Print

Black Forest Cake

Black Forest Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate dessert experience with this homemade Black Forest Cake, a delightful blend of rich chocolate layers and tart cherry filling. This cake is not only a feast for the eyes but also a celebration of flavor that brings friends and family together. With its fluffy chocolate base, luscious cherry filling, and creamy vanilla topping, each bite offers a perfect balance of sweetness and tartness. Ideal for birthdays, holidays, or any special occasion, this cake will surely impress your guests and satisfy your sweet cravings. Plus, it’s easy to make from scratch—allowing for personal touches that make every slice unique. Treat yourself or someone special to this decadent delight!

Ingredients

Scale
  • 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
  • 3/4 cup vegetable oil (canola oil)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 large egg white
  • 1/2 cup granulated sugar (for filling)
  • 2 1/2 tablespoons cornstarch
  • 2 cups tart cherries (frozen or canned, drained)
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 6 tablespoons chocolate syrup (divided)
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8 oz bittersweet baking chocolate
  • 8–12 fresh cherries (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F and prepare two 8-inch round baking pans by lining them with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a liquid measuring cup, stir together buttermilk, vanilla extract, and optional instant coffee granules.
  4. In another large bowl, mix together oil and sugar until well combined. Add in each egg one at a time until the mixture lightens in color.
  5. Gradually mix in the dry ingredients alternately with the buttermilk mixture to form a smooth batter.
  6. Divide the batter between prepared pans and bake for about 28-35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in their pans for about 15-20 minutes before transferring to cooling racks to cool completely.

Nutrition

Find it online: https://cookingwhisper.com/black-forest-cake/