There’s a kind of joy in cakes that layer more than just flavors — they tell a story. Black Forest Cake, the German Schwarzwälder Kirschtorte, is a true classic: light chocolate sponge, whipped cream as soft as clouds, and cherries that cut through with brightness. A drizzle of cherry brandy ties it together in the traditional way, though you can also use the syrup from jarred cherries if you prefer. It’s a cake that feels elegant without being fussy, the kind you slice generously, with chocolate curls tumbling onto the plate.

What Makes Black Forest Cake Special

Black Forest Cake isn’t just chocolate and cherries stacked together — it’s a tradition. In Germany, it’s built on airy sponge layers brushed with Kirsch, a cherry brandy that brings aroma without heaviness. Whipped cream and cherries are nestled between the layers, then the whole cake is finished with cream, curls of chocolate, and bright cherries on top. It’s a balance of lightness and indulgence that makes every slice feel complete. This version stays close to the traditional Schwarzwälder Kirschtorte, while also giving home bakers simple options if Kirsch or jarred cherries aren’t on hand.

Ingredients:

• 120 g all-purpose flour
• 50 g cocoa powder
• 6 large eggs, room temperature
• 200 g granulated sugar
• ½ tsp salt
• 480 g heavy cream, chilled
• 30 g powdered sugar
• 2 tsp vanilla extract
• 350–400 g jarred sour cherries in syrup (or 2 cups fresh pitted, or 1 can cherry pie filling)
• 60 ml Kirsch (cherry brandy), or reserved cherry syrup

For the decorations:

• 100 g chocolate shavings or curls
• Extra whipped cream for piping
• Whole cherries for topping

🌾All-purpose flour vs. Cake flour

• All-purpose flour (120 g)
  Slightly denser, sturdier bite. Holds layers well. Best for a rustic, homey cake.
• Cake flour (140 g)
  Lighter, softer, fine crumb. More delicate structure. Best for a classic airy version.

Note: The traditional German sponge relies only on whipped eggs for lift. Baking powder isn’t needed, but 2–4 g can be added if you want extra insurance.

🍒Homemade Cherry Syrup (for fresh cherries)

• Place about 150 g pitted cherries in a small saucepan with 50 g sugar and 60 ml water.
• Simmer gently for 10–15 minutes, until the cherries release their juices and the liquid thickens slightly.
• Strain and reserve the syrup for brushing the sponge layers. Use the softened cherries inside the cake along with whipped cream.

Instructions:

1. Preheat and prepare pans:
   Heat oven to 175°C (350°F). Grease and line two 23 cm (9-inch) round cake pans with parchment paper.
2. Whip the eggs and sugar until very airy:
   In a large bowl, beat the eggs, sugar, and salt with an electric mixer until pale, thick, and tripled in volume — this may take 7–10 minutes. The batter should fall in ribbons when lifted.
3. Fold in the dry ingredients gently:
   Sift flour and cocoa together. Using a spatula, fold them into the egg mixture in three additions, moving slowly to avoid deflating the air. Stop as soon as no streaks remain.
4. Bake the sponge layers:
   Divide the batter evenly between the two pans. Bake for 25–30 minutes, until the tops spring back and a skewer comes out clean. Let cool completely in the pans before removing.
5. Whip the cream for the filling:
   Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to use.
6. Prepare the cherries and syrup:
   Drain the cherries, reserving the syrup. Mix 60 ml Kirsch with a few tablespoons of the syrup for brushing the cake layers. If not using Kirsch, just use the syrup alone.
7. Slice the cake into four layers:
   Once completely cooled, cut each sponge horizontally to make four thin, even layers. Use a serrated knife and work slowly to keep them neat.
8. Assemble the layers with cream and cherries:
   Place one layer on a serving plate. Brush lightly with the Kirsch mixture. Spread a generous layer of whipped cream, then scatter cherries on top. Repeat with the remaining layers, finishing with sponge on top.
9. Cover the cake with whipped cream:
   Frost the entire cake with the remaining cream. Use a spatula to smooth the sides and top.
10. Decorate with chocolate and cherries:
    Press chocolate shavings around the sides and scatter some on top. Pipe rosettes of cream around the edge and place a cherry on each one.

💡 Did You Know?

• Kirsch (short for Kirschwasser) is a clear cherry brandy traditionally used in Black Forest Cake.
• It isn’t sweet like cherry liqueur — instead it’s dry, with a faint almond-like flavor from the cherry pits.
• The cake takes its name from Germany’s Black Forest region (Schwarzwald), known for its sour cherries and Kirsch production.

A Note on Powdered Sugar Flavor

If you’ve ever made icing and thought it tasted a little soapy or lotion-like, the culprit is often the cornstarch added to most commercial powdered sugars. Manufacturers blend in a small amount (usually 2–5%) of starch to prevent clumping, but cornstarch can leave that faintly chalky aftertaste when the sugar isn’t cooked.

A simple fix is to look for powdered sugar made with tapioca starch instead of cornstarch. Tapioca starch dissolves more smoothly and has a cleaner flavor, making it perfect for glazes, buttercreams, and icings where the sugar isn’t heated.

Another option is to make your own powdered sugar by blending granulated sugar in a high-speed blender until fine, then adding a pinch of tapioca starch to keep it from clumping. For certain recipes, you can even use superfine (caster) sugar, which dissolves quickly and doesn’t need starch at all.

If you’d like to try it yourself, I recommend keeping an eye out for brands that use tapioca starch powdered sugar — here’s one I suggest [this powdered sugar].

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store the cake covered in the refrigerator for up to 3 days.
• The sponge layers can be baked ahead and frozen for up to 1 month if wrapped tightly.
• Whipped cream may soften slightly over time, so the cake is best enjoyed within the first 24–48 hours.

Note:

• Kirsch gives the authentic Black Forest flavor, but cherry syrup works well if you prefer no alcohol.
• You can use fresh, jarred, or canned cherry pie filling depending on what you have.
• Rough chocolate shavings made with a vegetable peeler give a cozy, rustic finish.
• Homemade cherry syrup is a good option if using fresh cherries (see above).

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs