12 Black Forest Cake Recipes From Germany

Are you tired of trying fake Black Forest Cake recipes? You can find a million recipes online, but only a few are real and from Germany.

Let's explore the best ones and find your new favorite cake. We have 12 special Black Forest Cake recipes for you to try, from old-fashioned to mocha flavors. These recipes are all from Germany, so you know they are authentic. You can pick the one you like best and start baking today!

1. Classic Black Forest Cake Recipe

Classic Black Forest Cake is a rich chocolate cake with whipped cream and cherries.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup cherry preserves
• 1 cup chopped fresh cherries
• 1 cup semisweet chocolate shavings

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. To assemble the cake, place one cake layer on a serving plate and spread a layer of cherry preserves on top.
9. Whip the heavy cream until stiff peaks form and spread over the cherry layer.
10. Top with the second cake layer and dust with semisweet chocolate shavings.
11. Decorate with chopped fresh cherries and serve.

2. Chocolate Cherry Layer Cake

Rich, mocha-flavored cake filled with cherry filling and topped with whipped cream.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup cherry filling
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cool, place one layer on a serving plate and spread with cherry filling.
9. Top with the second layer and frost with whipped cream.
10. Refrigerate for at least 30 minutes before serving.

3. German Black Forest Cake With Whipped Cream

Traditional German dessert with chocolate and cherries.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup cherry preserves
• 1 cup chopped fresh cherries
• 1 cup semisweet chocolate shavings

Instructions

1. Preheat oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
8. To assemble cake, place one cake layer on a serving plate and spread cherry preserves over top.
9. Top with second cake layer and dust with chocolate shavings.
10. Whip heavy cream until stiff peaks form and spread over top of cake.
11. Decorate with chopped fresh cherries and serve immediately.

4. Mocha Black Forest Cake Variation

Mocha Black Forest Cake adds a rich coffee flavor to the traditional cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons instant coffee powder
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup cherry preserves
• 1 cup chopped fresh cherries
• 1 cup chocolate shavings

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, coffee powder, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and bake for 35-40 minutes.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. To assemble the cake, place one cake layer on a serving plate and spread a layer of cherry preserves on top.
8. Whip the heavy cream until stiff peaks form and spread over the preserves.
9. Top with the second cake layer and decorate with chopped cherries and chocolate shavings.
10. Refrigerate the cake for at least 30 minutes before serving.

5. Black Forest Cake With Fresh Cherries

Indulge in a rich Black Forest Cake With Fresh Cherries, a classic dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups heavy cream
• 1 cup fresh cherries, pitted
• 1 cup confectioners' sugar
• 1/4 cup cherry liqueur

Instructions

1. Preheat oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy, then add eggs one at a time.
4. Gradually add dry ingredients to the butter mixture, alternating with heavy cream, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. To assemble the cake, place one cake layer on a serving plate, spread a layer of cherry liqueur, and top with whipped cream and fresh cherries.
9. Repeat the layers, starting with the second cake layer, then whipped cream, and finally fresh cherries.
10. Dust the top of the cake with confectioners' sugar and serve.

6. Traditional Schwarzwälder Kirschtorte Recipe

Traditional German cake with chocolate and cherry flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups whipped cream
• 1 cup cherry preserves
• 1/4 cup Kirschwasser
• 1 cup chopped fresh cherries

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter and eggs.
4. Add the dry ingredients to the butter mixture and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
8. Once the cakes are cool, use a serrated knife to level them, if necessary.
9. Place one cake layer on a serving plate and brush with Kirschwasser.
10. Spread a layer of cherry preserves over the cake, leaving a 1/2-inch border around the edges.
11. Top with the second cake layer and brush with Kirschwasser.
12. Frost the top and sides of the cake with whipped cream and decorate with chopped cherries.

7. Black Forest Cake With Chocolate Shavings

Indulge in a rich Black Forest cake with decadent chocolate shavings.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 1 cup chocolate shavings
• 1 cup cherry filling

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow the cakes to cool completely in the pans.
8. Place one cake layer on a serving plate and spread cherry filling over the top.
9. Place the second cake layer on top and whip heavy cream to spread over the cake.
10. Sprinkle chocolate shavings over the whipped cream.

8. Cherry And Whipped Cream Black Forest Cake

Rich chocolate cake with cherry and whipped cream filling.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup cherry preserves
• 1 cup heavy whipping cream
• 1 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cherries
• 1/4 cup chopped dark chocolate

Instructions

1. Preheat oven to 320°F (160°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
8. In a large bowl, whip the heavy whipping cream until stiff peaks form.
9. Gradually add confectioners' sugar and salt, and continue whipping until combined.
10. Spread a layer of cherry preserves on top of one of the cooled cakes.
11. Top the preserves with whipped cream and chopped cherries.
12. Place the second cake on top and dust with chopped dark chocolate.

9. Authentic German Black Forest Cake

Traditional German cake made with chocolate and cherries.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups whole milk
• 1 cup cherry preserves
• 1 cup heavy cream
• 1 cup confectioners' sugar
• 1/2 cup chopped fresh cherries
• 1/4 cup chopped dark chocolate

Instructions

1. Preheat oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and milk.
4. Add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes.
6. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.
7. Once cakes are completely cool, place one layer on a serving plate and spread cherry preserves on top.
8. Whip heavy cream and confectioners' sugar until stiff peaks form.
9. Place second cake layer on top and frost with whipped cream.
10. Decorate with chopped cherries and dark chocolate.

10. Black Forest Cake With Kirschwasser

Rich chocolate cake infused with Kirschwasser liqueur, a Black Forest classic.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 cup Kirschwasser liqueur
• 1 cup heavy cream
• 1 cup confectioners' sugar
• 1 cup chopped dark chocolate
• 1 cup whipped cream
• 1 cup cherries

Instructions

1. Preheat oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and Kirschwasser liqueur.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes.
6. Allow cakes to cool completely before assembling the cake.
7. To assemble, place one cake layer on a serving plate and brush with Kirschwasser liqueur.
8. Top with whipped cream, cherries, and chocolate shavings.
9. Repeat with second cake layer, topping with remaining whipped cream and cherries.
10. Chill in refrigerator for at least 30 minutes before serving.

11. Layered Black Forest Cake Recipe

Indulge in a rich, chocolatey layered Black Forest cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup cherry preserves
• 1 cup whipped cream
• 1 cup chopped fresh cherries
• 1 cup dark chocolate shavings

Instructions

1. Preheat the oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and milk.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Once the cakes are cool, place one layer on a serving plate and spread a layer of cherry preserves on top.
9. Repeat the layers, starting with the second cake layer, then whipped cream, and finally another layer of cherry preserves.
10. Top the cake with whipped cream, chopped cherries, and dark chocolate shavings.
11. Refrigerate the cake for at least 30 minutes before serving.

12. Black Forest Cake With Mocha Buttercream

Rich chocolate cake with mocha buttercream and cherry filling.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee
• 1 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 1 cup cherry preserves
• 1 cup chopped fresh cherries

Instructions

1. Preheat oven to 320°F (160°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. In a large bowl, beat the butter until creamy, then gradually add the confectioners' sugar and coffee, beating until smooth.
8. To assemble the cake, place one cake layer on a serving plate and spread a layer of mocha buttercream on top.
9. Spread a layer of cherry preserves over the buttercream, then top with the second cake layer.
10. Frost the outside of the cake with the remaining mocha buttercream and decorate with chopped fresh cherries.

Conclusion

You might think trying 12 Black Forest Cake recipes is excessive, but it's necessary to appreciate the diversity of German desserts. Each variation, from classic to mocha, offers a unique twist, making it worth exploring beyond traditional recipes to discover your perfect cake, and understanding the rich history behind this beloved dessert.