Key Ingredients for Black Forest Cake Recipe
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee
For the Cherry Filling:
- 1 (21 or 22 ounce) can pitted dark cherries in syrup (or fresh pitted cherries, about 2 cups)
- ¼ cup granulated sugar (adjust to taste depending on cherry sweetness)
- 2 tablespoons cornstarch
- 2 tablespoons kirsch (cherry brandy) – optional, but highly recommended for authentic flavor
For the Whipped Cream Frosting:
- 3 cups heavy whipping cream, very cold
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons kirsch (optional)
For Garnish:
- Chocolate shavings or curls (from a good quality dark chocolate bar)
- Fresh cherries (for decoration)
How to Make Black Forest Cake Recipe
This Black Forest Cake Recipe is surprisingly simple to master, promising a decadent and satisfying dessert that is perfect for any occasion. The combination of tender chocolate cake, boozy cherry filling, and airy whipped cream creates a symphony of flavors and textures. With a preparation time of approximately 45 minutes (plus cooling and chilling), you’ll have a show-stopping cake ready to impress.
Step-by-Step Instructions
1. Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin. Pour the batter evenly into the prepared cake pans.
2. Bake the Cake Layers:
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before assembling.
3. Make the Cherry Filling:
Drain the canned cherries, reserving the syrup. You should have about 1 to 1 ½ cups of syrup. In a medium saucepan, whisk together the cornstarch and ¼ cup of the reserved cherry syrup until smooth. Add the remaining cherry syrup and the sugar. Heat over medium heat, stirring constantly, until the mixture thickens into a sauce. Add the drained cherries and the kirsch (if using). Cook for another 1-2 minutes until the cherries are heated through and coated in the thickened sauce. Remove from heat and let it cool completely. For a smoother filling, you can mash some of the cherries with a fork.
4. Whip the Frosting:
In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until stiff peaks form. If using, gently fold in the kirsch. Be careful not to overmix, as it can turn into butter.
5. Assemble the Black Forest Cake:
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. You can optionally level the cakes with a serrated knife if they have domed tops, but it’s not essential. Spread half of the cooled cherry filling evenly over the first cake layer, leaving a small border. Spoon a generous amount of whipped cream frosting over the cherry filling, spreading it to cover. Place the second cake layer on top. Spread the remaining cherry filling over the second cake layer, followed by the rest of the whipped cream frosting.
6. Decorate the Cake:
Use an offset spatula to smooth the frosting around the sides of the cake. For a classic Black Forest Cake, cover the entire cake with whipped cream, and then pipe rosettes around the top edge with a piping bag fitted with a star tip. Sprinkle generously with chocolate shavings or curls over the top and sides of the cake. Garnish with fresh cherries.
7. Chill the Cake:
For the best flavor and to allow the cake to set, refrigerate the Black Forest Cake for at least 2-3 hours, or preferably overnight, before serving. This allows the flavors to meld beautifully.
Why You’ll Love This Black Forest Cake Recipe
This Black Forest Cake Recipe is a showstopper, boasting a rich, moist chocolate crumb that’s perfectly complemented by a tart cherry filling and a cloud of sweet, ethereal whipped cream. It’s a far cry from store-bought cakes, offering a vibrant, fresh flavor that’s infinitely more satisfying. Imagine sinking your fork into layers of deep chocolate, bursting with fruity cherry goodness, all enveloped in a light, creamy embrace – it truly is a taste of pure joy.
Beyond its exquisite taste, making this classic from scratch offers incredible value. You’ll save a significant amount compared to purchasing a similar quality cake from a bakery, making it an accessible indulgence for special occasions or just because. The optional addition of kirsch (cherry brandy) elevates each bite with an authentic German flair, a secret weapon that transforms this from a good cake to an unforgettable culinary masterpiece. Don’t just dream about this delightful treat; bake your own Black Forest Cake Recipe today and experience its magic firsthand!
Storing and Reheating Tips
- Storage: The assembled Black Forest Cake should be stored in an airtight container in the refrigerator. Due to the whipped cream and fresh fruit elements, it’s best consumed within 3-4 days. The cake will retain its best texture and flavor when kept chilled.
- Freezing: While not ideal for the whipped cream frosting, you can freeze individual, frosted slices of the cake. Wrap each slice tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture of the whipped cream might change slightly upon thawing.
- Reheating: This cake is meant to be served chilled and does not require reheating. Enjoy it directly from the refrigerator.
Final Thoughts
This Black Forest Cake Recipe is a testament to the enduring appeal of classic desserts, offering a delightful balance of rich chocolate, tart cherries, and creamy frosting. We encourage you to gather your ingredients and experience the joy of creating this magnificent cake in your own kitchen; the effort is truly rewarded with every delicious bite.
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Black Forest Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin. Pour the batter evenly into the prepared cake pans.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup hot water or hot brewed coffee
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before assembling.
- Drain the canned cherries, reserving the syrup. You should have about 1 to 1 ½ cups of syrup. In a medium saucepan, whisk together the cornstarch and ¼ cup of the reserved cherry syrup until smooth. Add the remaining cherry syrup and the sugar. Heat over medium heat, stirring constantly, until the mixture thickens into a sauce. Add the drained cherries and the kirsch (if using). Cook for another 1-2 minutes until the cherries are heated through and coated in the thickened sauce. Remove from heat and let it cool completely. For a smoother filling, you can mash some of the cherries with a fork.1 (21 or 22 ounce) can pitted dark cherries in syrup, ¼ cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons kirsch
- In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until stiff peaks form. If using, gently fold in the kirsch. Be careful not to overmix, as it can turn into butter.3 cups heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons kirsch
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. You can optionally level the cakes with a serrated knife if they have domed tops, but it’s not essential. Spread half of the cooled cherry filling evenly over the first cake layer, leaving a small border. Spoon a generous amount of whipped cream frosting over the cherry filling, spreading it to cover. Place the second cake layer on top.chocolate shavings or curls, fresh cherries
- Spread the remaining cherry filling over the second cake layer, followed by the rest of the whipped cream frosting. Use an offset spatula to smooth the frosting around the sides of the cake. For a classic Black Forest Cake, cover the entire cake with whipped cream, and then pipe rosettes around the top edge with a piping bag fitted with a star tip. Sprinkle generously with chocolate shavings or curls over the top and sides of the cake. Garnish with fresh cherries.chocolate shavings or curls, fresh cherries
- For the best flavor and to allow the cake to set, refrigerate the Black Forest Cake for at least 2-3 hours, or preferably overnight, before serving. This allows the flavors to meld beautifully.