Oma's Traditional Black Forest Cake (Schwarzwälder Kirschtorte)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: July 07, 2013, Updated: April 26, 2025

Make Oma's authentic Black Forest cake (Schwarzwälder kirschtorte) with rich chocolate layers, kirsch-soaked cherries, and whipped cream.​

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Schwarzwälder Kirschtorte - The classic German Black Forest Cake.

This version is easy to make, so even beginner bakers can enjoy this world-famous treat. For authenticity, Kirschwasser is drizzled over the cake and added to the cherry filling. Topped with whipped cream, chocolate shavings, and cherries, it’s as beautiful as it is delicious. Wunderbar!

Top Tips For Best Results

1. Use High-Quality Cocoa – Dutch-processed cocoa provides a deeper chocolate flavor that pairs beautifully with cherries.
2. Chill the Whipping Cream & Bowl – For a stable, fluffy texture, make sure both the cream, the beaters, and bowl are well-chilled before beating.
3. Brush the Cake with Kirsch – Lightly soak the cake layers with Kirschwasser to enhance moisture and flavor.
4. Make Curls of Chocolate Easily – Use a vegetable peeler on a slightly softened bar of quality chocolate.
5. Make-Ahead Friendly: Bake the cake layers and prepare the cherry filling in advance. Assemble and frost the cake on the day you plan to serve it for the freshest results.​

Want a twist? Swap those shavings for a chocolate ganache drip or go "naked" by leaving the sides exposed with just whipped cream and cherries on top. Below, I’ve used sliced almonds and jarred cherries for a unique variation. Whether you keep it classic or get creative, this cake is always a showstopper!

Schwarzwälder Kirschtorte – A Nutty Twist! This Black Forest Cake features the classic layers of chocolate, whipped cream, and cherries, with crunchy sliced almonds for an irresistible finish.

Oma says ...

That's me below, many, many, many years ago, with our oldest granddaughter, Alana, and the first time she had this cake, minus the kirsch. To amplify the cherry flavor, I used some cherry juice, a great alternative when serving this cake to children.

The handsome young man?

Well, that's Richard (aka Eran), our youngest son. You can read about his culinary escapades in Rich's Meals.

This is one of the very first photos I placed on this website, many, many years ago. This was actually my first attempt at making this cake from scratch. The recipe below has changed slightly as I've improved it, trying to make it as simple as possible.

Maraschino cherries have become the staple topping for Black Forest cakes throughout much of the world. However, that's not the case in Germany. Schattenmorellen (Morello cherries) are used in the filling, as well as the deco on top.

Who Baked It First?

The easy answer is that Black Forest Cake comes from Germany’s Black Forest region—but there’s no official record.

One theory links the name to the local cherry liqueur, Schwarzwälder Kirsch. Another credits Josef Keller from Café Ahrend in Bonn, who created it in 1915.

Either way, this rich dessert has become one of Germany’s most beloved and iconic cakes.

A Quicker & Easier Version

For a quick and easy version, check out my really Easy Black Forest Cake -- this one uses your favorite chocolate cake mix, heavy (whipping) cream, and cherry pie filling. It's easy and delicious and QUICK! 

A very easy recipe that's simple enough for beginner bakers (or if you're in a real hurry.)

Go to Easy & Quick Recipe

Easy, because it uses a cake mix, pie filling, and whipping cream. Yummy as well, even if not identical to the one that's made from scratch. But it will satisfy those chocolate cake cravings when you're in a hurry.

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Here's How To Make Oma's Recipe

(Find the printable recipe with measurements in the recipe card below.)

First, as always, gather your ingredients and pre-measure each. That way you know you have what you need when you need it :)

Get the black forest cake ingredients pre-measured and ready to use

Mix the dry ingredients together. That sounds simple, yes. Actually, this whole recipe is simple :)

mix the dry ingredients together

Whip the egg whites until they are thick, glossy, and hold their shape when lifted. Make sure you use very clean beaters and bowl, since even the tiniest hint of grease will not let the whites whip.

Whip the egg whites

Mix the egg yolks and water together. If you are using vanilla extract instead of vanilla sugar, add it to the egg yolk mixture. 

Mix the wet ingredients together

Slowly pour the egg yolk mixture into the whipped egg whites.

Do this gently and then gently fold them together. You want to deflate the egg whites as little as possible.

Pour the egg yolk mixture into the whipped egg whites

Once you've folded the eggs together, sift the dry ingredients over the top. I find using a sifter the easiest, but if you don't have one, then just use a sieve. Remember, I said this is simple. 

Sift the dry ingredients over the folded egg mixture

Gently fold the dry ingredients into the whipped egg mixture. Do this by using a flat spatula or a hand whisk. Run it around the edge of the bowl and reach to the bottom of the bowl, pulling ingredients over each other until mixed. Try to deflate the batter as little as possible.

Gently fold everything together until 'well' mixed.

Once mixed, pour it gently into a paper lined springform pan and level the top with an offset spatula.

Now it's ready for the oven. See, that was simple!

Pour the batter into the parchment-lined springform pan

Once baked, let it cool for about 10 minutes in the pan, then remove the outer ring. Once completely cold, invert and remove the bottom of the pan and peel off the paper. 

Now it's time to cut this into three layers. But first, put three wooden toothpicks into the side. This way, it's easy to align the layers once it's time to put them back together.

An easy way to cut these layers is to use a special cake cutting tool, such as a cake leveler slicer kit. I brought a kit back from Germany on one of my trips. It works great as long as the cake is not still warm and freshly baked. It works perfect if the cake is nice and cold or baked the day previous. 

Use wooden toothpicks to help align the layers later

While you were waiting for that cake to cool, it's the perfect time to get that yummy Black Forest cherry filling made. This way it has time to cool down completely before you need it. Add some kirschwasser if you'd like to amp up the flavor!

Prepare the Black Forest cherry mixture

Place the bottom layer on a cake serving plate. Put strips of waxed paper or parchment paper under the edges so that the plate will stay nice and clean during your decorating process.

Now spray that bottom layer, and all the other layers, with some kirschwasser. If you don't have a spray bottle, then you can just drizzle it over with a spoon.

Whip the heavy cream together with Dr. Oetker's Sahnesteif aka Whip It. Set it in the fridge until you are ready to use it. Oh, if you wish, you can add a tablespoon of cherry brandy just as you come to the end of whipping the cream.

Spray each cake layer with cherry brandy

Either use the springform ring or a cake ring (as I have in the photo below) and place it around the bottom layer. Tighten it so that there is no gap between the cake and the ring.

Oh, if you used those wooden toothpicks, put a mark on the waxed paper where that bottom pick is and remove the pick in order to put that ring on. 

Pipe a row of whipped cream around the outside edge. Put half the cherry filling in the middle.

Start filling your Black Forest cake by piping a ring of whipped cream around the outside and filling with some cherry mixture

Repeat with the second layer, lining up its wooden pick with the mark on the waxed paper and removing the pick as you add that layer. Spoon the whipped cream over the cherry layer.

Place the top layer on top, lining it up as well, and press down slightly. Cover with plastic wrap or a cake dome and place in the fridge to chill thoroughly.

Assemble all layers and fillings and place in fridge.

Whip the remaining heavy cream with the stabilizer and spread it thinly over the whole cake as a skim coat. If you're keeping the cake 'naked', don't spread any on the outside edge.

Skim coat the outside of the Black Forest Cake

Using your hands, press the chocolate shavings over the sides of the cake. Sprinkle the remaining shavings over the top. Pipe whipped cream rosettes around the top edge and place a cherry on each. 

Your Black Forest cake is ready to serve. 

See, that wasn't that difficult, was it. 

Oh, for fun, mist each cake slice with some extra cherry brandy just before you serve them. 

Don't forget to mist the pieces with some extra cherry brandy!

Black forest cake FAQ

Make her smile with a little German love

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Traditional Black Forest Cake – German Schwarzwälder Kirschtorte

Bake Oma’s Black Forest Cake (Schwarzwälder Kirschtorte) with rich chocolate, cherries, whipped cream, and a splash of Kirsch.

Prep Time:

1 hour

Bake Time:

30 minutes

Total Time:

5 hours 30 minutes

Servings:

16 slices

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Ingredients:

For the cake:

• 6 large eggs, separated
• ⅞ cup (175 grams) granulated sugar
• 2 teaspoons (8 grams) vanilla sugar
• 2 tablespoons (30 milliliters) lukewarm water
• ⅔ cup (87 grams) all-purpose flour
• ½ cup (64 grams) cornstarch
• ½ cup (42 grams) cocoa powder

Filling and Decoration:

• 1½ 24-ounce (680-gram) jars pitted Morello sour or tart whole cherries 
• 4 teaspoons (11 grams) cornstarch
• 2 teaspoons (8 grams) vanilla sugar 
• 3 cups (720 milliliters) heavy (whipping) cream, divided 
• 3 pouches DR. OETKER Whip It (Sahnesteif)
• 3 tablespoons (39 grams) granulated sugar or to taste, divided
• 3 tablespoons (30 milliliters) kirschwasser (cherry liqueur or cherry brandy), divided, optional
• 4 ounces (113 grams) dark chocolate shavings

Instructions:

For the cake:

1. Preheat oven to 350°F (180°C). Line the bottom of a 10-inch springform pan with parchment paper and set aside. Do NOT grease the sides of the pan.
2. In a large mixing bowl, beat egg whites, slowly adding sugar and vanilla sugar, until stiff peaks form. 
3. In a small bowl, mix egg yolks with water. Gently fold into stiffly beaten egg white mixture. 
4. In another bowl, mix together flour, cornstarch, and cocoa. Sift over egg mixture. Fold in gently and pour the cake batter into the prepared springform pan, leveling the top. 
5. Bake 30 to 40 minutes until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around the outer ring to loosen the cake. Remove outer ring and invert onto wire rack. Remove parchment paper. When the cake is cold, cover with a towel and let stand for about 2 hours before filling. 

For the filling:

1. Drain the cherries and save the liquid. Add water or juice to make 1¼ cups, then pour into a small saucepan. Stir in cornstarch and vanilla sugar. Bring to a boil over medium heat, stirring constantly, for 1 to 2 minutes until thickened. Remove from heat and stir in 1 tablespoon Kirschwasser, if using.
2. Put 16 nice cherries into a bowl and set aside. Add remaining cherries to the saucepan, stir, and let cool. 
3. Whip 1 cup of cream with 1 pouch Whip It according to package instructions, adding 1 tablespoon granulated sugar once peaks start forming.

To assemble the cake:

1. Cut the cake into 3 layers. Drizzle kirschwasser over cake layers.
2. Place the bottom cake layer on a serving plate and fit a cake ring around it. Pipe whipped cream around the edge and fill the center with half the cherries. Add the second layer, repeat the cream and cherry filling, then spread any extra cream on top. Add the third layer and gently press to level
3. Cover with plastic wrap or a cake dome and let cake sit in the fridge for about 2 hours. 
4. Whip the remaining 2 cups of cream with 2 pouches Whip It according to package instructions, adding 2 tablespoons granulated sugar once peaks start forming.
5. Remove cake ring. Put some whipped cream into a pastry bag with a fluted tip. Cover top and sides of the entire cake with remaining whipped cream. Pipe 16 rosettes on top. Decorate with cherries. Pat the chocolate shavings around the side of the cake.

Notes/Hints:

• You can replace the vanilla sugar with 1 teaspoon vanilla extract and add that to the egg yolks.
• Can't find Morello cherries? Use any other jarred sour cherries or canned pitted dark cherries. I've also used thawed frozen cherries. 
• You can add a bit of cherry syrup to the filling to amp up the cherry flavor.
• Use a vegetable peeler to shave chocolate curls from room temperature best quality dark chocolate bar.
• I love using sliced almonds to decorate. It's not traditional but it tastes so good!
• Traditionally, the Schwarzwälder kirschtorte has up to half a cup of kirschwasser (cherry liqueur or cherry brandy) sprinkled over the baked cake layers. You can also add one tablespoon of kirschwasser to the whipped cream.
• If you don't want to use alcohol, use cherry juice in its stead. 
• Want a really EASY version of this cake. Try this easy German Black Forest Cherry Cake -- this one uses a chocolate cake mix, whipped cream, and cherry pie filling.
• Something a bit different? Try Black Forest Cherry Dessert -- uses soda crackers, cherry pie filling, and chocolate pudding. It's REALLY, REALLY good! (I know it sounds strange!)
• You can make your own vanilla sugar.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe Update: April 26, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.