There is something unforgettable about cutting into a tall chocolate cake and discovering what is hiding inside. This Black Forest Cherry Cream Layer Cake gives you that moment with every slice. Dark chocolate cake surrounds a thick layer of snowy vanilla cream and glossy cherries. A smooth chocolate ganache covers the top, while fresh cherries and chocolate shavings give the finished cake its dramatic look.
The first time you see the finished slice, the contrast catches your eye. Deep brown chocolate sponge sits against white cream and ruby-red cherries. But this cake is about more than appearance. Each part has a purpose. The chocolate cake is soft enough to stay tender after chilling. The cherry filling brings acidity and fruitiness. The cream softens the cocoa flavor, while the ganache adds a final rich chocolate note.
This version takes inspiration from the familiar chocolate, cherry, and cream combination associated with Black Forest cake. Traditional versions often include kirsch, but this recipe is made without alcohol, making it easy to serve to a wider range of guests. King Arthur Baking also presents Black Forest cake around the classic combination of chocolate cake, cherries, cream, chocolate, and optional kirsch. For another established interpretation of the dessert, see Good Food’s Black Forest gâteau recipe.
The goal here is simple: create a cake that looks impressive when whole and even better when sliced.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases. This article may contain affiliate links to kitchen tools I find useful for preparing this recipe.
JUMP TO
Black Forest Cherry Cream Layer Cake
A showstopping Black Forest Cherry Cream Layer Cake made with two moist chocolate cake layers, a thick vanilla cream center, homemade cherry filling, silky chocolate ganache, vanilla frosting, chocolate shavings, and fresh dark cherries. Chilling the assembled cake helps create clean, dramatic slices with clearly defined chocolate, cream, and cherry layers.
- Total Time: 3 hours 32 minutes
- Yield: 10–12 slices
Ingredients
Chocolate Cake
- 1¾ cups (219 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (64 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water
Cherry Filling
- 3 cups (about 450 g) pitted fresh or frozen dark sweet cherries
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons (30 ml) cold water
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon vanilla extract
Vanilla Cream Filling
- 8 oz (226 g) full-fat block cream cheese, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups (360 ml) cold heavy whipping cream
Chocolate Ganache
- 8 oz (226 g) semi-sweet chocolate, finely chopped
- ¾ cup (180 ml) heavy cream
Vanilla Frosting
- 1 cup (226 g) unsalted butter, softened
- 3½ cups (420 g) powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons (45–60 ml) heavy cream
- Pinch of fine salt
Decoration
- 12–16 fresh dark cherries with stems
- 2 oz (57 g) semi-sweet or dark chocolate, finely shaved
Instructions
- Prepare the pans. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans. Line their bottoms with parchment paper and lightly grease the parchment.
- Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
- Finish the batter. Add the eggs, whole milk, vegetable oil, and vanilla. Mix on low speed until combined. Slowly pour in the hot coffee while mixing. The finished batter will be relatively thin; this is normal.
- Bake. Divide the batter evenly between the pans. Bake for approximately 28–32 minutes. Begin checking at 28 minutes. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Cool completely. Let the cakes rest in their pans for about 10 minutes. Turn them onto wire racks, remove the parchment, and allow them to cool completely before assembly.
- Cook the cherries. Add the cherries, ½ cup sugar, and lemon juice to a saucepan. Cook over medium heat until the cherries release their juices.
- Thicken the filling. Mix the cornstarch with 2 tablespoons of cold water until smooth. Stir it into the simmering cherries. Cook for another 2–3 minutes, stirring gently, until the liquid becomes thick and glossy. Remove from the heat and stir in the vanilla.
- Chill the cherry filling. Transfer the filling to a shallow container. Cool, then refrigerate until completely cold. Never place warm cherry filling over the vanilla cream.
- Prepare the vanilla cream. Beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip 1½ cups cold heavy cream to stiff peaks. Fold about one-third into the cream cheese mixture, then gently fold in the remainder. Refrigerate until needed.
- Make the ganache. Put the finely chopped chocolate into a heatproof bowl. Heat ¾ cup heavy cream until steaming but not vigorously boiling. Pour it over the chocolate. Wait 2 minutes, then stir slowly from the center until smooth and glossy. Cool until spreadable.
- Prepare the frosting. Beat the softened butter until creamy. Gradually beat in the powdered sugar, vanilla, salt, and 3 tablespoons of heavy cream. Add the remaining cream gradually if needed.
- Level the cakes if necessary. If either cake has a pronounced dome, carefully level it with a serrated knife. Flat layers reduce the chance of the finished cake sliding.
- Start assembly. Place the first chocolate layer on a cake board or serving plate. Spread a thin layer of cooled ganache over it.
- Add the cream. Spread a generous layer of vanilla cream over the ganache. Keep a slightly raised border of cream around the perimeter to help contain the cherries.
- Add the cherries. Spoon the completely cold, thick cherry filling into the center. Keep it approximately ½ inch from the outside edge. Avoid adding excess loose cherry liquid.
- Stack. Carefully position the second chocolate layer on top. Press down only very gently. If the cake feels unstable, refrigerate it for 20–30 minutes before continuing.
- Frost and decorate. Cover the sides with vanilla frosting. Press shaved chocolate around the lower half. Spread cooled ganache over the top.
- Add fresh cherries. Arrange 12–16 fresh dark cherries across the ganache, leaving their stems attached for the characteristic finish.
- Chill. Refrigerate the completed cake for at least 2 hours before cutting. This firms the cream, cherry filling, ganache, and frosting.
- Slice cleanly. Dip a sharp knife in hot water and wipe it completely dry. Cut through the cake from top to bottom. Clean, warm, and dry the blade again between slices.
Notes
- All cake layers must be completely cool before assembly.
- The cooked cherry filling must also be completely cold.
- Use cold heavy whipping cream for the vanilla cream.
- Full-fat block cream cheese is preferable to spreadable cream cheese because it creates a firmer filling.
- Frozen cherries can be used without thawing, but they may need slightly longer cooking.
- Do not add extra flour because the chocolate batter looks thin.
- Hot coffee strengthens the chocolate flavor. Hot water can replace it.
- If the cherry filling still looks watery, cook it slightly longer before cooling.
- The ganache must be cool enough that it will not soften the cream or buttercream.
- Refrigerating the assembled cake for at least 2 hours is important for a clean cross-section.
- Keep leftovers refrigerated because the cake contains whipped cream, cream cheese, and fresh fruit.
- Prep Time: 1 hour
- Additional/Chilling Time: 2 hours
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired / Black Forest-Inspired
Why This Black Forest Cherry Cream Layer Cake Works
A tall layer cake can look intimidating. In reality, success comes from controlling three things: moisture, temperature, and structure.
The chocolate sponge needs enough moisture to remain soft in the refrigerator. Vegetable oil works especially well here because it stays fluid when chilled. Hot coffee also helps produce a deep cocoa flavor. If you do not want coffee, hot water works too.
The cherry layer needs the opposite treatment. It cannot be watery.
Fresh and frozen cherries release juice as they cook. Cornstarch thickens those juices into a glossy filling that stays where you put it. Cooling the filling completely is essential. Warm filling can soften the cream and encourage the upper cake layer to slide.
Finally, the vanilla cream needs enough body to hold the fruit. Cream cheese gives the filling more structure than whipped cream alone while adding a mild tang that works beautifully with chocolate and cherries.
The result is a cake with clearly defined layers rather than cream and fruit spilling out as soon as you cut it.
If chocolate-and-fruit desserts are your favorite, you may also enjoy this strawberry filled chocolate cake from RecipesMind.
Ingredients You Will Need
This recipe makes one tall 9-inch two-layer cake, about 10 to 12 servings.
Chocolate Cake
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 2 large eggs, preferably at room temperature
- 1 cup whole milk
- ½ cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot freshly brewed coffee or hot water
For accurate cake layers, measuring flour correctly matters. A kitchen scale is particularly useful because too much flour can produce a heavier, drier sponge.
Shop for a digital kitchen scale on Amazon
Cherry Filling
- 3 cups pitted dark sweet cherries, fresh or frozen
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Frozen cherries do not need to be thawed first. They may simply require a little more cooking time because they release additional liquid.
Vanilla Cream Filling
- 8 ounces full-fat block cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
Use block-style cream cheese rather than a soft cream cheese spread. The firmer texture helps the filling hold its shape.
Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- ¾ cup heavy cream
Vanilla Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons heavy cream
- Pinch of fine salt
Decoration
- 12 to 16 fresh dark cherries with stems
- 2 ounces semi-sweet or dark chocolate, finely shaved
Equipment That Makes the Recipe Easier
You do not need professional pastry equipment. A few basic tools, however, make a noticeable difference.
You will need two 9-inch round cake pans, parchment paper, mixing bowls, a saucepan, an electric mixer, a wire cooling rack, and a long sharp knife.
An offset spatula is also helpful for spreading cream, frosting, and ganache without pulling crumbs from the cake.
Shop for an offset cake spatula on Amazon
If your cake pans are very dark, watch the baking time carefully. Dark metal can brown the outside of a cake faster.
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease two 9-inch round pans. Cut parchment circles to fit the bottoms and place one inside each pan. Lightly grease the parchment.
Do not skip the parchment. Chocolate cake is tender, and a layer that sticks to the pan can break when turned out.
For the most even layers, weigh the empty mixing bowl before making your batter. Once the batter is ready, weigh it again and divide the batter equally between the pans.
Step 2: Make the Chocolate Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Break up any cocoa lumps before adding the liquid ingredients.
Add the eggs, milk, vegetable oil, and vanilla. Mix on low speed just until combined.
Slowly pour in the hot coffee while mixing.
At this point, the batter will look quite thin. That is normal. Do not add extra flour.
Coffee deepens the perception of chocolate without making the finished cake taste strongly of coffee. Hot water is a good substitute if you prefer to avoid it.
Avoid beating the batter longer than necessary once everything is smooth.
Step 3: Bake and Cool Completely
Divide the batter evenly between the prepared pans.
Bake for 28 to 32 minutes.
Begin checking at 28 minutes. Insert a toothpick near the center. You want it to come out with a few moist crumbs rather than liquid batter.
Do not keep baking until the toothpick is completely dry. That can leave the cake less moist after refrigeration.
King Arthur Baking’s Black Forest cake also uses two 9-inch pans and gives roughly 25 to 30 minutes as its baking range, though exact timing naturally varies with the formula and oven.
Leave the cakes in their pans for about 10 minutes. Run a thin knife around the edges if needed, then carefully turn them onto wire racks.
Remove the parchment.
Let both layers become completely cool before assembling the cake.
This is one of the most important details in the entire recipe.
Step 4: Cook the Cherry Filling
Place the cherries, sugar, and lemon juice in a medium saucepan.
Cook over medium heat, stirring occasionally. The cherries will begin releasing their juices.
Meanwhile, stir the cornstarch and cold water together in a small bowl until completely smooth.
Once the cherries are juicy and gently bubbling, stir the cornstarch mixture again and pour it into the saucepan.
Cook for another 2 to 3 minutes, stirring gently.
The liquid should change from thin and cloudy to thick and glossy.
Remove the pan from the heat. Stir in the vanilla.
Transfer the filling to a shallow bowl so it cools faster. Once it stops steaming, cover and refrigerate it until cold.
Do not assemble the cake with warm cherries.
If you enjoy working with fruit fillings, our guide to what strawberry puree is made of explains another useful fruit preparation.
Step 5: Make a Thick Vanilla Cream
The cream layer is what creates the striking white center seen when the cake is sliced.
Place the softened cream cheese in a bowl and beat until smooth.
Add the powdered sugar and vanilla. Beat again until no lumps remain.
In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
A chilled bowl and cold cream make whipping easier.
Shop for stainless steel mixing bowls on Amazon
Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in the remaining cream.
Stop as soon as the mixture looks smooth and thick.
Do not aggressively beat the whipped cream into the cream cheese. You want to keep as much air in the filling as possible.
Refrigerate it while preparing the remaining components.
Step 6: Make the Chocolate Ganache
Place the finely chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan until steaming and just beginning to show tiny bubbles around the edge. Do not let it vigorously boil.
Pour the hot cream over the chocolate.
Leave it untouched for about 2 minutes.
Starting from the center, stir slowly until the mixture becomes smooth, dark, and glossy.
Let the ganache cool before it touches the cream or frosting.
You need it fluid enough to spread but not warm enough to melt anything beneath it.
Step 7: Make the Vanilla Frosting
Beat the softened butter for 2 to 3 minutes until creamy.
Gradually add the powdered sugar.
Add the vanilla, salt, and 3 tablespoons of heavy cream. Beat until smooth.
If the frosting feels too stiff, add the final tablespoon of cream gradually. If it feels too soft, chill it briefly rather than adding large amounts of extra sugar.
The frosting needs enough structure to coat the outside of the tall cake.
Step 8: Build the Cake Without Sliding Layers
This is where patience pays off.
If either chocolate layer has a noticeable dome, trim it with a long serrated knife. Flat cake layers are much easier to stack.
Place the first layer on a cake board or serving plate.
Spread a thin layer of cooled ganache across its surface.
Allow it to sit briefly until set enough to touch without flowing.
Spread the vanilla cream over the ganache, keeping the cream slightly thicker around the outside. That raised edge acts like a dam.
Now spoon the cold cherry filling into the center.
Keep the cherries about ½ inch away from the outer edge.
Do not pour loose cherry juice over the cream. A thick filling is what gives the cake a clean cross-section.
Carefully lower the second chocolate layer onto the filling.
Press very gently.
If the cake feels unstable, refrigerate it for 20 to 30 minutes before frosting.
A rotating cake stand can make coating the sides easier.
Shop for a rotating cake decorating stand on Amazon
Step 9: Create the Signature Black Forest Look
Spread vanilla frosting around the sides of the cake.
You do not need an absolutely perfect finish. Most of the lower section will be decorated with chocolate.
Press finely shaved chocolate around the bottom half of the frosted cake.
This creates the dark, textured border that contrasts with the white frosting.
Next, spread cooled chocolate ganache across the top. Keep the layer smooth and glossy.
Finish with plenty of fresh dark cherries. Leave their stems attached when possible.
The final appearance should have four clear visual elements:
- White frosted sides
- Dark chocolate shavings around the lower half
- Glossy chocolate ganache on top
- Fresh dark cherries piled generously across the surface
That combination hints at what appears inside before the first slice is even removed.
The Secret to a Clean, Dramatic Slice
Do not cut the cake immediately after assembly.
Refrigerate it for at least 2 hours. Longer is even better when you have time.
Chilling firms the cream, ganache, frosting, and cherry filling. Established Black Forest cake recipes likewise call for refrigeration before serving or storage because of their cream-based construction.
When ready to serve, fill a tall container with hot water.
Dip a long sharp knife into the water, then wipe it completely dry.
Cut straight through the cake.
Clean the blade, warm it again, and repeat for each slice.
This small step keeps dark chocolate crumbs from smearing across the white cream and cherry filling.
Common Mistakes to Avoid
Using warm cherry filling: This can soften the cream and make the cake slide.
Assembling warm cake layers: Even slightly warm cake can melt or weaken cream-based fillings.
Making the cherry filling too thin: Cook it until the liquid is visibly thick and glossy.
Overbaking the chocolate cake: Check early rather than relying only on the maximum baking time.
Using warm ganache: Let it cool before adding it near buttercream or cream.
Overfilling the center: A huge mound may look tempting, but it creates pressure when the upper layer is added.
Skipping the chilling period: The cake needs time in the refrigerator before clean slices are possible.
Can I Use Frozen Cherries?
Yes.
Frozen dark sweet cherries work very well. You can cook them directly from frozen.
They tend to release more water than fresh cherries, so the filling may need an extra minute or two on the stove.
Judge it by texture rather than time alone.
Can I Make This Cake Ahead?
Yes. In fact, planning the work over two days can make the recipe much easier.
Bake the chocolate layers one day ahead. Once completely cool, wrap them well and keep them at room temperature overnight if your kitchen is cool.
You can also prepare the cherry filling ahead and refrigerate it in a covered container.
Assemble and decorate the cake the following day.
This approach gives every component plenty of time to cool.
How to Store Black Forest Cherry Cream Layer Cake
Because the cake contains whipped cream, cream cheese, and fresh fruit, keep the finished cake refrigerated.
Place it in a cake carrier or cover it carefully without crushing the decoration.
For the best texture and appearance, serve it within a few days. King Arthur Baking’s version advises keeping leftover Black Forest cake wrapped in the refrigerator for up to five days.
For serving, you can take individual slices from the refrigerator shortly before eating so the chocolate cake loses some of its chill.
Frequently Asked Questions
What is Black Forest cake made of?
Black Forest-style cakes center on chocolate cake, cherries, cream, and chocolate decoration. Traditional German versions are associated with kirsch. This recipe takes that familiar flavor combination in an alcohol-free direction and adds cream cheese, ganache, and vanilla buttercream for a sturdy American-style layer cake.
Does Black Forest cake have alcohol?
Traditional versions often contain kirsch, a cherry spirit. This recipe does not require alcohol. The cherries, lemon, vanilla, and chocolate provide plenty of flavor on their own. Good Food likewise notes that cherry juice can replace kirsch in its Black Forest gâteau.
Why is my Black Forest cake sliding?
The most common causes are warm components, loose cherry filling, too much filling, or insufficient chilling.
Make sure the cake, ganache, and cherries are cool. Keep the fruit away from the edge and refrigerate the assembled cake before slicing.
Can I use cherry pie filling instead?
Yes, when time is limited. Choose a thick filling with plenty of whole cherries. King Arthur Baking specifically lists canned cherry pie filling as an alternative in its Black Forest cake recipe.
Homemade filling gives you more control over sweetness and consistency.
What chocolate is best for this cake?
Unsweetened cocoa powder works well for the sponge, while semi-sweet chocolate gives the ganache enough richness without making the entire dessert excessively bitter.
Dark chocolate can be used for the shavings if you prefer a stronger cocoa flavor.
How do I stop chocolate cake from becoming dry?
Measure flour carefully, use the full amount of oil and milk, and avoid overbaking.
Remove the layers when a toothpick shows a few moist crumbs rather than waiting until the cake appears dry.
Why does the cake need to chill before slicing?
The cold helps firm the cream, cherry filling, ganache, and frosting. That gives each layer more resistance when the knife passes through it.
Without chilling, a tall slice is more likely to compress or lean.
A Cake Worth Cutting Into
Some cakes make their strongest impression before they are sliced. This one saves its best moment for afterward.
From the outside, you see glossy chocolate, bright cherries, snowy frosting, and dark chocolate shavings. Then the knife passes through the center.
Suddenly the whole cake tells its story.
There is the soft chocolate sponge. Then comes a thick cloud of vanilla cream, followed by a vivid ribbon of juicy cherries. Chocolate returns beneath it before the second layer completes the slice.
The flavors work for the same reason the colors do. Chocolate is deep and rich. Cherries are bright and slightly tart. Vanilla cream is soft and mellow. Ganache brings everything back to chocolate at the end.
And despite the dramatic appearance, none of the individual techniques is difficult.
Bake the layers carefully. Cook the cherries until thick. Keep the cream cold. Let every component cool. Stack patiently. Then give the refrigerator time to do its work.
When that first clean slice lands on the plate, the wait makes sense.
That is what makes this Black Forest Cherry Cream Layer Cake more than another chocolate cake. It turns familiar ingredients into a centerpiece—and makes the inside every bit as memorable as the top.