Black Forest Pound Cake Recipe

Craving something rich, moist, and completely satisfying? This Black Forest Pound Cake Recipe is your go-to. It fuses the beloved flavors of a traditional Black Forest cake with the dense texture of a classic pound cake. With cocoa, cherries, raisins, and a chocolate ganache topping, every slice feels like a celebration. Let’s break it down step by step, so even beginner bakers can enjoy sweet success!

Step-by-Step Black Forest Pound Cake Recipe

Ingredients You’ll Need

Cake Batter:

• 60g Butter (softened)

• 55g Caster Sugar

• 50g Beaten Egg

• 25g Milk

• 65g Cake Flour

• 5g Baking Powder

• 15g Cocoa Powder

• 2g Baking Soda

• 15g Coconut Flour

• 4g Cherry Syrup

• 55g Shredded Carrots

• 25g Raisins

Chocolate Ganache Topping:

• 100g Chocolate

• 100g Whipping Cream

Mold Size:

23 × 5 × 6.5 cm

Baking Temperature:

Top heat: 180°C
Bottom heat: 60°C
Time: About 30 minutes

Step 1: Make the Batter Base

In a mixing bowl, cream together 60g of softened butter and 55g of caster sugar until pale and fluffy. Gradually add 50g of beaten egg, mixing well after each addition to avoid curdling. Stir in 25g of milk until the mixture becomes smooth.

Step 2: Add Dry Ingredients and Flavor Mix-ins

Sift together 65g cake flour, 5g baking powder, 15g cocoa powder, and 2g baking soda, then gently fold into the wet mixture. Add 15g coconut flour and mix until just combined. Finally, fold in 4g cherry syrup, 55g shredded carrots, and 25g raisins until evenly distributed.

Step 3: Prepare the Mold

Grease your mold (23 × 5 × 6.5 cm) with butter or cooking spray.
Dust it lightly with flour. This helps prevent the cake from sticking and ensures a smooth release.

Transfer the finished batter into a piping bag. This allows for better control and less mess.
Pipe the batter into the mold, filling it about 60–70% full.
Gently tap the mold on the counter to remove air bubbles and level the surface.

Step 4: Bake the Cake

Place the mold into a preheated oven.
Bake at 180°C top heat and 60°C bottom heat for about 30 minutes.

Use a toothpick to test doneness. If it comes out clean from the center, the cake is ready.
Remove it from the oven and let it cool in the mold for 10–15 minutes before transferring it to a wire rack to cool completely.

Step 5: Make the Chocolate Ganache

While the cake is cooling, prepare the ganache.

In a heatproof bowl, combine:

• 100g chocolate (chopped or chips)

• 100g whipping cream

Place the bowl over a pot of simmering water (double boiler method). Stir gently until the chocolate and cream melt into a smooth, glossy ganache.

Let it cool slightly before using. It should still be pourable but thick enough to coat the cake nicely.

Step 6: Decorate Your Black Forest Pound Cake

Once the cake is cool, spread the chocolate ganache over the top using a spatula.
Let some of the ganache drip down the sides for a tempting, rustic look.

Sprinkle some chocolate pieces or shavings on top.
Lightly sift cocoa powder over the cake for added depth and aroma.

Finish with a few cherries on top—fresh, preserved, or maraschino cherries work well. This adds the signature Black Forest touch.

Tips for Best Results

• Make sure all ingredients are at room temperature before mixing.

• Shred the carrots finely so they blend well into the batter.

• If you want more cherry flavor, soak the raisins in cherry syrup beforehand.

• The ganache can be made in advance and reheated slightly before use.

• Let the cake sit for a few hours after decorating to allow the flavors to develop.

Serving Suggestions

Serve the Black Forest Pound Cake in thick slices with a hot cup of espresso or a chilled glass of milk.
It’s perfect for birthdays, tea parties, or a decadent midweek dessert.

Want to take it to the next level? Add a scoop of vanilla or cherry ice cream on the side!

Storing Your Cake

Wrap the cake tightly in cling film or place it in an airtight container.
It keeps well at room temperature for 2 days or in the refrigerator for up to 5 days.
You can even freeze individual slices—just wrap them well and thaw before serving.

Why Black Forest Pound Cake Is the Perfect Twist on a Classic Favorite

Black Forest Pound Cake takes the nostalgic richness of a traditional pound cake and elevates it with the bold, indulgent flavors of chocolate, cherries, and creamy ganache. It’s a treat that blends the dense, buttery texture of pound cake with the fruity, decadent flair of a Black Forest dessert. This fusion creates a unique experience—moist, flavorful, and not overly sweet. It’s perfect for dinner parties, birthdays, or a cozy weekend bake. Whether you’re a beginner baker or an experienced cake artist, this recipe adds a creative, yet approachable twist to the classic pound cake everyone already loves.

What Makes This Recipe So Moist and Flavorful?

The secret to this cake’s irresistible texture lies in its thoughtful ingredient choices. Butter, coconut flour, and shredded carrots create a moist base, while cocoa powder and cherry syrup infuse every bite with deep, layered flavor. The raisins add chewy sweetness, and the ganache topping makes it feel like a luxurious dessert. Each step in the recipe is designed to lock in flavor and moisture. Even the gentle folding technique helps preserve the cake’s softness. The result is a rich, perfectly balanced cake that feels indulgent without being heavy—one that will impress guests or satisfy your sweet tooth solo.

Final Thoughts

This Black Forest Pound Cake Recipe is a heavenly fusion of rich cocoa, fruity cherries, and velvety chocolate ganache. It’s everything you love about the classic Black Forest cake but in an easier, pound cake format that’s perfect for everyday indulgence.

Once you try this step-by-step version, it’ll become a go-to favorite in your baking rotation. Moist, flavorful, and incredibly satisfying—it’s the kind of cake you’ll want to bake again and again.

Must Try Caramel and Browned Butter Cake Recipe

So, what are you waiting for? Get your ingredients ready and create your own Black Forest magic today!

Black Forest Pound Cake Recipe

Learn how to make a rich and moist Black Forest Pound Cake with step-by-step instructions, chocolate ganache, cherries, and cocoa bliss.

Type: Dessert / Cake

Cuisine: European / Fusion

Keywords: Black Forest Pound Cake, chocolate cake, cherry pound cake, moist cocoa cake, easy pound cake recipe

Recipe Yield: 1 loaf (approx. 6–8 servings)

Calories: ~280 per slice (based on 8 servings)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Recipe Ingredients:

• 60g Butter (softened)
• 55g Caster Sugar
• 50g Beaten Egg
• 25g Milk
• 65g Cake Flour
• 5g Baking Powder
• 15g Cocoa Powder
• 2g Baking Soda
• 15g Coconut Flour
• 4g Cherry Syrup
• 55g Shredded Carrots
• 25g Raisins
• 100g Chocolate
• 100g Whipping Cream
• Chocolate shavings or pieces
• Cocoa powder (for dusting)
• Cherries (fresh or preserved)

Recipe Instructions:

Make the Batter Base:

In a mixing bowl, cream together 60g of softened butter and 55g of caster sugar until pale and fluffy. Gradually add 50g of beaten egg, mixing well after each addition to avoid curdling. Stir in 25g of milk until the mixture becomes smooth.

Add Dry Ingredients and Flavor Mix-ins:

Sift together 65g cake flour, 5g baking powder, 15g cocoa powder, and 2g baking soda, then gently fold into the wet mixture. Add 15g coconut flour and mix until just combined. Finally, fold in 4g cherry syrup, 55g shredded carrots, and 25g raisins until evenly distributed.

Prepare the Mold:

Grease your mold (23 × 5 × 6.5 cm) with butter or cooking spray. Dust it lightly with flour. This helps prevent the cake from sticking and ensures a smooth release. Transfer the finished batter into a piping bag. This allows for better control and less mess. Pipe the batter into the mold, filling it about 60–70% full. Gently tap the mold on the counter to remove air bubbles and level the surface.

Bake the Cake:

Place the mold into a preheated oven. Bake at 180°C top heat and 60°C bottom heat for about 30 minutes. Use a toothpick to test doneness. If it comes out clean from the center, the cake is ready. Remove it from the oven and let it cool in the mold for 10–15 minutes before transferring it to a wire rack to cool completely.

Make the Chocolate Ganache:

While the cake is cooling, prepare the ganache. In a heatproof bowl, combine: 100g chocolate (chopped or chips) 100g whipping cream Place the bowl over a pot of simmering water (double boiler method). Stir gently until the chocolate and cream melt into a smooth, glossy ganache. Let it cool slightly before using. It should still be pourable but thick enough to coat the cake nicely.

Decorate Your Black Forest Pound Cake:

Once the cake is cool, spread the chocolate ganache over the top using a spatula. Let some of the ganache drip down the sides for a tempting, rustic look. Sprinkle some chocolate pieces or shavings on top. Lightly sift cocoa powder over the cake for added depth and aroma. Finish with a few cherries on top—fresh, preserved, or maraschino cherries work well. This adds the signature Black Forest touch.