Germany's Traditional Black Forest Cake Recipe

If there is one cake that every German baker is secretly a little afraid of, it is this one. The Schwarzwälder Kirschtorte, known the world over as Black Forest Cake or Black Forest Gateau, is Germany's most iconic cake, and it comes with a lot of expectation. A moist chocolate sponge soaked in Kirschwasser, layered with gloriously tart cherries and a light vanilla whipped cream. It is the showpiece of German baking, and for good reason.

I'll be honest: it took me years to finally publish this recipe. I was in awe, a little intimidated so more than a little hesitant to put my version out into the world. But here's what I found out after finally making it: you really don't need to be scared of it. It's not as quick and easy as a Marble Cake, but it's not rocket science either, and it is absolutely achievable for home cooks like you and me.

A German Classic With a Surprisingly Disputed History

Here is something that might surprise you: the Schwarzwälder Kirschtorte, which translates literally as Black Forest Cherry Cake, is not technically from the Black Forest at all. Here are the three most common theories about how it got its name:

• It's named after the Kirschwasser. The cherry brandy that is the soul of this recipe has been produced in the Black Forest region of Germany for centuries and carries a legally protected geographical name, much like champagne. Most food historians consider this the most likely explanation.
• It's named after the forest itself. The dark chocolate shavings on the outside are said to evoke the deep, dark trees of the Schwarzwald.
• It's named after the Bollenhut. This is my personal favourite. The red, white, and black colour scheme of the cake mirrors the iconic headdress worn by women in the Black Forest region. Those large red pompoms on a black hat look uncannily like cherries on a chocolate cake. Once you see it, you can't unsee it.

Even the history of Black Forest Cake is disputed. A Swabian pastry chef named Josef Keller claimed to have created an early version in 1915, while a Tübingen city archivist points to a different pastry master as the true inventor in 1930. Today, it is the most famous German cake in the world, and now it is finally on my blog.

Ingredients an Authentic Schwarzwälder Kirschtorte

For the detailed instructions and exact measurements, please jump to the printable recipe card

The Chocolate Sponge

The sponge for a traditional Black Forest Cake is a German Biskuit, lighter and more delicate than a regular chocolate cake. You need eggs (separated), granulated sugar, a little hot water, all-purpose flour, cornstarch, unsweetened cocoa (affiliate link) powder, and baking powder (affiliate link). No butter, no oil. The eggs do all the heavy lifting, and the cornstarch is what gives the Biskuit its characteristically light, tender crumb.

The Cherry Filling

The cherry filling is what sets a real Black Forest cherry gateau apart from the pale imitations you find in most supermarkets. Look for Morello cherries or cherries labelled "sour cherries in light syrup" at your grocery store, supermarket, or online. You also need the juice from the jar, a little cornstarch to thicken it into a cherry compote, sugar, and vanilla extract (affiliate link). Frozen sour cherries work well too - thaw completely and use the liquid they release in place of the jar juice.

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(affiliate link)

The Whipped Cream

Unlike many celebration cakes, Black Forest Cake is finished with a light, barely-sweetened whipped cream, not frosting. You need heavy whipping cream, a little powdered sugar, and vanilla extract (affiliate link). In Germany, you would traditionally stabilise the cream with Sahnesteif, but powdered sugar does the job perfectly well here. For extra stability on a warm day or if making ahead, add a little bit of dissolved gelatine (or vegetarian alternative) as you whip.

How to Make It Black Forest Cake: Step-by-Step

Step 1 - Make the Chocolate Sponge

Beat the egg yolks with hot water and sugar until very pale, thick, and creamy, around 4 to 5 minutes with an electric mixer. Sift the dry ingredients over the top, whip your egg whites to stiff peaks separately, then fold everything together gently with a spatula. Pour straight into your springform pan and bake immediately.

Step 2 - Make the Cherry Compote

Drain your cherries and reserve the juice, topping it up with water to reach 2 cups. Mix a few tablespoons with cornstarch, sugar, and vanilla to make a smooth paste, bring the rest to a boil, then whisk the paste in. Cook until thickened, stir in the cherries, and cool completely before using

Step 3 - Slice and Fill

Once the sponge is completely cool, slice it into three even layers. Pipe a ring of whipped cream around the edge of the bottom layer to act as a border, then spread half the cherry filling inside. Repeat with the second layer and the remaining filling.

Step 4 - Decorate and Cover

Place the third sponge layer on top and cover the whole cake generously with whipped cream, top and sides. Pipe cream rosettes on top, place a cherry on each one, and finish with a scatter of chocolate shavings all over. Refrigerate for at least 2 hours before slicing.

Tips, Tricks, and What to Do When Things Go Wrong

• Beat the eggs properly. The egg and sugar mixture needs a full 4 to 5 minutes of mixing until very pale, thick, and almost white. Rush this and the sponge will be dense and flat.
• Don't skip the hot water. Adding hot water to the egg yolks before beating is a classic German bakery trick that creates extra volume. It sounds odd, but it makes a real difference.
• Fold, don't stir. Once you add the dry ingredients and egg whites, fold with slow, deliberate strokes. Overmixing knocks out the air you just spent 5 minutes building up.
• Only grease the bottom of the pan. The batter needs to grip the ungreased sides as it rises to climb evenly and avoid a domed top.

Troubleshooting:

• My sponge sank or is dense. The eggs were not beaten long enough, the batter was overmixed, or the oven door was opened too early. Take your time on the beating step, fold gently, and resist opening the oven.
• My cream is not holding its shape. Make sure the cream is very cold before whipping. Stabilise with a little gelatine if it is a warm day or you are making the cake ahead.
• My layers are sliding or the filling is too runny. Don't skip the cream border around each layer - it keeps everything in place. If the cherry filling is loose, then perhaps it needs another minute of boiling after the cornstarch has gone in ( or an extra tablespoon cornstarch).

Storing Your Cake (and What to Do With Leftovers if there are any)

Because of the fresh whipped cream, Black Forest Cake needs to live in the fridge. Cover it loosely, and it will keep well for up to 3 days. You can freeze the sponge layers before assembly, wrapped individually in plastic wrap, for up to 3 months. The assembled cake with cream and cherries does not freeze well.

Want to Skip the Kirsch? Here's How

No Kirsch? No problem. The simplest swap is tart cherry juice or even orange juice- use it to soak the sponge layers and add a splash to the cherry compote. You can also mix the cherry juice with a little rum for some boozy flavour. Or just leave out the kirschwasser without replacing it. That works just as well.

Yes, You Can Make It Ahead, and Here's Why You Should

This cake genuinely improves with time. Bake the sponge up to 2 days ahead, wrapped tightly in plastic wrap at room temperature. Make the cherry compote up to 3 days ahead. Assemble the day before serving and refrigerate overnight for the best flavor and cleanest slices. Got leftovers? Turn them into a Black Forest Sundae - it comes together in minutes.

Storing Your Cake

Black Forest Cake keeps in the fridge, loosely covered, for up to 3 days. You can freeze the sponge layers individually for up to 3 months before assembly, but the assembled cake does not freeze well.