This Black Forest Cake recipe consists of three layers of moist chocolate cake, sweetened cherries, and delicious vanilla heritage frosting. It’s free of alcohol and entirely sweetened with natural ingredients, making it a perfect dessert for everyone in the family to enjoy!

Black Forest Cake History

Black Forest cake, also known as Schwarzwälder Kirschtorte in German, is a famous and delicious dessert that originated in the Black Forest region of Germany. This cake is renowned for its distinctive layers of chocolate sponge cake, whipped cream, and cherries.

Black Forest cake is not only popular in Germany but also enjoyed worldwide. It’s a classic dessert for special occasions and celebrations. The combination of chocolate, cherries, and cream creates a delightful flavor profile, making it a favorite among cake enthusiasts. You can find variations of Black Forest cake with different interpretations, but the traditional recipe remains a beloved choice for many dessert lovers.

A slice of Black Forest cake is a delectable masterpiece that tantalizes the senses. The rich, moist chocolate sponge cake serves as a heavenly foundation, its velvety texture melting in your mouth. Each bite unleashes a symphony of flavors—sweet, succulent cherries bursting with natural juiciness, intertwined with billowing layers of whipped cream infused with the essence of cherries. The dessert is artfully adorned with a blanket of chocolate shavings that offer a bittersweet counterpoint to the sweet cherries and cream. The result is a harmonious union of textures and tastes, a delightful indulgence that lingers on the palate, leaving you craving another exquisite bite.

The Filling
The cherry filling for this Black Forest Cake is incredibly straightforward. It’s so simple that it almost feels silly to call it a “recipe.” All you need to do is simmer two ingredients, fresh cherries, and agave nectar, in a pot until they become soft. Once they’ve cooled, you can spread this cherry mixture between the cake layers to ensure that each bite has a generous amount of cherries. If your cherries are very ripe and soft, you can even skip the simmering step and use halved and pitted fresh cherries.

Assembling
Putting together this Black Forest Cake is even easier than making the Easy Coffee Cake. We’re keeping the sides of the cake unfrosted, which is a decorating style called a “naked cake.” I really like the way the dark chocolate layers contrast with the vanilla buttercream. To make it look extra special, we’ll finish it with shiny fresh cherries and cherry syrup for some drama and height. Here’s a simple way to do it:

1. Place one cake layer on a plate and spread some frosting and soft cherry filling on top. Drizzle some cherry syrup as well.
2. Repeat the same process with the second cake layer.
3. For the final layer, add fresh cherries with stems and drizzle some syrup on top. That’s it!

Why You’ll Adore This Moist Black Forest Cake Recipe:

1. Natural Sweetness: This Black Forest Cake, from the cake layers to the frosting, is sweetened with coconut sugar and agave nectar, giving it a natural sweetness.

2. Super Moist Chocolate Layers: The chocolate cake layers are incredibly moist, rich, and fluffy. It’s the only chocolate cake recipe you’ll ever need.

3. Alcohol-Free: We’ve kept things simple and alcohol-free so that everyone can enjoy this Black Forest Cake.

4. Easy Decorating: The decorating process is straightforward and achievable, even for novice bakers, resulting in a visually stunning, Instagram-worthy presentation.

5. Forgiving Frosting: The heritage (or ermine/cooked flour) frosting is the most forgiving among all the naturally sweetened frostings we’ve tried. It’s fluffy, soft, not overly sweet, and is a joy to work with when icing the cake.

Tips to Perfectly Execute This Recipe:

1. Preheat and Prep: Before you start mixing the batter, be sure to preheat your oven and prepare your cake tins.

2. Fresh Cherries: For the best cherry syrup, use fresh cherries instead of frozen ones. Frozen cherries release too much liquid, which dilutes the syrup’s flavor.

3. Room Temperature Ingredients: Ensure all your frosting ingredients are at room temperature. This guarantees a fluffy frosting without curdling or splitting.

4. Baking Placement: When baking the cake layers, place two tins on the middle oven rack and one on the lower rack for optimal results. The cake on the lower rack may need about 2 extra minutes, but check all three cakes at the 24-minute mark to ensure they are baked properly.

Love Cakes? Be sure to check out these other great cake recipes!

• The Best Carrot Cake Recipe

• The Best Chocolate Cake

• The Best Red Velvet Cake Recipe

Black Forest Cake

This Black Forest Cake recipe is sweetened naturally and doesn’t include alcohol. It consists of three layers of moist chocolate cake, tender cherries, and delightful vanilla heritage frosting.

Prep Time 2 hours
Cook Time 24 minutes
Total Time 2 hours 24 minutes

Ingredients

For the Cake:

• 220 grams of unbleached plain flour
• 65 grams of raw cacao powder
• 325 grams of coconut sugar
• 2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of fine sea salt
• 1 teaspoon of espresso powder (not instant granules)
• 120 milliliters of cold-pressed rapeseed oil
• 2 large eggs at room temperature
• 1 and 1/2 teaspoons of pure vanilla extract
• 120 milliliters of oat milk at room temperature
• 110 grams of Greek yogurt at room temperature
• 240 milliliters of hot coffee

For the Cherries:

• 225 grams of halved and pitted fresh cherries
• 2 tablespoons of agave nectar

For the Vanilla Frosting:

• 270 milliliters of agave nectar
• 300 milliliters of oat milk
• 55 grams of unbleached plain flour
• 3/4 teaspoon of fine sea salt
• 300 grams of unsalted butter at room temperature
• 2 and 1/2 teaspoons of pure vanilla extract
• 250 grams of fresh cherries for decoration

Instructions:

Cake

1. Preheat your oven to 180ºC (350ºF) and prepare three 20cm (8 in) cake tins by greasing, lining, and dusting them with cacao powder.
2. In a large bowl, mix together the flour, cacao powder, coconut sugar, baking soda, baking powder, salt, and espresso powder. Set this aside.
3. In a separate bowl, combine the oil, egg, vanilla, milk, and yogurt until well-mixed.
4. Create a well in the dry ingredients and pour the wet ingredients into it. Stir until all the dry ingredients are fully mixed – the batter will be thick.
5. Gradually add the hot coffee while continuously whisking until it’s well incorporated.
6. Divide the batter evenly among the 3 prepared cake tins and bake for 25 minutes. You’ll know they’re done when a cake tester comes out clean or with a few crumbs attached. Place the tins on a wire rack and let the cake layers cool completely in the tins.

Cherries

1. Put the cherries and agave in a small saucepan over medium-high heat. Let it come to a boil, then lower the heat to a simmer.
2. Allow the cherries to simmer, stirring now and then, until they become soft but still keep their shape, which takes about 7 minutes.
3. Strain the cherries from the syrup and keep the syrup aside for later decoration. Place the cherries on a plate and let them cool completely.

Vanilla Frosting

1. In a saucepan over medium heat, combine the agave, milk, flour, and salt. Whisk continuously until the flour is fully mixed, and the mixture comes to a boil.
2. Let it boil for 2-3 minutes, or until it thickens to a loose pudding-like consistency.
3. Take the pudding off the heat and spread it out on a large platter to cool to room temperature.
4. Once the pudding has cooled, use a stand mixer with the paddle attachment. Beat the butter on high speed for 5 minutes until it becomes fluffy. Stop the mixer and scrape down the sides of the bowl if necessary.
5. Set the mixer to medium-low speed and gradually add the pudding mixture to the butter, one tablespoon at a time. After all the pudding has been added, include the vanilla. Increase the mixer speed to high and continue beating until it’s super fluffy.

Assembly

1. First, level any raised areas on the cake layers. Then, place one of the cake layers on a serving plate or cake stand.
2. Spread one-third of the frosting evenly over the cake layer, making sure it reaches the edges. Next, sprinkle half of the softened cherries on top of the frosting. Drizzle one-third of the reserved cherry syrup over the cherries and frosting.
3. Add the second cake layer on top, repeating the process.
4. For the final layer, spread the remaining frosting, just like before, so it reaches the edges. Arrange the fresh cherries in a circular pattern on the top layer and drizzle the remaining cherry syrup over them.
5. Your Black Forest Cake is now ready to be served immediately. Enjoy!

Here are some tips to keep in mind:

• Freshness: This cake is at its best when served on the same day it’s made. However, you can refrigerate it for up to 2 days when covered. Remember to bring it back to room temperature before serving.
• Frosting Preparation: You can make the frosting pudding up to 2 days ahead, but store it in the refrigerator. Allow it to reach room temperature and stir it well before adding it to the butter.
• Sponge Layers: You can prepare the cake layers separately, up to 24 hours in advance. Just cover and refrigerate the cake layers until you’re ready to assemble the cake.