This classic Black Forest Cake is made with tender chocolate cake layers, a glossy tart cherry filling, and softly sweetened whipped cream frosting. A splash of hot coffee deepens the chocolate flavor without tasting like coffee, and the entire cake is completely alcohol-free. It's a family-friendly dessert that feels special enough for holidays, church gatherings, and celebrations, but still doable in a busy home kitchen.Prep Time: 2 hours | Bake Time: 45 minutes | Total Time: 2 hours 45 minutes | Yield: 1 cake (serves 12)
A classic holiday cake with deep chocolate, bright cherries, and whipped cream
This Black Forest Cake is the kind of dessert that naturally finds its way to the center of the table. It's rich without being heavy, deeply chocolatey without tasting bitter, and balanced by bright, tart cherries and clouds of lightly sweetened whipped cream.
I love this cake for holidays and celebrations because it feels generous. It's the kind of dessert that looks special the moment it's set down, yet still feels familiar and comforting when you slice into it.
While traditional German Black Forest Cake often includes cherry liqueur, this version is intentionally alcohol-free. The flavor and structure are still classic, but the cake can be served confidently to kids, at church gatherings, and at family celebrations where not everyone may choose to partake.
With a little planning, this is a calm, steady bake. Nothing here is rushed, and each step builds toward a cake that feels thoughtful, celebratory, and well worth the time.
Key Takeaways
- This black forest cake recipe features tender chocolate layers, tart cherry filling, and whipped cream frosting, making it a family-friendly dessert.
- The cake is alcohol-free, making it suitable for kids and gatherings.
- Key ingredients include oil, buttermilk, and hot coffee to enhance texture and flavor.
- With a make-ahead approach, you can bake the layers and prepare the filling in advance for easy assembly.
- The recipe emphasizes the balance of rich chocolate and bright cherries, ensuring lightness and plenty of flavor.
Jump to:
- A classic holiday cake with deep chocolate, bright cherries, and whipped cream
- Key Takeaways
- Why you'll love this classic cake
- Ingredients you need and why they matter
- Alcohol-free doesn't mean less flavor
- How to make it
- Tips, tools, and troubleshooting
- Variations, substitutions, and storage
- Black Forecast Cake Recipe FAQs
- Recipe
- What to bake next
- If You Loved This, Try These!
- Comments
Why you'll love this classic cake
This Black Forest Cake is classic for a reason, and this version is written to feel both celebration-worthy and realistic for a home baker.
- Deep chocolate flavor without bitterness or heaviness
- Tart cherries that balance the richness of the cake and cream
- Soft whipped cream frosting that keeps the cake light and traditional
- Alcohol-free, making it family-friendly and inclusive
- A make-ahead rhythm that works well for hosting
- Clean, beautiful slices for holidays and special occasions
Ingredients you need and why they matter
Understanding why each ingredient is used helps everything come together smoothly. It also gives you confidence along the way, especially if something looks different than you expect.
Chocolate cake layers
This chocolate cake uses oil, buttermilk, and hot coffee together, and each plays a quiet but important role in texture and flavor.
Oil is a liquid fat, which means it coats the flour proteins more evenly than butter. This limits gluten development and keeps the crumb tender instead of tight. It also matters after baking. Butter firms up when cold, while oil stays soft, which helps this cake stay tender even after refrigeration.
Buttermilk adds acidity, which weakens gluten strands and helps create a soft crumb. That acidity also reacts with the baking soda to provide lift, so the cake rises evenly without becoming fragile.
Hot coffee deepens the chocolate flavor without making the cake taste like coffee. The heat helps the cocoa dissolve fully and wakes up its flavor compounds, giving the cake a richer, more complex chocolate taste. Adding the coffee slowly keeps the batter smooth and protects the eggs.
Dutch-processed cocoa powder gives the cake its deep color and smooth chocolate flavor. Because it's less acidic than natural cocoa, this recipe uses both baking soda and baking powder to ensure proper rise and structure.
The batter will be thin. That's intentional. Thin batters bake more evenly, which helps prevent dry edges and gives you a moist, even crumb.
Tart cherry syrup and filling
The cherry filling does more than add flavor.
Chocolate cake and whipped cream are both rich. Tart cherries bring brightness and acidity, which keeps the cake from tasting heavy or overly sweet. That contrast is essential to what makes Black Forest Cake so satisfying.
Cooking the cherries with sugar dissolves the sugar fully and concentrates the fruit flavor. Thickening the mixture with a cornstarch slurry creates a glossy filling that stays neatly between the layers instead of soaking into the cake or sliding out the sides.
Let the filling cool completely before assembling the cake. Warm filling will soften whipped cream and make clean layering difficult.
Whipped cream frosting
Whipped cream frosting is traditional for Black Forest Cake and part of what keeps it feeling light and celebratory.
Powdered sugar dissolves easily, which keeps the cream smooth. Cold cream whips more predictably and creates a stable foam that can support the cake layers without feeling heavy.
Alcohol-free doesn't mean less flavor
Traditional Black Forest Cake often includes cherry liqueur, brushed onto the cake layers or stirred into the filling. While that is classic, it's not the only way to build depth and balance.
This version is intentionally alcohol-free. That choice makes the cake easier to serve to kids, at church gatherings, and at family celebrations where some may choose to abstain.
Flavor-wise, nothing is lost.
The richness that liqueur often provides is built here through other elements:
- Hot coffee deepens the chocolate flavor in the cake layers
- Tart cherries and their juice bring natural acidity and fruit depth
- Cooking the cherries into a syrup concentrates that flavor so it stands up to the chocolate and cream
When these pieces are balanced well, the cake tastes complete and familiar. The absence of alcohol doesn't make the cake simpler. It makes it more inclusive, while still honoring the spirit of a traditional Black Forest Cake.
How to make it
This Black Forest Cake comes together in three parts: the chocolate cake layers, the tart cherry filling, and the whipped cream frosting. Each component is straightforward, and the key to a smooth assembly is giving everything time to cool fully.
The chocolate cake batter will be thin, and that's intentional. It bakes into a moist, even crumb. Once baked, let the layers cool completely. Warm cake is delicate and much harder to slice and stack cleanly.
While the cakes cool, prepare the cherry filling on the stovetop. Simmering the cherries with sugar dissolves the sugar fully and concentrates the fruit flavor. The cornstarch slurry thickens the mixture so it holds its shape between the layers instead of soaking into the cake. The filling continues to set as it cools.
Whip the cream just before assembling the cake. Cold cream whips into a light but stable frosting that supports the layers without weighing them down. Look for stiff peaks that hold their shape but still look smooth.
Once everything is cool, assembly is simple. Slice the cake layers, then layer with cherry filling and whipped cream. If the cake feels soft at any point, a short rest in the refrigerator helps the whipped cream firm up and keeps the layers neat.
Tips, tools, and troubleshooting
This cake isn't difficult, but it is sensitive to temperature and timing. These tips are here to help you feel steady and confident.
Tips and techniques
- Add the hot coffee slowly to protect the eggs and keep the batter smooth.
- Trust the thin batter. It bakes into a moist, even crumb.
- Never assemble the cake while the cakes or filling are warm.
- Cool the cherry filling completely so it thickens fully.
- Whip cream to stiff peaks, stopping as soon as it holds its shape.
- Chill the assembled cake briefly before slicing for clean layers.
Tools I recommend
- Two 8-inch round cake pans
- Parchment paper rounds
- Stand mixer (Kitchen Aid is my recommendation) or hand mixer
- Serrated knife for slicing layers
- Offset spatula for spreading filling and frosting
Troubleshooting
- Cake seems dry: Likely overbaked. Chocolate cakes should come out when a tester has a few moist crumbs.
- Cherry filling is runny: It may not have cooked long enough after adding the slurry. Reheat gently and stir until thickened, then cool again.
- Whipped cream won't thicken: The cream may be too warm. Chill the bowl, whisk, and cream before whipping.
- Whipped cream looks grainy: It's overwhipped. Stop earlier next time.
- Layers slide: Filling may have been warm or too close to the edges. Chill and gently realign.
- Messy slices: Use a sharp knife dipped in hot water and wiped dry between cuts.
Variations, substitutions, and storage
This is a classic cake, but there's room to adjust depending on the season, the occasion, and what you have on hand. The goal stays the same: balance rich chocolate with bright cherries and keep the texture light.
Variations and substitutions
Pan size and presentation
This cake is written for two 8-inch layers sliced in half, but it adapts well.
- You can bake the batter in three 8-inch pans for thinner layers and simpler assembly.
- For a more casual presentation, the cake can be assembled as a two-layer cake without slicing, using a thicker layer of cherry filling and cream between the layers.
Holiday decorating ideas
This cake lends itself well to seasonal finishes.
- For Christmas, finish with chocolate curls, fresh cherries if available, or a light dusting of cocoa for a classic look.
- For Valentine's Day, chocolate shavings and a ring of cherries make it feel intentional without being overdone.
- For winter gatherings, a simple swirl of whipped cream with a handful of chocolate curls still feels elegant.
Chocolate options
Dutch-processed cocoa gives the deepest color and smoothest flavor, but the structure of the cake remains the same if you substitute another high-quality cocoa. The flavor may be slightly sharper, but the cake will still bake correctly.
Cherry filling adjustments
The cherry filling can be adjusted slightly depending on preference.
- If you like a looser, spoonable filling for serving on the plate, cook it just until thickened but still fluid.
- For very clean layers, allow the filling to cool completely and thicken fully before assembling.
Whipped cream sweetness
The whipped cream frosting is intentionally lightly sweetened to balance the chocolate and cherries. If you prefer a slightly sweeter frosting, a small increase in powdered sugar works well without changing the structure.
Make-ahead and storage
This cake works especially well for holidays because the components can be prepared ahead and assembled when it's convenient.
Make-ahead planning
- Cake layers can be baked one day ahead. Once fully cooled, wrap tightly and store at room temperature.
- The cherry filling can be made up to three days in advance and refrigerated. It will thicken slightly as it chills.
- Whipped cream frosting is best made the day of assembly for the lightest texture and cleanest layers.
Storing the assembled cake
- Store the assembled cake covered in the refrigerator for up to two days.
- Because the frosting is whipped cream, refrigeration is important for both food safety and structure.
Serving tips
- For the best texture, let slices sit at room temperature for 10 to 15 minutes before serving. The cake softens slightly and the flavors come through more clearly.
Black Forecast Cake Recipe FAQs
This cake works well with a make-ahead approach. The cake layers can be baked one day ahead and wrapped tightly once cooled. The cherry filling can be made up to three days in advance and refrigerated. For the best texture, whip the cream and assemble the cake the day you plan to serve it.
Hot coffee deepens the chocolate flavor and helps the cocoa dissolve more fully into the batter. This prevents dry pockets and creates a richer, smoother chocolate cake. The finished cake does not taste like coffee.
Yes. This cake batter is meant to be thin. Thin batters bake more evenly and help produce a moist, tender crumb. Adding extra flour to thicken the batter will result in a denser, drier cake.
The cakes are done when a tester comes out mostly clean with a few moist crumbs attached. Chocolate cakes continue to set as they cool, so pulling them slightly before they look completely dry helps preserve moisture.
The filling thickens fully as it cools. If it's warm during assembly, it can melt the whipped cream and cause the layers to slide. Cooling ensures clean layers and a more stable cake.
Stiff peaks mean the cream holds its shape when the whisk is lifted and the peak stands upright without drooping. The cream should look smooth and stable, not grainy. Stop whipping as soon as you reach this stage to avoid overwhipping.
The cream was likely overwhipped. Whipped cream moves quickly from smooth to grainy once it passes stiff peaks. If it's only slightly grainy, gently folding in a small splash of cold cream can sometimes smooth it out.
Yes. This version is made without alcohol and is designed to be served confidently at family gatherings, holidays, and celebrations where not everyone may choose to partake.
Tart cherries are strongly recommended. Their acidity balances the richness of the chocolate cake and whipped cream. Sweet cherries will make the cake noticeably sweeter and reduce that classic contrast.
Because the frosting is whipped cream, refrigeration is important for both food safety and structure. Chilling the cake also makes slicing cleaner. For best texture, let slices sit at room temperature for about 10 to 15 minutes before serving.
Recipe
Classic Black Forest Cake (Alcohol-Free)
Equipment
- 2 8 inch round cake pans
- 1 mixing bowl set
- 1 stand mixer or hand mixer
- 1 Saucepan for cherry filling
- 1 whisk
- 1 Rubber Spatula
- 1 Serrated knife for slicing cake layers
- 1 Offset spatula for spreading filling and frosting
- 2 Cooling racks
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup neutral oil vegetable or avocado oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Tart Cherry Filling
- 3 cups pitted tart cherries fresh or frozen
- ½ cup granulated sugar
- ⅓ cup cherry juice or water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Whipped Cream Frosting
- 3 cups heavy whipping cream cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake Layers
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup Dutch-processed cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Add the eggs, buttermilk, oil, and vanilla, and mix until smooth.2 large eggs, 1 cup buttermilk, ½ cup neutral oil, 2 teaspoons vanilla extract
- Slowly pour in the hot coffee while mixing, stirring just until fully combined. The batter will be thin.1 cup hot brewed coffee
- Divide the batter evenly between the prepared pans.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn out onto cooling racks and cool completely.
Tart Cherry Filling
- In a saucepan, combine the cherries, sugar, and cherry juice. Cook over medium heat until the cherries release their juices and the mixture begins to simmer.3 cups pitted tart cherries, ½ cup granulated sugar, ⅓ cup cherry juice or water
- In a small bowl, whisk the cornstarch with the lemon juice until smooth.2 tablespoons cornstarch, 1 tablespoon lemon juice
- Stir the cornstarch mixture into the cherries and cook, stirring constantly, until thickened and glossy.
- Remove from heat and let the filling cool completely.
Whipped Cream Frosting
- In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.3 cups heavy whipping cream, ⅓ cup powdered sugar, 1 teaspoon vanilla extract
Assembly
- Slice each cake layer in half horizontally to create four layers.
- Place one cake layer on a serving plate and spread a layer of whipped cream over the top.
- Spoon a portion of the cooled cherry filling over the cream, keeping it slightly away from the edges.
- Repeat with the remaining layers, finishing with whipped cream on top.
- Decorate as desired and refrigerate for at least 30 minutes before slicing.
Notes
This Black Forest Cake works beautifully for holidays and gatherings because each component can be made ahead. The chocolate cake layers can be baked one day in advance. Once completely cool, wrap them tightly and store at room temperature. The tart cherry filling can be made up to three days ahead and refrigerated. Let it cool fully before assembling for the cleanest layers. For best texture, make the whipped cream frosting the day you assemble the cake. Why the batter is thin
The chocolate cake batter will look very thin, and that is exactly what you want. Thin batters allow heat to move evenly through the cake as it bakes, which creates a moist, tender crumb and prevents dry edges. Trust the process here. This is one of the reasons this Black Forest Cake stays soft even after refrigeration. Cooling matters more than speed
Do not rush assembly. Warm cake layers or warm cherry filling will soften whipped cream and cause the layers to slide. Let everything cool completely before stacking. If the assembled cake feels soft, a short rest in the refrigerator helps the whipped cream firm up and keeps the layers neat. Whipped cream tips
Cold cream is essential for stable whipped cream frosting. If your kitchen is warm, chilling the bowl and whisk helps. Stop whipping as soon as stiff peaks form. Overwhipped cream will look grainy and lose its smooth texture. Serving and storage
Because this cake is finished with whipped cream frosting, it should be stored covered in the refrigerator. It keeps well for up to two days. For the best flavor and texture, let slices sit at room temperature for 10 to 15 minutes before serving. The cake softens slightly and the chocolate and cherries shine through. Family-friendly and alcohol-free
This classic Black Forest Cake is made without alcohol, making it a family-friendly dessert you can confidently serve at birthdays, church gatherings, and holiday celebrations. The depth of flavor comes from the chocolate, coffee, and tart cherries rather than liqueur, so nothing feels missing.
Nutrition
What to bake next
If you loved the balance of rich chocolate and bright flavor in this Black Forest Cake, there are a few other recipes here at The Baker's Table that pair beautifully with it, especially for holidays and gatherings.
For another chocolate dessert that feels special but is simpler to execute, our Flourless Chocolate Cake is a reliable favorite. It has a similarly deep chocolate flavor with a completely different texture, and it works well when you want something elegant without layers.
If you're building a holiday dessert table, Easy Pumpkin Cheesecake with Gingersnap Crust is a great make-ahead option that balances the chocolate on the menu and slices cleanly for serving a crowd.
And when you need something familiar and crowd-pleasing alongside a showstopper cake, The Best Homemade Brownies (Chewy, Fudgy!) are always a safe bet. They're easy to share, kid-friendly, and perfect for filling out a dessert spread.
If you make this cake, I would love for you to rate it and leave a comment. It helps other home bakers know what to expect. And if you're planning ahead for Christmas, Valentine's Day, or other celebrations, save this recipe or share it with someone who loves classic desserts.
When you want to bake something that feels thoughtful, generous, and well suited to gathering around the table, this Black Forest Cake is one worth returning to.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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