Cake, Bread and Pastries

Black Forest Cake Recipe

Black Forest Cake Recipe
Black Forest Cake Recipe

Black Forest Cake Recipe (Filipino Style) –For some who wants a simple background of Black Forest cake, according to wikipedia; Black Forest Cake originated in Germany. They call it Schwarzwälder Kirschtorte or Black Forest Cherry torte because originally the cake is garnish with Black Cherries on top. It was called black Forest because of the Black Cherries.

What makes a Black Forest Cake? It’s a layered of moist chocolate cake flavored with Kirsch Water or Cherry Water, whipped cream, cherry toppings and chocolate shavings. Black Forest Cake is so simple in ingredients and yet so delicious! That’s why Black Forest Cake is famous on its own. (Recipe Updated August 16, 2023)

Sample whipping cream brands in the Philippines, which you can use for your Black Forest Cake Recipe
Sample of whipping cream brands in the Philippines, which you can use for your Black Forest Cake Recipe



  • 1 cup All Purpose Flour (120 grams)
  • ¾ cup Sugar (150 grams)
  • 150g Unsalted Butter, softened at room temperature 
  • 3 Eggs
  • 1 teaspoon Baking Powder
  • ¼ Salt 
  • ½ cup Cocoa Powder (55 grams)
  • 1 tsp Vanilla Essence
  • For Decorating:
  • 2 packs Arla Whipping Cream (200g/pack) – chill it (or Heavy Cream)
  • 1 cup chopped Cherries
  • Cherry Syrup/Kirsch (reserve syrup in bottled cherry) for soaking cake
  • 1 Chocolate bar – grate your favorite chocolate brand
  • whole cherries, for toppings


  1. Preheat the oven to 170°C.
  2. Grease (2) 6-inch cake tins with butter on the bottom and on the sides. Then dust it with some flour, remove any excess.
  3. Sift all the dry ingredients in a bowl: flour, cocoa, baking powder and salt. Set aside.
  4. In a mixing bowl, cream the butter, sugar and vanilla until fluffy. Add in eggs one at a time and beat until fluffy.
  5. Add in the sifted dry ingredients and fold in gently.
  6. Transfer the batter into the grease cake tins and bake this in the oven.
  7. Bake for about 25 minutes. Do a toothpick test in the center of the cake, if it comes out clean then it’s done.
  8. Remove from the oven and let it completely cool before frosting for about 15 minutes.
  9. Once cool, invert the cake on a plate and set aside to cool down.
  10. Drain the cherries from its bottle and reserve the syrup. Remove the pit from the cherry fruit and chop them into small pieces.
  11. For the Whipping Cream: Start whipping your cream until stiff peaks form or the cream has doubled in size. In between the whipping you may add 2-3 tablespoon sugar to add some sweetness if preferred. If using other types of Whipping Cream like Whipping cream powders, please follow package instructions.
  12. Stiff peaks test means, when you take the beater out, it forms a peak on the tip without falling over. The whipped cream holds up on its own.
  13. Cake decorating: Take the 2 cakes back and brush it liberally with cherry syrup or kirsch.
  14. Use a spatula and apply the whipping cream between each slice and add a generous layer of chopped cherries, layer them together. Then cover the entire cake with whipped cream.
  15. Use an icing pipe with star tip to decorate around the cake (if preferred). Use a cake comb to decorate the side of the cake. Use a Cake spinner, spin and use a cake comb.
  16. Decorate the cake with grated chocolate sprinkles/shards on the bottom sides and on top. Top it with whole cherries around the corners. Decorate as you like!
  17. Chill the cake for 3 to 4 hours or overnight in the refrigerator. Serve and enjoy.

Whipping Tips:

Prepare some ice cubes, and lay it underneath your mixing bowl for faster whipping. (You can use any basin with lots of ice where you can place your mixing bowl). 


Leave a Reply

Your email address will not be published. Required fields are marked *