I’m sharing my Authentic Black Forest Cake, made completely from scratch with one clever little step that keeps the chocolate sponge moist and the cherries bright.

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I always wanted to nail an Authentic Black Forest Cake that actually tastes like it came from a small German bakery. My version hides a bold Cherry Filling For Black Forest Cake that runs when you slice it and people stare, curious.

I rely on eggs, separated to give the sponge an airy lift, and yes it takes more time than a boxed mix but the texture is worth it. Slicing into the layers feels like revealing a secret, and every forkful makes someone smile.

I cant promise perfection, but youll want to make it again, and again.

Ingredients

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Egg yolks and whites give protein and richness, help make sponge light.
Unsweetened cocoa adds deep chocolate flavor, low sugar, some antioxidants.
Sour cherries bring tartness, fiber and vitamin C, sweetened a bit from syrup.
Heavy cream makes frosting rich and silky, high fat so eat in moderation.
Granulated sugar gives sweetness and structure, mostly empty calories, use sparingly.
Flour and cornstarch give structure and tenderness, provide mostly carbs not much protein.
Kirsch adds a boozy cherry note, it’s tiny alcohol amount enhances flavor.
Dark chocolate shavings add bittersweet richness, antioxidants present, moderate portion is fine.

Ingredient Quantities

6 large eggs, separated (yolks and whites kept separate)

150 g granulated sugar (about 3/4 cup)

1 tsp vanilla extract

30 g unsweetened cocoa powder, sifted (about 1/3 cup)

100 g all purpose flour, sifted (about 3/4 cup plus 2 tbsp)

40 g corn starch (about 1/3 cup)

1 tsp baking powder

pinch of fine salt

800 g sour cherries in syrup, drained (about 2 jars)

250 ml reserved cherry syrup (from the jars) for soaking and glaze

50 g granulated sugar (for the cherry filling)

2 tbsp corn starch (to thicken the cherries)

3-4 tbsp kirschwasser (cherry brandy), more to taste

800 ml heavy whipping cream, very cold (35% fat)

60 g powdered sugar (about 1/2 cup) for sweetening the cream

100 g dark chocolate (70%), for shavings

1 tbsp unsweetened cocoa powder for dusting

small extra pinch of salt

How to Make this

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1. Preheat oven to 175C (350F). Grease and line two 20 cm (8 inch) round pans or one larger pan you’ll slice later. Separate 6 eggs, keep yolks and whites apart, let whites come to room temp for better volume.

2. Whisk the 6 yolks with 150 g sugar and 1 tsp vanilla until thick and pale, about 3 to 5 minutes. Sift together 30 g cocoa, 100 g flour, 40 g corn starch, 1 tsp baking powder and a pinch of fine salt, then gently fold the dry mix into the yolk mixture until just combined.

3. Beat the egg whites with a small pinch of salt to stiff glossy peaks. Fold one third of the whites into the yolk batter to loosen it, then fold in the rest gently with a spatula so you dont knock out the air.

4. Divide the batter between your prepared pans (or pour into one pan and plan to slice later). Bake until springy and a skewer comes out clean, about 20 to 25 minutes for 2 pans (adjust if you make 3 layers). Cool in pans 10 minutes, then invert onto a rack and cool completely.

5. While cake cools, drain 800 g sour cherries and reserve the 250 ml cherry syrup. Set aside about 60 ml of the syrup for soaking. In a saucepan mix the remaining syrup with 50 g sugar and 2 tbsp corn starch whisking until smooth, simmer until it thickens, stir in the drained cherries just to coat and heat through, then remove from heat and stir in 2 tbsp kirsch (save 1 to 2 tbsp more to mix with the reserved syrup for soaking). Let the cherry filling cool to room temp.

6. Chill a mixing bowl and beaters, then whip 800 ml very cold heavy cream with 60 g powdered sugar and a small extra pinch of salt to stiff peaks. Taste and if you want a hint more cherry flavor add a splash of the reserved kirsch, but be careful not to overboil the cream.

7. Make chocolate shavings by using a vegetable peeler or sharp knife on 100 g dark chocolate to create curls, keep them cold so they dont melt.

8. Assembly: if you baked one cake, slice into 3 layers, if two pans slice one of them to make 3 layers or use as 2 thicker layers. Place bottom layer on a plate, brush with the reserved syrup mixed with the leftover 1 to 2 tbsp kirsch to soak but not drown the cake. Spread a layer of whipped cream, spoon some cooled cherry filling over the cream, repeat for remaining layers and finish with a thick coat of whipped cream on top and sides.

9. Press most of the chocolate shavings into the sides and pile the rest on top, dust the top with 1 tbsp unsweetened cocoa powder. Chill the assembled cake at least 1 to 2 hours so the cream firms up and the flavors marry.

10. Tip: keep the cake refrigerated, slice with a hot knife for clean cuts and serve within 2 days. If cream is soft, chill bowl and beat briefly before finishing.

Equipment Needed

1. Oven set to 175C (350F), big enough for two 20 cm round pans or one larger pan
2. Two 20 cm round cake pans, greased and lined, or one larger pan you’ll slice later
3. Electric hand mixer or stand mixer with beaters, plus a chilled bowl for whipping cream
4. Mixing bowls, at least two large and one small for the whites and dry ingredients
5. Sifter or fine mesh sieve for cocoa and flour
6. Rubber spatula and large metal spoon for gentle folding and spreading
7. Saucepan and whisk for the cherry syrup glaze
8. Cooling rack and a cake plate or board for assembly and chilling
9. Vegetable peeler or sharp knife and a small cutting board for chocolate shavings
10. Kitchen scale and measuring spoons, plus a skewer or toothpick to test doneness

FAQ

Q: How do I get the chocolate sponge light and not dense?

A: Whip the egg whites to stiff peaks, slowly fold in the yolk mixture and sifted dry ingredients, dont rush it or you'll knock out the air. Bake in a 23cm round pan at 180C / 350F about 20 to 25 minutes per layer, or until a skewer comes out clean.

Q: My cherry filling is too runny, how do I thicken it?

A: Make a slurry with the 2 tbsp corn starch and a little cold reserved cherry syrup, bring the rest of the syrup plus 50g sugar to a boil, stir in the slurry and cook until glossy and thick, then fold in the drained cherries and a splash of kirsch, cool before using so it sets.

Q: How can I keep the whipped cream stable so the cake doesnt weep?

A: Start with very cold cream and a chilled bowl, beat to medium to firm peaks with the 60g powdered sugar and small pinch salt. For extra hold, dissolve 1 tsp gelatin in 2 tbsp cold water, warm to melt and add a little while whipping, or fold in 2 tbsp mascarpone, either one helps a lot.

Q: How much kirsch should I use and when do I add it?

A: Use 3 to 4 tbsp total, split between the reserved cherry syrup for soaking the sponge and a little folded into the cherries. Taste as you go, add more if you want a stronger cherry kick, but dont soak the cake so much it falls apart.

Q: Any tips for assembling so layers dont slide and the cake looks tidy?

A: Chill each layer briefly after soaking so it firms up, spread an even layer of whipped cream, add cooled cherry filling, press layers gently together. Use a cake ring or the sides of a springform for support and refrigerate the assembled cake at least 1 hour before finishing with final coat of cream and chocolate shavings.

Q: Can I make parts ahead or freeze the cake?

A: Yes, cherries and syrup keep 3 to 4 days in the fridge, sponge layers keep 2 days or freeze up to 1 month wrapped well. Assembled cake keeps 2 to 3 days in the fridge. You can freeze the whole cake for up to a month, wrap tightly and thaw in the fridge overnight.

Black Forest Cake {Authentic German Recipe!} Substitutions and Variations

Heavy whipping cream (800 ml)
- Double cream (very high fat) — use same volume; gives a richer, silkier finish but whips quicker, so watch it.
- Mix 600 ml 30% whipping cream with 200 g mascarpone — nearly same texture and more stable for decorating.
- Full fat canned coconut cream (chilled) — 1:1 for a dairy free option, will add mild coconut flavour.
Kirschwasser (3–4 tbsp)
- Cherry liqueur (eg Cherry Heering or maraschino liqueur) — same amount, sweeter and more cherry forward.
- Brandy or dark rum — same volume, gives warm depth if you dont have cherry liquor.
- For no alcohol: use 2 tbsp reserved cherry syrup plus 1 tsp lemon juice or a few drops vanilla — start small and taste.
All purpose flour (100 g)
- Cake flour — use same weight, sift well for a lighter, more tender sponge.
- Pastry flour — same weight, gives a slightly softer crumb than AP.
- Gluten free 1:1 baking blend (with xanthan gum) — replace by weight for a gluten free cake, texture may be slightly different.
Corn starch (40 g in batter, 2 tbsp for cherries)
- Arrowroot powder — use 1:1, great for clear glossy fillings and works well with fruit.
- Tapioca starch — use 1:1 for the cherry filling; gives good chew and shine, avoid overcooking.
- Potato starch — use 1:1 but add near end of cooking, it breaks down if boiled too long.

Pro Tips

– Get the egg whites to sing: use a totally clean, dry bowl and room temp whites, no yolk trace, and add the sugar slowly once they’re foamy so you get shiny, stiff peaks without graininess. Fold in with big, gentle strokes, cut through the center and scoop under rather than smearing, otherwise youll knock out all the air and the sponge will be dense.

– Soak but dont drown the sponge: mix your reserved syrup with kirsch and brush in thin layers, wait a minute between passes so the cake absorbs instead of turning soggy. Chill the layers for 20 minutes after a light soak if you need to handle them for assembly so they dont sag.

– Make the cream stable: if you want slices that hold up, either fold 100 g mascarpone into the whipped cream, or bloom 1 tsp powdered gelatin in 2 tbsp cold water, warm gently till dissolved, cool a bit and then whip into the cream. This keeps the filling firm without tasting like stabilizer. Also dont overwhip, stop at stiff peaks.

– Cool the cherry filling and keep it thicker than you think youll need: cook the cornstarch slurry till fully glossy and translucent, cool it completely before spreading over the cream so it wont weep. And add the kirsch off the heat so the boozy flavor stays bright, not cooked away.