I love how this cake brings together bold chocolate flavor and fresh cherries with a light, airy whipped cream finish. It’s elegant but simple to prepare, and the layers make it visually stunning. The cake base is moist and not overly sweet, letting the cherries and cream really shine. Plus, I can make it with either fresh or canned cherries depending on the season, so it’s perfect all year round.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ For the Chocolate Cake 2 cups flour 2 cups granulated sugar ¾ cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup milk ½ cup vegetable oil 2 eggs 2 teaspoons vanilla 1 cup boiling water
→ For the Cherry Filling 2 cups cherries or sweet cherries (fresh or canned) ½ cup sugar 2 tablespoons water 2 teaspoons cornstarch
→ For the Whipped Cream 2 cups cold cream 2 tablespoons powdered sugar 1 teaspoon vanilla
→ For Garnish Grated chocolate Whole cherries
Directions
1. Make the Chocolate Cake
I preheat the oven to 175°C (350°F) and grease a 22–24 cm round cake pan.
In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
I add the milk, vegetable oil, eggs, and vanilla and whisk until the batter is smooth.
I slowly pour in the boiling water (the batter will be thin) and mix until fully incorporated.
I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before slicing.
2. Prepare the Cherry Filling
In a small saucepan, I combine the cherries, sugar, and water. I bring it to a boil and let it cook for 5 minutes.
I mix the cornstarch with a small amount of water to create a slurry, then stir it into the cherry mixture.
I cook for another minute or two until thickened, then remove from heat and let it cool.
3. Make the Whipped Cream
I beat the cold cream with powdered sugar and vanilla using a hand or stand mixer until stiff peaks form.
I keep it chilled until ready to use.
4. Assemble the Cake
Once the cake has cooled, I carefully cut it into 2 or 3 even layers.
I spread a layer of cherry filling on each layer, followed by whipped cream.
I stack the layers, then cover the top and sides of the cake with more whipped cream.
5. Decorate
I sprinkle grated chocolate generously over the top and garnish with whole cherries for a classic finish.
Servings and timing
This cake serves 8–10 slices, depending on how it’s cut. Preparation Time: 15 minutes Cooking Time: 35 minutes Cooling & Assembling Time: 40 minutes Total Time: About 1 hour 30 minutes
Variations
When I want extra chocolate flavor, I add a tablespoon of espresso powder to the cake batter.
I sometimes add a splash of kirsch (cherry brandy) to the cherry filling for a more traditional flavor.
For a shortcut, I use canned cherry pie filling and skip the thickening step.
If I’m short on time, I bake the cake a day ahead and assemble the next day—it actually makes the flavors better.
Storage/Reheating
I store this cake covered in the refrigerator for up to 3 days. The whipped cream stays fluffy, and the cake gets even moister as it sits. I don’t freeze the fully assembled cake, but the baked cake layers can be frozen (wrapped tightly) for up to 2 months. I just thaw and assemble when ready.
FAQs
Can I use frozen cherries instead of fresh?
Yes, I’ve used frozen cherries many times. I simmer them straight from frozen and adjust the sugar slightly depending on their sweetness.
How do I keep the whipped cream stable?
I use full-fat cream and beat it to stiff peaks. For extra stability, I’ve added a tablespoon of cornstarch or used a stabilizer like whipped cream powder.
Can I make this cake gluten-free?
Yes, I substitute the flour with a 1:1 gluten-free baking blend. The texture changes slightly, but the taste is still delicious.
Is the boiling water really necessary in the cake batter?
Yes, the boiling water helps “bloom” the cocoa and gives the cake a richer chocolate flavor and moist texture.
How far in advance can I make this cake?
I make and chill the cake up to 1 day in advance. I recommend adding the final garnishes (cherries and chocolate) just before serving for the freshest look.
Conclusion
This Classic Black Forest Cake is the ultimate celebration dessert. I love its rich chocolate layers, juicy cherry filling, and airy cream—it’s a timeless combination that always impresses. Whether I’m baking for a birthday, holiday, or just a weekend treat, this cake delivers every time.
A rich, moist chocolate cake layered with homemade cherry compote and fluffy whipped cream — this Black Forest Cake is a timeless showstopper! Topped with chocolate shavings and juicy cherries, it’s perfect for birthdays, holidays, or when you just need something decadent. Made with pantry staples and easy-to-follow steps, this German classic is easier than it looks!
Author:Emma
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 15 minutes (including cooling & assembling)
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:German, European
Diet:Vegetarian
Ingredients
→ For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
→ For the Cherry Filling:
2 cups cherries or sweet cherries (fresh or canned)
½ cup sugar
2 tsp cornstarch
2 tbsp water
→ For the Whipped Cream:
2 cups cold heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
→ For Garnish:
Grated chocolate
Whole cherries
Instructions
1️⃣ Make the Chocolate Cake:
Preheat oven to 175°C (350°F). Grease and line a 22–24 cm round cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add milk, oil, eggs, and vanilla. Mix until smooth.
Carefully stir in boiling water (batter will be thin).
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely.
2️⃣ Make the Cherry Filling:
In a saucepan, combine cherries, sugar, and water. Bring to a boil and simmer for 5 minutes.
Mix cornstarch with a little water and add to the cherry mixture. Cook until thickened, then cool.
3️⃣ Make the Whipped Cream:
Beat cold cream, powdered sugar, and vanilla until stiff peaks form.
4️⃣ Assemble the Cake:
Slice cooled cake horizontally into 2 or 3 layers.
Spread cherry filling and whipped cream between each layer.
Cover the top and sides with whipped cream.
5️⃣ Decorate:
Garnish with grated chocolate and whole cherries.
Chill before serving.
Notes
Use fresh cherries when in season for best flavor, or canned/tinned if needed.
For added depth, brush cake layers with cherry juice or kirsch before assembling.
