Black Forest Cake
A homemade Black Forest cake is a decadent dessert with layers of rich chocolate cake, fluffy whipped cream, and juicy cherries, perfect for any occasion.
Servings 12 servings
Calories 450kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Go for the regular stuff—no fancy substitutions needed for that classic soft crumb.
- 2 cups granulated sugar Trust me, don’t skimp here—it balances the cocoa and cherries.
- 3/4 cup unsweetened cocoa powder Using Dutch-processed for a richer, deeper chocolate flavor.
- 1 1/2 teaspoons baking powder Keeps the layers light and fluffy.
- 1 1/2 teaspoons baking soda Keeps the layers light and fluffy.
- 1 teaspoon salt Just enough to heighten all the flavors.
Wet Ingredients
- 2 large eggs Room temp is best—they mix in smoother and aerate the batter.
- 1 cup whole milk For extra richness. (Almond milk can work too for a dairy-free twist!)
- 1/2 cup vegetable oil Keeps the crumb tender and moist.
- 2 teaspoons vanilla extract Go for pure vanilla for the best flavor.
- 1 cup boiling water Hot water intensifies the chocolate and makes the batter silky-smooth.
Filling and Toppings
- 2 cups cherries (pitted and halved) Fresh is best in cherry season, but jarred or frozen (thawed and well-drained) work beautifully.
- 2 cups heavy cream For the whipped cream layers.
- 1/4 cup powdered sugar To sweeten the whipped cream.
- to taste chocolate shavings (for garnish) Use a veggie peeler on a chocolate bar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans. Line the bottoms with parchment for easy removal.
- In a big bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium for 2 minutes.
- Gradually stir in boiling water until thoroughly mixed (the batter will be thin).
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
Whipped Cream
- Beat the cold heavy cream with powdered sugar until soft peaks form (be careful not to overbeat).
Assembling the Cake
- Once cooled, slice the cakes in half horizontally to create four layers.
- Layer the cake with whipped cream and cherries, repeating the process until you reach the top.
- Frost the top and sides with the remaining whipped cream and garnish with chocolate shavings.
Notes
Chill your whipped cream bowl and beaters for best results. Drain cherries very well to avoid sogginess.
