This Black Forest sheet cake begins with an incredibly rich, fudgy chocolate cake baked in a 9×13 inch pan. It’s finished with a cloud of lightly sweetened whipped cream and a glossy cherry sauce. You get everything you love about traditional Black Forest cake without the fuss of multiple layers.
Black Forest cake is ideal during cherry season, and this sheet cake version is perfect for feeding a crowd or transporting to gatherings. Because it’s made as a single-layer sheet cake, there’s no need to assemble multiple tiers — just bake, cool, top with cream and cherries, and serve.
For the Chocolate Cake
The base is a moist, fudgy chocolate cake made with oil rather than butter. Using oil keeps the cake tender and helps it stay softer for longer, plus it eliminates the step of bringing butter to room temperature. This recipe also uses both buttermilk and sour cream: the sour cream contributes a dense, fudgy crumb while buttermilk lightens the texture so the cake remains tender and not heavy.
Use Dutch-process cocoa powder for a deep, robust chocolate flavor. Adding hot coffee (or boiling water) to the batter helps the cocoa bloom, intensifying and rounding the chocolate notes for a richer taste.
For the Whipped Cream
The whipped cream is lightly sweetened and should be made from chilled heavy whipping cream (33–40% milk fat). It can be prepared ahead of time and kept in an airtight container in the refrigerator until you’re ready to assemble. Tips for making stable, fluffy whipped cream:
- Use heavy whipping cream with 33–40% milk fat.
- Keep the cream cold — straight from the fridge — before whipping.
- Chill the mixing bowl and whisk briefly to help the cream stay cold while whipping; wipe away any condensation before use.
- Beat on medium speed and watch closely. Stop when medium-stiff peaks form to avoid over-whipping.
For the Cherry Sauce
The cherry sauce is made by simmering pitted cherries with a small amount of sugar, a splash of cherry liqueur (Kirsch) or lemon juice, and a little cornstarch to thicken. The liqueur mostly cooks off, leaving a subtle cherry aroma; if you prefer not to use alcohol, lemon juice works as a bright substitute. The sauce should be cooled completely before adding to the cake so it doesn’t melt the whipped cream.
Assembly & Make-Ahead Tips
Before assembling, ensure both the cake and cherry sauce have cooled completely. If either is warm, the whipped cream will soften and collapse. Spread the whipped cream over the cooled cake, using the back of a spoon to create soft swirls, and spoon the cherry sauce over the cream or serve it on the side.
All components can be made ahead: bake and cool the cake, then cover and store at room temperature overnight. Keep the cherry sauce and whipped cream in airtight containers in the refrigerator. For best results, assemble the cake shortly before serving; once assembled, store it in the fridge.
More Black Forest Desserts to Try
- Black Forest Cookies
- Black Forest Brownies
- Black Forest Cheesecake
Black Forest Sheet Cake
Equipment
- 9×13 inch pan
Ingredients
Chocolate Cake
- 2½ cups all-purpose flour (281 g)
- ¾ cup Dutch-process cocoa (60 g)
- 2¼ cups granulated sugar (450 g)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup vegetable or canola oil (160 ml)
- 3 large eggs
- ¾ cup buttermilk (180 ml)
- ½ cup sour cream (120 ml)
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water (240 ml)
Cherry Sauce
- 3½ cups pitted cherries (about 500 g), halved if desired
- ¼ cup granulated sugar (50 g)
- 2 tablespoons Kirsch or lemon juice
- 2 teaspoons cornstarch
Whipped Cream
- 2 cups heavy whipping cream (33–40% MF), cold
- 2 tablespoons powdered sugar
Instructions
Chocolate Cake
- Preheat the oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) pan and lightly dust with cocoa powder to prevent sticking.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk to combine evenly.
- In another large bowl, whisk together the oil, eggs, buttermilk, sour cream, and vanilla until no large streaks of egg remain. Stir in the hot coffee.
- Make a well in the dry ingredients and pour in the wet mixture. Stir or beat on low until the batter is smooth and uniform, scraping the bowl to remove any lumps.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 45–50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake begins to pull away from the pan sides.
- Allow the cake to cool completely in the pan.
Cherry Sauce
- Combine the pitted cherries, sugar, Kirsch (or lemon juice), and cornstarch in a saucepan over medium heat. Stir as the cherries release juice and the mixture thickens, about 5–10 minutes.
- Remove from heat and let cool completely. Store in an airtight container in the refrigerator until ready to use.
Whipped Cream
- Chill a mixing bowl and whisk attachment briefly, then combine the cold heavy cream and powdered sugar. Whip on medium speed until medium-stiff peaks form. Watch closely to avoid over-whipping.
Assemble
- Assemble the cake as close to serving time as possible. Spread the whipped cream over the fully cooled cake, creating gentle swirls.
- Spoon the cooled cherry sauce over the whipped cream or serve it alongside so guests can add their preferred amount. Once assembled, keep the cake refrigerated.
Notes
- Cocoa: This recipe is developed for Dutch-process cocoa. Sift the cocoa first to remove any lumps.
- Kirsch: Kirsch is a traditional cherry liqueur used in Black Forest desserts; lemon juice is an easy non-alcoholic substitute.
- Cherries: Fresh cherries are best in season. Frozen cherries can be used, but they will be juicier and may require more cornstarch (about 4 teaspoons) and a slightly longer reduction time. Avoid cherries packed in syrup, which will make the sauce overly sweet.
- Serving: For the freshest texture, assemble close to serving time. You may assemble up to 1 hour ahead at room temperature or store immediately in the refrigerator.
- Make Ahead: Bake the cake the day before and store covered at room temperature. Make the cherry sauce the day before and refrigerate once cooled. Whip cream on the day you plan to serve and keep refrigerated until assembly.
- Storage: Store the assembled Black Forest cake covered in the refrigerator for best freshness.
- Nutrition: Nutrition facts are estimates per slice, assuming 15 even slices.
Nutrition
Carbohydrates: 59 g,
Protein: 6 g,
Fat: 25 g,
Saturated Fat: 10 g,
Cholesterol: 79 mg,
Sodium: 263 mg,
Fiber: 2 g,
Sugar: 40 g