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The real star here is the cherry layer. I use plenty of sour cherries and keep the cake a little less sweet, so you actually taste the fruit and cocoa instead of just sugar and cream. It is also completely alcohol free, which makes it an easy cake to share with the whole family.

I bake mine in a rectangular pan because it is easy to slice into plenty of pieces for birthdays, parties, or family gatherings. But use a similar baking dish you already have. A brownie pan, deep baking dish, or another cake pan can work too. If your sponge is thicker or thinner, simply adjust the baking time.

Why You’ll Love This Simple Black Forest Cake Recipe

• Extra fruity: A generous sour cherry layer gives you plenty of fruit in every piece.
• Less sweet: The balanced sweetness lets the cocoa and tart cherries stand out.
• Much easier to assemble: No cutting, filling, and stacking several round cake layers.
• Perfect for a crowd: The cake is easy to cut into around 20 pieces and works especially well for celebrations.
• Alcohol free: No Kirsch is needed, making this version family friendly.
• Flexible cream topping: Cover the cake with whipped cream, add just a few swirls, or serve individual slices with cream or Greek yogurt.

A Fruitier, Easier Take on Black Forest Cake

Traditional Black Forest cake is usually all about layers of chocolate sponge, cherries, whipped cream, chocolate, and often Kirsch. Delicious, yes. But it can also turn into quite the baking project.

This version keeps the chocolate and cherry combination I love, but makes it much more practical. Instead of several layers, you get one soft chocolate sponge topped with a thick, glossy cherry layer. The whipped cream can be added afterward, so everyone can have as much or as little as they like.

That also makes this homemade Black Forest cake especially convenient when you are baking for more people. You can prepare the chocolate and cherry part ahead, chill it, and add the cream closer to serving.

Ingredients You’ll Need

You will find the exact amounts in the recipe card below, but a few ingredients are worth talking about before you start.

Eggs: Separating the eggs and whipping the whites gives the chocolate sponge its light, soft texture.

Unsweetened cocoa powder: This gives the sponge plenty of chocolate flavor without making it overly sweet.

Flour and cornstarch: The combination gives the sponge enough structure while keeping the crumb light.

Sour cherries: This recipe uses a lot of them, and that is very much intentional. Their tart flavor is perfect with chocolate and keeps the finished cake beautifully fruity.

Heavy whipping cream: Use it for a classic Black Forest finish, or leave part of the cake without cream and add it when serving.

Chocolate: A few chocolate shavings are all you need on top. There is no need for complicated cake decorating here.

How to Make the Chocolate Sponge

Start by separating the eggs. Use a hand mixer or stand mixer to whip the egg whites with a pinch of salt, then gradually add the sugar and vanilla sugar until they look thick and glossy.

Gently fold in the egg yolks. Combine the flour, cornstarch, cocoa powder, and baking powder separately, then sift the dry mixture over the eggs in a few additions.

Use a silicone spatula to gently fold everything together just until you no longer see dry flour or cocoa. Try not to keep stirring once the batter is combined because we want to hold on to all that air from the whipped eggs.

Spread the batter into your prepared pan and bake at 300°F (150°C fan) for about 25 to 30 minutes. The sponge is done when the center springs back lightly and a wooden skewer comes out clean.

Let it cool completely before adding the cherries.

How to Make the Cherry Topping

This is my favorite part of the cake. There is a generous amount of fruit, so every piece gets plenty of juicy cherries instead of just a thin layer in between lots of cream.

Drain the thawed cherries and keep the juice. Stir the cornstarch and sugar with a little cold cherry juice until smooth, then bring the remaining juice to a gentle boil.

Slowly whisk in the cornstarch mixture and keep stirring as it thickens. At first the juice will look slightly cloudy. Once it turns glossy, translucent, and deep red, it is ready.

Fold in the cherries and let the mixture cool slightly. You want it thick and spreadable rather than completely cold and firm.

How to Assemble the Cake

Spread the cherry mixture over the completely cooled chocolate sponge and refrigerate the cake until the fruit layer has set.

Once chilled, you can finish it however you like. Spread whipped cream over the whole cake for a more classic Black Forest look, decorate only the top with a few cream swirls, or leave some pieces without cream and serve them with a spoonful of Greek yogurt instead.

Finish with a little grated chocolate and a few extra cherries if you have them. Simple, chocolatey, fruity, done.

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Simple Black Forest Cake Recipe

This simple Black Forest cake recipe combines a light homemade chocolate sponge with sour cherries and a thick cherry glaze. It is baked in a deep rectangular tray, making it easier to prepare, decorate, and serve than a traditional round layer cake.

Course cake, Dessert

Cuisine German

Keyword Black Forest cherry cake, easy black forest cake recipe, German chocolate cherry cake, homemade Black Forest cake, simple black forest cake, simple black forest cake recipe

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 2 hours hours

Servings 20 pieces

Calories 240kcal

Equipment

• Deep rectangular baking tray or lasagna baking dish
• Parchment paper
• Electric hand mixer or stand mixer

Ingredients

CHOCOLATE SPONGE

• 6 large eggs at room temperature and separated
• 1 pinch of salt
• 1 cup + 2 tablespoons granulated sugar 225 g
• 1 tbs vanilla sugar
• 1 cup + 2 tbs all purpose flour 140 g
• ⅓ cup cornstarch 45 g
• ½ cup unsweetened cocoa powder 40 g
• 1 tsp baking powder

CHERRY TOPPING

• 18 cups frozen sour cherries thawed and drained (2.5 kg)
• 1 cup Juice drained from the sour cherries 250ml
• 1-2 tbs granulated sugar
• 1 tbs cornstarch
• DECORATION
• 1⅔ cups heavy whipping cream 400g
• whipped cream stabilizer, optional, use according to package directions
• 2 tbsp powdered sugar 15g
• Chocolate shavings or grated chocolate

Instructions

MAKE THE CHOCOLATE SPONGE

• Preheat the oven to 300°F (150°C fan). Line a deep rectangular baking tray or another similar baking dish with parchment paper.
• Carefully separate the eggs. Place the egg whites in a clean, grease free mixing bowl and place the yolks in a separate bowl.
• Add a pinch of salt to the egg whites. Beat with an electric mixer until they form soft peaks.
• Gradually add the granulated sugar and vanilla sugar while continuing to beat. Mix until the egg whites are thick, glossy, and hold stiff peaks.
• Add the egg yolks one at a time. Fold each yolk gently into the whipped egg whites before adding the next.
• In a separate bowl, combine the flour, cornstarch, cocoa powder, and baking powder.
• Sift the dry ingredients over the egg mixture in several additions.
• Fold everything together carefully with a spatula. Stop mixing as soon as no visible streaks of flour or cocoa remain.
• Transfer the batter to the prepared baking tray and spread it into an even layer.
• Bake for about 25 to 30 minutes, or until the center springs back lightly and a wooden skewer comes out clean. If you use a differently sized pan, start checking earlier or allow a little extra time depending on the thickness of the sponge.
• Remove the sponge from the oven and let it cool completely before adding the cherry topping.

PREPARE THE CHERRY TOPPING

• Thaw the sour cherries and drain them well. Collect all of the cherry juice in a bowl or measuring jug.
• Combine the sugar and cornstarch with a small amount of the cold cherry juice and stir until completely smooth.
• Pour the remaining cherry juice into a saucepan and bring it to a gentle boil.
• Slowly whisk the cornstarch mixture into the hot cherry juice.
• Continue stirring over medium heat until the mixture thickens. At first it will look slightly cloudy. Once it becomes glossy, translucent, and deep red, remove it from the heat.
• Fold in the drained sour cherries. Let the cherry mixture cool slightly until it is no longer hot but still easy to spread.

ASSEMBLE THE CAKE

• Spread the cherry mixture evenly over the completely cooled chocolate sponge.
• Refrigerate the cake for about 1 hour, or until the cherry layer has set and is completely chilled.
• Whip the cold heavy cream with the powdered sugar until it holds soft to medium peaks. If your kitchen is warm or the cake needs to hold for several hours, add whipped cream stabilizer according to the package directions.
• Spread the whipped cream over the chilled cherry layer or use it only for decorating, depending on how much cream you prefer.
• Finish with chocolate shavings and extra cherries if desired.
• Keep the cake refrigerated until ready to serve. Cut into approximately 20 pieces and serve chilled.

Notes

Baking pan:
You do not need the exact same pan I used. A deep rectangular baking dish, brownie pan, or another similar cake pan works too. The baking time may change slightly depending on how thick the sponge is.

Whipped cream:
The cream is completely flexible. Cover the whole cake for a more classic Black Forest finish, use it only for decorating, or serve it separately so everyone can add their own.

Lighter serving option:
For a lighter option, leave the whipped cream off and serve individual pieces with plain Greek yogurt. The slightly tangy yogurt pairs really well with the chocolate and sour cherries.

Make ahead:
The chocolate sponge and cherry layer are especially convenient to prepare ahead. Keep the cake covered in the refrigerator and add the whipped cream closer to serving.

Storage:
Keep the cake covered in the refrigerator. The chocolate sponge with the cherry topping is best enjoyed within about 3 to 4 days. Once topped with whipped cream, it is best within about 2 to 3 days for the nicest cream texture.

Warm weather:
If your kitchen is warm or you are preparing the cake for a party, whipped cream stabilizer can help the cream hold its shape. Follow the directions for the product you use.

Freezing:
If you want to prepare the cake further ahead, freeze the plain chocolate sponge rather than the fully assembled cake. Thaw it completely before adding the cherry topping and cream.

 

NUTRITION

Servings: 20 pieces

238 kcal | 39 g carbs | 5 g protein | 8 g fat | 3 g fiber | 25 g sugar

The estimate includes the full 400 ml heavy whipping cream and 2 tablespoons powdered sugar but does not include optional chocolate shavings or extra decoration.

Without the whipped cream topping, one piece is approximately 180 kcal.

Make Ahead and Storage

This is one of the reasons I really like this cake for parties. You do not have to finish everything right before your guests arrive.

The chocolate sponge and cherry layer can be prepared ahead and kept covered in the refrigerator. Without the whipped cream topping, the cake also keeps its texture especially well, so you can add the cream closer to serving.

Keep the chocolate cherry cake covered in the refrigerator and enjoy it within about 3 to 4 days. Once topped with whipped cream, I prefer it within about 2 to 3 days for the best texture.

If you want a lighter serving option, leave the cream off and add plain Greek yogurt to individual slices. The slightly tangy yogurt is really good with the sweet chocolate sponge and tart cherries.

More Easy Cake Recipes

If you are already in baking mode, try one of these next:

• German Plum Cake
• Apple Cranberry Cake
• Healthy Banana Cake
• Greek Yogurt Cake
• Easy Cherry Cake

Frequently Asked Questions

Do I need Kirsch for Black Forest cake?

No. This simple Black Forest cake recipe is completely alcohol free. Sour cherries and cherry juice give the cake plenty of fruity flavor without it.

Can I use jarred sour cherries?

Yes. Drain them well and save the cherry juice for the topping.

Can I use sweet cherries?

You can, although the cake will taste sweeter. Sour cherries give you a stronger tart contrast against the chocolate sponge.

Do I have to cover the whole cake with whipped cream?

Not at all. You can spread cream over the entire cake, add only a few swirls for decoration, or serve it separately so everyone can add their own.

Why is my chocolate sponge dense?

The egg mixture may have lost too much air while mixing. Fold the dry ingredients in gently and stop as soon as the batter comes together.

Why is my cherry topping runny?

Keep cooking and stirring until the juice visibly thickens and becomes glossy. It will firm up even more as it cools.

Final Thoughts

If you love Black Forest cake but want more cherries and a little less fuss, this is the version I would make. It is chocolatey and fruity without being overly sweet, and you can keep the cream as simple or generous as you like.

And when you are baking for a crowd, that easy chocolate sponge plus cherry layer is hard to beat. Chill it, slice it, add some cream and chocolate if you want, and you are ready to serve.

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