Ultimate Black Forest Cake


Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hrs
Total Time:
2 hrs 5 mins
1 8-inch round layer cake



  • 2 cups white sugar, divided

  • 1 ⅔ cups all-purpose flour

  • 1 cup cocoa powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • ½ cup shortening

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 ½ cups buttermilk

  • ½ cup cherry liqueur, divided


  • 1 cup heavy whipping cream

  • 2 tablespoons cherry liqueur

  • ½ teaspoon vanilla extract

  • 1 cup confectioners' sugar

  • 1 pinch salt

  • 1 (16 ounce) can pitted sour cherries, drained


  1. Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.

  2. Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.

  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.

  5. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.

  6. Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

Cook's Notes:

Cooking spray (such as Pam(R)) can be used in place of parchment paper, if desired.

Cherry pie filling can be substituted for the canned cherries, if desired.

Liquid from the canned cherries can be substituted for the cherry liqueur, if desired.

Create more layers for the cake by slicing each round into thirds or even quarters for a fancier cake.

Nutrition Facts (per serving)

694 Calories
27g Fat
105g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 694
% Daily Value *
Total Fat 27g 35%
Saturated Fat 12g 58%
Cholesterol 89mg 30%
Sodium 631mg 27%
Total Carbohydrate 105g 38%
Dietary Fiber 5g 18%
Total Sugars 78g
Protein 9g
Vitamin C 2mg 9%
Calcium 104mg 8%
Iron 4mg 21%
Potassium 360mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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