Print Recipe

Black Forest Cake
(Schwarzwaelder Kirschtorte)



  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Schwarzwaelder Kirschwasser (cherry liqueur)


  • 1 cup confectioners' sugar
  • 1 pinch salt
  • 1 (0.5 liter) can pitted cherries, drained
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon kirschwasser (cherry liqueur)


  • 1 square semisweet chocolate


  1. Heat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles.
  2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  3. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined. Pour into prepared pans. Bake for 35 to 40 minutes, or until a wooden pick inserted into the cake comes out clean. Cool completely.
  4. Remove paper from under the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/2 cup Kirschwasser.
  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla extract and 1 tablespoon Kirschwasser. Add confectioners' sugar and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  6. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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