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This black forest cake is the perfect dessert showstopper. It combines moist chocolate cake, homemade cherry filling, and mascarpone whipped cream.
Why you’ll love this black forest cake!
The first time I traveled to Germany, I was in my 20s. I immediately fell in love with everything about the country—the people, the food, the weather—absolutely yes!
Now, don’t get me wrong. I love most of Europe, but Germany ranks top of my favorite countries.
The first time I went to Germany, it was in winter. I remember we took a cable car to the top of a mountain, where I indulged in some mulled wine and a big slice of black forest cake. OMG, it was spectacular.
The cake was perfectly moist and full of cherry flavor—just what I wanted on a cold, snowy day.
Since I can’t just hop on a plane and go to the top of a mountain any old day of the week, I knew it was high time I made a cake for myself!
This dessert combines a moist chocolate cake layered between homemade cherry filling and sweet mascarpone whipped frosting.
Stunning! This cake is great for birthdays, parties, or just because. Trust me, you want and need this cake in your life!
Are you craving more black forest desserts? Try my Black Forest Cupcakes or my Black Forest Pancakes!
Ingredients for black forest cake
Cake layer:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Kosher salt
- Egg
- Egg white
- Buttermilk
- Vegetable oil
- Vanilla bean paste
- Hot coffee
- Brandy
Filling layer:
- Dark brown sugar
- Cornstarch
- Whole frozen cherries
- Kirschwasser
For frosting:
- Heavy whipped cream
- Mascarpone cheese
- Powdered sugar
- Vanilla bean paste
How to assemble a layer cake
Assembling a layer cake seems intimidating, but it’s not as complicated as it sounds – I promise!
- Step one: Make the cake and let it cool completely before attempting to assemble it. You can also make the cake the day before.
- Step two: Make the cherry filling and let it cool so it’s thickened and ready to be spread over the cake. This can also be done the day before. You want the cherry mixture to be thick, like jam. This will help it hold together in the cake layer.
- Step three: Whip up the frosting and keep it cold until you’re ready to assemble.
- Step four: Add one of the cake rounds to a cake platter/tray, top with half of the prepared whipped topping, and cover the whipped topping with half of the cherry mixture.
- Step five: Top that layer with the remaining cake layer and top with the remaining whipped frosting and cherries.
- Step six: Let the cake sit in the fridge for a few hours before serving to let the layers settle together.
My Pro Tips
Black Forest Cake Recipe Tips
You can use frozen or fresh bing cherries for the cherry filling. I like to use frozen pitted cherries because I can easily find them year-round.
I made this cake from scratch, but you could easily make a cake from a box mix in a time pinch. This is an excellent option for a semi-homemade approach.
Have you never heard of Kirschwasser? It’s a clear brandy made from distilling morello cherries, which are fully fermented, including the pits. Because the pits are included, the liquor has a slight almond flavor.
If you can’t find Kirschwasser, substitute it with cherry liqueur, cherry brandy, or tart cherry juice.
I’m using vanilla bean paste in the frosting and cake, but you can easily substitute it with vanilla extract. I think it’s essential in the frosting so you can see the delicious little vanilla beans.
How to store
Any leftover cake should be stored in the refrigerator for 3 days. I like to store my leftover cake in a cake carrier, which keeps it covered and fresh.
More cake recipes
Black Forest Cake
Ingredients
For cake:
- 1-1/2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1-1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 large egg white
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1/2 cup hot coffee
- 1/4 cup brandy
For cherries:
- 1/3 cup dark brown sugar
- 1 tablespoon cornstarch
- 3 cups frozen whole cherries, pitted
- 2 tablespoons kirschwasser
For whipped topping:
- 2 cups heavy whipping cream, very cold
- 8 ounces mascarpone cheese
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
For cake:
- Preheat oven to 350 degrees F, line the bottom 2 (9-inch) round cake pans with parchment paper, and spray the pans with non-stick cooking or baking spray.
- In the bowl of an electric mixer add flour, sugar, cocoa powder, baking soda, and kosher salt. Whisk to combine.
- In a medium-sized mixing bowl add egg, egg white, buttermilk, vegetable oil, and vanilla extract. Whisk together until well combined. Drizzle in the coffee and brandy while whisking constantly so you do not scramble your eggs, about 2 minutes total.
- Pour the egg mixture into the dry ingredients and stir to fully combine. The batter will be runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean when tested in the middle. Cool completely.
For cherries:
- In a small bowl mix together brown sugar and cornstarch.
- In a small pot add cherries, dark brown sugar mixture, and kirschwasser. Cook over low heat until the mixture cooks down and begins to thicken.
- Once it's thick (about 10-15 minutes) remove it from the heat and let it cool. The mixture should thicken as it cools as well.
For whipped cream:
- In the bowl of an electric mixer add heavy whipping cream and beat on high (using your whisk attachment) until soft peaks.
- Add in mascarpone, powdered sugar, and vanilla bean paste and whip until stiff peaks have formed.
For cake assembly:
- Place one cake on the bottom of your cake stand or cake plate.
- Top with 1/2 of the mascarpone whipped topping and 1/2 of the cherry mixture.
- Top with remaining cake and spread remaining whipped topping on the top of the cake. Top the cake with the remaining cherries – I like to keep the cherries in the middle so that they do not drizzle too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As a German girl living in the US, I’m just SO thrilled to hear that someone appreciates our cleanliness and infrastructure!! Two of the things I miss the most. I miss being able to walk to places, take the bus or train… sigh… Black Forest Cake is my favorite and the one you made looks JUST like my mom’s! Loving it!! Makes me homesick…. I bet it tastes amazing!
Oh. My. Heavens. That looks so good! I could go for a piece right now!
I just assembled mine. I can’t find how to add a photo or I would show you. It looks delicious. I made it for a Valentine’s day chocolate cook off at work. I hope we win.
Hi Carrie! I hope you love the recipe! Feel free to post a picture to the NN Facebook page 🙂 (www.facebook.com/nutmegnanny)
You know, I’m just realizing that I have had a LOT of mediocre black forest cake in my life…and I really think I need to make up for it with this. My birthday IS coming up soon…
Dear Brandy, I am from Germany and of course I eaten many Black Forest cherry cake in my life…. BUT never ever such abrilliant delicious one !!!! Perfekt
xx Michaela
Excellent recipe! The cake is moist, complex and delicious. The whipped cream is wonderful with the addition of the mascarpone. And the cherries are also great with the liqueur. And so pretty! A flat out hit!
I’m so glad you enjoyed the cake!