The Best Homemade Black Forest Cake Recipe
What You’ll Love About This Recipe
This homemade Black Forest Cake is a dream come true for chocolate and cherry lovers, combining rich flavors with a touch of nostalgia.
- Decadent yet balanced – Layers of moist chocolate cake, tart cherries, and fluffy whipped cream create the perfect bite every time.
- Surprisingly simple – With easy steps and common ingredients, you’ll feel like a pro baker without the stress.
- Crowd-pleasing magic – Whether for birthdays or cozy gatherings, this classic dessert never fails to impress.
Recipe
Black Forest Cake is a classic German dessert that combines rich chocolate layers with whipped cream and cherries. This homemade version delivers the perfect balance of flavors and textures, making it a showstopper for any occasion.
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 (21 oz) can cherry pie filling
- Chocolate shavings (for garnish)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place one cake layer on a serving plate. Spread half the whipped cream over the top, then spoon half the cherry pie filling over the cream.
- Top with the second cake layer. Spread remaining whipped cream over the top and sides.
- Spoon remaining cherry pie filling over the top. Garnish with chocolate shavings.
Notes:
- For best results, chill the cake for at least 2 hours before serving.
- Fresh cherries can be used instead of pie filling if desired.
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Wire rack
Time:
- Prep time: 30 minutes
- Cooking time: 35 minutes
Cuisine: German
Serving: 12 slices
Nutrition
Black Forest Cake is a rich dessert that combines chocolate, cherries, and cream. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 45 mg |
| Sodium | 120 mg |
| Fiber | 2 g |
| Sugar | 33 g |
What To Serve With It
I love serving my Black Forest cake with a side of lightly sweetened whipped cream—it’s the perfect match for the rich chocolate and cherry flavors. Adding a handful of fresh berries, like strawberries or raspberries, gives a revitalizing pop of color and taste. It’s simple but makes the whole dessert feel extra special.
Whipped Cream Pairing
A generous dollop of fresh whipped cream can turn a simple dessert into something special, and it’s no different with this Black Forest cake. I love how its light, airy texture balances the rich, chocolatey layers and tart cherries. When I make it, I always whip the cream just until it’s soft and billowy, not too stiff, so it melts gently with each bite. A sprinkle of cocoa powder or chocolate shavings on top adds a little extra flair. Trust me, the combination is heavenly—it’s like a cozy hug for your taste buds. Don’t skip the whipped cream; it’s a game-changer!
Fresh Fruit Complements
While whipped cream adds a dreamy touch, fresh fruit can brighten up each slice of Black Forest cake even more. I love pairing it with tart cherries or raspberries—their tangy sweetness balances the rich chocolate and cream. Sliced strawberries or a handful of blueberries work wonders too, adding a pop of color and freshness. If you’re feeling fancy, try a drizzle of passionfruit pulp or a few kiwi slices for a tropical twist. Just remember, the fruit should complement, not overpower, the cake’s flavors. Trust me, a little freshness goes a long way in making each bite unforgettable.
