Black Forest Cake Recipe

Name: Black Forest Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: one 9-inch layer cake
Cuisine: German
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee; 2 cans (14.5 oz each) pitted dark sweet cherries in syrup; 1/2 cup kirsch (cherry brandy) or cherry juice; 4 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 4 ounces dark chocolate, shaved into curls

German · Dessert · 75 min total

Black Forest Cake recipe videos

A classic German dessert with layers of rich chocolate sponge, whipped cream, and cherries, soaked in cherry syrup and topped with chocolate shavings.

45
min prep

30
min cook

12
servings

580
kcal/serving

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee
2 cans (14.5 oz each) pitted dark sweet cherries in syrup
1/2 cup kirsch (cherry brandy) or cherry juice
4 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 ounces dark chocolate, shaved into curls

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in hot coffee (batter will be thin).
Pour batter evenly into prepared pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Drain cherries, reserving 1/2 cup syrup. Combine reserved syrup with kirsch; set aside. Chop half the cherries for filling, leave remaining whole for garnish.
In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Slice each cake layer in half horizontally to make 4 layers. Place one layer on serving plate, brush with cherry syrup. Spread with 1/4 of the whipped cream and scatter with chopped cherries.
Repeat layers, ending with a cake layer on top. Frost top and sides with remaining whipped cream. Press chocolate shavings onto sides and top. Garnish with whole cherries.
Refrigerate at least 2 hours before serving to set.

Tips

For best results, use a cake leveler to slice layers evenly.
Can be made a day ahead; keep refrigerated.
Substitute cherry juice for kirsch if alcohol-free.

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