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Slice of moist Black Forest Cake topped with cherries and whipped cream.
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Black Forest Cake

A sumptuous delight featuring layers of moist chocolate cake, luscious cherries, and creamy frosting, creating an irresistible harmony of flavors.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Cake, Dessert
Cuisine: German
Keyword: Black Forest Cake, Cherry Cake, Chocolate Cake, Dessert Recipe, Indulgent Bakery
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 1 3/4 cups all-purpose flour A versatile base that creates structure.
  • 2 cups granulated sugar Sweetness that balances the rich cocoa.
  • 3/4 cup unsweetened cocoa powder Imparts a deep, chocolatey flavor.
  • 1 1/2 teaspoons baking powder Ensures the cake rises beautifully.
  • 1 1/2 teaspoons baking soda Provides the necessary lift.
  • 1 teaspoon salt Enhances all the flavors in the cake.
  • 2 large eggs Adds moisture and richness.
  • 1 cup whole milk Creates a tender crumb.
  • 1/2 cup vegetable oil Ensures a moist texture.
  • 2 teaspoons vanilla extract A fragrant note that brightens the flavors.
  • 1 cup boiling water Activates the cocoa powder, enhancing the chocolate flavor.

For the frosting and filling

  • 2 cups heavy cream For the light and fluffy frosting.
  • 1/2 cup powdered sugar Sweetens the whipped cream.
  • 1 teaspoon vanilla extract Adds depth to the cream.
  • 2 cups pitted and chopped cherries Juicy bursts of flavor throughout.
  • Chocolate shavings For a stunning presentation.
  • Maraschino cherries A decorative touch for finishing.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
  • Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth. Slowly stir in the boiling water; the batter will be thin, but that’s okay.

Baking

  • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes. Insert a toothpick into the center; when it comes out clean, the cake is done. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Filling Preparation

  • For the cherry filling, chill a mixing bowl in the refrigerator. Once chilled, whip the heavy cream until it starts to thicken.
  • Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the chopped cherries and cherry brandy, if using.

Assembly

  • Place one cooled cake layer on a serving plate. Spread half of the cherry cream filling over the cake.
  • Top it with the second layer and cover the top and sides with the remaining cherry cream filling.
  • Finish off your cake by adorning it with chocolate shavings and maraschino cherries.

Chilling

  • Refrigerate the assembled cake for at least 1 hour before serving. This allows the flavors to meld beautifully.

Notes

Use quality cocoa for better flavor. Chill your mixing tools for easier whipped cream preparation.