Black Forest Cake

This black forest cake recipe combines soft, moist chocolate sponge cake layers with homemade whipped cream frosting and a sweet sour cherry topping.

• Preparation Time: 50 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 25 mins
• Calories: 662 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup milk
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups heavy whipping cream
• 2 (20 ounce) cans pitted sour cherries
• 0.5 cup vegetable oil
• 0.75 teaspoon salt
• 0.75 teaspoon baking soda
• 0.75 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 0.25 cup cornstarch
• 2.125 cups all-purpose flour
• 0.33333334326744 cup confectioners' sugar

Recipe Instructions

Step 1

Store covered in the refrigerator until ready to serve.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.

Step 3

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.

Step 4

Combine whipping cream and confectioners' sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Step 5

Gather all ingredients.

Step 6

Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.

Step 7

Add eggs, milk, oil, and vanilla; beat until combined.

Step 8

Pour cake batter into the prepared pans.

Step 9

While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.

Step 10

Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.

Step 11

Split each cake layer in half horizontally using a long serrated knife.

Step 12

Tear one layer into crumbs; set aside.

Step 13

Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.

Step 14

To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.

Step 15

Top with second cake layer; repeat layers of frosting and cherry topping.

Step 16

Top with third cake layer and frost sides of cake.

Step 17

Pat reserved cake crumbs onto sides of cake.

Step 18

Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.

Step 19

Spoon remaining cherry topping on top of cake.