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A frosted three-layer Black Forest cake with a missing slice on a white cake stand, next to a single slice on a plate on a wooden surface.

Showstopping Black Forest Birthday Cake Recipe (Sturdier Whipped Cream)

Rich chocolate cake layers filled with cherry filling and frosted with a stabilized whipped cream that holds its shape noticeably longer than plain whipped cream, using a gelatin technique most black forest cake recipes skip.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American, German-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup neutral oil
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot coffee
Cherry Filling
  • 3 cups pitted cherries fresh or thawed frozen
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp kirsch or cherry juice optional
Stabilized Whipped Cream Frosting
  • 1 tsp unflavored gelatin
  • 1 tbsp cold water
  • 2 cups heavy cream cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 3 9-inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For the batter and whipped cream
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting
  • 1 Piping bag and tip For decorative cream swirls

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment. Whisk the dry ingredients, whisk the wet ingredients separately, combine, then stir in the hot coffee last. Divide among the pans and bake for 28 to 32 minutes. Cool completely.
    A glass mixing bowl filled with dark chocolate cake batter next to three prepared round cake pans with parchment paper on a wooden countertop.
  2. Cook the cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat for 8 to 10 minutes until thickened. Stir in kirsch if using. Cool completely.
    A glass bowl filled with cooked, glossy red cherries in syrup sitting on a wooden countertop.
  3. Sprinkle the gelatin over the cold water and let bloom for 5 minutes. Microwave briefly until melted, then cool slightly.
    A small glass dish containing clear cold water on a wooden countertop.
  4. Whip the cold heavy cream, powdered sugar, and vanilla to soft peaks.
    A glass bowl filled with freshly whipped soft cream peaks on a wooden countertop.
  5. Slowly drizzle in the slightly cooled gelatin while beating, then whip to stiff peaks.
    A glass bowl filled with perfectly stiff, piped whipped cream peaks on a wooden countertop.
  6. Pipe a ring of whipped cream around the edge of the first cake layer, spread cherry filling inside the ring, and repeat with the second layer before topping with the third.
    A chocolate cake layer topped with a piped ring of whipped cream and filled with glossy red cherries on parchment paper.
  7. Frost the entire cake with the remaining whipped cream and decorate with chocolate shavings and extra cherries.
    A fully frosted white whipped cream cake decorated with chocolate shavings and fresh cherries on a white cake stand on a wooden table.
  8. Refrigerate for at least 1 hour before slicing and serving.
    A sliced Black Forest cake with chocolate shavings and cherries on a white cake stand, with a single slice on a plate and a knife on a wooden surface.

Notes

  • Make sure both the cherry filling and cake layers are completely cool before assembling.
  • Stabilize the whipped cream with gelatin for a frosting that holds its shape for hours instead of collapsing.
  • Add the gelatin while it's warm, not hot, to avoid seizing.
  • Store refrigerated up to 3 days.