German Black Forest Cake


  • 2 cups granulated sugar
  • 2 Eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened Dutch-processed cocoa powder plus more for dusting cake pans
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup vegetable oil
  • 1/2 cup hot espresso
  • Vegetable cooking spray
  • 32 ounces heavy whipping cream
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 c bourbon-soaked cherries or maraschino cherries
  • ¼ c Kirschwasser or bourbon from cherries
  • 10-14 fresh cherries stems-on, for decorating
  • ¼ c dark chocolate shavings, for decorating
  • Preheat the oven to 350°F.
  • Spray three 9-inch cake pans with vegetable spray, and dust with cocoa powder. Set aside until ready to use.
  • Add the sugar and eggs to the bowl of the Instant Stand Mixer. Beat together until pale and fluffy, about 3 Minutes.
  • Add the buttermilk and kirshwasser. Mix to combine.
  • With the mixer on level 2, add the flour, cocoa powder, baking soda, baking powder, and salt. Turn up the speed and beat until no lumps exist, about 2-3 Minutes.
  • Drizzle in the vegetable oil and hot espresso. Mix for another 5 Minutes on level 3 until a silky chocolate batter has formed.
  • Distribute the cake batter evenly across the three prepared cake pans. Bake in the oven for 20 – 23 Minutes, or until a toothpick inserted in the center of the cakes come out clean.
  • Allow to cool on a rack for 10 minutes before removing from the pan. Set aside until completely cooled.
  • Meanwhile, prepare the whipped cream frosting. Add the heavy whipping cream and granulated sugar in the bowl of the Instant Stand Mixer fitted with a whisk attachment. Beat on level 8 until stiff peaks form. Mix in vanilla and salt.
  • Once the cakes have cooled, dollop a tablespoon of whipped cream on a cake platter or plate. Set the first cake on top. Drizzle a few tablespoons of the kirshwasser or bourbon onto the cake.
  • Frost the top with about one cup of frosting. Sprinkle with 1/3 c bourbon-soaked cherries.
  • Continue this process until all layers are frosted.
  • To finish decorating the top, place fresh cherries around the top of the cake in a wide circle. Sprinkle chocolate shavings over the top.
  • Keep refrigerated until ready to serve. Enjoy!
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