Description
This classic Black Forest Cake Recipe is a family favorite, known for its perfect balance of richness and lightness. It features tender chocolate sponge layers, a hint of cherry liqueur, tart cherries, and ethereal whipped cream, making it ideal for any special occasion.
Ingredients
2 cups All-purpose flour
¾ cup Unsweetened cocoa powder
2 cups Granulated sugar
1 ½ tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 Large eggs
1 cup Milk
½ cup Vegetable oil
2 tsp Vanilla extract
1 cup Boiling water
2 cans (15 oz each) Pitted sour cherries
½ cup Kirsch (cherry brandy)
4 cups Heavy whipping cream
½ cup Powdered sugar
Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C)
- Grease and flour two 9-inch round cake pans
- Whisk together the dry ingredients (all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt) in a large bowl
- In another bowl, combine the eggs, milk, oil, and vanilla
- Pour the wet mixture into the dry, mixing until just combined
- Stir in the boiling water last; the batter will be thi
- Divide the batter evenly between the prepared pans
- Bake for 30-35 minutes, or until a toothpick comes out clea
- Let the cakes cool completely on a wire rack
- For the filling, drain the cherries, reserving some juice
- If using Kirsch, mix it with the reserved cherry juice
- Whip the heavy cream and powdered sugar until stiff peaks form
- Assemble your Black Forest Cake by placing one cake layer on a serving plate
- Brush generously with the Kirsch/juice mixture
- Spread a layer of whipped cream, then scatter half the cherries
- Repeat with the second cake layer
- Top the entire Black Forest Cake with the remaining whipped cream and cherries
- Garnish your beautiful Black Forest Cake with chocolate shavings
Notes
For a non-alcoholic version, simply omit the Kirsch. Use cherry juice instead for soaking the cake layers.
If you can't find sour cherries, 3 cups fresh or frozen sweet cherries work too, though they'll make the cake a bit sweeter.
You could also try different berries in the filling for a unique twist.
Experiment with dark chocolate shavings or even chocolate chips for decoration.
Always use room temperature eggs and milk; they incorporate better into the batter.
Do not overmix your cake batter; overmixing leads to dry cakes.
When whipping cream, use a chilled bowl and beaters for best results.
For easy chocolate shavings, use a vegetable peeler on a block of chocolate.
Let your Black Forest Cake chill for at least an hour before serving; it allows the flavors to meld beautifully.
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. This cake does not freeze well due to the whipped cream.
- Prep Time: 50 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Black Forest Cake, Chocolate Cake, Cherry Cake, Dessert, Birthday Cake, Whipped Cream