Creamy Black Forest Cake

This decadent Black Forest Cake layers moist chocolate sponge with tangy cherry filling and fluffy whipped topping for a treat that's fancy yet comforting. The bold chocolate depth plays wonderfully against the bright cherry tang, while the light cream keeps everything perfectly balanced. It looks fancy but comes together with simple methods anyone can handle.

I've baked this cake for so many birthdays and family get-togethers over the years. During our last Christmas dinner, my brother's wife specifically asked for this instead of our traditional yule log, and everyone gobbled it up completely before the night ended.

What You'll Need

• All-purpose flour (1¾ cups): Gives the cake its foundation without heaviness; scoop into measuring cups and level off for the right amount
• Granulated sugar (2 cups): Adds sweetness and helps make the cake soft by breaking up the gluten
• Unsweetened cocoa powder (¾ cup): Try Dutch-processed for a richer taste and darker look; break up any clumps first
• Baking powder (1½ teaspoons) and baking soda (1½ teaspoons): These team up to make the cake fluffy; baking soda also helps it brown nicely
• Salt (1 teaspoon): Makes the chocolate taste better and cuts the sweetness
• Eggs (2 large): Add richness and help hold everything together
• Whole milk (1 cup): Brings moisture and creaminess; you can use 2% in a pinch
• Vegetable oil (½ cup): Makes the cake stay moist longer than butter would
• Vanilla extract (2 teaspoons for cake, 1 teaspoon for whipped cream): Boosts both the chocolate and cherry flavors
• Boiling water (1 cup): Wakes up the cocoa powder, making it taste stronger and creating a thinner, moister cake
• Cherry pie filling (2 cups): Get a good brand with whole fruit pieces for the best texture and look
• Heavy cream (1 cup): Must be really cold to whip properly; look for 36-40% fat content
• Powdered sugar (2 tablespoons): Gives sweetness and helps the whipped cream stay firm
• Chocolate chips (½ cup): Semi-sweet works best for decoration; chocolate curls or shavings work too

How To Make It

Step 1:

Get Ready - Set up your kitchen with everything measured out. Heat your oven to 350°F (175°C). Butter two 9-inch round cake pans, then dust with flour or cocoa, tapping out extra. If you want, put parchment circles in the bottoms to make removal easier.

Step 2:

Combine Dry Stuff - In a big bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt until fully mixed with no cocoa lumps. This makes sure your cake bakes evenly and won't have bitter spots.

Step 3:

Mix In Wet Stuff - Put the eggs, milk, oil, and vanilla in with your dry ingredients. Beat with an electric mixer for 2 minutes, scraping the bowl halfway. This longer mixing time gives your cake that smooth, velvety feel.

Step 4:

Add Hot Water - Slowly pour the boiling water into your batter and stir by hand until it's all mixed in. Don't worry that the batter looks really thin, almost like hot chocolate – that's exactly right and makes the cake super moist. Just be careful as it might be hot.

Step 5:

Bake Your Cakes - Pour the batter evenly into your pans. Tap each pan on the counter a few times to pop air bubbles. Bake for 30-35 minutes, until a toothpick comes out clean or with just a few crumbs. Keep the oven closed for the first 25 minutes to avoid a sunken middle.

Step 6:

Let Them Cool - Let cakes sit in pans for 10 minutes – not more, not less. Run a knife around the edges, then flip onto cooling racks. Take off the pans and let them cool completely, about 1-2 hours. For easier cutting, wrap them in plastic and chill for an hour.

Step 7:

Cut Your Layers - Once totally cool, use a long serrated knife to cut each cake into two even layers. Rest your hand gently on top while cutting with a back-and-forth motion, turning the cake as you go.

Step 8:

Make Whipped Cream - In a cold bowl, mix cold heavy cream, powdered sugar, and vanilla. Beat slowly until bubbles form, then speed up to medium-high and beat until you get stiff peaks – when you pull the beater up, the cream should stand up straight.

Step 9:

Stack It Up - Put one cake layer on your serving plate. Spread ½ cup cherry filling across it, leaving a small border around the edge so it won't spill out. Do the same with the next two layers. Put the last layer on top, flat side up.

Step 10:

Finish It Off - Cover the top and sides with whipped cream, making swirls on top if you want. Stick chocolate chips around the sides or sprinkle on top. For extra fancy points, pipe little whipped cream swirls around the edge and top each with a cherry.

My grandma always baked Black Forest Cake for our family parties. She always used the freshest cherries she could get, often ones she'd put up herself from summer picking. Whenever I make this now, just smelling the chocolate takes me back to standing in her sunny yellow kitchen, watching her build each layer while telling me stories about growing up in the Pennsylvania countryside.

Getting Those Perfect Slices

The key to a show-stopping Black Forest Cake is cutting those layers right. Always chill your cakes first – cold cake cuts so much cleaner. Use a long bread knife and keep it flat while you slowly turn the cake, making a shallow cut that gets deeper with each turn. Some folks swear by dental floss or fancy cake slicers, but I think the basic knife works just fine with a bit of practice. Don't stress too much about getting them perfect – the cherry filling will hide any wobbly cuts anyway.

Keeping It Fresh

This Black Forest Cake actually tastes better after sitting in the fridge overnight, as all those flavors mix together and the cherry juice soaks slightly into the cake. You can bake the layers up to three days ahead and keep them wrapped in plastic on your counter. Once it's all put together, keep it in the fridge where it'll stay good for 3-4 days. Just store it in a cake box or cover loosely with foil so the cream doesn't pick up fridge smells. Let it sit out for about 20 minutes before serving so you get the best flavor and texture.

Ways To Switch It Up

You can play with this classic recipe in many ways while keeping its true character. For a more German take, brush each layer with cherry brandy before adding filling. If you're short on time but still want to impress, use a good boxed chocolate cake mix jazzed up with extra vanilla and a quarter cup of sour cream for richness. This also works great as cupcakes – just scoop out the centers, fill with cherry, and top with cream and a chocolate-covered cherry. For a chocolate lover's dream, try adding a thin layer of melted chocolate between the cake and cherry layers for an extra hit of richness.

Frequently Asked Questions

→ Can fresh cherries replace cherry pie filling?

Of course! Cook fresh cherries with a little sugar and cornstarch to create your own sweet filling.

→ How do I slice cake layers evenly?

Take your time with a serrated knife; slowly turn the cake while cutting. A leveler works great too.

→ Can I swap whipped cream for another frosting?

Yes! Buttercream or cream cheese frosting add a richer, creamier twist.

→ What’s the trick to keeping the cake moist?

Wrap it tightly with plastic or store it in a sealed container on the counter for up to 2 days.

→ Can I prep this cake ahead of time?

You sure can. Bake the layers, wrap them up, and store for the freshest texture when you assemble later.

→ What type of cocoa works best here?

Pick unsweetened natural cocoa for a bold, rich chocolate kick.