Name: Black Forest Cake with Homemade Cherry Filling and Whipped Cream Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 4 cups frozen cherries; ½ cup granulated sugar (adjust based on the sweetness of cherries); 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative); 1 Tablespoon cornstarch + 2 tablespoons water (for slurry); 3 cups heavy whipping cream; 1 cup powdered sugar; 1 teaspoon vanilla extract; Whole cherries with stems; Chocolate shavings or curls

Ingredients

2 cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup hot water

4 cups frozen cherries

½ cup granulated sugar (adjust based on the sweetness of cherries)

1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative)

1 tablespoon cornstarch + 2 tablespoons water (for slurry)

3 cups heavy whipping cream

1 cup powdered sugar

1 teaspoon vanilla extract

Whole cherries with stems (for garnish)

Chocolate shavings or curls (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well blended.

Step 4: Gradually stir in the hot water; the batter will be thin, which is normal for this recipe.

Step 5: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Step 6: For the cherry filling, combine frozen cherries and ½ cup sugar in a medium saucepan. Simmer over medium heat for 8-10 minutes until cherries release their juices.

Step 7: Remove about 1 cup of the cherry mixture and set aside for the sauce later.

Step 8: Return the remaining cherries to the heat and stir in the almond extract. Add the cornstarch slurry and cook until the mixture thickens to a jam-like consistency. Let cool completely.

Step 9: To make the whipped cream frosting, beat the chilled heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Keep refrigerated until assembling.

Step 10: Place one cake layer on your serving plate. Spread a generous layer of whipped cream and pipe a border around the edge, then spoon some cherry filling into the center.

Step 11: Repeat with the second cake layer, adding more whipped cream and cherry filling as before.

Step 12: Add the third cake layer on top. Spread whipped cream evenly over the sides and top of the cake.

Step 13: Pipe additional whipped cream decoratively around the cake edges. Garnish with whole cherries and chocolate shavings or curls as desired.

Step 14: Before serving, warm the reserved cherry sauce over low heat. Use a hand blender to blend until smooth. Adjust the consistency with a little water or cherry juice if needed to make a pourable sauce.

Step 15: Serve the warm cherry sauce alongside the cake for an extra burst of flavor.

Tips & Variations

Use Kirsch (cherry brandy) instead of almond extract for a more authentic Black Forest flavor.

Fresh cherries can be substituted for frozen when in season, but cooking the filling is still recommended for the sauce texture.

Chill bowls and beaters for whipped cream to ensure it whips quickly and holds better.

For a richer cake, replace vegetable oil with melted butter.

Decorate with chocolate curls made from dark chocolate for an elegant finish.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble.

Is it necessary to use buttermilk?

Buttermilk adds tenderness and slight tanginess to the cake, but you can substitute with milk mixed with a teaspoon of lemon juice or white vinegar as a quick substitute.