Looking for a show-stopping homemade cake? This extra-moist gluten-free Black Forest cake is guaranteed to impress. It’s surprisingly simple to make, even if you’re new to gluten-free baking. The deep chocolate layers get their melt-in-your-mouth texture from a splash of boiling water, then the cake is brushed with a reduced cherry syrup, layered with dark cherries, and finished with clouds of whipped cream—an elegant gluten-free chocolate-and-cherry celebration cake.
Easy Black Forest Cake Made Gluten-Free
I believe no one should miss their favorite desserts because they follow a gluten-free diet. Over time I’ve built a collection of gluten-free desserts that range from timeless classics to new family favorites. This Black Forest cake was born from that same goal.
After a visit to Switzerland where I tasted some incredible gluten-free treats, I returned determined to recreate a show-stopping Black Forest layer cake at home. The result is thick layers of moist chocolate cake, generous swirls of whipped cream, and rich, dark cherries—simple ingredients combined for maximum impact.
The cake batter starts with a reliable gluten-free chocolate cake base. The trick is adding boiling water at the end: it helps hydrate gluten-free starches for a tender, moist crumb and intensifies the cocoa flavor. Using dutch-processed (or black) cocoa will give the deep, dark chocolate profile traditional to a Black Forest gateau; natural cocoa will work but yield a lighter flavor.
Beyond the ingredient choices, this cake is straightforward to assemble and a great way to showcase gluten-free baking. It looks elegant and tastes luxurious, but you’ll be surprised at how easy it is to pull together.
Let’s Make This Together!
(Below are step-by-step photos and simplified instructions. For ingredient amounts and the full recipe, see the recipe card further down.)
Moist chocolate cake layers
Whisk the dry ingredients together, then add the buttermilk, oil, eggs, and vanilla and mix until combined. Slowly drizzle in boiling water while mixing on low. Once incorporated, increase speed and beat for 2 minutes. The batter will be thin—that’s correct and what gives a tender crumb.
Divide the batter between two prepared 9-inch pans and bake about 40 minutes. Because this cake holds more moisture, it needs a bit more time in the oven—err on the side of slightly overbaking by a minute or two so the center sets and the layers don’t sink.
Cherry sauce
While the cakes cool, drain the cherries and reserve the syrup. Simmer that syrup with a splash of Kirsch (or your preferred substitute) until it reduces to about 1/4 cup. This concentrates the cherry flavor and creates a glossy soak for the cake layers.
Drain the cherries until you’re ready to use them. Meanwhile whip the cream with powdered sugar and vanilla until stiff peaks form and refrigerate until assembly.
Play up the chocolate–cherry combo
Brush one cake layer generously with the reduced cherry syrup—use most of it on this layer and keep a couple of tablespoons for the final assembly. This syrup adds moisture and a bright cherry note to each bite.
Finish and decorate
Place the soaked layer on your serving plate (use strips of parchment underneath to keep things tidy). Spread half the whipped cream into a thick layer, top with halved cherries, and drizzle with the reserved syrup. Add the second layer, frost with the remaining whipped cream, and arrange reserved cherries on top. Optional chocolate shavings add a professional touch.
If you can’t find Kirsch, try brandied Morello cherries (already soaked in Kirsch), a cherry liqueur, or cherry brandy. You can also omit alcohol and add 1 teaspoon almond extract to the syrup while simmering for a similar aromatic note.
Assembly Tips and Modifications
- Make sure both the cakes and the reduced syrup are completely cool before stacking and frosting; warm elements can make layers slip.
- Drain cherries at least 30 minutes to extract as much syrup as possible.
- You can use stemmed dark sweet cherries for decoration or reserve some of the canned cherries.
- To turn this into a sheet cake, bake in a 9×13-inch pan and increase bake time by about 15 minutes. Use the same amount of frosting spread on top.
- For a four-layer cake, slice each baked layer horizontally and increase cherries and frosting quantities (about two cans of cherries and 2 1/2 cups heavy cream with 3/4 cup powdered sugar and 1 1/2 teaspoons vanilla).
What Type of Cherries Do I Use (and Don’t Use)?
Canned dark sweet cherries in heavy syrup work best and are easy to find. Brand and price vary; stemmed morello cherries are also lovely for decoration but can be pricier. Avoid maraschino cherries and sour cherries. Fresh cherries can be used for decoration after soaking in syrup, but frozen cherries release too much liquid and can cause layers to slide.
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If you try this recipe, please leave a rating and comment so others can find it and so I know how it turned out for you.
Did you make this recipe? I love hearing from you! Leave a star rating and a comment below the recipe card—feedback from the community is so helpful. -Melissa
Extra Moist, Easy Gluten-Free Black Forest Cake
Melissa ErdelacIngredients
Chocolate Cake
- 2 cups (292 g) all-purpose gluten-free flour (Cup4Cup recommended)
- 2 cups (400 g) granulated sugar
- 3/4 cup dutch-processed cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (245 g) buttermilk, room temperature*
- 1/2 cup (109 g) oil, any preferred
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 g) boiling water
Cherries
- 1 (15 ounce) can dark sweet cherries in heavy syrup
- 1 tablespoon Kirsch cherry liqueur (see notes for substitutes)
Whipped Cream Frosting
- 2 cups (480 g) heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Equipment
- Stand mixer (or hand mixer)
- Offset spatula
- Two 9-inch cake pans
Instructions
- Preheat the oven to 350°F. Line two 9-inch cake pans with parchment and grease the pans.
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment.
- Add the buttermilk, oil, eggs, and vanilla; mix to combine. Slowly drizzle in the boiling water while mixing on low. Increase speed to medium and beat for 2 minutes. The batter will be thin.
- Divide the batter between the prepared pans and bake about 40 minutes, or until a tester comes out clean. Cool 10 minutes in the pans, then turn out onto a wire rack to cool completely.
- While the cakes cool, drain the cherries, reserving all the syrup. Set cherries aside to continue draining.
- Simmer the reserved syrup with the Kirsch over low heat until reduced to 1/4 cup, about 7–8 minutes. It will thicken more as it cools.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to assemble.
- When everything is cool, reserve 8–10 cherries for decoration and halve the rest. Place one cake layer on a platter and brush generously with the reduced syrup, reserving 1–2 tablespoons.
- Spread half the whipped cream over the soaked layer, arrange halved cherries on top, and drizzle with remaining syrup. Add the second layer, frost with remaining whipped cream, and garnish with reserved cherries. Refrigerate leftovers.
Notes
*To make soured milk (a substitute for buttermilk): pour 1 tablespoon vinegar into a measuring cup, add milk to the 1-cup mark, and let sit for 5 minutes.
Substitutes for Kirsch
If Kirsch is unavailable, use brandied Morello cherries (already soaked in Kirsch), another cherry liqueur, or cherry brandy. Alternatively omit alcohol and add 1 teaspoon almond extract to the syrup while simmering.