Black Forest Cake Recipe

Introduction

Black Forest Cake is a classic German dessert known for its rich chocolate layers, tart cherry filling, and fluffy whipped cream frosting. This recipe combines moist cocoa cake with a luscious cherry sauce, making it perfect for celebrations or a special treat.

Ingredients

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water
• 4 cups frozen cherries
• ½ cup granulated sugar (adjust based on the sweetness of cherries)
• 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Whole cherries with stems (for garnish)
• Chocolate shavings or curls (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Step 4: Gradually stir in the hot water; the batter will be thin, which is normal.
5. Step 5: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. Step 6: For the cherry filling, combine frozen cherries and sugar in a medium saucepan. Simmer over medium heat for 8–10 minutes until cherries release their juices.
7. Step 7: Remove about 1 cup of the cherry mixture and set aside for the sauce.
8. Step 8: Return the remaining cherries to the heat, stir in almond extract, then add the cornstarch slurry. Cook until the mixture thickens to a jam-like consistency. Let it cool completely.
9. Step 9: To prepare the whipped cream frosting, beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Keep refrigerated until assembly.
10. Step 10: Place one cake layer on a serving plate. Spread a generous layer of whipped cream, pipe a border around the edge, then spoon some cherry filling in the center.
11. Step 11: Repeat with the second cake layer.
12. Step 12: Add the third cake layer, then spread whipped cream around the sides and on top.
13. Step 13: Pipe additional whipped cream decoratively around the edges, then garnish with whole cherries and chocolate shavings or curls if desired.
14. Step 14: Before serving, warm the reserved cherry sauce over low heat. Blend with a hand blender until smooth. Adjust consistency if needed by stirring in water or cherry juice until pourable.
15. Step 15: Serve the warm cherry sauce alongside the cake.

Tips & Variations

• Use Kirsch liqueur instead of almond extract for an authentic flavor and a slight kick.
• For extra moisture, lightly brush the cake layers with cherry juice or simple syrup before assembling.
• Chill the mixing bowl and beaters before whipping cream to help it whip faster and hold its shape better.
• Fresh cherries can be used if in season; just adjust sugar quantities based on their sweetness.
• Decorate with chocolate curls or shaved dark chocolate for an elegant finish.

Storage

Store the assembled Black Forest Cake covered in the refrigerator for up to 3 days. Keep the cherry sauce in an airtight container separately for up to 5 days. Reheat the sauce gently on the stove before serving. Whipped cream frosting is best enjoyed fresh but can be refreshed by lightly beating before serving if stored overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of frozen?

Yes, fresh cherries work well and may require less sugar depending on their sweetness. Adjust the sugar in the cherry filling to taste.

How do I prevent the whipped cream from getting watery?

Ensure heavy cream and mixing tools are well chilled before whipping. Beat the cream to stiff peaks without overwhipping. Add powdered sugar gradually to stabilize the cream.

Black Forest Cake Recipe

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★★★★★

4.7 from 134 reviews

This classic Black Forest Cake recipe features moist chocolate layers layered with luscious cherry filling and rich whipped cream frosting, garnished with whole cherries and chocolate shavings. The cake combines the deep flavors of cocoa and the tartness of cherries enhanced with almond extract for an indulgent dessert perfect for special occasions or a luxurious treat.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

Cherry Filling & Sauce:

• 4 cups frozen cherries
• ½ cup granulated sugar (adjust based on sweetness of cherries)
• 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as alternative)
• 1 tablespoon cornstarch
• 2 tablespoons water

Whipped Cream Frosting:

• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• Whole cherries with stems
• Chocolate shavings or curls

Instructions

1. Make the Cake: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing until smooth. Gradually stir in the hot water, noting the batter will be thin which is normal. Divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
2. Make the Cherry Filling & Sauce: In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices. Remove about 1 cup of the cherry mixture and set aside for the sauce. Return the remaining cherries to heat, stir in almond extract, then thicken the mixture by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook until jam-like consistency is reached. Let cool completely.
3. Prepare the Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream, pipe a border around the edge, then spoon some cherry filling in the center. Repeat this layering with the second cake layer. Add the third layer on top, spread whipped cream around the sides and over the top of the cake. Pipe additional whipped cream decoratively around the edges. Garnish with whole cherries and chocolate shavings or curls.
5. Serve with Cherry Sauce: Before serving, warm the reserved cherry sauce over low heat. Use a hand blender to blend it until smooth. Adjust consistency by stirring in water or cherry juice if too thick. Serve warm alongside the cake for an extra burst of cherry flavor.

Notes

• Use fresh or frozen cherries depending on the season, adjusting sugar to balance tartness.
• The batter is thin because of hot water, ensure not to overmix once water is added.
• The almond extract can be substituted with Kirsch, a traditional cherry brandy, for authentic flavor.
• Chill the mixing bowl and beaters before whipping cream to assure better volume and stability.
• Chocolate shavings or curls can be made from a good quality dark chocolate bar.
• The cake layers can be made a day ahead and wrapped tightly to keep fresh.

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