Y’all there is something so special about my Black Forest Cake. It’s got layers of super moist chocolate cake sandwiched with a tangy-sweet cherry filling and fluffy whipped cream. It’s straight-up dessert heaven y’all. It’s such a unique flavor profile that gives you an upgrade on the classic chocolate layer cake. Get into it boos.
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How to Make Black Forest Cake
Be sure to check the full instructions in the recipe card for more details.
Make the Chocolate Cake Layers
Step 1: Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.
Step 2: Combine cocoa powder, instant coffee, and hot water in small bowl and mix until smooth.
Step 3: Once dissolved, add the mixture to the mixing bowl with the eggs and sugar.
Step 4: Next, slow down the mixer and add flour, baking soda, and baking powder. Finally add the butter, oil, buttermilk, and vanilla extract to the mixer and beat until just combined. The batter will be sort of thin but this is totally normal boos.
Step 5: Evenly divide the cake batter into all three greased and parchment lined pans.
Step 6: Bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to rest for 10 minutes before removing them from the pans to cool completely on cooling racks.
Make Cherry Filling
Step 7: Stir together the sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt. Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.
Step 8: Remove the cherry mixture from the heat and brush some of the warm cherry juice over the tops of the cake layers as they cool, allowing it to soak in. After brushing, let the cherries thicken and come to room temp.
Whip the Cream and Assemble
Step 9: Whip the heavy whipping cream on medium-high speed in a cold bowl with a cold whisk until medium peaks, then add powdered sugar and vanilla and whip until you have stiff peaks.
Step 10: To assemble, put your first cooled layer on a serving plate. Spread about one cup of the whipped cream over the top, then spoon 1/3 of the cherry filling. Repeat with the remaining layers.
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Step 11: Frost the outside of the cake with the remaining cream, then garnish with chocolate ganache, whole cherries, and shaved chocolate.
PRO TIP: I’d recommend refrigerating the cake for about an hour before serving. Once the cake is set, slice and serve!
Black Forest Cake Recipe
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Ingredients
For the Chocolate Cake
- 2 large eggs room temperature
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 tsp instant coffee powder
- 1/2 tsp salt
- 1 cup hot water
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter melted
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 tbsp pure vanilla extract
For the Cherries
- 1/2 cup granulated sugar
- 4 tbsp cornstarch
- 1/4 cup cherry liqueur
- 3 1/4 cups pitted and quartered cherries
For the Whipped Cream
- 3 cups Heavy Whipping Cream cold
- 1/4 cup powdered sugar sifted
- 1 tsp vanilla extract
For the Ganache
- 1/2 cu Heavy Whipping Cream
- 1/2 cup bittersweet chocolate
Instructions
For the Chocolate Cake
- Preheat oven to 350 degrees and spray 3, 9-inch round pans with non-stick baking spray.
- Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
- While mixture beats, add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.
- Next slow down mixer and add flour, baking soda, and baking powder then add butter, oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
- Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to rest for 10 minutes before removing from the pans to cool completely.
For the Cherries
- Stir together sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
- Next add cherries and coat with wet sugar. Continue cooking until the cherries begin to release juices and soften.
- Remove from heat then using a brush, take some of the warm cherry juice and brush over the tops of the cake layers as they cool, allowing it to soak in.
- After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.
For the Whipped Cream
- In a cold bowl using a cold whisk, whip heavy whipping cream on medium-high speed until medium peaks, then add powdered sugar and vanilla and whip until stiff peaks.
For the Ganache- if desired
- Find the recipe HERE.
To Assemble
- Once cakes are completely cooled (must be room temperature with no warmth still), place one layer of cake on a cake stand or serving plate.
- Top with approximately 1 cup whipped cream and spread evenly. You can now pipe a dam around the outside of the layer and then top with ⅓ of the cherries and juice and gently press them into the whipped cream.
- Repeat with remaining layers and if desired, frost the outside of the cake. If desired, garnish with whole cherries and chocolate ganache and enjoy.
Notes
- Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
- Make sure the tops of your cake layers are level before assembling your cake.
- Be sure to allow the cherry mixture to cool completely before spreading it over the cream.
- Use a chilled bowl and whisk to make the whipped cream.
- Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use.
- After assembling the cake, allow it to chill in the refrigerator for one hour before serving.
How To Store A Black Forest Cake
For best results, this cake should be stored in the fridge in an airtight container. If properly stored, this cake will keep for up to 3 days. Don’t freeze this black forest cake since the whipped cream frosting won’t hold up (it separates after thawing). However you can freeze the layers and even the cherry filling separately.Nutrition
Recipe Tips
- Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
- Be sure to allow the cherry mixture to cool completely before spreading it over the cream.
- Use the spoon and level method when measuring. Or weigh the flour to ensure that the measurement is as exact as possible. And if you really want to get fancy, sift the flour for an extra-tender, lump-free batter.
- Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use.
- After assembling the cake, allow it to chill in the refrigerator for one hour before serving.
Ingredient Notes
- Cherries: If fresh cherries aren’t available, frozen or canned cherries can be swapped in. In a serious pinch, you can grab cherry preserves for the filling.
- Cherry Liqueur: Substitute with pomegranate liqueur, maraschino liqueur, brandy, or a non-alcoholic cherry syrup for an alcohol-free version.
- Buttermilk: Make your own by adding a tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 10 minutes before using.
Recipe Help
Yep it does boos. The cherry filling is made with acherry-flavored liqueur but you can also use pomegranate liqueur, maraschino liqueur, or brandy. While the alcohol cooks off during the cooking, leaving intense cherry flavor behind, you can swap it out with a non-alcoholic syrup with the same flavors if you want.
Level uneven layers with a serrated knife. Make sure the cakes are completely cool before doing this. Save any leftover bits for an optional crumble topping, or a snack along the way!
More of my Best Layer Cake Recipes
- German Chocolate Cake
- Chocolate Birthday Cake
- Chocolate Turtle Layer Cake
- Banana Pudding Cake
- Hummingbird Cake Recipe
- Lemon Layer Cake
This post was originally published in October 2021. It has been updated for content and some images.
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I had my doubts about this recipe as it contained so much oil and fat, and less chocolate than other recipes. However the end product turned out to be delightful and captured the essence of Black Forest cake in having mild flavors that highlight the cherries. I also made one using strawberry chunks instead of cherries, and it turned out well too.
I used stabilized whipped cream (1t gelatin dissolved in 4t water per cup of cream) and the cake stood up to the denser sponge and larger amounts of fruit well, staying presentable for 3 days.
I think the recipe lived up to its billing as being pretty easy to make (especially with not slicing the sponges to make extra layers) and doable for a fun weekend dinner.
Thank you Jocelyn!
So happy to hear that it turned out well for you, Eric! Love the idea of using strawberries too!
Can you make cupcakes with this recipe?
I would use the chocolate cupcakes recipe here: https://grandbaby-cakes.com/perfect-chocolate-cupcakes-recipe/
Made this for my dad for Father’s Day and it was so delicious!!! I didn’t have enough liquid from the cherries so I made a cherry liqueur simple syrup and soaked that into the cakes.
Oo that sounds amazing! Thanks so much for sharing!
Hello, I make my own buttemilk as well using lemon and stirring. Works perfect. Great tip about the cherries in the bottom. I’m gonna have to try that next time. Maybe heating the cherries up as a warm compote would be scrummmptiouus. Thank you GBC for the recipe.
Luvvv umm❤️❤️
This recipe turned out great! Living in the north very difficult to find full fat buttermilk but make my own using 1/4 c low fat buttermilk mixed with 1cup whole milk. Leave on counter for several hours til thickens then refrigerate for 2-3 days. Or go the usual way-1 tbsp vinegar or lemon juice to 1 cup whole milk-let sit 10 minutes. Although full fat buttermilk yields a moister cake.
One other remark: A German grandmother told me a secret to her Black Forest Cake: For each layer spoon cherry pie filling on bottom of each greased cake pan then put cake batter over then bake. Her cake was truly yummy. Glad I asked her about her recipe.
Hello, I make my own buttemilk as well using lemon and stirring. Works perfect. Great tip about the cherries in the bottom. I’m gonna have to try that next time. Maybe heating the cherries up as a warm compote would be scrummmptiouus. Thank you GBC for the recipe.
Luvvv umm❤️❤️
Hi! Can you use frozen cherries for the filling?
Absolutely. And no need to defrost either.
I am planning on making this cake for NYE tonight. Do you recommend the buttermilk being room temperature, or is cold fine? Also, the recipe calls for 1 cup of melted butter. Is that one cup meaning 2 sticks? Can’t wait to try this!
Yes to the room temperature and also 2 sticks of butter equaling a cup. I hope you love it!
Tips for keeping my cake from sticking?
Still worked out great but
(:
Great pans, you can also make my cake release here: https://grandbaby-cakes.com/homemade-cake-release/