate, add on the first cake layer, add and spread some of the cream, and pipe a border of cream around the cake. This will prevent the cherry filling from spreading too far. Repeat with the other two layers. Add on your last cake layer, and frost with the cream! Decorate however you’d like.

10. Slice, and enjoy!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: German


  • Serving Size: 1 Slice
  • Calories: 450

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