Schwarzwald Cake recipe, also known as the famous Black Forest Cake, is one of the most beloved classic desserts in the world. This iconic chocolate and cherry layer cake originates from Germany’s Black Forest region and is celebrated for its irresistible combination of rich chocolate sponge, fluffy whipped cream, and juicy cherries. Whether you are baking for a birthday, holiday, or special gathering, this elegant cake never fails to impress.
In this Schwarzwald Cake recipe, you’ll learn how to create perfectly moist chocolate layers, a luscious cherry filling, and a light, creamy frosting that brings everything together. The balance of deep cocoa flavors and refreshing cherry notes makes this cake both indulgent and refreshing — a true bakery-style dessert you can easily make at home.
Ingredients for Schwarzwald Cake recipe
Sponge Cake (for a Ø 26 cm pan)
6 eggs, room temperature
150 g sugar
1 packet vanilla sugar
1 pinch of salt
80 g all-purpose flour
20 g starch flour (cornstarch)
30 g cocoa powder
1 baking powder
3 tbsp sunflower oil
Cherry Filling
1 large jar of cherry compote (net 680 g, drained weight 340 g)
1 tsp lemon juice
20 g sugar
30 g cornstarch
about 300 ml cherry juice (obtained after draining the cherries)
Whipped Cream Filling
600 ml whipping cream
2 packets cream stabilizer (20 g)
1 tbsp powdered sugar
For Soaking the Sponge
20 ml cherry juice (from the jar)
50 ml cherry liqueur (or use all juice if you prefer no alcohol)
Decoration
a few fresh or candied cherries
grated dark chocolate or chocolate shavings
Preparation for Schwarzwald Cake recipe
1. Lightly grease the cake pan, dust the sides with flour, and line the bottom with baking paper.
Preheat the oven to 180°C.
2. Sponge Cake:
Beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the sugar and vanilla sugar, spoon by spoon, mixing until dissolved.
Add the egg yolks one at a time, then the oil, also spoon by spoon, mixing at the lowest speed.
Sift together the flour, cornstarch, cocoa powder, and baking powder, then gently fold into the mixture using a spatula (or briefly mix on low speed).
Pour the batter into the pan, level it, and gently tap the pan on a firm surface several times to release air bubbles.
Bake for about 30 minutes (check with a toothpick).
Turn the baked sponge onto a rack or plate, remove the paper, and let cool completely.
Once cooled, slice horizontally twice to obtain three layers.
3. Cherry Filling:
Drain the cherries and reserve the juice.
If you don’t have fresh or candied cherries, set aside 8–10 cherries from the compote for decoration.
Mix the cornstarch with 2 tbsp of cherry juice.
Bring the remaining juice to a boil with sugar. Add the dissolved cornstarch and cook until thickened.
Add the cherries and lemon juice, then simmer briefly.
Let the filling cool.
4. Whipped Cream Filling:
Mix the cream stabilizer with powdered sugar.
Whip the cold cream until it starts to thicken, then gradually add the stabilizer mixture.
Continue whipping until firm and creamy.
5. Assembling the Cake:
Mix the cherry juice and cherry liqueur, then brush all three sponge layers.
Set aside some whipped cream for rosettes.
Spread whipped cream and half of the cherry filling on the first layer.
Cover with the second layer, spread whipped cream, then add the remaining cherry filling.
Cover with the third layer and coat the entire cake with whipped cream.
Pipe 8–10 rosettes on top and place a cherry in the center of each.
Sprinkle with grated chocolate.
Chill thoroughly, preferably overnight.
Maybe you like Banana Bread Recipe. Click here.
If you want to be updated on Facebook too, Click here.