The Black Forest Cake, or Schwarzwälder Kirschtorte in German, is one of the most iconic and celebrated desserts in European baking. Originating in the Black Forest region (Schwarzwald) of southwestern Germany, the cake dates back to the early 20th century and has since become a staple in German patisseries and a favorite around the world.
This decadent dessert is traditionally made with layers of moist chocolate sponge cake, whipped cream, and tart cherries, infused with Kirschwasser (a clear cherry brandy native to the region). The cake is then topped with more cream, chocolate shavings, and whole cherries for a dramatic, celebratory finish.
Rich in both flavor and history, the Black Forest Cake combines indulgent ingredients with refined presentation, making it ideal for special occasions. Its name is said to reflect the traditional clothing worn by women in the Black Forest region, with the dark chocolate representing the dress, the cream the blouse, and the cherries the red pom-poms on the hat.
Recipe Card
Schwarzwälder Kirschtorte – Black Forest Cake
Description
A luxurious multi-layered chocolate cake filled with whipped cream and cherries, lightly soaked in cherry brandy and topped with chocolate shavings and whole cherries. A classic German dessert that blends richness and elegance in every bite.
Ingredients
For the chocolate sponge:
For the filling:
For assembly:
Instructions
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Bake the sponge cake
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Preheat the oven to 180°C (350°F).
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Grease and line the bottom of two 8-inch (20 cm) round cake pans.
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Beat eggs with sugar and vanilla until thick and pale (about 10 minutes).
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Sift in dry ingredients (flour, cocoa, cornstarch, baking powder, salt) and gently fold.
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Divide between pans and bake for 30–35 minutes. Let cool completely.
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Prepare the cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep cold.
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Prepare the cherry filling
Simmer reserved cherry syrup for 5–10 minutes to reduce slightly. Optionally, stir in Kirsch.
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Assemble the cake
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Slice each sponge horizontally to create 4 total layers.
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Place the first layer on a plate, drizzle with cherry syrup.
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Spread whipped cream and top with cherries.
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Repeat for remaining layers.
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Frost the top and sides with whipped cream.
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Decorate with chocolate shavings and whole cherries.
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Chill
Refrigerate the cake for at least 2–3 hours before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 18g90%
- Cholesterol 125mg42%
- Sodium 100mg5%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Black Forest Cake uses Kirsch for authenticity, but it can be omitted or replaced with cherry juice for a non-alcoholic version. The cake is best served chilled, and flavor deepens if made a day ahead. For a festive variation, top with gold leaf or silver dragees for a luxurious holiday dessert.
Woow, I had this recipe from my mom and lost it. Now I have it again and I can’t wait to try it. All compliments to Tasty Spot for the choice of content — very simply presented, without too much hassle for the end user, everything necessary is clear and easily accessible.
I can honestly say that even though I carry a few extra pounds, this is one of my absolute favorite treats. I see it more often in Europe than in the U.S., but whenever I spot it, I just can’t resist
I agree that it’s impossible to resist this treat — you simply have to try it if you haven’t already.