Easy Black Forest Sheet Cake (Rich Chocolate & Cherry) 🍒🍫

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Hi, I’m Raya welcome back to my kitchen! Today we are making a crowd-pleasing classic: Easy Black Forest Sheet Cake. Combining deep chocolate sponge, tart cherry filling, and fluffy whipped cream, this Easy Black Forest Sheet Cake gives you all the traditional flavors with half the effort!

If you know me, you know I have a deep, unapologetic love for anything that combines rich chocolate with vibrant fruit. Today, we are taking one of the most iconic, celebration-worthy desserts in the world — the traditional German Black Forest cake — and transforming it into an effortless, crowd-pleasing sheet cake! 🥰

Traditional Black Forest cake is stunning, but let’s be honest: cutting multiple delicate sponges, whipping stabilization layers, and carefully stacking cherries can take up your entire afternoon. This sheet cake version gives you all those legendary flavors — dark cocoa sponge, juicy cherry compote, pillow-soft whipped cream, and plenty of shaved dark chocolate — with a fraction of the effort. 🙌

It’s rich, elegant, and completely stress-free. This is the kind of dessert you whip up on a Friday afternoon, keep chilled in the fridge, and pull out whenever friends stop by for a slice and a coffee. ☕🍰

And just like my classic layer cakes, don’t be surprised when someone asks:

“Did you really make this from scratch?” 😉

Why You’ll Love This Easy Black Forest Sheet Cake 💖

There’s a reason Black Forest cake has stood the test of time, and this single-layer version brings out the absolute best in every element:

• Effortless single-layer assembly ⏱️ — No trimming, no stacking, no fear of layers sliding around. Just bake, top, and serve directly from the pan.
• Deep, moist cocoa sponge 🍫 — Made with Dutch-process cocoa powder and buttermilk for a soft, fudgy crumb that stays fresh for days.
• Tart cherry balance 🍒 — The homemade cherry compote brings a natural tartness that cuts right through the richness of the cream and chocolate.
• Light and airy whipped cream ☁️ — A fluffy, cloud-like top layer that makes every bite feel balanced rather than heavy.
• Showstopping visual contrast ✨ — The dark chocolate, bright red cherries, and snowy white cream make this look like it came straight out of a European bakery!

Key Ingredients for Easy Black Forest Sheet Cake 🛒

For the Chocolate Sheet Sponge 🍰

• 2 cups (250 g) all-purpose flour
• ¾ cup (65 g) unsweetened Dutch-process cocoa powder
• 1¾ cups (350 g) granulated sugar
• 1½ teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs, room temperature 🥚
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240 ml) hot strong coffee (or hot water) ☕

💡 A note about the coffee: Just like in my Ultimate Chocolate Cake, the coffee won’t make the sponge taste like espresso. It simply blooms the cocoa powder to unlock a deeper, richer chocolate color and taste!

For the Cherry Compote 🍒

• 3 cups (450 g) sweet or tart dark cherries (pitted, fresh or frozen)
• ⅓ cup (65 g) granulated sugar
• 1 tablespoon lemon juice 🍋
• 1½ tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
• Optional: 2 tablespoons Kirsch (cherry brandy) for an authentic classic flavor 🍾

For the Whipped Cream & Toppings ☁️

• 1½ cups (360 ml) heavy whipping cream, very cold 🥛
• ⅓ cup (40 g) powdered sugar
• 1 teaspoon pure vanilla extract
• 75 g dark chocolate block, for shaving 🍫
• Extra fresh cherries with stems, for decoration 🍒

How to Make the Black Forest Sheet Cake 👩‍🍳

1. Prepare Your Pan & Preheat 🥣

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment paper.

2. Mix the Dry & Wet Sponge Ingredients 🥄

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a second bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined.

3. Add the Hot Coffee & Bake ♨️

Slowly pour in the hot coffee while whisking gently. The batter will be thin, which is exactly what ensures a tender, moist sheet cake. Pour into your prepared pan and bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Place the pan on a wire rack and let the cake cool 100% completely.

4. Make the Glossy Cherry Compote 🍒

In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook for 4–5 minutes until the cherries release their juices. Stir in the cornstarch slurry (and Kirsch, if using). Bring to a gentle simmer for 1–2 minutes until the mixture thickens into a glossy compote. Remove from heat and allow it to cool completely to room temperature.

5. Whip the Vanilla Cream ☁️

In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium-firm peaks form. Be careful not to overbeat!

6. Assemble & Decorate ✨

Once the chocolate base is completely cool, spread the cooled cherry compote evenly over the sponge. Top with generous clouds of whipped cream, smoothing it gently with a spatula. Use a vegetable peeler on the side of your dark chocolate block to scatter delicate chocolate curls over the cream. Finish with fresh dark cherries on top!

Raya’s Secret Tips for Success 🔑

🚨 Baker’s Golden Rule: Never, ever add whipped cream or cherry compote to a warm cake base! Even a tiny bit of residual heat will melt the cream into a liquid mess. If you’re in a hurry, pop the baked cake base into the fridge for 20 minutes before topping.

• Use cold heavy cream 🧊: Keep your whipping cream in the coldest part of your fridge until the exact second you pour it into your mixing bowl.
• Don’t over-thicken the cherries 🍒: Remember that the cherry compote will continue to firm up as it cools down.

Delicious Variations 🎨

• Non-Alcoholic Classic 🌿: Simply skip the Kirsch brandy and add a drop of natural almond extract to the cherries for a subtle, gourmet aroma.
• Black Forest Parfait Cups 🥂: Cut the baked chocolate sponge into small cubes and layer them in glass cups with the cherries and cream for individual party portions.
• Extra Chocolate Crunch 🍫: Sprinkle a layer of dark chocolate chips over the sponge before spreading the cherry compote.

Use cherry juice or Kirsch syrup to brush over the warm cake for maximum flavor and moisture! For more chocolate cake tips, check out King Arthur Baking’s cake guide.

How to Store This Easy Black Forest Sheet Cake ❄️

Because this cake features fresh dairy whipped cream, keep it covered in the refrigerator. It will stay wonderfully moist and delicious for up to 3 days. Slice directly from the pan using a clean, sharp knife. 🔪

Love decadent chocolate desserts? Try my Ultimate Chocolate Cake
or my famous Fudgy One-Bowl Chocolate Brownies!

Frequently Asked Questions ❓

Can I make this sheet cake ahead of time?

Yes! You can bake the chocolate sponge and make the cherry compote one day in advance. Store them separately (sponge well-wrapped at room temperature, compote in the fridge) and assemble with fresh whipped cream on the day of serving. 🌟

Can I use canned cherry pie filling?

While homemade compote tastes infinitely better, a high-quality canned cherry pie filling works as a quick shortcut when you’re short on time. ⏱️

Can I freeze this cake?

You can freeze the un-topped chocolate sponge for up to 1 month. However, fully assembled cakes with whipped cream do not freeze well. 🧊