Name: Easy Black Forest Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups fresh or canned pitted cherries; ⅓ cup granulated sugar; 2 tablespoons cornstarch; 2 tablespoons Kirsch (cherry liqueur) (optional); 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Chocolate shavings; Fresh cherries

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Introduction

Black Forest Cake is a classic German dessert known for its rich chocolate layers, luscious cherry filling, and fluffy whipped cream. This easy recipe brings all those flavors together in a homemade treat that’s perfect for any occasion. With straightforward steps, you’ll have a stunning cake to impress friends and family.

A round cake with three visible layers; the bottom and middle layers are dark chocolate, and the top layer is thick white cream. Around the edge on top, there are ten white cream swirls evenly spaced. Each swirl holds a shiny cherry, five bright red and five dark red, alternating. In the middle of the cake, there are dark chocolate shavings spread loosely. The sides of the cake are coated with small dark chocolate crumbs. The cake sits on a white plate with a scalloped edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups fresh or canned pitted cherries
⅓ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons Kirsch (cherry liqueur) (optional)
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings, for decoration
Fresh cherries, for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Step 4: Gradually add boiling water, stirring until the batter is smooth.
Step 5: Pour the batter evenly into the prepared pans.
Step 6: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: In a saucepan, combine cherries and sugar. Cook over medium heat until the cherries release their juices.
Step 9: In a small bowl, mix cornstarch with a little water to make a smooth paste. Stir this into the cherry mixture to thicken it.
Step 10: If using, stir in Kirsch. Allow the cherry filling to cool completely.
Step 11: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 12: Place one cake layer on a serving platter.
Step 13: Spread a layer of whipped cream over the cake, then add a portion of the cherry filling on top.
Step 14: Cover the entire cake with whipped cream and decorate with chocolate shavings and fresh cherries.
Step 15: Refrigerate the cake for at least 2-3 hours before serving to let the flavors meld.

Tips & Variations

Use frozen cherries in winter when fresh ones aren’t available. Just thaw and drain excess liquid before cooking.
For a non-alcoholic version, omit Kirsch or substitute with cherry juice.
Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold shape better.
Try adding a thin layer of chocolate ganache between layers for extra richness.

Storage

Store the Black Forest Cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled to keep the whipped cream stable and the cherry filling fresh. When ready to serve, let the cake sit at room temperature for about 15 minutes for the best texture before slicing.

How to Serve

A round cake with three main layers: the bottom layer is a dark chocolate crumb coating around the sides, the middle layer is rich dark chocolate cake, and the top layer is smooth white cream covering the whole cake. On top, there are evenly spaced cream swirls around the edge, each topped with a bright red cherry. In the center of the cake, there is a pile of dark chocolate shavings with more cherries placed on and around them. The cake sits on a white plate with a decorative border, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Assemble it and refrigerate to let the flavors develop. Just make sure to keep it well-covered to prevent drying.

What can I use instead of Kirsch?

If you prefer not to use Kirsch or cannot find it, cherry juice or a splash of cherry syrup work well as substitutes, keeping the cherry flavor without the alcohol.