Black Forest Cake (Made From Scratch)

Melanie Campbell


Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte, this cake will make your cavities develop more cavities. ENJOY!!!


☆☆☆☆☆ 0 votes

makes one 9-inch cake
20 Min



  • 13 Tbsp
    unsalted butter, softened
  • 1 c
    plus 3 tbsp. cake flour
  • 1 c
    granulated sugar
  • 3/4 tsp
    vanilla extract
  • 1/3 tsp
    almond extract
  • 9
    eggs, separated
  • 9 oz
    semisweet chocolate, finely grated
  • 3 tsp
    baking powder
  • ·
    pinch salt
  • 3/4 c
    finely ground almonds

  • 2 c
    whole cherry preserves
  • 1 1/2 c
    heavy cream, chilled
  • 9 Tbsp

  • 3 c
    heavy cream, chilled
  • 1 c
    confectioners’ sugar
  • 2 to 4 oz
    semisweet chocolate, at room temperature, shaved into curls with a swivel-bladed vegetable peeler
  • 8
    pitted and brandied cherries

How to Make Black Forest Cake (Made From Scratch)


  1. Preheat oven to 325 degrees F. Use 1/2 tablespoon of the butter to grease three 9-inch round cake pans, line pans with parchment paper, and grease paper with another 1/2 tablespoon butter. Dust each pan with 1 tablespoon of the flour, tapping out excess, and set pans aside.
  2. Put remaining 12 tablespoons of the butter, 3/4 cup of the granulated sugar, and vanilla and almond extracts into a large bowl and beat with an electric mixer on high speed until light and fluffy, 2–3 minutes. Reduce speed to low, add egg yolks, and beat for 1 minute. Fold in chocolate and set aside.
  3. Beat egg whites in a medium bowl with an electric mixer on low speed until frothy. Add remaining 1/4 cup granulated sugar, increase speed to high, and beat until stiff but not dry peaks form, 4–5 minutes. Fold one-third of the whites into the butter mixture, then fold in remaining whites. Sift remaining 1 cup flour, baking powder, and salt together. Sift one-quarter of the flour mixture at a time into butter–egg mixture, folding in mixture after each addition. Fold in almonds. Divide batter evenly between prepared pans. Bake until a toothpick inserted in center of cakes comes out clean, about 20 minutes. Allow cakes to cool briefly, then invert onto a wire rack, peel off parchment, and set aside to let cool completely.
  4. Whip cream in a chilled bowl with an electric mixer on high speed until stiff peaks form, then set aside.
  5. Put one of the cake layers on a cake plate. Sprinkle with 3 tablespoons of kirschwasser. Spread 1 cup of cherries, then half the whipped cream, over cake and set another cake layer on top. Repeat layering with another 3 tablespoons of kirschwasser and remaining 1 cup of cherries, whipped cream, and cake layer, pressing down slightly on top layer and sprinkling it with remaining 3 tablespoons kirschwasser.
  6. Whip cream and confectioners’ sugar together in a large bowl with an electric mixer on high speed until soft peaks form, then frost top and sides of torte. Sprinkle chocolate curls on top and sides of torte, then decorate top with cherries. Let torte rest for 2 to 3 hours (in the refrigerator, if your kitchen is hot) before serving.

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