The Best German Black Forest Cake

A real Black Forest Cake announces itself before you even take a bite. Open the fridge, and the gentle perfume of kirsch should meet you immediately — soft, cherry-bright and unmistakable. If it doesn’t, it simply isn’t the real thing.

Authenticity matters here. A true Black Forest Cake must be made with German Kirschwasser, distilled from sour cherries in the Black Forest region. Its flavour is clean, aromatic and beautifully restrained, nothing like the harsh or overly sweet substitutes often used. Once you’ve tasted it, the difference is undeniable and incomparable.

My chocolate sponge is light as a cloud, yet deeply cocoa-rich, designed to absorb the kirsch without becoming heavy. Each fluffy layer is gently soaked, then paired with clouds of fresh whipped cream and ripe cherries, allowing the flavours to remain balanced and elegant rather than overpowering.

This is not a cake about excess. It’s about precision, restraint and respect for tradition — where every element has a purpose and every aroma tells a story. When made properly, Black Forest Cake is both nostalgic and refined, indulgent yet light, and utterly timeless.

Perfect for Christmas, Easter, impromptu dinner parties, or any moment that calls for effortless sophistication with minimal effort.

The Best German Black Forest Cake Recipe

Ingredients:

Chocolate Sponge Cakes:

200g Plain Flour

70g Valrhona Cocoa Powder

2 Tsp Baking Powder

¼ Tsp Salt

6 Xlarge Eggs At Room Temperature

6 Xlarge Egg Yolks At Room Temperature

340g Caster Sugar

2 Tsp Vanilla Extract

60g Salted Butter

120 Ml Whole Milk

180g Chocolate For Grating And Pressing Onto Cake

Cream Filling:

80g Mascarpone

500ml Heavy Cream (For Whipping)

1/4 Cup Icing Sugar

2-3 Tbsp Kirschwasser

1 Tbsp Vanilla Extract

Cream Filling:

680g Morello Cherries (Jar)

3 Tbsp Caster Sugar

2 Tbsp Kirschwasser

2 Tsp Cornflour Mixed With 1 Tbsp Cherry Juice

1 Tsp Vanilla Extract

For the liqueur, I use Weis Kirschwasser Brandy (Available Online or Liquor Stores)

Step 1: Prepare the Pan & Oven

When baking with spring-form pans, I always recommend keeping the pan on a large baking tray lined with foil to catch any drips

(I've never experienced dripping with this recipe , however it's best to be prepared).

• Grease and line 3 x 20 cm (8-inch) or 2 x 9-inch round cake pans with baking paper on base & edges.

• Use a little melted butter to ensure the paper adheres to the tin.

• Preheat oven to 160 °C fan forced

Step 2: Prepare The Sponge Layers

This sponge recipe is robust, yet light as a feather. Perfect for taking on multiple fillings whilst maintaining structure.

• Sift together the flour, cocoa, baking powder and salt in a medium bowl.

• In a stand mixer, with a large bowl - whip the eggs, yolks and sugar on high speed until pale, thick and tripled in volume, forming ribbons that leave a figure 8 in the mixture, for a few seconds.

• Add the vanilla extract near the end and whip for 10 seconds.

• Heat the milk and butter in a microwave or stovetop until hot but not boiling. Set aside.

• Using a spatula, fold the dry ingredients into the egg mixture in three additions.

• Flour mix > hot milk > flour mix > hot milk > flour mixture.

• Bake for 20-30 minutes, until risen and springy to the touch. Use a skewer to test if cooked.

• Cool in the tin for 5 minutes, then turn out onto a wire rack to cool further.

• Once room temperature, slice each cake into 2 thin layers or leave whole if you want thick layers.

Wrap the chocolate sponges in cling film tightly, if you are preparing this a day ahead.

Your decadent chocolate sponge is now ready for assembling.

Step 3: Prepare The Cherry Mixture

You will require the entire jar of cherries including their syrup. You can prepare this mixture up to 3 days in advance.

• In a saucepan, heat caster sugar and all the juice from the jarred morello cherries until dissolved.

• Add the cherries and simmer for a minute.

• Add the cornflour slurry and stir until thick and glossy.

• Turn heat off, then add vanilla and Kirsch - stir well and let cool.

Step 4: Prepare The Kirsch Cream Mixture

Mascarpone-stabilised cream holds its shape beautifully in layered cakes and is far more resilient in warmer conditions, without tasting dense or buttery.

It also ensures the structure of your assembled cake holds beautifully in the fridge overnight.

• In a large bowl, whip mascarpone and icing sugar until creamy , around 1 minute.

• Add heavy cream and whip until thickened.

• Add vanilla extract , kirsch and whip again for 20 seconds.

• Using a spatula, fold the cream to unveil the rich and creamy texture.

• Refrigerate 15 minutes before using.

• Prepare a large piping bag with plain nozzle to make the cream layers even.

Step 5: Assemble The Black Forest Cake

You will require the below 5 components when assembling the cake.

Chocolate Sponges | Cherry Mixture | Cream Mixture | Kirsch | Grated Chocolate

• Soak with kirsch

  Place the first layer onto your serving plate.

  Using a pastry brush, lightly soak the sponge with kirsch.

• Add cream and cherries

  Pipe a generous layer (around 1cm) of whipped cream mixture evenly over the sponge.

  Spoon an even layer of cherry mixture across the cream, pressing them in gently so the next layer sits flat.

• Repeat the layers

  Place the next sponge layer on top and repeat the soaking, cream and cherries.

  Continue until all layers are assembled, finishing with the final sponge.

• Crumb coat

  Spread a thin layer of cream over the top and sides to seal in crumbs. Chill for 20–30 minutes to set.

• Final finish

  Cover the cake generously with the remaining cream, creating soft, natural swirls.

  Decorate with dark chocolate shavings and whole or halved cherries.

• Rest before serving

  Refrigerate the assembled cake for at least 4 hours, or preferably overnight.

  This allows the kirsch to perfume the sponge and the flavours to fully develop.

Serve chilled with absolutely nothing else.

The Best German Black Forest Cake

Storage Instructions:

• Whole Cake: Place the cake in an airtight container or a cake carrier to prevent it from drying out or absorbing other food odors.

  If you do not have a container, you can loosely cover the cake with plastic wrap, potentially using toothpicks to prevent the wrap from sticking to the frosting.

• Slices: For leftover slices, press plastic wrap directly against the cut sides to keep the sponge from going stale, then store in an airtight container.

• Duration: When stored properly in the fridge, the cake will last for 3 to 5 days in perfect condition. It tastes best within the first one or two days.