Can I make Black Forest Cake ahead of time?

Yes. Bake the cake layers one day ahead, wrap them once cool, and assemble the cake the next day. The fully assembled cake also benefits from at least 2 hours in the refrigerator so the layers set cleanly.

Can I use frozen cherries instead of canned cherries?

Yes. Thaw frozen cherries completely, drain them, and use cherry juice or a little water as the filling liquid. Simmer until glossy and thick so the filling does not run out between the layers.

How do I keep the whipped cream from sliding?

Whip cold heavy cream to stiff peaks and spread it over completely cooled cake layers. Chill the cake after assembly so the cream, cherries, and ganache firm up before slicing.

Do I have to slice each cake into four layers?

No. For an easier beginner version, leave the two cakes whole and make a two-layer cake with cherry filling and whipped cream in the middle. It will still taste like Black Forest Cake and is simpler to stack.

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Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache

Name: Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: German
Ingredients: 1 cup (125g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 large eggs, at room temperature; 3/4 cup (150g) granulated sugar; 1/3 cup (80ml) vegetable oil; 1 teaspoon vanilla extract; 1/2 cup (120ml) whole milk; 1 can (15 oz/425g) pitted dark sweet cherries, drained (reserve 1/4 cup juice); 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 8 oz (225g) semi-sweet chocolate, finely chopped; 3/4 cup (180ml) heavy cream; 2 tablespoons unsalted butter, softened; 1 cup (240ml) heavy whipping cream; 2 tablespoons powdered sugar; Fresh cherries or chocolate shavings (optional)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 21, 2026 · Updated Jun 27, 2026

German 60 mins beginner-friendlyeasystep-by-stepclassicchocolatefruitfrostingpartycomfort-foodholidayno-fussBlack Forest Cakecherry cakechocolate cake

This beginner-friendly Black Forest Cake layers soft chocolate sponge, glossy cherry filling, whipped cream, and chocolate ganache. The steps focus on simple pans, clear doneness cues, and chill time so a first-time layer cake feels manageable.

Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache

Prep 30 min

Cook 30 min

Total 60 min

Servings 12

Difficulty easy

Cuisine German

Ingredients

Servings 12

1 cup (125g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk
1 can (15 oz/425g) pitted dark sweet cherries, drained (reserve 1/4 cup juice)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
8 oz (225g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream
2 tablespoons unsalted butter, softened
1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
Fresh cherries or chocolate shavings (optional)

ingredients image for BeginnerBakes Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, fluffy, and tripled in volume (about 5-7 minutes).
Reduce the mixer speed to low and carefully add the vegetable oil and vanilla extract, mixing just until combined.
Alternately add the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients. Mix gently to combine, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from the oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cakes cool, prepare the cherry filling: In a small saucepan, combine the drained cherries, sugar, lemon juice, and reserved cherry juice.
In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth. Stir into the cherry mixture.
Heat the mixture over medium heat, stirring constantly, until it thickens and becomes glossy. Remove from heat and let cool completely.
To make the chocolate ganache frosting: Place chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes.
Stir gently with a whisk or spatula until smooth and glossy. Stir in the softened butter until incorporated. Let ganache cool to spreading consistency.
For the whipped cream: Whip the heavy whipping cream and powdered sugar in a cold bowl until stiff peaks form. Keep chilled until assembly.
To assemble the cake: Slice each cake layer horizontally in half to create four layers in total.
Place one cake layer on a serving plate and spread a thin layer of ganache over it.
Spread a third of the cherry filling over the ganache, and then spread a layer of whipped cream on top.
Repeat this process with the next two layers.
Top with the final cake layer and cover the entire cake with the remaining ganache.
Pipe whipped cream around the edges if desired and decorate with fresh cherries or chocolate shavings.
Refrigerate the cake for at least 2 hours to let flavors meld and the ganache set before serving.

assembly process image for BeginnerBakes Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache

Tips

Equipment Needed

Use two 8-inch round cake pans, parchment circles, a hand mixer or stand mixer, a small saucepan, and a wire rack. A serrated knife helps split the cooled cakes into even layers, and an offset spatula makes the cherry filling, whipped cream, and ganache easier to spread.

Ingredient Prep Notes

Bring the eggs to room temperature so they whip higher and give the sponge a lighter texture. Drain the cherries well but save the juice for the filling, and chill the whipping cream and bowl before beating so the cream holds its shape between the layers.

Oven Note

Preheat to 350 degrees F (175 degrees C) and bake the pans on the center rack so the chocolate layers rise evenly. Start checking at 25 minutes; the cakes are done when a toothpick comes out clean or with a few moist crumbs, not wet batter.

Easy Upgrade Ideas

Brush each cooled cake layer with a spoonful of reserved cherry juice before filling for extra moisture and flavor. Add chocolate curls, extra cherries, or a little almond extract in the cherry filling for a bakery-style finish while keeping the recipe beginner-friendly.

Frequently Asked Questions

Can I make Black Forest Cake ahead of time?: Yes. Bake the cake layers one day ahead, wrap them once cool, and assemble the cake the next day. The fully assembled cake also benefits from at least 2 hours in the refrigerator so the layers set cleanly.
Can I use frozen cherries instead of canned cherries?: Yes. Thaw frozen cherries completely, drain them, and use cherry juice or a little water as the filling liquid. Simmer until glossy and thick so the filling does not run out between the layers.
How do I keep the whipped cream from sliding?: Whip cold heavy cream to stiff peaks and spread it over completely cooled cake layers. Chill the cake after assembly so the cream, cherries, and ganache firm up before slicing.
Do I have to slice each cake into four layers?: No. For an easier beginner version, leave the two cakes whole and make a two-layer cake with cherry filling and whipped cream in the middle. It will still taste like Black Forest Cake and is simpler to stack.

Ingredient Replacements

For a lighter dairy swap, use unsweetened oat milk in the cake batter and a plant-based whipping cream for the filling. Choose dairy-free semi-sweet chocolate and plant-based butter for the ganache if you need the frosting to be dairy-free.

Frozen or jarred dark cherries can replace canned cherries; thaw and drain them well, then use cherry juice or syrup for the filling liquid. A cup-for-cup gluten-free flour blend can replace the all-purpose flour, but let the baked layers cool fully before slicing because gluten-free cakes are more delicate.

Storage and Reheating

Because this cake contains whipped cream and cherry filling, store it covered in the refrigerator for up to 4 days. Chill slices before covering them so the ganache does not smear into the wrap or lid.

Freeze the plain, unfrosted chocolate cake layers for up to 2 months, wrapped tightly, then thaw before filling. Avoid freezing the fully assembled cake if possible because the whipped cream can lose its smooth texture after thawing.

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Classic German Black Forest Cake Recipe with Cherry and Chocolate Ganache

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Ingredients

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