Black Forest Cake Recipe

Introduction

Black Forest Cake is a classic dessert that combines rich chocolate layers with tart cherry filling and fluffy whipped cream. This decadent treat is perfect for special occasions or whenever you crave an indulgent slice of chocolate cherry heaven.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• Filling:
• 2 cans (14 1/2 ounces each) pitted tart cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons cherry brandy or 2 teaspoons vanilla extract
• Whipped Cream:
• 3 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Grease two 9-inch round baking pans and line the bottoms with parchment paper, then grease the parchment.
2. Step 2: In a large bowl, beat together the milk, eggs, oil, and vanilla extract until well blended.
3. Step 3: In another bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, beating until fully combined.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks, remove the parchment, and cool completely.
7. Step 7: To make the filling, drain the cherries, reserving 1/2 cup of the juice. In a small saucepan, whisk together sugar, cornstarch, and the reserved juice. Add the cherries and cook over low heat, stirring frequently, until the mixture thickens and bubbles, about 10 to 12 minutes. Remove from heat and stir in the cherry brandy or vanilla extract. Let cool completely.
8. Step 8: For the whipped cream, beat the heavy cream in a large bowl until it starts to thicken. Add the confectioners’ sugar and continue beating until stiff peaks form.
9. Step 9: Use a serrated knife to slice each cake horizontally in half, creating four layers in total.
10. Step 10: Place one cake layer on a serving plate. Spread 1 1/2 cups of whipped cream over it, then spoon 3/4 cup of cherry filling, spreading it evenly without reaching the edges.
11. Step 11: Repeat this layering process with the next two cake layers, finishing with the remaining cake layer on top.
12. Step 12: Frost the top and sides of the cake with the remaining whipped cream, reserving a small amount if you want to pipe decorations. Spoon the remaining cherry filling on top. Refrigerate until ready to serve.

Tips & Variations

• For a non-alcoholic version, substitute cherry brandy with vanilla extract or cherry juice.
• Use fresh cherries when in season for an even fresher taste.
• Chill the mixing bowl and beaters before whipping cream for quicker, better peaks.
• Decorate with chocolate shavings or fresh cherries for extra flair.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Because it contains whipped cream and fresh fruit filling, it is best enjoyed fresh. When serving, allow the cake to sit at room temperature for 15–20 minutes for the best texture. Leftover cake can be gently reheated at room temperature but avoid microwaving to prevent melting the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers 1-2 days ahead. Wrap them tightly in plastic wrap and store them at room temperature or in the fridge. Bring them to room temperature before assembling.

What can I use instead of cherry brandy?

If you prefer not to use alcohol, vanilla extract or cherry juice works well and still adds great flavor to the cherry filling.

Black Forest Cake Recipe

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★★★★★

4.6 from 68 reviews

• Author: lina
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 12 servings 1x

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Description

This classic Black Forest Cake features rich chocolate layers filled with a luscious tart cherry filling and topped with fluffy whipped cream. The moist cocoa-flavored cake paired with the sweet-tart cherry brandy filling creates a delightful dessert perfect for celebrations or any special occasion.

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Ingredients

Scale 1x2x3x

Cake

• 1 cup whole milk
• 3 large eggs
• 1/2 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Filling

• 2 cans (14 1/2 ounces each) pitted tart cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons cherry brandy or 2 teaspoons vanilla extract

Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

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Instructions

1. Mix the wet ingredients: In a large bowl, beat together the whole milk, eggs, canola oil, and vanilla extract until well blended and smooth.
2. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans, line their bottoms with parchment paper, and grease the parchment to prevent sticking.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking cocoa, baking powder, baking soda, and salt until evenly mixed.
4. Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet milk mixture, beating continuously until you have a smooth batter without lumps.
5. Divide and bake batter: Evenly divide the batter between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool cake layers: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks. Peel off the parchment paper, and let the layers cool completely.
7. Prepare cherry filling: Drain the tart cherries, reserving 1/2 cup of the juice. In a small saucepan, whisk together the sugar, cornstarch, and reserved cherry juice. Add the cherries to the mixture and cook over low heat, stirring frequently for 10 to 12 minutes until the mixture thickens and becomes bubbly. Remove from heat, stir in the cherry brandy or vanilla extract, and allow to cool completely.
8. Make whipped cream topping: In a large bowl, beat the heavy whipping cream until it starts to thicken. Add the confectioners’ sugar and continue beating until stiff peaks form.
9. Assemble the cake: Using a serrated knife, carefully slice each cake layer horizontally in half so you have four thin layers total. Place one layer on a serving plate, spread 1 1/2 cups of whipped cream over it, then top with 3/4 cup of the cherry filling, spreading it to within an inch of the edge.
10. Repeat layering: Repeat the layering process for the next two layers. Finally, place the last layer on top to form four stacked layers.
11. Frost and decorate: Frost the top and sides of the assembled cake with the remaining whipped cream, reserving some for decoration if desired. Spoon the remaining cherry filling over the top of the cake.
12. Chill and serve: Refrigerate the assembled Black Forest Cake to set the layers and flavors before slicing and serving.

Notes

• For best results, chill the cake for at least 2 hours before serving to allow flavors to meld.
• Cherry brandy adds authentic flavor, but vanilla extract is a good substitute for a non-alcoholic version.
• Ensure the cake layers are completely cool before assembling to prevent whipped cream from melting.
• You can pipe decorative whipped cream borders on the cake for an elegant finish.
• If fresh cherries are available, you can substitute for canned tart cherries but adjust sugar accordingly.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Keywords: Black Forest cake, chocolate cake, cherry filling, whipped cream, layered cake, classic dessert, German dessert