Description
Learn how to make authentic Black Forest Cake with this easy recipe! Features moist chocolate cake layers, homemade cherry filling, and light whipped cream frosting topped with chocolate shavings. A stunning dessert that’s perfect for birthdays, holidays, and special occasions.
Ingredients
For the Chocolate Cake Layers
- 1¼ cups (160 g) all-purpose flour
- ½ cup (45 g) cocoa powder (I use Dutch-process for deeper color)
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs, at room temperature
- ½ cup (120 ml) milk
- ½ cup (120 ml) buttermilk or plain yogurt
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) hot coffee (freshly brewed)
For the Cherry Filling
- 2 cups pitted cherries (fresh or canned — I won’t judge!)
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 2–3 tablespoons cherry juice or water
For the Whipped Cream Frosting
- 3 cups (720 ml) heavy whipping cream, cold
- ⅓–½ cup (40–60 g) powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
For Decoration
- Chocolate shavings or curls (use a vegetable peeler on a chocolate bar!)
- Extra cherries — fresh or maraschino for that classic look
Instructions
Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans generously with butter or cooking spray, then line the bottoms with parchment paper circles. This double insurance means your cakes will pop right out!
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa — I like to sift it if I have time. Set this aside.
In another large bowl, whisk together both sugars, eggs, milk, buttermilk (or yogurt), vegetable oil, and vanilla extract. Whisk until everything is smooth and well combined. The mixture should look a bit like chocolate milk at this point.
Gradually add your dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix! A few small lumps are totally fine. Now here’s the magic moment — pour in that hot coffee and stir until the batter is smooth. Yes, it will be VERY thin and liquidy. That’s exactly what you want!
Divide the batter evenly between your three prepared pans. I use a kitchen scale to be precise, but eyeballing works too! Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack. Peel off the parchment paper and let them cool COMPLETELY before assembling. I know it’s tempting to rush, but warm cake + whipped cream = melted mess!
While your cakes are cooling, let’s make that gorgeous cherry filling! In a medium saucepan over medium heat, combine the cherries, sugar, and cherry juice (or water). In a small bowl, mix the cornstarch with a tablespoon of water until smooth and lump-free.
Stir the cornstarch mixture into the cherries and cook, stirring constantly, until the mixture thickens and becomes glossy — about 3–5 minutes. Remove from heat and let it cool completely. This is important! Hot filling will melt your whipped cream.
In a chilled bowl (I pop mine in the freezer for 10 minutes), combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft to medium peaks form. You want it firm enough to hold its shape but not so stiff that it looks grainy. This takes about 3–4 minutes.
If your cake layers have domed tops, use a serrated knife to carefully level them. This creates a flat, stable base for stacking. Save those scraps for “quality control” tasting!
Place your first cake layer on a serving plate or cake stand. Spread about 1 cup of whipped cream evenly over the top, leaving a small border around the edge. Spoon about half of the cherry filling over the whipped cream, spreading it gently.
Place the second cake layer on top and repeat: whipped cream first, then cherries. Top with your final cake layer. Now frost the top and sides of the entire cake with the remaining whipped cream. Don’t worry about making it perfect — rustic is beautiful!
Here’s where your cake becomes a masterpiece! Using a vegetable peeler, create chocolate shavings from a chocolate bar and gently press them onto the sides of the cake. Pile more shavings on top, then arrange fresh cherries around the top edge.
Notes
- Freeze Those Layers: Cake layers freeze beautifully! Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before assembling.
- Quick Chocolate Shavings: No vegetable peeler? Use a box grater! Or, microwave a chocolate bar for 5 seconds to soften it slightly, then scrape with a knife.
- Common Mistake to Avoid: Don’t frost a warm cake! I learned this the hard way when my whipped cream turned into a puddle. Patience pays off here.
- Cocoa Powder Matters: Dutch-process cocoa gives a darker, richer color. Natural cocoa works too but will be lighter in color.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German