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-like layer of lightly sweetened whipped cream and a bright, sweet cherry sauce. You get all the classic Black Forest flavors without the effort of stacking multiple cake layers.
Black Forest cake is ideal during cherry season, and a sheet cake version is far easier to make and transport than a layered cake. It’s great for feeding a crowd and eliminates the fiddly work of slicing and stacking layers. This recipe focuses on three components: a moist chocolate cake, a simple cherry sauce, and freshly whipped cream for topping.
For the Chocolate Cake
The base of this dessert is a moist, fudgy chocolate cake. Using oil instead of butter keeps the cake soft for longer and saves time since there’s no need to soften butter. This recipe combines buttermilk and sour cream: sour cream contributes to a fudgy, tender crumb while the buttermilk keeps the cake light and balanced. The chocolate flavor comes from Dutch-process cocoa powder—choose a high-quality Dutch-process cocoa for a deep, robust chocolate note.
Adding hot coffee (or boiling water) to the batter helps the cocoa “bloom,” releasing more flavor and deepening the chocolate profile. The batter is simple to mix: combine dry ingredients, whisk together the wet ingredients separately, then fold them together until smooth. Bake in a prepared 9×13-inch pan until a toothpick comes out clean or with a few moist crumbs.
For the Whipped Cream
The whipped cream is lightly sweetened and should be whipped to medium-stiff peaks so it holds its shape when spread over the cake. It can be made ahead and stored, but keep it refrigerated and covered. Follow these tips for the best whipped cream:
- Use heavy whipping cream with 33–40% milk fat.
- Keep the cream and mixing tools cold—chill the bowl and whisk briefly.
- Beat on medium speed and watch closely to avoid over-whipping; stop when medium-stiff peaks form.
For the Cherry Sauce
The cherry sauce is made by simmering pitted cherries with a small amount of sugar, a splash of Kirsch (cherry liqueur) or lemon juice, and a touch of cornstarch to thicken. The sauce is cooked until the cherries release their juices and the mixture thickens, then cooled completely before using. If you prefer to skip alcohol, lemon juice is a fine alternative; the Kirsch will mostly cook off during simmering.
Assembly & Make Ahead Tips
Make sure the cake and cherry sauce are completely cooled before you assemble the dessert. If either component is warm, the whipped cream will lose its texture. Spread the whipped cream over the cooled cake using the back of a spoon to create soft swirls, then spoon the chilled cherry sauce over the top.
All three components can be prepared in advance: bake the cake and cool it fully, then cover and store the pan at room temperature for one day. Chill the whipped cream in an airtight container and keep the cooled cherry sauce refrigerated. For best texture, assemble the cake shortly before serving; once assembled, store the finished cake in the refrigerator.
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 pan and lightly dust it with cocoa powder.
- In a large bowl, sift together the flour, Dutch-process cocoa, baking powder, baking soda, and salt. Add the sugar and whisk until combined.
- In a separate large bowl, whisk together the oil, eggs, buttermilk, sour cream, and vanilla until smooth. Stir in the hot coffee.
- Make a well in the dry ingredients and pour in the wet mixture. Whisk until the batter is even and smooth, scraping the bowl as needed.
- Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should begin to pull away from the pan edges.
- Cool the cake completely in the pan before topping.
Cherry Sauce
- Combine the pitted cherries, sugar, Kirsch (or lemon juice), and cornstarch in a saucepan over medium heat. Stir as the cherries soften and release their juices.
- Simmer until the sauce thickens, about 5–10 minutes depending on the juiciness of the cherries.
- Remove from heat and cool completely. Store in an airtight container in the refrigerator until needed.
Whipped Cream
- In a chilled bowl, combine the cold heavy cream and powdered sugar. Using a whisk attachment or handheld mixer, whip on medium speed until medium-stiff peaks form. Watch carefully to avoid over-whipping.
Assemble
- Assemble the cake close to serving time. Spread the whipped cream evenly over the fully cooled cake, creating soft swirls if desired.
- Spoon the cooled cherry sauce over the whipped cream just before serving. Once assembled, store any leftovers covered in the refrigerator.
Notes
- Cocoa: This recipe is calibrated for Dutch-process cocoa—sift it to remove lumps.
- Kirsch: Traditional in Black Forest desserts, kirsch can be substituted with lemon juice if preferred.
- Cherries: Fresh cherries are recommended in season. If using frozen cherries, cook them a bit longer and consider increasing cornstarch to 4 teaspoons since frozen fruit releases more juice. Avoid cherries packed in syrup, which will make the sauce too sweet.
- Serving: Assemble close to serving time for the best texture. The cake can be assembled up to an hour in advance at room temperature, otherwise keep refrigerated.
- Make Ahead: Bake the cake a day ahead and let it cool covered at room temperature. Make the cherry sauce in advance and refrigerate. Whip the cream the day of serving for best results.
- Storage: Store the assembled cake covered in the refrigerator.
- Nutrition: Nutrition details are estimates per slice, assuming 15 even slices.