Easy Black Forest Recipe

Black Foresr Cake

When you look at the intricate design of the black forest cake, you will believe that it is challenging to construct. However, this is not the case because black forest cake is one of the recipes that even a novice baker can do successfully. You will undoubtedly appear to be a professional when you eat this cake!

What is Black Forest Cake?

Black forest cake is also known as Black Forest gateau. Black Forest gateau is a chocolate cake with layers of cherries and whip cream topped chocolate shavings. In essence, it is a chocolate cake layer sandwiched between layers of whipped cream and cherries. These items are also intricately adorned and aesthetically attractive to the eye.

Why is black forest cake being called a black forest?

The name black forest is derived from a german liquor named Scwarzwalder Kirch(Wasser).

It is a fermented liquor made from cherry tart and distilled. You’ll notice a distinct flavor of cherries and alcohol on the cake, particularly comes from this. In addition, many people do believe that the cake was influenced by the Bollenhut outfit, which is a traditional costume from the Black Forest region in northern Germany.

History of Black Forest Cake

Dessert made its first “formal” appearance during the 1930s and quickly gained widespread popularity during World War II when it was introduced to the public. However, various stories trace the history of the Black Forest Cake back to its origins in Germany.

Some historians believe that the cake dates back to the 1500s when chocolate became widely available in Europe for the first time. More precisely, the Black Forest region of Germany, famous for its sour cherries and kirschwasser, would have been the location of the distillery’s origin. Many would pinpoint the even more specific site of the hilly Baden-Württemberg region.

Other school of thought holds that the cake was given the name the Black Forest not because it originated in the region but because it is reminiscent of the bollenhut costumes with red pom-poms that ladies wear for traditional dances in the area. Others believe that the Black Forest name is a metaphor, with the cake recalling the dark, loamy dampness of a deep, shadowy forest rather than a literal reference. The most recent of all the origin stories is that of Josef Keller, the manager of the Café Agner in Bad Godesberg, which was previously a separate town but is now part of the Bonn metropolitan area. Keller is credited with inventing this cake at his restaurant in 1915, according to legend.

The usage of Kirsch is one of the distinguishing characteristics. This alcoholic element can be substituted with rum – as is the case in the version prepared in neighboring Austria – or wholly deleted (as is the case in certain Swiss and Südtirol regions) depending on regional preferences.

Black Forest Cake Recipe

   This recipe could actually work in any chocolate cake recipe that you have. However, this is the recipe that I normally use. For the cake, it was a recipe that I got from add a pinch website and they call this recipe. I used the best chocolate cake recipe ever.



2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder homemade or store-bought

1 cup milk or buttermilk, almond, or coconut milk

1/2 cup vegetable oil or canola oil, or melted coconut oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water


  • Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  • In a large mixing bowl, combine the flour, baking powder, and baking soda and stir until everything is thoroughly incorporated.
  • Combine the milk, oil, and vanilla with the dry ingredients in a mixing bowl.
  • Mix on a medium speed until well combined. Reduce the rate of speed to slow and add the hot water, mixing until everything is well blended.
  • Distribute the batter across the two pans that have been prepared.
  • Baking time should be 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Finally, please remove it from the pan and allow it to cool completely before serving.

Black forest syrup (cherry syrup)


1 bottle of maraschino cherries

½ cup syrup from the bottle

¼ cup rum, brandy, or liqueur + 4 tbsp extra for drizzling 

1 tablespoon cornstarch 

Reserve about 16 cherries for garnishing


  • Slice the remaining cherries in half and boil them with the remaining 12 cups of cherry syrup.
  • Pour in the liqueur.
  • Using roughly 2 tablespoons of water, dissolve the cornstarch and whisk it into the cherry filling, allowing it to thicken. Once the syrup coats the back of the spoon when the spoon is lifted, it is done.
  • Remove the remove from heat and leave to cool to room temperature.

Whip Cream

Ingredients and Procedure

3 cups of whip cream

¼ icing sugar

½ teaspoon vanilla

  • Chill the cream for at least one day.

  • Using a moderate speed on the mixer, whip the cream until light and fluffy, then slowly add the sugar.

  • Keep beating until stiff peaks form, then add the vanilla and blend to combine the flavors.

  • Make sure to place it in the fridge until you’re ready to use it.

    Note: Always chill the cake until it is firm before frosting it.


In a big plate, place one cake layer and then top with 1 tablespoon of liquor, pressing down gently. Spread a portion of the cherry syrup on top of the whipped cream. Repeat the technique until you have three or four layers. 1 tablespoon of liquor should be drizzled over the final layer of the cake.
Cover the cake with a crumb coat and place it in the refrigerator for 30 minutes to firm up. Finish by piping rosettes on top of the cake with the remaining frosting. Sprinkle some semi-sweet chocolate curls on top for garnish. Rosettes should be topped with the cherries that were set aside. Refrigerate the cake for 6 hours to allow the flavors to blend.