Indulge in a timeless dessert that’s easier to make than you think. This Classic Black Forest Cake recipe brings together rich chocolate, sweet cherries, and fluffy cream for an unforgettable treat. You’ll be proud to share this beautiful, delicious classic cake with everyone.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor. Dark cocoa powder works too.
- Cherries: Canned pitted dark sweet cherries are convenient. You can use frozen pitted cherries, thawed, as well.
- Heavy Cream: Essential for the light, airy frosting. Whipping cream is an acceptable substitute.
- Sugar: Granulated sugar is used in the cake and frosting. You can adjust the sweetness slightly to your preference.
Ingredients:
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Cherry Filling:
- 2 cans (15 ounces each) pitted dark sweet cherries, drained (reserve ½ cup juice)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
For the Whipped Cream Frosting:
- 3 cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Chocolate shavings or grated chocolate
- Fresh cherries
How Much Time Will You Need?
- Prep time: 45 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 15 minutes + chilling
- Servings: 12
- Tools needed: Two 8-inch round cake pans, mixing bowls, whisk, electric mixer, saucepan.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Mix Dry Cake Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Combine Wet Cake Ingredients
In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until they are fully blended.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Carefully stir in the boiling water until the batter is smooth and thin.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
6. Prepare the Cherry Filling
In a saucepan, combine the drained cherries, reserved cherry juice, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens to a glossy, jam-like consistency. Remove from heat and let it cool completely.
7. Make the Whipped Cream Frosting
In a large, cold bowl, beat the cold heavy cream with an electric mixer on medium-high speed. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or it will become grainy.
8. Assemble Your Classic Black Forest Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the whipped cream frosting over the first cake layer. Top with half of the cooled cherry filling. Place the second cake layer on top.
9. Frost and Garnish the Cake
Cover the entire cake with the remaining whipped cream frosting. Decorate the sides with chocolate shavings or grated chocolate, if desired. You can also arrange fresh cherries on top.
10. Chill Before Serving
Refrigerate your Classic Black Forest Cake for at least 1 hour to allow the flavors to meld and the frosting to set. This also makes slicing easier.
Variation Ideas:
- Chocolate Chip Cake: Fold in ½ cup of mini chocolate chips into the cake batter for extra chocolatey goodness.
- Nutty Twist: Add a layer of chopped toasted almonds or walnuts between the cake layers for a pleasant crunch.
- Double Cherry: Use an extra can of cherries for an even more robust cherry flavor in your filling.
- Mini Cakes: Bake the batter in a cupcake pan for individual classic cake treats. Adjust baking time accordingly.
Storage Instructions:
Store leftover Classic Black Forest Cake in an airtight container in the refrigerator for up to 3-4 days. Because of the fresh whipped cream, it’s best enjoyed within the first few days. Freezing is not recommended for this cake due to the whipped cream and cherry filling.
Frequently Asked Questions (FAQ):
- Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
- What if my whipped cream isn’t stiff?
Ensure your heavy cream and bowl are very cold. You can also try adding a small amount of cream cheese (1-2 tablespoons) to stabilize it.
- Can I use fresh cherries for the filling?
Absolutely! Pit and halve about 3 cups of fresh sweet cherries, then follow the same filling instructions, adding a little water if needed.
- Why is my cake dry?
Overmixing the batter or overbaking the cake layers can lead to a dry cake. Make sure to mix just until combined and check for doneness with a skewer.
- How do I get clean slices of cake?
Use a sharp knife that has been run under hot water and then wiped clean between each slice. Chilling the cake well helps too.
- Is this a beginner-friendly classic cake recipe?
Yes, with clear steps and common ingredients, this Classic Black Forest Cake is very approachable for home bakers.