Black Forest Cake

4.5
(481)

This black forest cake recipe delivers a classic version of the original cake with whipped cream frosting and sour cherries.

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Prep Time:
50 mins
Cook Time:
35 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 55 mins
Servings:
12
Yield:
1 9-inch cake

Ingredients

Cake:

  • 2 ⅛ cups all-purpose flour

  • 2 cups white sugar

  • ¾ cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon salt

  • 3 eggs

  • 1 cup milk

  • ½ cup vegetable oil

  • 1 tablespoon vanilla extract

Topping:

  • 2 (20 ounce) cans pitted sour cherries

  • 1 cup white sugar

  • ¼ cup cornstarch

  • 1 teaspoon vanilla extract

Frosting:

  • 3 cups heavy whipping cream

  • cup confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.

  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Add eggs, milk, oil, and vanilla; beat until combined. Pour cake batter into the prepared pans.

  3. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.

  4. While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.

  5. Combine whipping cream and confectioners' sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

  6. Split each cake layer in half horizontally using a long serrated knife. Tear one layer into crumbs; set aside. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.

  7. To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer and frost sides of cake.

  8. Pat reserved cake crumbs onto sides of cake. Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping on top of cake.

  9. Store covered in the refrigerator until ready to serve.

Nutrition Facts (per serving)

662 Calories
34g Fat
87g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 662
% Daily Value *
Total Fat 34g 43%
Saturated Fat 16g 80%
Cholesterol 130mg 43%
Sodium 342mg 15%
Total Carbohydrate 87g 32%
Dietary Fiber 3g 12%
Total Sugars 62g
Protein 8g
Vitamin C 2mg 12%
Calcium 124mg 10%
Iron 3mg 19%
Potassium 292mg 6%

* 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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