Black Forest Cake

Black Forest Cake is about decadent dark chocolate cake layers with whipped cream filling and fresh cherries on top.

Course Dessert

Cuisine American

Keyword black forest, cake, cherry, chocolate

Prep Time 20

Cook Time 50

Decorate/Chill 2 30

Total Time 3 40

Servings servings

Calories 599kcal

Preheat the oven to 350 degrees.
Line two 8-inch cake pans with parchment and grease with butter or shortening and then dust them with a light layer of cocoa powder - tapping off the excess. Set aside.
Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of a stand mixer. Slowly whisk to combine.
Add the buttermilk, water, eggs, oil, and vanilla. Slowly mix until combined. Scrape down the sides and bottom and mix again at medium speed until thoroughly combined.
Divide the batter between the two cake pans and bake for 45 minutes or until a toothpick comes out clean. Allow to cool completely before assembling.

Combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer. Whip at high speed until stiff peaks form.

Carefully remove the cake from the pans.
Spread a thin layer of whipped cream across the top of one layer.
Top with a single layer of halved cherries and then add another thin layer of whipped cream to even out to the edges.
Place the remaining cake layer on top of the filling layer.
Add a smooth layer of the whipped cream frosting over the entire cake.
Transfer the remaining whipped cream to a piping bag, that has been fitted with a large star tip.
Pipe the frosting evenly around the edges of the cake and add whole cherries to decorate.
Add the remaining sliced cherries to the center of the top of the cake.

Cake can be stored in an airtight container in the fridge for up to 2 days.