Black Forest Cherry Cake

There are numerous versions of this popular cake that originated in Germany’s Black Forest region. Beat 1 or 2 tablespoons of kirsch brandy liqueur into the whipped cream filling if desired.

Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 1 cup all-purpose flour, sifted
  • 1 cup granulated sugar
  • ¼ tsp. salt
  • ¼ cup cocoa powder
  • 3 eggs
  • 1½ tsps. vanilla extract, divided
  • 1¼ cups sour cherry juice, divided
  • 2 Tbsp. granulated sugar
  • 1½ cups whipping cream
  • ¼ cup confectioners’ sugar
  • 2 cups canned sour cherries
  • 1 oz. semisweet chocolate


  • Preheat the oven to 350°. Grease two 8" cake pans.
  • To make the cake, sift together the flour, sugar, salt and cocoa powder. Beat the eggs and 1 teaspoon vanilla extract until light and fluffy. Carefully fold the flour into the beaten egg. Pour the cake batter into the greased pans. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cakes completely.
  • To make the syrup, in a small saucepan bring 1 cup of the sour cherry juice and the granulated sugar to a boil. Cook, stirring, until the sugar dissolves.
  • To make the filling, beat the whipping cream until stiff peaks form. Beat in ½ teaspoon vanilla extract, the confectioners’ sugar, and the remaining ¼ cup of sour cherry juice.
  • To assemble the cake, turn the cakes out onto 2 cake plates. Spread ½ of the syrup mixture over each cake. Let sit for 5 minutes, then spread ⅓ of the whipped cream filling over 1 cake. Add ½ cup of the cherries. Place the other cake on top. Spread the remaining ⅔ of the filling over the top and sides of the cake. Place the cherries on the top of the cake and the sides.
  • Grate the chocolate and sprinkle on top of the cake. Chill until ready to serve.