Go Back
–+ servings
Black Forest Cake Recipe

Irresistible Black Forest Cake Recipe You’ll Want to Try!

This Black Forest Cake recipe combines rich chocolate layers and vibrant cherries for an indulgent dessert that's easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder Note: Use unsweetened cocoa for authentic flavor.
  • 2 cups Granulated Sugar Substitution: Coconut sugar can be used for a healthier option.
  • 2 large Eggs Note: Ensure eggs are at room temperature for best results.
  • 1 cup Vegetable Oil Substitution: Can replace with melted butter or applesauce.
  • 1 cup Buttermilk Substitution: Mix milk with lemon juice for homemade buttermilk.
  • 1 teaspoon Baking Soda Note: Check expiration dates prior to use.
  • 1 teaspoon Baking Powder Note: Check expiration dates prior to use.
  • 1/2 teaspoon Salt Note: Use fine sea salt for even distribution.
For the Cherry Filling
  • 2 cups Fresh or Canned Pitted Cherries Note: Canned cherries should be drained well before use.
  • 1/4 cup Kirsch (Cherry Liqueur) Optional; can be omitted for a non-alcoholic version.
For the Frosting
  • 2 cups Heavy Cream Note: Use cold cream for better whipping results.
  • 1/4 cup Powdered Sugar Substitution: Use less for a less sweet whipped cream.
  • 1 cup Chocolate Shavings Note: Use a vegetable peeler for shavings.

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Saucepan
  • Whisk
  • measuring cups and spoons

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract, mixing until well combined (about 2 minutes).
  4. Carefully stir in 1 cup of boiling water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let cool for 10 minutes before transferring to wire racks.
Cherry Filling and Whipped Cream
  1. In a saucepan over medium heat, combine pitted cherries with sugar until juices are released, then thicken with cornstarch slurry and cool completely.
  2. In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form (3-5 minutes).
Assembling the Cake
  1. Layer one cake on a platter, spread with whipped cream and cherry filling, then top with the second cake layer.
  2. Frost the entire cake with remaining whipped cream and decorate with chocolate shavings.
  3. Chill the cake in the refrigerator for 2-3 hours before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 210mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For the best results, use high-quality ingredients and let cake layers cool completely before frosting. Refrigerate before serving to enhance flavors.

Tried this recipe?

Let us know how it was!