Modern Black Forest Cake
Black Forest Cake – or Schwarzwälder Kirschtorte – is one of the most iconic German cakes. Traditionally made with cherry schnapps and rich whipped cream, it’s known for its layered decadence and old-world charm.
But today, I’m sharing my modern version of this classic. No alcohol. No overly heavy cream. Just the essence of what makes it delicious – in a fresh, lighter form that’s perfect for birthdays, summer gatherings or just a cozy Sunday at home.
What is Black Forest Cake – and how is this one different?
Black Forest Cake (Schwarzwälder Kirschtorte) is one of the most famous German cakes in the world. It’s traditionally made with layers of chocolate sponge, whipped cream, cherries, and Kirschwasser – a clear cherry schnapps that gives the cake its signature aroma.
But not everyone loves alcohol in dessert. That’s why this modern version of Black Forest Cake is perfect for families, kids, and anyone who wants a lighter, fresher take on the classic.
This is an alcohol-free Black Forest Cake recipe – easy to make, beautiful to serve, and just as delicious.
Instead of Kirschwasser, I use a simple cherry compote with lemon juice to bring brightness and balance to the rich chocolate base. The whipped cream is lightly sweetened and stabilized so that it holds up well. And the decoration is simple, rustic, and beautiful – chocolate curls and cherries, just like you’d find in a European café.
Whether you’ve tried Black Forest Cake before or this is your first time baking it, this version is a great place to start. It’s from scratch, but not overwhelming, and it tastes even better after a night in the fridge.
Modern Black Forest Cake | Traditional German Recipe
Cuisine: DessertDifficulty: Easy12
servings30
minutes40
minutesIngredients
- Chocolate Sponge Cake:
6 medium eggs
180 g (3/4 cup + 2 tbsp) sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
1 pinch of salt
180 g (1 1/2 cups) all-purpose flour
60 g (1/2 cup) cocoa powder (unsweetened, Dutch-processed)
60 g (1/2 cup) cornstarch
1 ½ tsp baking powder
- Cherry Filling:
1 jar sour cherries (ca. 680 g / 24 oz), drained
300 ml (1 1/4 cups) cherry juice
2 tsp cornstarch
1–2 tbsp sugar (optional)
- Whipped Cream:
750–800 ml (3 1/4 cups) heavy cream
2 tbsp powdered sugar
2 packets vanilla sugar (or 2 tsp vanilla extract)
1–2 packets cream stabilizer (optional)
- Soaking Syrup:
100 ml (scant 1/2 cup) cherry juice
Instructions
- Preparation:
- Preheat oven to 170 °C / 340 °F (top & bottom heat). Grease a 30 cm springform pan or line with parchment paper.
- Beat eggs, sugar, vanilla sugar and salt for 8–10 minutes until thick and pale.
- Mix and sift flour, cocoa, cornstarch and baking powder. Gently fold into the egg mixture.
- Pour into pan, smooth the surface, bake for 35–45 minutes. Let cool completely.
- Slice the cake horizontally into 3 even layers.
- Cherry Filling:
- Bring 250–300 ml of cherry juice to a boil.
- Mix cornstarch with a little cold juice, stir into the hot juice, cook until thick.
- Add the drained cherries, stir and let cool completely.
- Whipped Cream:
- Beat cream with powdered sugar and vanilla sugar until soft peaks form.
- Add cream stabilizer if using, then beat until stiff.
- Assembly:
- Place first cake layer on a serving plate and brush with cherry juice.
- Spread half of the cherry filling and then a layer of whipped cream.
- Repeat with the second cake layer.
- Top with third layer and cover entire cake with remaining cream.
- Decoration:
- Arrange whole cherries around the sides in a neat pattern.
- Optionally decorate the top with cream swirls or chocolate shavings.
- Chill for at least 3 hours before serving.
Notes
- Pin this recipe to your German recipes, European desserts, or Baking from Scratch board – and don’t forget to share it with someone who needs more cake in their life.
🎂 Who is this cake for?
- You want to try a classic German recipe without specialty ingredients
- You’re looking for an easy Black Forest Cake recipe without alcohol
- You love chocolate and cherries together (who doesn’t?)
- You enjoy baking from scratch, but don’t want anything complicated
- You’re planning a birthday, brunch, or Sunday dessert that feels a bit special
💡 Baking tips for your Black Forest Cake
- If you don’t have fresh cherries, canned sour cherries work perfectly.
- Want to stabilize your whipped cream? Add a spoonful of mascarpone.
- For extra chocolate flavor, brush the sponge with cooled espresso or cherry juice.
- Let the cake chill before serving – it gets better with time!
📷 More German cake recipes coming soon:
Want to explore more German baking traditions with a modern twist?
Stay tuned for these upcoming recipes on the blog:
- German apple sheet cake (Apfelkuchen vom Blech)
- Yeast plum cake (Zwetschgenkuchen mit Streuseln)
- Quark cheesecake (Käsekuchen ohne Boden)
- Classic marble loaf (Marmorkuchen)
All simplified, tested, and made for the modern home baker.
📌 Save it for later:
Pin this recipe to your German recipes, European desserts, or Baking from Scratch board – and don’t forget to share it with someone who needs more cake in their life.
