Black Forest Cake Recipe


Black Forest Cake Recipe

This Black Forest Cake Recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!

SERVINGS12 servings




COOK TIME25 mins


TOTAL TIME2 hrs 25 mins


for the chocolate cake-

▢1 3/4 cups all purpose flour

▢3/4 cup dutch processed cocoa powder

▢1 1/2 teaspoons baking powder

▢1 teaspoon baking soda

▢1/2 teaspoon salt

▢1 1/2 cups buttermilk

▢1 teaspoon vanilla extract

▢1 teaspoon instant coffee granules such as Folger's (optional)

▢3/4 cup vegetable oil canola oil

▢2 cups granulated sugar

▢2 whole eggs

▢1 egg whites

for the cherry filling-

▢1/2 cup granulated sugar

▢2 1/2 tablespoons cornstarch

▢2 cups tart cherries frozen or canned + extra for garnish

▢1 tablespoon butter

▢1/4 teaspoon almond extract

for the whipped cream-

▢1 1/2 cups heavy whipping cream

▢1/4 cup powdered sugar

▢2 teaspoons vanilla

▢6 tablespoons chocolate syrup divided

▢4 oz bittersweet baking chocolate I used Ghirardelli (1 bar)

US Customary – Metric


The first thing to do to make this black forest cake is to make the chocolate cake! Be sure to make enough for two 8 inch cakes. Bake and cool completely.

For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and the mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.

For the whipped cream, whip heavy whipping cream, sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

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