Black Forest Ice Cream Cake Recipe

I made an Ice Cream Cake so ridiculously good it will make you question basic dessert priorities, so keep scrolling.

I’m obsessed with this Black Forest Ice Cream Cake because it hits every sweet spot for me. I love the smash of cherries against a Rich Chocolate Cake base and the cold creaminess of chocolate ice cream melting into crumbs.

It’s messy, loud dessert that refuses to be polite. I adore the bitter snap of unsweetened cocoa powder folded into the cake batter and the bright pop of real cherries.

And the whipped cream on top? Yes please.

This is not dainty. This is grown-up kid dessert, full of sugar, texture, and straight-up joy.

I want another slice now already.

Ingredients

• All-purpose flour: builds the cake’s body, plain but totally necessary.
• Granulated sugar: adds sweetness and helps that tender crumb.
• Unsweetened cocoa: gives chocolate bite, not too sweet.

  Basically rich.

• Baking soda: lifts the cake, makes it light and not chewy.
• Baking powder: extra lift, so the cake isn’t dense.
• Salt: wakes up the chocolate, balances sweetness.

  You’ll notice it.

• Eggs: bind everything and add structure and a bit of richness.
• Vegetable oil: keeps cake moist, no greasy flavor.

  Works every time.

• Buttermilk (or milk+vinegar): adds tang and tenderizes the crumb.
• Vanilla extract: background warmth, makes flavors pop without shouting.
• Hot coffee: deepens chocolate notes, basically makes it more grown-up.
• Chocolate ice cream: the frozen cake core—creamy, chocolatey, utterly comforting.
• Cherry pie filling or cherries: tart fruit layer, bright against the chocolate.
• Compote fixings (sugar, cornstarch, lemon): thickens cherries into glossy jam.
• Heavy whipping cream: whips to fluffy clouds for topping.
• Powdered sugar: sweetens whipped cream without grittiness.
• Vanilla for whipped cream: subtle warmth, ties the cream to the cake.
• Kirsch or cherry liqueur: optional spike that makes it feel fancy.
• Dark chocolate: shavings add texture and bitter contrast.
• Unsweetened cocoa dusting: light chocolate dust for a finished look.
• Nonstick spray or butter: keeps the cake from sticking, simple trust.
• Plastic wrap or parchment: protects the cake in the freezer, lifesaver.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup buttermilk (or 1 cup milk plus 1 tbsp vinegar)
• 1 tsp vanilla extract
• 3/4 cup hot brewed coffee (or hot water)
• 1 1/2 quarts chocolate ice cream, slightly softened
• 2 cups cherry pie filling or about 4 cups fresh or frozen cherries pitted
• 1/2 cup sugar (if making cherry compote from fresh), 1 tbsp cornstarch, 1 tbsp lemon juice
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• 2 tbsp kirsch or cherry liqueur, optional but recommended
• 4 oz dark chocolate for shavings or curls
• 1 tbsp unsweetened cocoa powder for dusting, optional
• Nonstick spray or butter for the pan
• Plastic wrap or parchment to line the pan

How to Make this

1. Preheat oven to 350 F. Grease and line a 9 or 10 inch springform or round cake pan with nonstick spray and plastic wrap or parchment, letting some hang over the sides for easy lift out.

2. Whisk together 1 1/2 cups flour, 1 1/4 cups granulated sugar, 1/2 cup unsweetened cocoa, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt in a bowl.

3. In another bowl beat 2 large eggs with 1/2 cup vegetable oil, 1 cup buttermilk (or 1 cup milk plus 1 tbsp vinegar), and 1 tsp vanilla. Pour wet into dry and stir until mostly smooth.

4. Slowly stir in 3/4 cup hot brewed coffee or hot water until batter is thin and combined. Pour into prepared pan and bake 25 to 30 minutes or until a toothpick comes out with just a few moist crumbs. Cool completely in pan on a rack.

5. While cake cools make cherries: if using canned cherry pie filling you can use as is; if using fresh or frozen, combine about 4 cups cherries with 1/2 cup sugar, 1 tbsp lemon juice and 1 tbsp cornstarch in a saucepan, cook over medium until syrup thickens and cherries are glossy, cool to room temp.

6. Soften 1 1/2 quarts chocolate ice cream until spreadable but not melted. If you want adult flavor stir in 2 tbsp kirsch or cherry liqueur. Line pan or the cleaned springform with plastic so ice cream won’t stick, or use the cake layer as base as described next.

7. Trim top of cooled cake if domed and slice cake horizontally into 2 even layers. Place bottom layer back in pan or on platter lined with plastic. Spread half the softened chocolate ice cream evenly over bottom cake, freeze 15 to 20 minutes to set. Spoon half the cherries over ice cream.

8. Add top cake layer, press gently. Spread remaining ice cream over the top and sides if you like a fully covered cake, or leave smooth on top. Freeze at least 4 hours or overnight until very firm.

9. When firm, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft to medium peaks. Frost cake with whipped cream, let chill again briefly. Shave 4 oz dark chocolate and sprinkle curls on top, and dust lightly with 1 tbsp unsweetened cocoa powder if desired.

10. To serve, let cake sit 5 to 10 minutes at room temp so slices cut cleanly. Remove plastic, slice with a hot knife (dip in hot water and wipe between cuts), serve extra cherries on the side. Keep leftovers well wrapped and frozen, thaw a few minutes before eating.

Equipment Needed

1. 9 or 10 inch springform or round cake pan, plus plastic wrap or parchment to line it
2. Oven (preheated to 350 F) and an oven mitt or two
3. Mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula for scraping and folding (you’ll thank me later)
5. Electric hand mixer or stand mixer for the whipped cream and to make life easier
6. Saucepan and wooden spoon for the cherry compote if you use fresh or frozen cherries
7. Cooling rack and a serrated knife to slice the cake horizontally
8. Measuring cups and spoons, plus a kitchen scale if you like precision
9. Offset spatula or large flat spatula to spread softened ice cream and whipped cream smoothly
10. Vegetable peeler or microplane for shaving the dark chocolate, plus a bowl for the cherries when serving

FAQ

Black Forest Ice Cream Cake Recipe Substitutions and Variations

• All purpose flour: swap with a 1-to-1 gluten free baking blend for same volume, or use almond flour but reduce amount to 1 1/4 cups and add 1 extra egg for structure. It will be more crumbly but still tasty.
• Granulated sugar: replace with light brown sugar for a deeper, molasses note (same amount), or use 3/4 cup maple syrup but reduce other liquids by about 2 tbsp to keep batter from getting too loose.
• Buttermilk: use plain yogurt thinned with a few tablespoons of milk (1 cup yogurt plus 2-3 tbsp milk) or use plant based milk plus 1 tbsp vinegar if you want dairy free. Either works fine, though yogurt makes it a little tangier.
• Heavy whipping cream (for whipped cream): use full fat coconut cream chilled and whipped for a dairy free version, or use a stabilized whipped topping if you need something that holds up longer in the freezer. Coconut will add a slight coconut flavor.

Pro Tips

1. Soften ice cream in a bowl set in a larger bowl of warm water for 5 to 10 minutes so it spreads, not melts, and if it gets too soft pop it back in the freezer for 10 minutes before you spread it.
2. If using fresh cherries, toss them with the cornstarch and sugar off heat first so they start releasing juice, then simmer briefly, that keeps them glossy and stops the compote from getting too thick or gummy.
3. Chill the cake layers and freeze each ice cream layer between steps, this helps you get clean edges and less slippage when you stack everything, and use plastic overhanging the pan to lift the whole cake out easy.
4. To get perfect slices heat a thin knife under hot water, wipe it dry between cuts, and let the cake sit 5 to 10 minutes at room temp so the ice cream softens just enough to slice without squishing.