Black Forest Cake is probably my all-time favorite type of cake. I stumbled upon this AllRecipes.com recipe over 3 years ago and I’ve been working with it ever since. I’ve made this cake at least once a year, but this was the first time I actually tried to make the full 3 layer version. And it turned out beautiful! I must say, this cake is definitely a half-day ordeal. Many of the ingredients must be cooled before the entire cake can be assembled, but trust me, this decadent desert is well worth the wait. Check out my adapted, tried and true recipe below!
Ingredients (makes 3 layer cake)
- 2 1/8 c all-purpose flour
- 2 c white sugar
- 3/4 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 1 c milk
- 1/2 c vegetable oil
- 1 Tbsp vanilla extract
Cherry Filling and Topping
- 3 (14.5 oz) cans pitted sour/tart cherries
- 1 c white sugar
- 1/4 c cornstarch
- 1 tsp vanilla extract
- 2 c heavy whipping cream
- 2 Tbsp confectioners’ sugar
- 2 tsp vanilla extract
- Preheat the oven to 350°F.
- Grease and flour two 9-inch round cake pans and cover bottoms with waxed or parchment paper.
- In large bowl, combine flour, 2 c sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and 1 Tbsp vanilla extract. Beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.
- Cool layers in pans on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
- While cake layers are cooling, drain cherries, reserving 1/2 c juice. Combine cherries, reserved juice, 1 c sugar, and cornstarch in 2 quart saucepan.
- Cook over low heat until thickened (about 1 hour), stirring occasionally. Stir in 1 tsp vanilla extract. Cool completely before using.
- After cake layers have cooled, with a long serrated knife, cut each layer horizontally in half. Tear one split layer into crumbs and set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
- Combine whipping cream, confectioners’ sugar, and 2 tsp vanilla extract in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. (Stiff peaks means peaks that hold their shape when you pull out the beater. First you will start to see soft peaks, peaks that fall down under their own weight. You’re almost there! Keep beating on high speed for about 20-30 more seconds and you will have stiff peaks! Be careful not to over beat because then you’ll find yourself halfway to butter…)
- Set aside 1 1/2 c whipped cream frosting for decorating the cake.
- Now comes the fun part: building the cake! To assemble, place one cake layer on cake plate or platter. Evenly spread 1 c of whipped cream frosting over the layer. Cover with 3/4 c cherry topping. Top with the second cake layer and again repeat layers of whipped cream frosting and cherry topping. Top with third cake layer.
- Frost side of cake with whipped cream frosting. Pat reserved crumbs onto frosting on side of cake.
- Spoon reserved 1 1/2 c frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake.
- Spoon remaining cherry topping onto top of cake.
- Devour in sinful pleasure! 🙂
I made this cake for my brother’s birthday, so I went ahead and did a bit of improvisation and attempted frosting some lettering on the cherry topping. As luck would have it, the words held up great! 😀