Black Forest Cake
Every year my family typically celebrates Father’s Day in conjunction with my grandpap’s birthday since it always falls within a few days of the holiday. Last year when I made dessert I wanted to make a cake that incorporated one of my his all-time favorite desserts/snacks: Oreo cookies. So, I served up the Cookies and Cream Oreo Cake to much fanfare. It was a huge hit and everyone loved it. This year I didn’t want to go the Oreo route again (after all, variety is the spice of life, right?), so I started thinking about the other sweets he enjoyed. A light bulb went off. He loves chocolate-covered cherries. And what fabulous cake combines chocolate and cherries? Black Forest Cake! Easy, done. Plus, I could cross it off of My 100 list. Gotta love when you can kill two birds with one stone! In all honesty, I am not a huge fan of the chocolate-cherry combination, but this cake was phenomenal! It had just the right balance of flavors and the whipped cream kept it from being too heavy-tasting.
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Once I decided to make Black Forest Cake, I set off to find some recipes. I immediately turned to both The Cake Bible and Baking Illustrated, and both had fabulous-sounding recipes for multi-layer, torte-style Black Forest Cakes. Those are the type of recipes that usually make me do a kitchen jig. But not this time. The problem? I had been under the weather (aren’t summer colds the worst?!), and had two cookie orders that needed to be finished. So, shockingly, I didn’t want to spend much more time in the kitchen. The bare minimum, actually. And while both recipes sounded insanely fantastic (and I will try at least one of them eventually), they were involved and time-consuming. So I used the general ideas of chocolate cake, cherries soaked in Kirsch, and whipped cream to create a much more time-friendly version that is pretty darn amazing, if I may say so myself.
Enjoy!
One year ago: Chocolate-Dipped Coconut Macaroons
Two years ago: Thick and Chewy Chocolate Chip Cookies
Black Forest Cake
Ingredients
For the cake:
- 2 cups (400 g) sugar
- 1¾ cups (218.75 g) all-purpose flour
- ¾ cup (64.5 g) cocoa powder
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup (244 ml) whole milk
- ½ cup (109 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (250 ml) boiling water
For the cherries:
- 20 ounces (566.99 g) cherries, drained
- ¼ cup (60 ml) Kirsch or other brandy
For the whipped cream:
- 1½ cups (357 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
- 2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
- 3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- 4. Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.
- 5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
- 6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries (that's an estimation, as I didn't measure, just covered the cherries and spread into an even layer). Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings.)
- * Note: If you do not have Kirsch or brandy, or would rather not use alcohol, reserve ¼ cup of the juice/syrup from the canned cherries before draining.
- * Note: To make chocolate shavings, scrape a melon baller across a block of chocolate (or back of a candy bar). To attach them to the cake, lift them with an offset spatula and gently touch them to the sides of the cake.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this tonight for our birthday celebration and it turned out amazingly well! We used only a bit of brandy and mostly cherry juice (for the kids’ sake) and drizzled the rest of the juice on top of the cake. the chocolate cake was one of the best i’ve ever had and the kids loved the whipped cream! GREAT recipe!
I’ve made this 3 times before and my mom LOVES it. I want to try and adapt this to make in cupcake form so its easier to share for a dinner party. Would you think the cake would bake just as well in cupcake form as long as I watch the time?
Hi Alicia, I imagine that it would, but I’ve never used this particular recipe for cupcakes, so I couldn’t say for sure.
Hi Tania,
Thanks for what seems like a great recipe and I’m going to try it this weekend. I came across another recipe that includes strong coffee. What is the effect? Does it intensify the flavor? I’m sure you’re aware of this. Is there any particular reason you decided against using this ingredient? Thank you!
This beauty of a cake is in the fridge. It’s my favorite type of cake and I cannot wait for my birthday celebration tomorrow. It came together easily and looks amazing. Thank you!
Very yummy cake! I made it for my birthday yesterday, and everyone loved it! I did have to make more frosting than was stated in the recipe and cut the sugar down in the cake, though (my family unfortunately doesn’t really like sweet things). It was so rich, delicious, and perfect for my first time making a black forest cake! Thank you, and I’ll definitely be using this recipe for black forest from now on (maybe with the correct amount of sugar this time :))!
Hi michelle I plan on making this cake for fathers day but what kind of cocoa powder did you use sweetened or unsweetened?
Hi Angelica, Always unsweetened unless specifically stated otherwise. Enjoy!
Good morning Ms. Michelle! I was planning to make Black Forest Cupcakes using this recipe. How would you advise getting the cherries inside the cupcakes? Do I bury a cherry in the batter before baking or should I wait after they’re baked, scoop out a portion from the center and put the cherry there then? Thank you so much! Big, big fan of you and your blog from the Philippines! :D
Hi Dylan, I would bake them first, then add the cherries. These are are some amazing looking Black Forest Cupcakes from Cooking Classy that might help: http://www.cookingclassy.com/2014/05/black-forest-cupcakes/
Hi Michelle, thanks for the awesome recipe :)… i was looking for a black forest recipe to make a 50×50, double layer cake…i was just wondering if this will be enough for that or would i have to double the ingredients?
Hi Lauren, I’m not sure what you mean by 50×50?
hi Michelle
i want to upload my cake pic & describe what happened,how can i do that.kindly advise.
Hi Sharon, I think if you have uploaded the photo somewhere like Flickr or Photobucket (does that still exist), then you can take the embed code and paste it into here and your photo should show up. Hope that helps!
hi Michelle
thanks for your reply.as i don’t know how to do this, i will try my best to do what you said.the cake is sooooooooooooo gooooood & moist.but it took nearly 2hrs in my fan oven on 175 c. i want to know how to get the little tartness in cake which we get in cheese cake shop.do they use something else for the sponge.do the cake texture will be same after 3 days in refrigerator, i mean doesn’t it become bit harder.
thanks for introducing such a wonderful recipe & 5 stars.
hi Michelle actually i didn’t upload in both of them as i dont have the account, is there any other method.
thanks
Hi Sharon, There is no other way, as they would need to be hosted somewhere for you to embed or link them here in the comment section.
Hi Michelle
Can I make the entire cake in one tin and cut it horizontally later…. Instead of using two cake tins.
Hi Richa, No, there is way too much batter for just one pan.
hi Michelle
I am from Melbourne.I want to bake on my daughter’s 1st birthday.As very much confused for this cake went through many blogs but when i came to yours so many good comments thought of giving a try. kindly help me as others are not replying me & i don’t know what to do.My problem is i cant use alcohol so what is the substitution for that.The birthday is on June 17th.After arranging the cake can i straight away serve it or keep in fridge for 2 days to settle.And also plz tell me can i use normal chocolate receipe for black forest.Hope to find answer from you.thanks
HI Sharon, You can omit the alcohol in the recipe. You can use the cake immediately. I would recommend serving it on the same day it is frosted, as the whipped cream frosting will start to get watery the longer it sits.
HI MICHELLE THANK U SO MUCH FOR QUICK RESPONSE.I NEVER THOUGHT THAT I WILL GET THAT FAST YOUR REPLY.I WILL TRY ON MAY 17TH JUST TO CHECK EVERYTHING IS RIGHT WITH MY OVEN.KINDLY TELL ME CAN I USE UNSALTED BUTTER FOR SALTED BUTTER RECIPE IF SO CAN I ADD ACCORDING TO MY TASTE OR DO I HAVE TO HAVE THE QUANTITY FOR THE SALT.AND ALSO KINDLY TELL ME WHETHER NORMAL CHOCOLATE IS GOOD FOR BLACK FOREST.THANKS FOR YOUR PATIENCE IN ADVANCE.
Hi Sharon, There is actually not any butter in this recipe. I’m not sure what you are referring to by normal chocolate?
hi michele
what chocolate i have to use for decorating.i mean sweat or semi sweet, dark or milk chocolate.
thanks
You can use any of those for decorating this cake.
This is the perfect cake recipe! Even my sister-in-law, who is trained in hospitality and very critical, said it was the best cake she’d ever had. I am definitely keeping this one!
Hi,
Have you ever tried using any stabilizing ingredients in your whipped cream frosting? I’d like to use a whipped cream frosting but I’m concerned about how it will hold up over a couple days. Beautiful site and photography!
Thanks!
Hi Christina, I’ve used a cream cheese-based whipped cream frosting lately that holds up wonderfully. I piped it onto pumpkin spice latte cupcakes and, most recently, these shamrock shake cupcakes: https://www.browneyedbaker.com/2014/03/12/shamrock-shake-cupcakes/. You could definitely use it for this cake.
Hi! I am making this cake to bring in to share at my school (i’m in highschool) so obviously I can’t use the Kirsch. I am confused on how this works without the Kirsch? Do I put the juices into the cake? Will it still taste good? And do the juices just come from the can?
Hi Kayla, You just replace the Kirsch with ¼ cup of the reserved juices from the can of cherries. You don’t put it into the cake. Just use the reserved juice as you would the Kirsch in the directions. Enjoy!
Hi Michelle, thanks for the recipe.. my family really loved it.. here’s the link.. keep it up! :) http://instagram.com/p/lNiWUlyyNQ/
Hey michelle this looks fab. I want to know how long this can keep in and outside the fridge. Thanks
Hi Amoni, You could leave this outside of the fridge for a couple of hours, and store it in the refrigerator, covered, for up to 3 days.
This looks SO good and I really want to try and make this American/german cake :) Love to try out recipies that are not common in Denmark.
I’ve used the recipe for Hershey’s chocolate cake. Though it taste amazing, I have a really hard time getting it to a good texture. Yours looks light and fluffy, but mine always end up heavy, mushy and doughy. I don’t know what I am doing wrong, since I am following the recipe, even cut down on the water the last couple of times.
Did you have the same problem the first time you made it, or do you have some tips of how to get it better!?
Thanks :) “Big Fan in DK”
Hi Kristine, I don’t do anything different or special. Just make sure you’re not undertaking the cakes and you’re using the right size pans and your oven temperature is correct.
I am thinking about making a cake for my family members birthday. so i am going to try your. thank you.
I made this cake today for my daughters birthday and we loved it. Thanks for the recipe.
I made your cake over the weekend with a few changes. The cake was so delicious. Thank you so much for all of your wonderful recipes!
http://bluegirlpresents.weebly.com/1/post/2013/08/black-forest-cake.html
Hi you cake looks delicious and smooth…
Hi! I can’t seem to find canned cherries where I live. Can I use maraschino cherries instead? And in what quantity? Thanks
Hi Omaka, You definitely don’t want to use maraschino cherries for this. I would use fresh cherries instead.
I used maraschino cherries and it tasted delicious. thanks for the recipe!
Hi! I love this blog and I will love to make this cake but I have a doubt. The cocoa power that I have to use is dutch process cocoa powder or unsweetened cocoa powder? Thank you!
Hi Ivelisse, You can use regular unsweetened cocoa powder.
hi Michelle,
I stumbled upon this recipe last week while searching desparately for the perfect black forest cake recipe.I should say it was indeed the “Perfect” one.Followed the recipe line by line and the cake came out to be the best cake i ever baked!!!Couldn’t run away without thanking you…. Thank you for posting and this recipe will be treasured in my recipe folder forever!!
This is the BEST black forest cake! I made this cake for my family in November, and they all loved it. Most of all my dad absolutely adored the cake (and that’s saying something, because he’s usually very particular about his liking of cake). I will use this recipe forever, and I recommend it to anyone who loves a good black forest cake.
Hi Michelle,
I was wondering can i use the chocolate cake from the six layer and the snickers cakes, it looks more moist and sticky? If so the other recipe gives 3 8 inches layers, can I bake it in 2 nine inches pans? Thanks a lot for the lovely recipes.
Hi Riham, The batter is for 3 layers, while this cake only uses two. You can use the chocolate cake from the Snickers and 6-layer, just double the filling for this and go with three layers. There is too much batter to make in two 9-inch layers.
Thanks a lot
Thanks for the recipe! I have always wanted to make a Black Forest cake, but some of the recipies seem a little intimidating. This turned out amazing and was so easy- the chocolate cake was so moist; I don’t think I will ever make chocolate cake from a box again.
Hi, I jst stumbled on ur blog. Please confirm if I can substitute melted chocolate chips for the cocoa powder? The cake looks very lovely. I intend to try it out later this week.
Unfortunately, you can’t substitute melted chocolate chips for cocoa powder; it will produce a very different texture.
Can I use can pie filling when making this cake?
Yes!
My cake totally fell apart. what did i do wrong??
Hi Lizzy, Unfortunately without knowing exactly how you made the cake and all the little details, it would be virtually impossible for me to speculate about what could have potentially gone wrong.