German Black Forest Cake
This easy homemade Black Forest Cake features layers of rich chocolate cake, sweet cherry filling, and fluffy whipped cream, making it a delicious and simple way to enjoy a classic German dessert!
Equipment
- 2 9" round pans
Ingredients
Cake
- 2 1/8 c unbleached all-purpose flour
- 2 c white granulated sugar
- 3/4 c unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 whole eggs
- 1 c whole milk
- 1/2 c vegetable oil
- 1 tbs vanilla extract
- 2 20oz cherry pie filling
Frosting
- 1 c white granulated sugar
- 1/4 c cornstarch
- 1 tsp vanilla extract
- 3 c heavy whipping cream
- 1/3 c confectioner's sugar (also called powdered sugar)
Instructions
Cake
- Preheat oven to 350 degrees F (175 degrees C)
- Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended
- Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.
- Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using
Frosting
- Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Reserve 1 1/2 cups frosting for decorating cake; set aside
Assembly
- With long serrated knife, split each cake layer horizontally in half
- Place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping
- Top with third cake layer. Frost side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake
- Spoon remaining cherry topping onto top of cake
- Refrigerate until ready to serve
Nutrition
Calories: 7142kcalCarbohydrates: 945gProtein: 69gFat: 388gSaturated Fat: 191gPolyunsaturated Fat: 75gMonounsaturated Fat: 95gTrans Fat: 1gCholesterol: 847mgSodium: 3520mgPotassium: 2355mgFiber: 31gSugar: 635gVitamin A: 10917IUVitamin C: 4mgCalcium: 1258mgIron: 23mg
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