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Black Forest Cake Recipe: Easy Homemade Layers with Fresh Cherries

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This homemade Black Forest cake features moist chocolate sponge layers, airy stabilized whipped cream, and a fresh cherry filling for a showstopping dessert that’s surprisingly easy to make. Perfect for birthdays, celebrations, or just because, this cake is rich, light, and bursting with real flavor.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 6 tbsp (85g) unsalted butter, melted
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 1/2 cup (120ml) hot brewed coffee
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 cups (400g) fresh sweet cherries, pitted and halved (or frozen, thawed and drained)
  • 2 tbsp Kirsch (optional, or cherry juice for alcohol-free)
  • 2 tbsp granulated sugar (for cherry filling)
  • 1 tbsp lemon juice
  • 2 cups (500ml) heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract (for whipped cream)
  • 1 tbsp cornstarch (optional, for stabilizing whipped cream)
  • 1/2 cup (50g) dark chocolate shavings (for garnish)
  • Whole cherries with stems (optional, for garnish)

Instructions

  1. Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs and sugar until pale and slightly thickened (about 2 minutes).
  4. Stir in melted butter, vanilla extract, and almond extract (if using).
  5. Add half the dry ingredients to the wet mixture and mix gently. Pour in milk and hot coffee, then add remaining dry ingredients. Mix until just combined; do not overmix.
  6. Divide batter evenly between prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack and peel off parchment. Once completely cool, slice each cake horizontally to create four thin layers.
  8. For the cherry filling, toss pitted, halved cherries with sugar, lemon juice, and Kirsch (if using). Let sit for 15 minutes. Drain excess liquid and reserve for brushing cake layers.
  9. In a chilled bowl, whip heavy cream, powdered sugar, vanilla, and cornstarch (if using) until stiff peaks form. Do not overwhip.
  10. To assemble, place one cake layer on a serving plate and brush with reserved cherry juice. Spread a thick layer of whipped cream and scatter cherries over the cream.
  11. Repeat with remaining layers, ending with a cake layer on top. Frost top and sides with remaining whipped cream.
  12. Press chocolate shavings onto the sides and top of the cake. Garnish with whole cherries if desired.
  13. Refrigerate at least 1 hour before slicing. Slice with a sharp knife, wiping between cuts for neat pieces.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream for whipped cream and vegan butter in the cake. If cherries are out of season, use frozen (thawed and drained). Stabilize whipped cream with cornstarch or gelatin for best results. Chill cake before slicing for clean layers. Cake layers can be baked ahead and frozen.

Nutrition

Keywords: Black Forest cake, chocolate cherry cake, German dessert, easy Black Forest, homemade Black Forest, whipped cream cake, cherry chocolate cake, birthday cake, celebration cake, fresh cherries

Find it online: https://jodierecipes.com/black-forest-cake-recipe-easy-homemade-layers-with-fresh-cherries/