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hand taking a slice of Black Forest cake on white background
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Black Forest Cake
Prep Time
1 hr
Cook Time
25 mins
 
Decadent chocolate cake layers layered with fresh whipped cream and cherries.
Course: Dessert
Cuisine: American
Keyword: black forest cake recipe, chocolate cake with whipped cream
Servings: 10
Author: Jackie
Ingredients
  • 2 cups All Purpose Flour
  • 1 cup Unsweetened Cocoa
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1-½ cups Whole Milk
  • 4 teaspoons Vanilla Extract separated
  • 1 cup Unsalted Butter softened (2 sticks)
  • 2 cups Granulated Sugar
  • 4 large Eggs
  • 2 cans 16oz pitted dark cherries in heavy syrup
  • 3 cups Heavy whipping cream
  • 1 cup Powdered Sugar
  • 1 cup Fresh Cherries garnish
  • Bakers spray
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl add the flour, cocoa, baking powder, baking soda and salt and whisk together, then set aside.
  3. In another medium bowl mix the milk and 2 teaspoons of vanilla with a fork, then set aside.
  4. In a large bowl with your mixer at low speed beat the butter and granulated sugar until well blended. Increase the speed to high and beat until creamy – about 2 minutes.
  5. Reduce speed to medium and add eggs, one at a time, beating well between each addition.
  6. Reduce to low speed and add some of the flour mixture and when well mixed add some of the milk mixture. Keep alternating until ending with a scoop of the flour mixture.
  7. Beat until the mixture is smooth, occasionally scraping down the side with a rubber spatula.
  8. Spray (3) 9” cake pans with baking spray (it’s a flour oil mix) and immediately divide the cake mix between all three, evenly.
  9. Bake in the oven, placing one pan on the lower rack but between the two on the top rack, which should be spaced to allow air flow to the bottom pan. Bake for 25 mins or until a toothpick comes out clean.
  10. Remove pans from the oven and allow to cool on a rack for 10 minutes.
  11. After this remove the cake from the pans onto a cooling rack to cool completely. If you need to use a knife to scrape the outsides of the pan this is ok. The bakers spray should help with this though.
  12. While the cake layers are cooling make the filling. Drain the canned cherries and keep the syrup.
  13. In a large mixing bowl beat the heavy whipping cream with the powdered sugar, 4 tablespoons of the cherry syrup and remaining 2 teaspoons of vanilla extract. Beat until stiff peaks form.
  14. Assemble the cake once the cake layers have cooled completely. Place on cake layer on a cake stand, or plate then brush the top of the cake layer liberally with the cherry syrup that is remaining.
  15. Scoop ⅓ of the cream filling on top of this cake layer then spread evenly ½ of the canned cherries over the cream.
  16. Put another layer of the cake on top of this and repeat.
  17. With the last layer instead of using the canned cherries you’ll use the fresh cherries to decorate.
  18. Cover and refrigerate the cake overnight before serving.