A true showstopper, the Black Forest Decadent Cake is a luxurious combination of rich chocolate layers, whipped cream, and juicy cherries. This classic German-inspired dessert is beloved for its balance of sweetness, texture, and indulgence. Each bite brings together moist chocolate sponge, fluffy cream, and the tartness of cherries soaked in syrup or kirsch (cherry liqueur). I once made this cake using fresh cherries instead of canned, and the result was incredibly vibrant and flavorful. Whether for a birthday, anniversary, or special dinner, this dessert brings elegance and nostalgia to any occasion.
Why You’ll Love This Recipe
This cake is a chocolate lover’s dream, combining deep cocoa flavor with the lightness of whipped cream and the brightness of cherries. Despite its sophisticated look, it’s surprisingly simple to make at home with a few basic steps. Every layer tells a story—rich, moist, and perfectly balanced between sweet and tart. It’s ideal for celebrations, holidays, or when you simply want to impress your guests with a homemade masterpiece.
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Black Forest Decadent Cake
- Total Time: 1 hr
- Yield: 12 servings
- Diet: Vegetarian
Description
This Black Forest Decadent Cake is a rich and indulgent dessert featuring layers of moist chocolate cake, fluffy whipped cream, and juicy cherries. Finished with dark chocolate shavings, it’s a timeless showstopper perfect for birthdays, holidays, or any special occasion.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract (for whipped cream)
- 1 can (21 oz) cherry pie filling or 2 cups pitted sweet cherries
- 2 oz dark chocolate, shaved, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth.
- Slowly pour in the hot coffee and mix until fully combined. The batter will be thin.
- Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- To assemble: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top and spoon half of the cherry filling on top.
- Place the second cake layer on top, then spread with more whipped cream and top with remaining cherries.
- Garnish with chocolate shavings and refrigerate for at least 1 hour before serving.
Notes
- For a traditional version, brush each cake layer with Kirsch (cherry liqueur) before assembling.
- Use fresh cherries when in season for best flavor.
- Ensure cakes are completely cool before adding whipped cream to prevent melting.
- Can be made a day ahead — refrigerate and add chocolate shavings just before serving.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – Provides the structure for the cake layers. Sift before using to keep the texture light.
Cocoa Powder – Use high-quality unsweetened cocoa for a deep chocolate flavor that balances the sweetness of the cream and cherries.
Sugar – Regular granulated sugar enhances both the batter and the whipped cream’s flavor.
Baking Powder and Baking Soda – These leavening agents give the cake a soft, airy texture.
Eggs – Add richness, moisture, and help bind the ingredients together.
Butter – Softened butter brings a tender crumb and classic buttery taste to the cake.
Buttermilk – Keeps the cake moist and gives a slight tang that complements the cocoa.
Vanilla Extract – Adds warmth and depth to both the cake and whipped cream.
Cherries – The star ingredient. You can use canned, jarred, or fresh cherries (pitted), soaked lightly in syrup or kirsch for that signature flavor.
Heavy Whipping Cream – Beaten into soft, airy peaks for layering and topping.
Powdered Sugar – Sweetens the whipped cream while keeping it smooth.
Dark Chocolate Shavings – Used for decoration, adding texture and an elegant finish.
Kirsch (optional) – A cherry liqueur traditionally used to brush between cake layers for authenticity and depth.
Directions
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add sugar and mix well.
In another bowl, whisk together eggs, melted butter, buttermilk, and vanilla extract. Gradually combine the wet and dry ingredients until smooth.
Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Meanwhile, prepare the cherries. Drain them, reserving some syrup, and mix a tablespoon of kirsch (if using).
For the whipped cream, beat heavy cream and powdered sugar together until soft peaks form. Chill until ready to use.
Once the cakes are cool, slice each layer horizontally for a total of four layers. Brush each layer with a bit of cherry syrup or kirsch for added moisture.
Spread a layer of whipped cream over the first cake, then add a generous spoonful of cherries. Repeat with remaining layers.
Frost the entire cake with whipped cream, smoothing the sides and top. Decorate with dark chocolate shavings and extra cherries for a stunning presentation.
Chill for at least 1 hour before serving to allow flavors to meld beautifully.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 10–12 people.
Preparation time: 25 minutes
Baking time: 30 minutes
Assembly and chilling time: 1 hour 15 minutes
Total time: 2 hours 10 minutes
Storage/reheating
Store the cake in the refrigerator, covered, for up to 3 days. For best results, keep it chilled and serve cold or slightly cool. Do not freeze the fully assembled cake, as whipped cream can lose texture. If you’d like to prepare ahead, bake the cake layers and freeze them separately, then thaw and assemble before serving.
Variations and Customizations
Black Forest Cupcakes
Transform this recipe into individual cupcakes for easy serving at parties.
White Chocolate Forest Cake
Use white chocolate shavings and vanilla cake layers for a lighter variation.
Kirsch-Free Version
Skip the alcohol and use extra cherry syrup or juice for a family-friendly option.
Chocolate Ganache Layer
Add a thin spread of chocolate ganache between layers for a richer dessert.
Vegan Black Forest Cake
Use plant-based milk, vegan butter, and coconut whipped cream for a dairy-free treat.
Extra Cherry Filling
Double the cherry layer for a fruitier, juicier finish.
Nutty Crunch
Add a sprinkle of toasted almonds between layers for texture and flavor.
Mini Layer Cakes
Bake the batter in smaller pans for adorable personal-sized cakes.
Dark Chocolate Layers
Use melted dark chocolate in the batter for even deeper flavor.
Holiday Twist
Top with sugared cranberries and mint leaves for a festive holiday centerpiece.
FAQs
Can I make the cake a day ahead?
Yes, it actually tastes better after resting overnight in the fridge.
Do I have to use kirsch?
No, you can replace it with cherry syrup, juice, or water for a non-alcoholic version.
Can I use canned cherries?
Yes, canned cherries in syrup work perfectly and save time.
What if I don’t have buttermilk?
Mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Can I use whipped topping instead of real whipped cream?
You can, but fresh whipped cream offers better flavor and texture.
How do I make clean slices?
Chill the cake before slicing and wipe the knife between each cut.
Can I freeze the cake layers?
Yes, wrap them tightly and freeze for up to 2 months before assembling.
What type of cocoa powder works best?
Unsweetened Dutch-process cocoa gives a rich, deep chocolate flavor.
How can I prevent dry cake?
Don’t overbake, and always brush layers with syrup to retain moisture.
Can I make this gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend.
Conclusion
The Black Forest Decadent Cake is the ultimate celebration dessert—beautiful, rich, and timeless. Each layer tells a story of harmony between dark chocolate, luscious cream, and tart cherries. Whether you’re celebrating a milestone or simply indulging in a weekend baking project, this cake promises to impress every time. Once you taste it, you’ll understand why it remains one of the most loved desserts around the world.
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