The Black Forest Cake Recipe is a classic German dessert enjoyed worldwide. This delightful treat consists of layers of rich chocolate cake, fresh cherries, and a whipped cream frosting. It’s a perfect dessert for various occasions, such as birthdays and holidays, and is sure to impress your guests.
There are many variations of this cake, but the traditional recipe calls for cherry liqueur and fresh cherries. Whether you are a fan of chocolate or cherries, this cake is sure to satisfy your sweet tooth. In this article, we will explore some of the best Black Forest Cake recipes and tips to help you make the perfect cake.
Key Black Forest Cake Ingredients & Why
Black Forest Cake
Made with moist chocolate sponge cakes, perfect for holding toppings and cherry syrup.
Cherries
Essential for a sweet-tart balance in Black Forest Cake. Fresh or canned cherries work.
Cherry Syrup
Infuses flavor and moisture into the sponge layers.
Kirsch or Cherry Liqueur
Traditionally flavors the cake and cherry filling. Use cherry juice if no alcohol.
Whipped Cream
Homemade, fluffy, and light to complement the rich cake and cherries.
Chocolate Shavings
Elegant chocolate decoration on top of the cake.
How Do You Make The Best Black Forest Cake?
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. Chill a medium bowl in the fridge.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix until smooth. Pour batter into prepared pans.
- Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Loosen edges with a knife and carefully invert onto racks to cool completely, 1 to 2 hours.
- While cakes bake, drain cherries, saving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook, stirring constantly, until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes, then refrigerate until completely cool for cake assembly.
- In the chilled medium bowl, combine whipping cream and confectioners’ sugar for frosting. Beat with an electric mixer on high until stiff peaks form.
- Cut each cake layer in half horizontally with a long serrated knife. Crumble one layer; set aside. Brush crumbs off remaining layers. Reserve 1 1/2 cups frosting for decorations.
- To assemble, place one cake layer on a plate, spread with 1 cup frosting, and top with 3/4 cup cherry topping. Repeat layers. Frost the sides.
- Pat reserved cake crumbs onto the sides. Spoon the remaining 1 1/2 cups frosting into a pastry bag with a star tip. Pipe along the top and bottom edges of the cake. Add the remaining cherry topping on top.
- Store covered in the refrigerator until serving
Pro Tips For Making Black Forest Cake Recipe
- Elevate cake flavor with top-notch cocoa powder, chocolate, and cherries.
- Infuse cake layers with cherry syrup for a moist and flavorful delight.
- Ensure optimal flavor fusion by chilling the cake for at least 4 hours or overnight before serving.
- Achieve perfect cream peaks, avoiding over-whipping.
- Opt for Kirsch, a cherry liqueur, to enhance the cake’s cherry profile. For a non-alcoholic option, use more cherry juice.
- Adorn your creation with chocolate shavings, whipped cream, and cherries. Create shavings with a vegetable peeler.
- Maintain cake lightness by gently mixing the batter until just incorporated, avoiding overmixing.
- Simplify cake layer cutting with a serrated knife to prevent crumbling.
- Refrigerate and enjoy within 1-2 days; Black Forest Cake thrives on freshness due to its whipped cream topping.
How to Store Black Forest Cake
- Store leftover cake at room temperature for 1 day or refrigerate for up to 1 week.
- Keep the cake fresh by sealing it in an airtight container or wrapping it carefully in plastic before putting it in the fridge.
- For longer-term storage, freeze the cake by wrapping it in plastic wrap and aluminum foil to prevent freezer burn. It stays good for up to a month. When you’re ready to enjoy it, take it out of the freezer 1-2 hours before serving.
- Allow the cake to thicken on the counter for several hours, then refrigerate for 2-3 days.
Frequently Asked Questions About Black Forest Cake
What are the key ingredients in Black Forest Cake?
Crafting the perfect Black Forest Cake involves layers of chocolate cake, cherries, whipped cream, and a dash of cherry liqueur for a delightful treat.
How is Black Forest Cake assembled?
Make a delicious Black Forest Cake: layer chocolate cake, whipped cream, cherry filling, and top it off with more whipped cream, cherries, and chocolate shavings.
How long does Black Forest Cake last?
For optimum freshness, refrigerate your Black Forest Cake; it stays delicious for 3-4 days.
Black Forest Cake Recipe
Ingredients
Cake:
- 2 ⅛ cups all- purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Topping
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
Frosting
- 3 cups heavy whipping cream
- ⅓ cup confectioners' sugar
Instructions
- Preheat the oven to 350°F (175°C), grease and flour two 9-inch round cake pans, and line their bottoms with parchment paper. Chill a medium bowl in the fridge.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Then, add eggs, milk, oil, and vanilla, and beat until well combined. Pour the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Afterward, cool the layers in the pans on wire racks for 10 minutes. Use a paring knife to loosen the edges, then carefully invert them onto racks to cool completely for 1 to 2 hours.
- While the cake layers bake, drain the cherries for the topping, saving 1/2 cup of juice. Combine the reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Let it cool at room temperature for 30 minutes, then transfer it to the refrigerator to cool completely before assembling the cake.
- In the chilled medium bowl, combine whipping cream and confectioners' sugar for the frosting. Beat with an electric mixer on high speed until stiff peaks form.
- Using a long serrated knife, split each cake layer in half horizontally. Set aside one layer as crumbs. Remove loose crumbs from the remaining layers with a pastry brush or your hands. Reserve 1 1/2 cups of frosting for piping decorations on the cake.
- To assemble, place one cake layer on a cake plate, spread with 1 cup of frosting, and top with 3/4 cup of cherry topping. Add the second cake layer and repeat the layers of frosting and cherry topping. Finish with the third cake layer and frost the sides of the cake.
- Pat the reserved cake crumbs onto the sides of the cake. Spoon the remaining 1 1/2 cups of frosting into a pastry bag fitted with a star decorator tip. Pipe around the top and bottom edges of the cake, then spoon the remaining cherry topping on top of the cake.
- Store the cake covered in the refrigerator until ready to serve.
