Black Forest Cherry Ice Cream Cake
A delicious layered cake combining rich chocolate sponge, silky cherry ice cream, and airy cherry syrup-scented whipped cream, perfect for any celebration.
I first made this Homemade Black Forest Ice Cream Cake for a family birthday and it immediately became the kind of showstopper dessert people ask me to make again. It takes the classic Black Forest combination—rich chocolate, cherries and a hint of cherry syrup—and turns it into a layered, chilled cake that’s perfect for warm-weather celebrations or any time you want a dramatic finish to a dinner. If you enjoy combining baked elements with ice cream, you might also like my take on mini chocolate almond cakes with blackberry buttercream—useful inspiration for plating and portioning for a crowd: mini chocolate almond cakes.
Why you’ll love this dish
This dessert brings together three textures—moist chocolate sponge, silky cherry ice cream, and airy cherry syrup-scented whipped cream—so every forkful has contrast. It’s an ideal make-ahead party centerpiece: you can bake and chill the cake layer one day, churn the ice cream the next, and assemble on the day you serve. The cherry syrup adds a classic cherry note without overwhelming sweetness, and the chopped cherries in the ice cream give bursts of fruit throughout.
How this recipe comes together
Overview — quick roadmap so you know what’s involved:
- Part 1: Bake a single-layer chocolate sponge that will form the cake base.
- Part 2: Make a custard-based cherry ice cream, fold in chopped cherries and cherry syrup, then freeze in a layer.
- Part 3: Whip double cream with a splash of cherry syrup to make the topping.
- Part 4: Assemble in a springform or loaf tin: sponge, ice cream, chill until firm, then add whipped cream and finish with extra cherries if you like.
This structure helps you spread work over two days: the cake and ice cream can be prepared ahead, making the final assembly quick.
What you’ll need
- 130 g plain flour (or all-purpose flour)
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 40 g cocoa powder (unsweetened)
- 150 g caster sugar (or superfine sugar)
- 70 g unsalted butter, softened
- 3 tbsp vegetable oil (neutral-flavored)
- 120 ml warm milk (whole milk preferred)
- 60 g melted dark chocolate (70% is fine)
- 120 ml hot coffee (espresso strength for deeper chocolate flavor)
- 1/2 tsp vanilla extract
- 2 large eggs
- 60 ml cherry syrup (for the cake sponge)
- 480 ml double cream (for the ice cream base)
- 240 ml whole milk
- 100 g sugar (for custard)
- 1 vanilla pod (split) or 1 tbsp vanilla extract
- 3 large egg yolks
- 60 ml cherry syrup (for the ice cream custard)
- 150 g cherries, chopped (fresh or thawed if frozen)
- 120 ml double cream (for whipped cream)
- 1 tbsp cherry syrup (for whipped cream)
Notes/substitutions inline:
- If you don’t have caster sugar, pulse granulated sugar briefly in a blender.
- For a dairy-free version, replace creams and milk with stable plant-based alternatives and use an eggless ice cream base, but texture will differ.
You might find other Black Forest ice cream recipes helpful for inspiration on texture and cherry mix-ins: no-bake Black Forest cheesecake offers complementary ideas for presentation.
Directions to follow
Part 1: Chocolate Cake Layer
- Preheat the oven to 175°C (350°F). Grease and line a 20–23 cm round cake tin or a similarly sized springform tin.
- Whisk together flour, baking powder, bicarbonate of soda, salt and cocoa powder in a bowl.
- In a separate bowl, cream the softened butter and caster sugar until pale. Beat in the oil, then add the eggs one at a time, mixing well after each.
- Stir in the melted dark chocolate, warm milk, hot coffee and vanilla until smooth.
- Fold the dry ingredients into the wet mix just until combined—don’t overmix.
- Pour batter into the prepared tin and bake 20–25 minutes, or until a skewer comes out with a few moist crumbs. Cool completely on a rack. When cool, brush the top lightly with 60 ml cherry syrup; set aside.
Part 2: Cherry syrup Cherry Ice Cream (custard method)
- In a saucepan, combine 480 ml double cream and 240 ml whole milk. Add the split vanilla pod and seeds (or vanilla extract) and warm gently until steaming; don’t boil. Remove from heat and let steep 10 minutes off heat if using a pod.
- Whisk 3 egg yolks with 100 g sugar until pale. Temper the yolks by adding a ladle of warm cream mixture, whisking quickly, then pour the tempered yolks back into the pan.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 76–82°C / 170–180°F). Remove from heat.
- Strain the custard through a fine sieve, stir in 60 ml cherry syrup, and cool to room temperature. Chill thoroughly in the fridge.
- Churn in an ice cream machine according to manufacturer instructions until soft-set. Fold in the chopped cherries. If you don’t have an ice cream machine, freeze the custard in a shallow container, stirring every 30 minutes until creamy and set, then fold in cherries.
Part 3: Cherry syrup Whipped Cream
- Chill a mixing bowl and whisk. Beat 120 ml double cream with 1 tbsp cherry syrup to soft peaks. Sweeten lightly to taste if you prefer (a tablespoon of sifted icing sugar is optional).
- Keep chilled until assembly.
Part 4: Assembly
- Line a 20–23 cm springform tin (or loaf tin) with cling film so there’s enough overhang to cover the top.
- Place the cooled chocolate cake layer into the base of the tin. If the cake is thick, you can trim it to create an even surface.
- Spoon or press the churned cherry ice cream over the cake in an even layer. Smooth the top, cover, and freeze for at least 4–6 hours, ideally overnight, until very firm.
- When ready to serve, unmold the cake using the cling film. Top with the cherry syrup whipped cream and spread or pipe as desired. Garnish with extra chopped cherries or chocolate shavings. Let sit 5–10 minutes at room temperature before slicing for cleaner layers.
Black Forest Ice Cream Cake
- Prep
- 4 HRS
- Cook
- 25 MIN
- Total
- 8 HRS 5 MIN
- Serves
- 12
01Ingredients
Chocolate Cake Layer
Cherry Ice Cream
Cherry Whipped Cream
02Method
- Chocolate Cake Layer
- Cherry Ice Cream
- Cherry Whipped Cream
- Assembly
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0 OF 16 DONE03Recipe notes
- 01For cleaner slices, chill the cake briefly before cutting and wipe a hot knife between cuts. If your cherries are very juicy, macerate them lightly with a teaspoon of sugar and drain before folding into the ice cream to avoid excess ice formation.
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Best ways to enjoy it
Serve slices slightly softened so the ice cream yields but the layers remain defined. Pair with:
- A spoonful of warm cherry compote or warm chocolate sauce (a small jug at the table looks elegant).
- Fresh mint leaves or toasted flaked almonds for texture.
- Small scoop of plain vanilla ice cream for guests who prefer less cherry syrup.
For a plated dessert, serve a 1-inch slice with a smear of cherry purée and a chocolate tuile.
How to store & freeze
Assembled and frozen: cover the cake tightly in two layers of cling film and a layer of foil. Freeze up to 1 month for best texture.
Unassembled components: cake layer stored in an airtight container at room temperature for 2 days or frozen for up to 2 weeks; ice cream kept in an airtight container for 1–2 weeks.
Thawing: move the cake from freezer to fridge for 2 hours, then to the counter for 10–15 minutes before serving. Avoid refreezing after it has been fully thawed to maintain texture and safety.
Food safety: because the ice cream uses egg yolks, ensure the custard reaches the correct temperature during cooking and keep the finished ice cream frozen until serving.
Creative twists
- Chocolate-almond: fold in 50 g toasted chopped almonds into the sponge and sprinkle almonds on top.
- Dark cherry ripple: warm 100 g cherries with 30 g sugar and swirl into the churned ice cream for ribbons.
- Extra cherry flavor: add a teaspoon of cherry extract and a tablespoon of cherry juice for color.
- Mini versions: make in a row of small tins or a loaf pan and slice individual portions for parties.
Your questions answered
Can I make this without an ice cream machine?
Yes — freeze the chilled custard in a shallow container and stir vigorously every 30–45 minutes until it’s creamy and partially set, then fold in cherries and continue freezing until firm.
How long ahead can I assemble the cake?
Fully assembled and wrapped, it keeps at top quality in the freezer for up to one month. For best texture, serve within two weeks.
Is cherry syrup necessary?
Cherry syrup gives the authentic cherry-lifted flavor, but if you prefer to avoid it, substitute with cherry juice and a half teaspoon of vanilla extract; the result will be lighter on the traditional note.
How do I prevent icy ice cream in the cake?
Make sure your custard is well-chilled before churning, use ripe-ish cherries that aren’t overly watery, and pack the ice cream tightly in the tin with minimal trapped air. Cover and freeze promptly.
Can I decorate ahead of serving?
If you plan to prepare in advance, wait to add whipped cream and fresh cherries until just before serving to keep the topping fresh.
Conclusion
This Homemade Black Forest Ice Cream Cake is a memorable dessert for birthdays, summer gatherings, or any celebration where texture and flavor matter. For more ideas, check out Black Forest Ice Cream Cake – Barley & Sage and my Healthy Cherry Ice Cream Smoothie.
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