Go Back
Delicious slice of Black Forest Cake topped with cherries and whipped cream.
Print Recipe

Black Forest Cake

A rich and decadent dessert that combines layers of moist chocolate cake, luscious whipped cream, and fresh cherries, creating a delightful treat for any occasion.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: German
Keyword: Black Forest Cake, Cherry Dessert, Chocolate Cake, Special Occasion, Whipped Cream
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Cake

  • 1 3/4 cups all-purpose flour Provides a fluffy base.
  • 2 cups granulated sugar Balances the rich cocoa.
  • 3/4 cup unsweetened cocoa powder Essential for deep chocolate flavor.
  • 1 1/2 teaspoons baking powder Creates ideal rise.
  • 1 1/2 teaspoons baking soda Works alongside baking powder.
  • 1 teaspoon salt Enhances overall flavor.
  • 1 cup whole milk Infuses creaminess.
  • 1/2 cup vegetable oil Keeps cake moist.
  • 2 teaspoons vanilla extract Adds aromatic flavor.
  • 1 cup boiling water Creates a thin batter.

For the Whipped Cream and Filling

  • 2 cups heavy cream For a rich topping.
  • 1/2 cup powdered sugar Sweetens the whipped cream.
  • 1 teaspoon vanilla extract Enhances flavor of topping.
  • 2 cups pitted and chopped cherries Star ingredient providing tang.
  • 1/4 cup cherry brandy (optional) Traditional touch.

For Decoration

  • Chocolate shavings For decorating the cake.
  • Maraschino cherries For garnish.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and prepare your two 9-inch round cake pans by greasing and flouring them.
  • In a large bowl, combine the dry ingredients: flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, oil, and vanilla to the bowl and beat the mixture on medium speed for 2 minutes. Stir in the boiling water carefully; the batter will be quite thin.

Baking

  • Pour the batter evenly into the prepared pans and bake for 30-35 minutes. Check with a toothpick; it should come out clean. Cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Whipping Cream

  • In a chilled bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form. Gently fold in chopped cherries and cherry brandy if using.

Assembling the Cake

  • Once the cakes are cool, place one layer on a serving plate and spread half of the cherry cream filling on top.
  • Add the second layer and spread the remaining cherry cream on top.
  • Decorate with chocolate shavings and maraschino cherries.

Chilling

  • Refrigerate the cake for at least an hour before serving.

Notes

For a richer chocolate flavor, use high-quality cocoa powder. Chill the bowl before whipping cream for a fluffier texture. You can substitute whole milk with almond milk for a healthier option.