If you love the classic combination of chocolate, whipped cream, and juicy cherries, this Sourdough Black Forest Cake is about to become your favorite showstopping dessert. Lush layers of sourdough chocolate cake sandwich a sweet-tart cherry filling, all enveloped in fluffy whipped cream and topped with chocolate shavings and glossy cherries. The sourdough starter delivers subtle tang and a supremely moist crumb for a modern twist on a German bakery classic. Whether you’re looking to impress guests or just treat yourself, this recipe guarantees joy in every decadent slice.
Ingredients You’ll Need
The beauty of a Sourdough Black Forest Cake comes from classic ingredients that each bring something special to the table. Benchmarks like cocoa, fresh cherries, and tangy sourdough starter create standout flavor and silky texture, ensuring every bite feels both nostalgic and freshly inventive.
- Sourdough starter (1 cup): Adds deep flavor and a tender texture; fed or discard both work, so it’s perfect for reducing waste.
- Whole milk (1 cup): Brings richness and moisture to the cake layers, balancing the cocoa’s intensity.
- All-purpose flour (1 cup): Provides the structure needed for a sliceable, layered cake that still feels soft and light.
- Baking soda (1 1/2 teaspoons): Ensures the cake rises beautifully and keeps the crumb fluffy.
- Salt (1/2 teaspoon): Highlights all the flavors, especially the rich chocolate and sweet cherries.
- Unsweetened cocoa powder (3/4 cup): Delivers that deep, chocolatey flavor essential to a true Black Forest cake.
- Granulated sugar (1 1/2 cups): Sweetens the cake without making it heavy—perfectly balanced with the cherries and cream.
- Large eggs (2): Bind everything together while adding richness and structure.
- Vegetable oil (1/2 cup): Makes sure every bite of cake is moist, never dry.
- Vanilla extract (1 teaspoon): Lends warmth and enhances all the other flavors.
- Sweet cherries, pitted (2 cups): The heart of the filling—go for fresh or thawed frozen for juicy bursts in every bite.
- Kirsch (2 tablespoons, optional): Adds an authentic cherry kick; feel free to omit for an alcohol-free cake.
- Sugar for filling (1/4 cup): Balances the tartness of the cherries and creates a luscious compote.
- Cornstarch (1 tablespoon): Thickens the filling without clouding its gorgeous ruby color.
- Heavy whipping cream (2 cups): The base of the billowy, cloud-like frosting you’ll want to dive into.
- Powdered sugar (1/4 cup): Sweetens the whipped cream subtly so it complements, never overpowers.
- Vanilla extract for frosting (1 teaspoon): Rounds out the flavors with mellow, creamy notes.
- Chocolate shavings: These give the final touch—crunch, richness, and gorgeous contrast.
- Whole cherries (for garnish): The ultimate visual and fruity pop to crown your cake.
How to Make Sourdough Black Forest Cake
Step 1: Create the Sourdough Cake Batter
In a medium bowl, combine your sourdough starter, whole milk, and flour. Once well mixed, cover and let this mixture rest at room temperature for a couple of hours. This rest time lets the sourdough do its magic for a softer crumb and subtle tang. Meanwhile, preheat your oven to 350 degrees Fahrenheit and grease and flour two 9-inch round cake pans. In a separate large bowl, whisk together the dry ingredients: baking soda, salt, cocoa powder, and granulated sugar. Then, add the eggs, oil, and vanilla. Stir in your rested sourdough mixture and blend until smooth—don’t overdo it, just enough to combine.
Step 2: Baking the Layers
Divide your luscious chocolate batter evenly between the two prepared pans. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick comes out clean or with just a crumb or two attached—every oven is a little different, so keep an eye out. Remove the cakes and let them cool completely in the pans before turning out, so you have a perfect base for slicing and assembling.
Step 3: Making the Cherry Filling
While the cakes cool, toss your pitted cherries, sugar, and cornstarch into a saucepan. Over medium heat, let the mixture bubble and thicken—about five to seven minutes—and watch as it transforms into a glossy, fragrant compote. If using, stir in the kirsch at the very end for a true nod to tradition. Set the filling aside to cool; this step keeps your whipped cream fluffy and the cake stable.
Step 4: Whip Up the Cream Frosting
Pour chilled heavy cream, powdered sugar, and vanilla into a mixing bowl and whisk (or use a mixer) until stiff peaks form. Be patient—cream whips best when cold and stops just at the right moment for that swoon-worthy, airy texture that holds between the layers.
Step 5: Slice and Assemble
Slice each cake layer in half horizontally—carefully, so you end up with four even slices. Place your first layer on your serving plate and spread with some cherry filling, then a layer of whipped cream. Repeat the layering process, building that dramatic Sourdough Black Forest Cake stack. Frost the whole cake with the rest of the whipped cream, smoothing it generously over the sides and top.
Step 6: Garnish and Chill
Press chocolate shavings along the sides and top, then crown your masterpiece with whole cherries. Chill the finished Sourdough Black Forest Cake for at least two hours—this sets the layers and melds all those incredible flavors together.
How to Serve Sourdough Black Forest Cake
Garnishes
Nothing beats the classic finish of glossy whole cherries and a thick carpet of chocolate shavings. For an extra flourish, you can dust a little extra powdered sugar on top or sprinkle over some cocoa powder. Whatever you choose, make sure each slice is crowned with a cherry for that unmistakable Black Forest look.
Side Dishes
Keep the sides simple to let the Sourdough Black Forest Cake shine. Fresh berries (like raspberries or blackberries) in a small bowl make a refreshing, tart contrast. If you’re feeling indulgent, a scoop of vanilla or cherry ice cream on the side sends this dessert into celebration territory.
Creative Ways to Present
Take your presentation up a notch by making mini Sourdough Black Forest Cakes in individual ramekins, perfect for dinner parties or special occasions. Stacking the layers crookedly and nestling more cherries in the middle creates a rustic, inviting look. Try serving slices on vintage plates or with chocolate-dipped cherry stems for a hint of drama.
Make Ahead and Storage
Storing Leftovers
Slice any remaining Sourdough Black Forest Cake and wrap each piece snugly in plastic wrap or store in an airtight container. Keep your cake chilled in the refrigerator, where it’ll stay fresh for up to three days. The flavors get even better as they meld!
Freezing
To freeze, wrap individual cake slices (or even the whole cake) tightly in two layers of plastic wrap and a layer of foil. Freeze for up to two months. Thaw overnight in the refrigerator; if you’re freezing the whole cake, add your garnishes after thawing for the freshest look.
Reheating
There’s no need to reheat this cake, as it’s best served cold or at room temperature to preserve the whipped cream and cherry filling. If a slight chill isn’t your style, let the slices rest on the counter for 15–20 minutes before serving.
FAQs
Can I use sourdough discard, or should the starter be active?
Both active and discard sourdough starter work for this Sourdough Black Forest Cake, but discard will add a slightly more pronounced tang. Since the rise comes from baking soda, you don’t need an active bubbly starter here.
Is there a substitute for kirsch in the cherry filling?
Yes—feel free to skip the kirsch altogether, or swap in a splash of cherry juice, brandy, or even a little almond extract for flavor. The cake is delicious with or without alcohol, so tailor it for who you’re serving.
What’s the best way to cut clean slices?
To slice cleanly through all those lush layers, use a sharp serrated knife and wipe the blade with a hot, damp cloth between cuts. Letting the cake chill thoroughly first also helps the layers stay neat and beautiful.
Can I use cherry pie filling instead of making my own?
Absolutely! If you’re short on time, a high-quality cherry pie filling makes a wonderful shortcut for your Sourdough Black Forest Cake. Just brighten it with a splash of lemon juice if needed.
Can I make the cake elements ahead of time?
Yes! Bake the cake layers and make the cherry filling up to two days in advance. Store the cake layers wrapped at room temperature and the cherry filling in the fridge. Whip the cream and assemble the cake the day you plan to serve for best freshness.
Final Thoughts
If you’ve never tried making a Sourdough Black Forest Cake at home, you’re in for a wonderful surprise—both in flavor and fun. With its irresistible swirl of chocolate, cherries, and creamy whipped frosting, this cake might just become a new celebration staple. Give it a go and let every towering slice be a reason to savor the moment!
Print
Sourdough Black Forest Cake Recipe
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Sourdough Black Forest Cake. A moist sourdough chocolate cake filled with sweet cherries and topped with luscious whipped cream, this dessert is a delightful treat for any occasion.
Ingredients
Cake:
- 1 cup sourdough starter (fed or discard)
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Filling:
- 2 cups pitted sweet cherries (fresh or thawed frozen)
- 2 tablespoons kirsch (optional)
- 1/4 cup sugar
- 1 tablespoon cornstarch
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- Chocolate shavings and whole cherries (for garnish)
Instructions
- Cake: In a medium bowl, mix the sourdough starter, milk, and flour. Let sit for 2–3 hours. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Whisk together baking soda, salt, cocoa powder, and sugar. Add eggs, oil, and vanilla. Stir in the sourdough mixture until smooth. Divide batter between pans and bake for 25–30 minutes. Let cool.
- Filling: Cook cherries, sugar, and cornstarch in a saucepan until thickened. Stir in kirsch. Let cool.
- Whipped Cream Frosting: Beat cream, powdered sugar, and vanilla until stiff peaks form.
- Assembly: Slice cakes in half horizontally. Layer cake, cherry filling, and whipped cream. Frost outside with whipped cream. Garnish with chocolate shavings and cherries. Chill before serving.
Notes
- You can use cherry pie filling as a shortcut.
- Omit kirsch for an alcohol-free version.
- Ensure cakes are completely cool before assembling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
