Oh my gosh, you have to try these black forest cake squares—they’re my go-to dessert whenever I need something that looks fancy but secretly comes together without fuss. Picture this: rich chocolate cake layers sandwiching tart cherry filling and clouds of whipped cream, all topped with a glossy chocolate ganache that makes everyone’s eyes light up. I’ve lost count of how many times I’ve made these for potlucks, and without fail, someone always asks for the recipe. The best part? They taste even better the next day (if they last that long!). Trust me, once you taste that perfect balance of chocolate, cherries, and cream in every bite, you’ll understand why these squares disappear so fast.
Why You’ll Love These Black Forest Cake Squares
Let me tell you why these cake squares are about to become your new obsession:
- Easy but impressive – They look like you spent hours, but the layers come together faster than you’d think (I’ve made these in a pinch when surprise guests showed up!).
- That perfect bite – The way the fudgy chocolate cake, jammy cherries, and fluffy cream melt together? *Chef’s kiss*.
- Crowd-pleaser magic – I’ve yet to meet someone who doesn’t go back for seconds, and they’re ideal for parties since you can slice them ahead.
- Better with time – Unlike most desserts, these actually improve overnight as the flavors mingle (though good luck keeping them that long!).
Ingredients for Black Forest Cake Squares
Gather these ingredients – I promise every single one plays a special role in creating those perfect layers. I’ve organized them exactly how I set up my counter when baking (less chance of forgetting anything that way!):
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1 1/2 cups granulated sugar (the sugar fairy in me sometimes uses 1 1/4 cups)
- 3/4 cup unsweetened cocoa powder (Dutch-process works great here)
- 1 1/2 tsp baking powder (make sure it’s fresh!)
- 1 1/2 tsp baking soda
- 1 tsp salt (I use kosher)
- 2 large eggs at room temperature (cold eggs don’t play nice)
- 3/4 cup buttermilk (see my substitution tips below)
- 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
- 2 tsp vanilla extract (the good stuff!)
- 3/4 cup hot coffee (or hot water if you’re caffeine-sensitive)
For the Fillings & Toppings:
- 1 can (21 oz) cherry pie filling (or my fresh cherry hack below)
- 1 tbsp kirsch or cherry juice (optional but oh-so-authentic)
- 2 cups heavy whipping cream, ice cold (don’t skimp on the fat!)
- 1/3 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 tbsp instant vanilla pudding mix (my whipped cream lifesaver)
- 1 cup semi-sweet chocolate chips (or chopped baking chocolate)
- 3/4 cup heavy cream (for that silky ganache)
- Maraschino cherries & chocolate shavings (for that wow factor)
Ingredient Notes & Substitutions
Here’s why I’m picky about certain ingredients: The buttermilk creates a tender crumb (but in a pinch, mix 3/4 cup milk + 2 tsp lemon juice). Kirsch adds authentic German flair, though cherry juice works if you’re avoiding alcohol. That pudding mix? It keeps the whipped cream stable for days (trust me, I learned this after a summer picnic disaster!). For the cherries, fresh is lovely (cook 2 1/2 cups pitted cherries with 1/3 cup sugar until jammy), but the canned filling saves time. Gluten-free? Swap in your favorite 1:1 flour blend – it works like a charm!
How to Make Black Forest Cake Squares
Okay, let’s dive into the fun part! I’ll walk you through each step just like I do when teaching friends in my kitchen. The secret? Patience between layers—it makes all the difference between good and *mind-blowing* cake squares.
Baking the Chocolate Cake Layers
First, preheat that oven to 350°F (no cheating—I learned the hard way that uneven heat makes lopsided cakes!). Line your 9×13-inch pan with parchment paper, letting some hang over the edges—this’ll be your cake’s “handle” later. Now, whisk all dry ingredients (flour through salt) in a big bowl. In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth. Pour the wet into dry ingredients and mix just until combined—don’t overdo it! Slowly stir in hot coffee (the batter will be thin, but that’s normal). Pour into your pan and bake 22-28 minutes until a toothpick comes out with a few moist crumbs (no wet batter!). Let it cool completely—I pop mine in the fridge for 30 minutes if I’m impatient.
Assembling the Layers
Here’s where the magic happens! Use the parchment “handles” to lift the cooled cake onto a cutting board. Grab a long serrated knife (I use my bread knife) and carefully slice horizontally to make two even layers—go slow like you’re performing surgery! Place the bottom layer back in the pan (or on a serving board). Spread cherry filling evenly—if using kirsch, mix it in first for extra flavor. Next, whip the cold cream with powdered sugar, vanilla, and pudding mix until stiff peaks form (pro tip: chill your bowl first!). Spread this over the cherries, then gently place the top cake layer. Press lightly—just enough to stick, not so hard that cream oozes out!
Adding the Ganache Topping
Almost there! Heat 3/4 cup cream until steaming (microwave or stove—just don’t boil it). Pour over chocolate chips in a heatproof bowl, let sit 2 minutes, then stir until glossy and smooth. Cool 5-10 minutes until it thickens slightly (test by dripping some from a spoon—it should ribbon slowly). Pour over the cake, tilting to cover evenly. Now comes the hardest part—refrigerate at least 2 hours (overnight is golden) before slicing into squares. Top each with a cherry and chocolate shavings right before serving for that picture-perfect finish!
Tips for Perfect Black Forest Cake Squares
After making these more times than I can count, here are my can’t-live-without tips for flawless squares every single time:
- Chill overnight like your dessert depends on it (because it kinda does) – That 2-hour minimum? I always aim for overnight. The flavors deepen, and you’ll get those Instagram-worthy clean slices.
- Parchment paper is your BFF – Those overhanging edges aren’t just cute – they’re your lifeline for lifting the cake without crumb disasters.
- Cold everything for the whipped cream – Bowl, beaters, even the cream itself should feel like it came straight from the Arctic. And that pudding mix? Total game-changer for cream that won’t weep.
- Ganache patience pays off – Too runny and it’ll slide right off; too thick and it won’t spread. Wait until it coats a spoon like melted chocolate ice cream.
- Sharp knife + hot water = perfect slices – Dip your knife in hot water between cuts for those gorgeous layers to stay intact.
Storing & Serving Black Forest Cake Squares
Here’s the beautiful thing about these cake squares – they actually get better after a night in the fridge! I always store mine in an airtight container (or cover the pan tightly with plastic wrap) in the refrigerator. They’ll keep beautifully for up to 3 days, though let’s be real – they rarely last that long in my house. When serving, I love adding fresh cherries and extra chocolate shavings right before plating – it gives that gorgeous bakery-style finish. Pro tip: let slices sit at room temp for 10 minutes before serving so the chocolate softens just enough!
Black Forest Cake Squares FAQs
I get asked these questions all the time when I bring these beauties to gatherings – here’s everything you need to know:
Can I use fresh cherries instead of pie filling?
Absolutely! My favorite way is cooking down 2 1/2 cups pitted cherries with 1/3 cup sugar until jammy (about 10 minutes). Just let it cool before spreading so it doesn’t melt the whipped cream. Either way, those cherry chocolate dessert vibes will be perfection.
How do I prevent soggy layers?
Three secrets: 1) Make sure cake is completely cooled before assembling, 2) Drain excess liquid from cherry filling (I spoon it out if it looks watery), and 3) That pudding mix in the whipped cream acts like a moisture barrier. Works like magic for whipped cream layered cakes!
Can I make these ahead for a party?
Oh honey, these black forest dessert bars were MADE for prepping ahead! Assemble the whole thing (minus final garnishes) up to 24 hours in advance. The flavors meld beautifully, and the ganache topping stays glossy.
What’s the best way to slice them cleanly?
My foolproof method: Chill thoroughly (overnight is gold), use a sharp knife dipped in hot water between each cut, and wipe the blade clean. You’ll get those picture-perfect chocolate layer cake bars every time!
Nutritional Information
Okay, full transparency time – we’re not exactly making salad here, but hey, everything in moderation, right? Based on my ingredient choices (and let’s be real, generous portions), each luscious black forest cake square clocks in around:
- Calories: 430
- Fat: 22g (12g saturated)
- Carbs: 55g (32g sugars, 3g fiber)
- Protein: 6g
Remember – these numbers can change if you tweak ingredients (like using low-fat whipped cream or sugar alternatives). But honestly? Some things are worth savoring at full indulgence!
Share Your Black Forest Cake Squares
I’d absolutely love to see your creations! Did you add a twist with different cherries or maybe a splash of almond extract? Snap a pic and tag me – nothing makes me happier than seeing these ganache-topped beauties out in the wild. Leave a comment below too if you have questions or just want to gush about how much your family adored them (trust me, I totally get it!). Happy baking, friends!
Print
Decadent Black Forest Cake Squares in 5 Simple Steps
- Total Time: 3 hours
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Delicious black forest cake squares with layers of chocolate cake, cherry filling, whipped cream, and chocolate ganache.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cup hot coffee (or hot water)
- 1 can (21 oz) cherry pie filling (or 2 1/2 cups sweet cherries + 1/3 cup sugar, cooked down)
- 1 tbsp kirsch or cherry juice (optional)
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 tbsp instant vanilla pudding mix (optional for stability)
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- Maraschino cherries or fresh cherries (for topping)
- Chocolate shavings or curls (for topping)
Instructions
- Preheat oven to 350°F. Grease and line a 9×13-inch pan with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add eggs, buttermilk, oil, and vanilla; mix until smooth.
- Stir in hot coffee. Pour batter into the pan and bake for 22–28 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
- Once cooled, lift cake out and carefully slice horizontally to make two thin layers.
- Beat heavy cream, powdered sugar, vanilla, and pudding mix (if using) to stiff peaks. Chill for 10 minutes.
- Place the bottom cake layer back into the pan (or on a board). Spread cherry pie filling evenly (stir in kirsch/cherry juice if using).
- Spread whipped cream evenly over the cherries. Top with the second cake layer and press gently.
- Heat cream until steaming. Pour over chocolate chips, rest for 2 minutes, then stir until glossy. Cool 5–10 minutes until slightly thickened, then spread over the top.
- Refrigerate at least 2 hours (best overnight) for clean slices. Cut into squares.
- Decorate each square with a cherry and chocolate shavings.
Notes
- For best results, chill overnight before slicing.
- Use fresh cherries if preferred over canned pie filling.
- Instant pudding mix helps stabilize the whipped cream.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 square
- Calories: 430
- Sugar: 32g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: black forest cake squares, black forest dessert bars, whipped cream layered cake, ganache topped cake, chocolate layer cake bars, cherry chocolate dessert