Name: Homemade Black Forest Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 1 3/4 cups all-purpose flour (228 grams); 1 3/4 cups granulated sugar (350 grams); 3/4 cup unsweetened cocoa powder (72 grams); 1 teaspoon baking powder (5 grams); 2 teaspoons baking soda (12 grams); 1 teaspoon salt (6 grams); 1 cup buttermilk (8 ounces); 1/2 cup canola oil (4 ounces); 2 large eggs (at room temperature); 1 teaspoon vanilla extract (5 grams); 1 cup freshly brewed strong hot coffee (8 ounces); 30 ounces pitted sour cherries (2 cans); 1 cup granulated sugar (200 grams); 1/4 cup cornstarch (72 grams); 1 teaspoon vanilla extract (5 grams); 1 tablespoon salted butter (12 grams); 3 cups cold heavy whipping cream (24 ounces); 1/3 cup powdered sugar (44 grams); 1/4 cup shaved milk chocolate

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Introduction

Homemade Black Forest Cake is a classic dessert combining rich chocolate layers with a luscious cherry filling and fluffy whipped cream frosting. This decadent treat is perfect for special occasions or whenever you’re craving a show-stopping cake with deep flavors.

A close-up of a rich, multi-layered chocolate cake with three thick, dark brown sponge layers separated by generous fillings. Between the sponge layers, there is a bright red cherry compote mixed with smooth white cream, creating a soft and gooey texture that drips slightly down the sides. The outside is covered with a thick layer of white whipped cream, topped with scattered cherry pieces and small chocolate shavings. The cake rests on a white textured cake stand with some crumbs and cream spread around its base, set against a dark background with a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour (228 grams)
1 3/4 cups granulated sugar (350 grams)
3/4 cup unsweetened cocoa powder (72 grams)
1 teaspoon baking powder (5 grams)
2 teaspoons baking soda (12 grams)
1 teaspoon salt (6 grams)
1 cup buttermilk (8 ounces)
1/2 cup canola oil (4 ounces)
2 large eggs (at room temperature)
1 teaspoon vanilla extract (5 grams)
1 cup freshly brewed strong hot coffee (8 ounces)
30 ounces pitted sour cherries (2 cans)
1 cup granulated sugar (200 grams)
1/4 cup cornstarch (72 grams)
1 teaspoon vanilla extract (5 grams)
1 tablespoon salted butter (12 grams)
3 cups cold heavy whipping cream (24 ounces)
1/3 cup powdered sugar (44 grams)
1/4 cup shaved milk chocolate

Instructions

Step 1: Preheat the oven to 350ºF. Grease and flour two 8-inch round cake pans. For easier removal, you may line the pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a stand mixer, combine the buttermilk, canola oil, eggs, and vanilla extract. Mix on low speed, then gradually add the dry ingredients. Pour in the hot coffee and mix until smooth; the batter will be thin.
Step 4: Divide the batter evenly between the prepared pans. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, use a serrated knife to slice each cake layer in half horizontally, creating four thin layers total. Crumble one layer to use for decorating.
Step 6: While the cakes bake, prepare the cherry filling. Drain the cherries and reserve 1/4 cup of the juice.
Step 7: In a medium saucepan over medium-low heat, combine the cherries, reserved juice, granulated sugar, and cornstarch. Stir frequently and cook until slightly thickened, about 3 to 5 minutes.
Step 8: Remove from heat and stir in the vanilla extract and butter until melted. Let the filling cool completely.
Step 9: Chill a metal mixing bowl and whisk attachment for at least 5 minutes. Then, beat the cold heavy cream and powdered sugar on high speed until stiff peaks form. Refrigerate the whipped cream until ready to assemble.
Step 10: To assemble, place one cake layer on a serving plate. Spread 1 cup of whipped cream evenly over the layer, then top with 3/4 cup of cherry filling.
Step 11: Repeat with the next cake layer, whipped cream, and cherry filling. Place the third cake layer on top.
Step 12: Frost the entire cake with the remaining whipped cream, reserving about 1 1/2 cups for decorating. Press the crumbled cake crumbs onto the bottom half of the cake sides for texture.
Step 13: Spoon the remaining cherry filling onto the top of the cake, leaving about a 1-inch border around the edges.
Step 14: Using a decorating bag fitted with a star tip, pipe stars of the reserved whipped cream around the top edge. Finally, sprinkle shaved milk chocolate over the cake.
Step 15: Refrigerate the cake immediately until serving.

Tips & Variations

For a boozy twist, brush the cake layers with cherry or kirsch liqueur before adding the filling.
If fresh sour cherries are available seasonally, use them instead of canned for a fresher taste.
To enhance frosting stability, add 1 teaspoon of vanilla or a stabilization powder when whipping the cream.
Use dark chocolate shavings instead of milk chocolate for a richer contrast.

Storage

Store leftover cake covered in an airtight container or cake dome in the refrigerator. It will keep well for up to 3 days. Before serving, let the cake sit at room temperature for 15-20 minutes to soften the whipped cream. Avoid freezing, as the texture of whipped cream and cherry filling may change.

How to Serve

A three-layer round cake sits on a white cake stand with small raised dots and text around the edge, placed on a white marbled surface. The bottom layer is covered in dark brown crumbly chocolate cake pieces pressed onto white cream frosting that peeks through. Above this is a thick white cream layer topped with a ring of swirled white whipped cream dollops close to the edge. The top center layer features bright red cherry pieces in a glossy sauce, sprinkled with small uneven pieces of milk chocolate shavings. The background is a solid dark color, making the cake’s colors stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cherry filling a day in advance. Assemble and frost the cake on the day you plan to serve it for best freshness.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using in the recipe.