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Black Forest Cake
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
Decadent black forest cake with luscious chocolate layers, fluffy whipped cream frosting, and tart cherry topping.
Ingredients:
  • 2.125 cups all-purpose flour
  • 2 cups white sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 0.25 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • 0.33333334326744 cup confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then prepare two 9-inch round cake pans by greasing, flouring, and lining the bottoms with parchment paper. Chill a medium bowl in the refrigerator.
  • In a large bowl, blend flour, sugar, cocoa, baking powder, baking soda, and salt. Mix in eggs, milk, oil, and vanilla until smooth. Transfer batter to prepared pans.
  • Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the centers comes out clean. Let the layers cool in pans on wire racks for 10 minutes, then gently invert onto racks to cool completely for 1 to 2 hours.
  • As cake layers bake, prepare cherry topping by draining cherries, reserving 1/2 cup juice. In a 2-quart saucepan, combine reserved juice, cherries, sugar, and cornstarch. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Allow to cool at room temperature for 30 minutes, then refrigerate until completely chilled before using on the cake.
  • In a chilled medium bowl, combine the whipping cream and confectioners' sugar for the frosting. Beat with an electric mixer on high speed until stiff peaks form.
  • Carefully slice each cake layer in half using a sharp serrated knife. Crumble one layer and keep it aside. Lightly brush off any loose crumbs from the top and sides of the other layers using a pastry brush or your hands. Save 1 1/2 cups of frosting for decorating the cake later on.
  • Start by placing one cake layer on a cake plate. Spread it with 1 cup of frosting and layer on 3/4 cup of cherry topping. Add the second cake layer and repeat the frosting and cherry topping layers. Finish by placing the third cake layer on top and frosting the sides of the cake.
  • Press cake crumbs onto the sides of the cake. Fill a pastry bag fitted with a star tip with 1 1/2 cups of reserved frosting. Pipe frosting around the top and bottom edges of the cake. Finish by spooning the remaining cherry topping on top of the cake.
  • Chill in the fridge with a snug cover until serving time.

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