Black Forest Cake Recipe is a soft, moist chocolate cake filled with sweet cherries and fluffy whipped cream. I love how the rich chocolate flavor pairs with the juicy cherries and light cream.
A little grated chocolate on top gives it a nice finishing touch. I made this black forest cake recipe for anyone who loves a homemade cake but doesn’t want to spend hours decorating it.
The ingredients are easy to find, and the layers come together without much fuss. It’s a lovely cake to share with family and friends on birthdays, holidays, or any special day.
What Does This Recipe Taste Like?
black forest cake recipe has a rich chocolate flavor, soft and moist layers, sweet cherry filling, and light, creamy whipped frosting.
The cocoa gives the black forest cake recipe a deep chocolate taste, while the cherries add a sweet and slightly tangy flavor. I love how the fluffy cream balances the rich chocolate and juicy cherries, making the cake taste fresh and delicious.
Grated chocolate on top adds extra richness and a beautiful finish. These layers of flavor make this homemade black forest cake recipe truly special.
How To Prepare Black Forest Cake Recipe?
Recipe Overview
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: German
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Whisk
- Two 9-inch round cake pans
- Cake spatula
Ingredients
Chocolate Cake
- 2⅛ cups (about 265 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (about 65 g) unsweetened cocoa powder
- 1½ teaspoons (6 g) baking powder
- ¾ teaspoon (3.5 g) baking soda
- ¾ teaspoon (4.5 g) salt
- 3 large eggs (about 150 g without shells)
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 1 tablespoon (15 ml) vanilla extract
Cherry Topping And Filling
- 2 cans (20 ounces each) pitted sour cherries (about 1,134 g total before draining)
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
Whipped Cream Frosting
- 3 cups (720 ml) heavy whipping cream
- ⅓ cup (about 67 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 semisweet or milk chocolate bar (about 100 g), for grating over the cake
Instructions
Step 1
Preheat the oven to 350°F (175°C). Grease two 9 inch cake pans and line the bottoms with parchment paper.
Step 2
Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla, then stir until smooth.
Step 3
Divide the batter between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Step 4
Drain the cherries, saving a little juice if needed. Cook the cherries, sugar, and vanilla in a saucepan for 8 to 12 minutes, then let the filling cool.
Step 5
Beat the heavy whipping cream, sugar, and vanilla with an electric mixer until firm peaks form. Stop mixing before the cream becomes grainy.
Step 6
Let both cake layers cool completely. Place one layer on a serving plate, spread whipped cream on top, and spoon the cooled cherry filling over it.
Step 7
Place the second cake layer on top. Spread the remaining whipped cream across the top and sides until the cake is evenly covered.
Step 8
Grate chocolate over the cake and add extra cherries for decoration, if desired. Refrigerate for at least 30 minutes before slicing and serving.
Nutrition Facts Of Black Forest Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 590 kcal |
| Protein | 7 g |
| Carbohydrates | 75 g |
| Fat | 31 g |
| Saturated Fat | 15 g |
| Sugar | 54 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Why Do I Personally Like This Recipe?
I like this black forest cake recipe because it brings together rich chocolate cake, sweet cherries, and fluffy whipped cream in every layer.
The soft black forest cake recipe and fruity filling create a lovely taste, while the creamy frosting keeps the chocolate flavor balanced.
I also enjoy how the grated chocolate makes the black forest cake recipe look beautiful without needing fancy decorations. The ingredients are easy to find, and the results feel special enough to share. It is a dessert I’m happy to serve to my family.
Tips And Tricks For Perfecting This Recipe
1. Let the cake layers cool completely before adding the whipped cream. Warm cake can melt the frosting and make the layers slide.
2. Drain the cherries well before assembling the cake. Too much liquid can make the chocolate layers soggy.
3. Beat the heavy cream until firm peaks form, then stop mixing. Overbeating can make the frosting grainy.
4. Use a serrated knife to level the cake layers if they have domed tops. This helps the finished cake sit evenly.
5. Refrigerate the assembled cake for at least 30 minutes before serving. The cream firms up, and the layers hold together better when sliced.
Amazing Serving Ideas
1. Serve a chilled slice alongside a hot cup of coffee. The rich chocolate flavor pairs nicely with the coffee’s gentle bitterness.
2. Add a few fresh cherries on the side for extra fruitiness and a colorful presentation.
3. Serve the cake after dinner as a special dessert. Its chocolate layers, cherry filling, and whipped cream make a lovely finish to the meal.
4. Pair a slice with a cold glass of milk for a classic treat.
5. Sprinkle extra grated chocolate on top just before serving for a beautiful finish and deeper chocolate flavor.
Does This Recipe Have Any Nutritional?
Yes, this black forest cake provides some nutritional value from its ingredients. Cherries contain vitamin C, fiber, and antioxidants that support overall health.
Cocoa powder offers natural plant compounds, while eggs and heavy cream contribute protein and calcium. However, this dessert also contains sugar, fat, and calories, so it is best enjoyed in moderate portions.
Serving a smaller piece after a meal can help keep your dessert intake balanced. For added nutrition, I recommend enjoying fresh cherries alongside your slice.
Storage And Shelf Life
Store leftover Black Forest Cake in a clean, airtight container and place it in the refrigerator as soon as possible. The whipped cream frosting and cherry filling need refrigeration to stay fresh and safe to eat.
I recommend enjoying the cake within 3 days for the best taste and texture. Keep black forest cake recipe chilled until serving, and avoid leaving it at room temperature for more than 2 hours.
Since this black forest cake recipe contains whipped cream, I do not recommend storing it at room temperature.
Frequently Asked Questions
Can I Make Black Forest Cake A Day Ahead?
Yes, you can prepare the cake layers and cherry filling a day ahead. Store them separately in the refrigerator, then assemble the cake before serving.
Which Cherries Work Best For This Cake?
Canned pitted sour cherries work well because their tart flavor balances the sweet chocolate cake and whipped cream.
Can I Use Fresh Cherries Instead Of Canned Cherries?
Yes, fresh pitted cherries work well. Cook them briefly with sugar until they soften and release some juice, then cool the filling completely.
Can I Make This Cake Without Alcohol?
Yes, this recipe does not require alcohol. The cherries, chocolate cake, and whipped cream provide plenty of flavor on their own.
Why Did My Whipped Cream Become Runny?
The cream may have been too warm or underwhipped. Chill the heavy cream and mixing bowl before beating, and stop when firm peaks form.
Conclusion
This black forest cake recipe is an easy dessert to make at home, with rich chocolate layers, sweet cherries, and fluffy whipped cream.
I love how these flavors come together in a black forest cake recipe that looks beautiful and tastes delicious. The simple steps make preparation easier, even if you are new to layered cakes.
I hope you will make this black forest cake today and share it with your family. Serve each slice chilled, and enjoy a homemade dessert everyone can look forward to.
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Black Forest Cake Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Whisk
- Two 9-inch round cake pans
- Cake spatula
Ingredients
Chocolate Cake
- 2⅛ cups about 265 g all-purpose flour
- 2 cups 400 g granulated sugar
- ¾ cup about 65 g unsweetened cocoa powder
- 1½ teaspoons 6 g baking powder
- ¾ teaspoon 3.5 g baking soda
- ¾ teaspoon 4.5 g salt
- 3 large eggs about 150 g without shells
- 1 cup 240 ml milk
- ½ cup 120 ml vegetable oil
- 1 tablespoon 15 ml vanilla extract
Cherry Topping And Filling
- 2 cans 20 ounces each pitted sour cherries (about 1,134 g total before draining)
- 1 cup 200 g granulated sugar
- 1 teaspoon 5 ml vanilla extract
Whipped Cream Frosting
- 3 cups 720 ml heavy whipping cream
- ⅓ cup about 67 g granulated sugar
- 2 teaspoons 10 ml vanilla extract
- 1 semisweet or milk chocolate bar about 100 g, for grating over the cake
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease two 9 inch cake pans and line the bottoms with parchment paper.
Step 2
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla, then stir until smooth.
Step 3
- Divide the batter between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Step 4
- Drain the cherries, saving a little juice if needed. Cook the cherries, sugar, and vanilla in a saucepan for 8 to 12 minutes, then let the filling cool.
Step 5
- Beat the heavy whipping cream, sugar, and vanilla with an electric mixer until firm peaks form. Stop mixing before the cream becomes grainy.
Step 6
- Let both cake layers cool completely. Place one layer on a serving plate, spread whipped cream on top, and spoon the cooled cherry filling over it.
Step 7
- Place the second cake layer on top. Spread the remaining whipped cream across the top and sides until the cake is evenly covered.
Step 8
- Grate chocolate over the cake and add extra cherries for decoration, if desired. Refrigerate for at least 30 minutes before slicing and serving.
Notes
Nutrition Facts Of Black Forest Cake Recipe
Calories: 590 kcal | Protein: 7 g | Carbohydrates: 75 g | Fat: 31 g | Saturated Fat: 15 g | Sugar: 54 g | Fiber: 5 g | Sodium: 300 mg