Black Forest Cake (Schwarzwälder Kirschtorte)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Black Forest Cake (Schwarzwälder Kirschtorte)

Black Forest cake layers chocolate sponge, kirsch syrup, tart cherry filling and whipped cream under a coat of chocolate shavings. This is the classic German-style cake. Makes 1 9-inch cake in about 3 hr 32 min.

Prep 60 min

Cook 32 min

Cooling 2 hr

Total 3 hr 32 min

Yield 1 9-inch cake

Ingredients

Adjust yield

9-inch cake

6 (300 g)eggs, room temperature
6 ½ oz (180 g)granulated sugar, for the chocolate sponge
¾ cup (100 g)all-purpose flour
½ cup (40 g)cocoa powder, unsweetened
3 tbsp (40 g)unsalted butter, melted and cooled
1 pinchfine salt
2 oz (50 g)granulated sugar, for the cherry syrup
7 tbsp (100 ml)water
¼ cup (60 ml)kirsch (cherry brandy), or reserved cherry juice for no alcohol
3 ¾ cups (450 g)jarred sour cherries, drained, juice reserved, finely chopped
⅔ cup (150 ml)reserved cherry juice
2 tbsp (15 g)cornstarch
1 ½ oz (40 g)granulated sugar, for the cherry filling
2 ½ cups (600 ml)heavy cream, cold
7 tbsp (50 g)powdered sugar
1 tsp (5 ml)pure vanilla extract
3 ½ oz (100 g)dark chocolate, shaved or curled

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Instructions

Heat the oven to 350 F (175 C). Grease and line a 9-inch (23 cm) springform pan.
Whisk the eggs, sugar and salt in a heatproof bowl set over simmering water until warm to the touch (about 110 F / 43 C). Beat with a mixer 8 minutes until tripled and ribbon-thick.
Sift the flour and cocoa over the eggs in three parts, folding gently, then fold in the melted butter. Do not deflate.
Bake 28 to 32 minutes until the top springs back. Cool in the pan 10 minutes, then on a rack.
For the syrup, simmer the sugar and water 2 minutes, cool and add the kirsch.
For the filling, simmer the chopped cherries, reserved juice, cornstarch and sugar, stirring, 3 to 4 minutes until thick. Cool completely.
Whip the cream with the powdered sugar and vanilla to medium-stiff peaks.
Slice the cooled cake into 3 layers. Brush the first with syrup, spread with one third of the cream and half the cherry filling. Repeat with the second layer. Top with the third and brush with syrup.
Frost the top and sides with the remaining cream. Press chocolate shavings onto the sides and top, and pipe small dots of cream with a spoonful of the chopped filling on top.
Chill at least 2 hours before slicing.

Tips

Warm the egg mixture before whipping for a taller sponge.
Brush the syrup generously; the sponge should be moist.
Keep the cream cold when whipping.
Cake contains alcohol (kirsch); replace with reserved cherry juice if serving children.

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Recipe FAQ

How long does it take to make black forest cake (schwarzwälder kirschtorte)?

Plan on 60 minutes of prep and 32 minutes of cooking, plus 2 hours to chill. The recipe makes 1 9-inch cake.

How should I store black forest cake (schwarzwälder kirschtorte)?

Refrigerate, covered, up to 3 days.

Can I make black forest cake (schwarzwälder kirschtorte) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

365 Calories / serving

23.5g Fat

32.7g Carbs

6.4g Protein

21.6g Sugar

Whole recipe (1 serving): ~365 cal · 24g fat · 33g carbs · 6g protein · 22g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.