Black Forest Cake Recipe
Enjoy this easy Black Forest Cake moist chocolate layers, sweet cherries, and fluffy whipped cream. Perfect for any celebration!
Ingredients
Chocolate Cake Layers
- 2 cup all-purpose flour
- 2 cup sugar
- ¾ cup Dutch-processed cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 cup hot water or hot coffee
- 2 Large eggs
- 2 tsp vanilla extract
Cherry Syrup
- ½ cup sugar
- ½ cup water
- ¼ cup cherry liqueur or cherry syrup (non-alcoholic option)
Whipped Cream Frosting
- 3 cup cold whipping cream
- ¼ cup powdered sugar (sifted)
Filling & Decoration
- 2½ cup cherries (pitted and halved)
- Chocolate shavings or chocolate bark
- Extra cherries for topping (optional)
Instructions
Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
- Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix oil, buttermilk, eggs, and vanilla. Slowly add hot water or hot coffee.
- Combine wet and dry ingredients until smooth (batter will be thin).
- Divide batter evenly between pans. Bake 45 mins or until a toothpick comes out clean. Cool completely.
Prepare Cherry Syrup
- Boil sugar and water for 1 min. Remove from heat and stir in cherry liqueur or cherry syrup. Let cool.
Whip the Cream
- Beat cold whipping cream and powdered sugar until stiff peaks form. Keep chilled.
Assemble the Cake
- Slice cakes horizontally to make 4 layers.Layer each: cake → cherry syrup → whipped cream → cherries. Repeat.Frost the whole cake with whipped cream.Decorate with chocolate shavings/bark and extra cherries.
Tips for the Perfect Black Forest Cake
- Use fresh cherries for better flavor.Chill your bowl before whipping cream for fluffier results.Let cakes cool completely to prevent whipped cream from melting.Store in the fridge for 2–3 days, covered.