Easy Black Forest Cake Recipe

Slice of easy Black Forest cake on a white plate showing layers of chocolate sponge, whipped cream, and cherries.

Easy Black Forest Cake Recipe

Course: Dessert

Cuisine: German

Diet: Halal, Low Salt, Vegetarian

Keyword: black forest cake without alcohol, black forest gateau, easy black forest cake, easy black forest cake recipe

Prep Time: 30

Cook Time: 30

Resting / Chill Time: 2

Total Time: 3

Servings: portions

Calories: 410kcal

Author: Laci

A light, foolproof Black Forest cake layered with tender cocoa sponge, vanilla whipped cream, and tart jarred sour cherries. Alcohol-free and family-friendly!

Print Recipe

Metrics - US Customary

Equipment

1 Springform cake tin 22–24 cm (9-inch)
1 electric hand mixer or stand mixer
1 Fine-mesh sieve
1 Serrated bread knife
1 Piping bag with star nozzle for rosettes
2 mixing bowl

Ingredients

Cocoa Sponge Cake

6 pieces eggs large size, room temperature
200 g sugar granulated
50 g butter unsalted, melted and cooled slightly
1 teaspoon vanilla extract
150 g plain flour all-purpose flour, see notes if using self-raising
45 g cocoa powder unsweetened
2 teaspoon baking powder
½ teaspoon sea salt fine

Cherry Filling & Soaking Syrup

500 g sour cherry sour Morello cherries in juice, drained; yields ~350 g fruit
300 ml cherry juice reserved, from the jar
2 tablespoon icing sugar powdered sugar
2 tablespoon sour cherry syrup or cherry cordial

Vanilla Whipped Cream & Decoration

600 ml fresh double cream or US heavy whipping cream
4 tablespoon icing sugar powdered sugar, sifted
1 teaspoon vanilla extract
50 g dark chocolate grated into shavings or flakes
10 pieces cherryes reserved for topping

Instructions

1: Bake the Sponge

Preheat the oven to 180°C (350°F / Gas Mark 4). Line the bottom of a 22–24 cm (9-inch) springform tin with baking parchment and lightly grease the sides.
In a large bowl, beat the eggs, granulated sugar, melted butter, and vanilla extract with an electric mixer on high speed for 3–4 minutes until pale, thick, and almost doubled in volume.
In a separate bowl, whisk together the plain flour, cocoa powder, baking powder, and salt.
Sift half of the dry mixture over the egg batter and gently fold with a spatula. Sift in the remaining flour mixture and fold just until smooth and homogeneous. Do not overmix.
Pour the batter into the prepared tin, level the surface, and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely to room temperature.

2: Prep Syrup & Whipped Cream

Drain the jarred sour cherries over a bowl, reserving the liquid. Set aside 10–12 whole cherries for final garnish.
In a measuring jug, combine 300 ml of the drained cherry juice, 2 tablespoons icing sugar, and 2 tablespoons cherry syrup (plus Kirsch if using). Stir until the sugar dissolves.
In a chilled bowl, whip the cold double cream and 1 teaspoon vanilla extract on medium speed for 1 minute. Add 4 tablespoons icing sugar and whip until firm, stiff peaks form. Refrigerate until ready to assemble.

3: Assemble & Decorate

Using a long serrated knife, slice the cooled sponge horizontally into three even layers.
Place the bottom sponge layer onto your serving platter and fasten the clean springform ring around it to keep the layers straight.
Spoon 100 ml of cherry syrup evenly over the sponge. Spread one-third of the whipped cream on top, then scatter half of the drained sour cherries across the cream.
Add the second sponge layer, soak with 100 ml of cherry syrup, spread another third of the whipped cream, and scatter the remaining cherries.
Top with the third sponge layer and soak with the remaining syrup. Chill the cake in the fridge for 20–30 minutes to set.
Run a thin knife around the inside of the ring, unclip it, and spread a thin layer of whipped cream over the top and sides.
Gently press dark chocolate shavings onto the sides of the cake and sprinkle curls over the center top.
Fit a piping bag with a star tip, fill with the remaining whipped cream, and pipe 10–12 rosettes around the top perimeter. Crown each rosette with a reserved cherry.
Refrigerate for at least 1–2 hours before slicing with a warm, clean knife.

Notes

Flour Substitution: If using self-raising flour instead of plain flour, omit the 2 teaspoons of baking powder to prevent the sponge from over-rising and collapsing.
Make-Ahead: This cake tastes even better after 4–6 hours (or overnight) in the fridge as the cherry syrup absorbs deeply into the cocoa sponge.
Storage: Keep refrigerated in a cake caddy or covered dome for up to 3–4 days.

Nutrition