Juicy Black Forest Cake
Juicy black forest cake with a buttery note and fruity freshness.
A wonderfully juicy black forest cake with sweet cherries and a fine buttery note that turns out easily and is perfect for any occasion. The combination of an airy crumb and fruity freshness makes it a true classic. Whether for afternoon coffee, as a dessert or for guests – this cake always fits. Thanks to the simple preparation, it will succeed even without much baking experience. Fresh cherries ensure a particularly aromatic result and make the cake wonderfully juicy.
Ingredients
Step by step
Prepare the oven and the tin
First preheat your oven to 180 °C fan and prepare the tart tin by greasing it well and then dusting it with flour.
Tart tin rectangular, 35x11 cm
White flour, 1 kg
Prepare the batter
For the batter, beat the soft butter together with the granulated sugar in a stand mixer until fluffy, until a pale, airy mixture forms. Then gradually add the whisked whole egg and mix it in well, so that everything combines evenly.
Fold in the flour
Finally, fold the White flour together with the Baking powder into the mixture and stir everything into a smooth batter. Fill the finished cake mixture into the prepared tin and spread it out evenly with a rubber scraper.
White flour, 1 kg
FunCakes Baking powder, 80 g
Rubber scraper black, small
Hand mixer Clever Mix
Arrange the cherries
Next, top the batter with the pitted, fresh cherries, spreading them out evenly.
Bake and serve
Bake the black forest cake in the preheated oven at 180 °C fan for about 35 minutes, until golden brown. After cooling, you can dust it with sweet powdered snow to taste and serve.
Sweet powdered snow, 150 g
Juicy Black Forest Cake
Ingredients
Preparation
- Prepare the oven and the tin: First preheat your oven to 180 °C fan and prepare the tart tin by greasing it well and then dusting it with flour.
- Prepare the batter: For the batter, beat the soft butter together with the granulated sugar in a stand mixer until fluffy, until a pale, airy mixture forms. Then gradually add the whisked whole egg and mix it in well, so that everything combines evenly.
- Fold in the flour: Finally, fold the White flour together with the Baking powder into the mixture and stir everything into a smooth batter. Fill the finished cake mixture into the prepared tin and spread it out evenly with a rubber scraper.
- Arrange the cherries: Next, top the batter with the pitted, fresh cherries, spreading them out evenly.
- Bake and serve: Bake the black forest cake in the preheated oven at 180 °C fan for about 35 minutes, until golden brown. After cooling, you can dust it with sweet powdered snow to taste and serve.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Accessories
Tart tin rectangular, 35x11 cm
Rubber scraper black, small
Hand mixer Clever Mix
Tart tin square, 21x21x3.5 cm
Tart tin rectangular, 32x22x3.5 cm
Ingredients
White flour, 1 kg
FunCakes Baking powder, 80 g
Sweet powdered snow, 150 g
Delivery in 1–2 working days · Free shipping from CHF 100*
So it's guaranteed to turn out
For an even baking result, make sure to pit the cherries well and pat them lightly dry before spreading them onto the batter. This prevents too much fruit juice from escaping and soaking the batter.
So the butter-sugar mixture becomes nicely fluffy and airy, the butter should be at room temperature before you beat it. Butter that is too cold is hard to cream and impairs the light crumb structure.
Since ovens heat differently, it's a good idea to do a skewer test shortly before the end of the baking time: if no batter sticks to the wooden skewer, your black forest cake is baked through.
FAQ
Yes, this basically works, but you should thaw the cherries first and drain them well so the batter doesn't get too wet. However, fresh cherries provide the best flavour.
Yes, the black forest cake can easily be prepared 1-2 days in advance. Keep it well covered at room temperature or in the fridge and dust it with powdered snow only just before serving.
In principle yes – berries such as raspberries or blueberries are also well suited to this batter. Note, however, that the baking time and moisture content can vary slightly depending on the fruit.
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Related products
Tart pan rectangular, 35x11 cm
Tart pan Rectangular, 32x22x3.5 cm
Tart pan square, 21x21x3.5 cm
White flour, 1 kg
Sweet powder snow, 150 g
Rubber scraper Black, small
Hand mixer Clever Mix
FunCakes baking powder, 80 g
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Comments
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Kirschkuchen
By: Tesy On 2026-06-14Einfach genial. Super saftig und erfrischend. Danke Rebecca
Replied by: Rebecca Odermatt On 2026-06-14
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