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Black Forest Pancake Cake

Rated as 4.33 out of 5 Stars

"The classic dessert gets reinvented as a show-stopping centerpiece for your next brunch. Serve immediately or refrigerate up to 2 hours. Pass extra cherry puree to drizzle on top."
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34 m servings 334
Original recipe yields 6 servings


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  1. Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
  2. Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
  3. Mix cherry puree and vodka together in a bowl.
  4. Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.

Nutrition Facts

Per Serving: 334 calories; 9.1 54.8 10.5 73 237 Full nutrition

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