Schwarzwälder Kirschtorte is one of those cakes that looks impossibly fancy but is actually quite forgiving to make. This dramatic German layer cake, with its dark chocolate sponge, billowy whipped cream, and bright red cherries, has its disputed origins dating back to 1915, though it became widely popular in the 1930s and after World War II.

The cake originated in the Black Forest region of southwestern Germany, where cherry orchards and kirsch distilleries have been part of the landscape for centuries. The combination isn’t accidental – kirsch, that clear cherry brandy, is what transforms this from just another chocolate cake into something distinctly German. It’s not optional, even though many American versions skip it entirely.

Each component plays its role in this cake. The chocolate cake provides rich, slightly bitter depth, while the whipped cream lightens everything up. The cherries add tartness and color, but the kirsch is what ties it all together, soaking into the cake layers and adding complexity to the whipped cream.

Traditional recipes call for a chocolate sponge cake made from scratch, but honestly, a good quality chocolate cake mix works perfectly fine and saves a lot of time. The real focus should be on getting good cherries – either fresh ones you’ve cooked down with sugar or high-quality jarred ones. Avoid the artificially bright maraschino cherries; they’re too sweet and don’t have the right flavor.

The assembly is straightforward but requires patience. Each layer gets brushed with kirsch syrup, spread with whipped cream, and dotted with cherries. The outside gets covered in more whipped cream and chocolate shavings, creating that classic look that makes everyone think you’re a much better baker than you actually are.

This isn’t an everyday cake – it’s rich and boozy and meant for special occasions. But when you want to make something that feels truly festive, few desserts deliver quite like a proper Black Forest cake.

Black Forest Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Black Forest cake is named for the area in southwest Germany where it originated. That particular area features cherries as one of its main crops, and cherries take center stage with this recipe.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Chilling Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 8 - 10
• Category: Bakery

Ingredients

• 2 (15.2-ounce) boxes chocolate cake mix
• Vegetable oil as needed for the cake mix
• Eggs as needed for the cake mix
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (10-ounce) jar maraschino cherries, drained
• 2 (16-ounce) containers chocolate frosting
• 1 (21-ounce) can cherry pie filling
• 4 ounces bittersweet dark chocolate

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven and make the chocolate cake according to the package directions, using four 8-inch round cake pans (two for each cake mix). Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Place 1 cake layer on a serving plate and spread one-quarter of the whipped topping on top. Scatter one-third of the maraschino cherries over the topping. Repeat twice more and then set the fourth cake layer on top. Refrigerate the cake for 30 minutes.
3. Frost the top and sides of the cake with the chocolate frosting. Pipe the remaining whipped topping on the top of the cake around the edge. Spoon the cherry pie filling inside the ring of whipped topping. Using a vegetable peeler, shave chocolate from the chocolate bar and pat it onto the sides of the cake. Slice and serve.

If you make this Schwarzwälder Kirschtorte, let me know what you think!