Black Forest Cake Recipe: Crafting Perfect Layers of Love!

by Austin Carter

New Recipe

- Prep Time: 25 minutes - Cook Time: 40 minutes - Cooling, Assembling, and Frosting: 55 minutes - Total Time: 2 hours - Course: Dessert - Cuisine: German - Servings: 5 - Calories: 400 kcal

Easy Black Forest Cake Recipe

– Mixing Bowls – Measuring Spoons and Cups – Whisk or Electric Hand Mixer – Spatula – Cake Pans – Parchment Paper – Cooling Rack – Saucepan – Baking sheet – Pastry Bag and Tips – Cake Stand


For the Chocolate Sponge Cake: – 2 cups all-purpose flour – 1¾ cups granulated sugar – ¾ cup cocoa powder unsweetened – 1½ teaspoons baking powder – 1½ teaspoons baking soda – 1 teaspoon salt – 2 large eggs – 1 cup whole milk – ½ cup vegetable oil – 2 teaspoons vanilla extract – 1 cup boiling water


For the Cherry Filling: – 2 cups fresh or canned pitted cherries – ⅓ cup granulated sugar – 2 tablespoons cornstarch – 2 tablespoons Kirsch (cherry liqueur) optional For the Whipped Cream: – 2 cups heavy cream – ¼ cup powdered sugar – 1 teaspoon vanilla extract


1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. 2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add eggs, milk, oil, and vanilla extract. Mix until well combined. 4. Gradually add boiling water, mixing until the batter is smooth.


5. Pour the batter evenly into the prepared pans. 6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. 8. In a saucepan, combine cherries and sugar. Cook over medium heat until the cherries release their juices.


9. In a small bowl, mix cornstarch with a little water to create a smooth paste. Add it to the cherries to thicken the mixture. 10. Optionally, stir in Kirsch. Allow the cherry filling to cool. 11. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 12. Place one chocolate cake layer on a serving platter.


13. Spread a layer of whipped cream over the cake, followed by a portion of the cherry filling. 14. Top with the second cake layer and repeat the process. 15. Frost the entire cake with whipped cream and decorate with chocolate shavings and fresh cherries. 16. Refrigerate the cake for at least 2-3 hours before serving to allow the flavors to meld.


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