A timeless European classic, the Black Forest Cherry Cake combines rich layers of moist chocolate cake with luscious whipped cream and sweet-tart maraschino cherries. Finished with dark chocolate shavings, this indulgent dessert is as beautiful as it is delicious—ideal for holidays, birthdays, or any celebratory occasion.

Why You’ll Love This Recipe

Classic, elegant presentation that’s perfect for special occasions
Moist and fluffy chocolate cake layers
Lightly sweetened whipped cream for a fresh, airy contrast
Juicy maraschino cherries add sweetness and color
Balanced richness from chocolate and cream without being too heavy
Makes an impressive centerpiece dessert
Can be made ahead and refrigerated before serving
A nostalgic recipe with universal appeal
No need for complex decorating skills to make it look beautiful
Every bite offers a delicious contrast of textures and flavors

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 jar (14 oz) maraschino cherries, drained (reserve juice)
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings

directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Combine the wet mixture with the dry ingredients and stir until smooth.
Gradually add the boiling water to the batter while mixing. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once cooled, slice each cake horizontally to create four even layers.
In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Place the first cake layer on a serving plate. Brush with reserved cherry juice, then spread a layer of whipped cream and arrange cherries over the top.
Repeat the process with the remaining layers.
Cover the entire cake with whipped cream. Garnish the top with chocolate shavings and additional cherries.
Refrigerate the cake for at least 2 hours before serving.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 30 minutes
Servings: 10 servings
Calories: Approximately 350 kcal per serving

Variations

Kirsch Version: For a traditional touch, replace the cherry juice with kirsch (cherry brandy).
Fresh Cherry Option: Use pitted fresh cherries when in season for a more natural flavor.
Mini Black Forest Cakes: Use a muffin tin to create individual cake stacks.
Dark Chocolate Ganache: Add a thin layer of ganache between layers for extra richness.
Gluten-Free: Use a gluten-free flour blend for a gluten-sensitive variation.
Vegan Version: Use plant-based milk and cream, egg substitute, and vegan chocolate.
Layer Simplification: Make only two layers for a simpler build and quicker assembly.
Chocolate Cream: Fold cocoa powder into the whipped cream for a chocolate twist.
Nut Garnish: Add slivered almonds or hazelnuts for extra crunch.
Extra Decoration: Pipe decorative whipped cream rosettes around the edge.

storage/reheating

Storage:
Refrigerate the cake in an airtight container or covered cake dome. It will stay fresh for up to 3 days.

Freezing:
Unassembled cake layers can be frozen for up to 2 months. Thaw completely before assembling with whipped cream and cherries.

Reheating:
This cake is not typically reheated. Serve chilled or allow to sit at room temperature for 10–15 minutes before serving for best flavor and texture.

FAQs

What makes a cake a “Black Forest” cake?

A traditional Black Forest Cake includes chocolate sponge cake layers, whipped cream, cherries, and often kirsch (cherry brandy).

Can I use canned cherries instead of maraschino?

Yes, canned dark sweet cherries or sour cherries work well—just be sure to drain them and reserve the juice.

Why is boiling water added to the batter?

Boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a moist crumb.

How do I slice the cakes evenly?

Use a serrated knife or cake leveler. Chilling the cake layers briefly before slicing can help reduce crumbling.

Can I make this cake a day ahead?

Yes, this cake tastes even better after the flavors meld. Prepare and refrigerate it up to 24 hours in advance.

Is there a non-dairy substitute for whipped cream?

Yes, coconut cream or plant-based whipping cream alternatives work well.

What if I don’t have buttermilk?

Substitute 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I make chocolate shavings?

Use a vegetable peeler to shave a bar of dark chocolate directly onto a cutting board or plate.

Can I use a different size cake pan?

Yes, but you will need to adjust the baking time. Check for doneness with a toothpick.

How do I prevent the whipped cream from deflating?

Whip the cream just to stiff peaks, and avoid overmixing. Assemble the cake soon after whipping for best results.

Conclusion

Black Forest Cherry Cake is a show-stopping dessert that blends the richness of chocolate cake with the lightness of whipped cream and the vibrant sweetness of cherries. Whether for a holiday celebration or a birthday treat, this elegant, layered confection offers both stunning presentation and unforgettable flavor. A beloved classic worth revisiting time and again.