Easy Black Forest Cake Recipe
Indulging in a slice of dessert heaven doesn’t get much better than with the classic allure of an easy Black Forest Cake recipe. This timeless German confection combines layers of rich chocolate cake, luscious whipped cream, and tangy cherries for a decadent treat perfect for any occasion. Whether you’re a seasoned baker or a newcomer to home baking, this recipe makes the process simple and enjoyable.
Growing up, Black Forest Cake always marked special celebrations in our household, from birthdays to holidays. My grandmother’s version was a centerpiece at every family gathering, and her secret touch was the addition of cherry schnapps, which added a delightful depth of flavor. Baking this cake now not only fills my home with irresistible aromas but also with cherished memories of those joyous family moments.
Why You’ll Love This Recipe
This recipe is a true showcase of rich flavors and textures. Its simplicity does not compromise its classic taste, making it accessible to all baking skill levels. Using readily available ingredients, it transforms into a show-stopping dessert that looks as stunning as it tastes. Additionally, the balance of sweet and sour is perfectly achieved with the fresh cherries.
Ingredients Notes
To create the perfect Black Forest Cake, use high-quality cocoa powder for a deeper chocolate flavor and fresh cherries when they’re in season for the best taste. If fresh cherries aren’t available, canned or frozen cherries work well too. For the whipped cream, ensure your cream is cold before whipping to achieve the perfect fluffy texture.
Recipe Steps
Step 1
Bake the Cake Layers: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans with greased parchment paper. In a large bowl, mix cocoa, flour, baking soda, and salt. In another bowl, whip butter and sugar until fluffy, then add eggs and vanilla. Combine wet and dry mixtures, then gradually add milk until smooth. Divide batter between pans and bake for 30-35 minutes.
Step 2
Prepare the Cherry Filling: In a medium saucepan, combine pitted cherries, sugar, and cornstarch. Cook over medium heat until thickened, around 10 minutes. Stir in cherry schnapps for optional extra flavor, then let it cool completely.
Step 3
Make the Whipped Cream: Beat heavy whipping cream, powdered sugar, and a splash of vanilla in a chilled bowl until stiff peaks form. Keep refrigerated until ready to use.
Step 4
Assemble the Cake: Place one cake layer on a serving plate. Spread half of the cherry filling over it, followed by a layer of whipped cream. Add the second cake layer and repeat the process. Ensure the cake is evenly stacked and well-refrigerated before serving.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Step 5
Decorate: Finish with a light dusting of cocoa powder or chocolate shavings on top. For added flair, pipe leftover whipped cream around the edges and place whole cherries on top.
Storage Options
Store your Black Forest Cake in the refrigerator for up to 3 days, covered to prevent drying out. For long-term storage, slice and wrap individual pieces tightly in plastic wrap, then keep them in an airtight container in the freezer for up to a month. To serve, allow frozen slices to thaw in the refrigerator overnight before consuming.
Variations & Substitutions
For a lighter version, substitute half of the sugar with a natural sweetener like stevia. To make it vegan, swap eggs with flaxseed meal and use coconut cream in place of heavy cream. Gluten-free flour blends work well as a substitute for all-purpose flour for those with gluten sensitivities.
Serving Suggestions
This cake is perfect for birthdays, anniversaries, or any occasion deserving of celebration. Pair it with a dollop of vanilla ice cream or a warm cup of coffee for a delightful contrast of flavors. Its elegant presentation makes it ideal for showcasing at dinner parties or family gatherings.
Frequently Asked Questions
Q: Can I make the cake layers in advance? Yes, you can prepare the cake layers up to two days ahead. Wrap them tightly in plastic wrap once cooled to maintain moisture. Refrigerate until you are ready to assemble the cake.
Q: What are the best types of cherries to use? Tart cherries are traditionally used, providing a nice contrast to the sweet components of the cake. However, if you prefer a sweeter taste, opt for Bing cherries. For convenience, canned or jarred cherries in syrup are also a great choice.
Q: Can I use a different type of frosting? Certainly! While whipped cream is traditional, a light vanilla buttercream or cream cheese frosting can add a delightful twist to the cake. Be mindful of maintaining the cake’s overall delicate flavor balance.
Whether you’re crafting this cake for a grand celebration or a simple family dessert, it holds a special place in the hearts of those who taste it, transporting you to indulgence in every bite. Enjoy the process and the flavorful journey this delightful dessert offers.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Black Forest Cake Recipe
Ingredients
- For the Chocolate Cake Layers:
- 1 cup 0.5 lbs all-purpose flour
- ¾ cup 0.38 lbs unsweetened cocoa powder
- **1 ½ teaspoons baking powder
- **½ teaspoon baking soda
- **¼ teaspoon salt
- 4 large eggs
- 1 cup 0.5 lbs granulated sugar
- ½ cup 0.25 lbs brown sugar, packed
- ½ cup 0.25 lbs vegetable oil
- **1 teaspoon vanilla extract
- ¾ cup 0.38 lbs buttermilk
- ½ cup 0.25 lbs hot water or brewed coffee (to deepen chocolate flavor)
- For the Cherry Filling:
- 1 can 21 oz cherry pie filling or
- 2 cups pitted cherries fresh or frozen + ¼ cup sugar + 2 tablespoons cornstarch + ¼ cup water, cooked into a compote
- 3 tablespoons Kirsch cherry liqueur (optional but traditional)
- For the Whipped Cream Frosting:
- 2 cups 1 lb heavy whipping cream
- ¼ cup 0.13 lbs powdered sugar
- **1 teaspoon vanilla extract
- For Garnish:
- Chocolate shavings or curls
- Whole cherries fresh or maraschino
Instructions
- Bake the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs and sugars until light and fluffy. Add oil, vanilla, and buttermilk.
- Slowly mix in dry ingredients, then stir in hot water or coffee until smooth.
- Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely, then slice each cake horizontally for 4 thin layers (optional).
- Prepare Cherry Filling:
- If using cherry pie filling, stir in Kirsch (if using).
- If making compote: Cook cherries with sugar, water, and cornstarch until thick and glossy. Stir in Kirsch and cool completely.
- Make Whipped Cream:
- Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Do not overwhip.
- Assemble the Cake:
- Place one cake layer on a platter. Brush lightly with Kirsch (optional), then spread with whipped cream and spoon cherries over top.
- Repeat with remaining layers.
- Frost the top and sides with whipped cream. Decorate with chocolate shavings and whole cherries.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
