Simple Black Forest Cake

Originally published November 2020. Recipe updated November 2023.

Have you been intimidated by a Black Forest Cake recipe in the past? Fear no more! This deep dark chocolate cake is accessible and easy to create with basic cake-making skills. BUT, it looks special and beautiful with minimal effort. Let's get started!

This deep, dark cherry chocolate cake is delicious all year, but we especially love it as a treat around the holidays.

This was inspired by my popular Dense German Chocolate Cake, and pairs especially well with my Black Cherry Whiskey Cocktail. Combine these two and make cherries the star of your dessert!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Top Tip
• Black Forest Chocolate Cake

Ingredients

For the Cake

Granulated Sugar - adds just the right amount of sweetness

Unsalted Butter - salted butter is ok too, just remove the added salt

Vanilla Extract - flavor booster!

Large Eggs - room temperature is best

Cake Flour - or all-purpose flour or a gluten free flour blend, such as King Arthur Measure for Measure.

Unsweetened Cocoa Powder - this adds a deeper chocolate flavor

Baking Soda - give that cake some rise!

Salt - flavor booster!

Instant Chocolate Pudding Mix - this is the magic ingredient! Grab a box (5.9 ounces) of instant chocolate pudding for a burst of deep chocolate flavor and moisture.

Buttermilk - or whole milk

Cherry Glaze

Cherry Preserves or cherry jam

Boiling Water - to thin the jam and help it absorb into the cake layers

Ganache

Semi Sweet Baking Chocolate - or chocolate chips or a dark chocolate bar

Unsalted Butter - butter gives ganache some shine and helps it to harden when cooled.

Whole Milk - plenty of creaminess to offset the dark chocolate

Whip Cream

Heavy Whipping Cream - making your own whip cream really elevates this chocolate cake and is super easy to "whip" up!

Powdered Sugar - just a touch of sweetness to the whip cream

Instructions

Making this Black Forest Cake has a few extra steps, but not only are they totally worth it, they're actually quick and simple. Adding cherry preserves to the cakes adds tons of flavor and moisture, and it's such a simple step.

For the Cake

Preheat the oven to 350°F (180°C). Spray with non stick spray and line bottoms of two 8 or 9 inch cake pans with parchment paper rounds.

In a medium bowl, sift together flour, unsweetened cocoa powder, baking soda, salt, and pudding mix. Set aside.

In a stand mixer cream butter and sugar for about 2 minutes, until light and fluffy. With mixer on low, add vanilla. Then add eggs one at a time and mix until completely incorporated.

Alternating between flour mixture and buttermilk (or whole milk), add ½ of each mixture to mixer in two batches, starting with flour and ending with buttermilk. Mix on medium speed until smooth and fully combined, scraping sides if needed.

Divide batter evenly between cake pans.

Bake on center rack for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.

Let cakes cool in pans for 5 minutes, then flip out onto a cooling rack and remove parchment paper. Allow to cool another 5-10 minutes before adding the cherry syrup.

For the Cherry Syrup

• In a small bowl, mix together the cherry preserves and water until a thin consistency. Add more water if needed. You can also use Cherry Kirsch if you prefer to give your cake a little "kick".

• While still hot, brush the tops of the cakes with cherry syrup. Set aside to cool.

For the Whip Cream

• In the bowl of a stand mixer fitted with the whisk attachment, mix whipping cream and sugar. Beat on high until thick (about 4 minutes).
  
• Put in refrigerator and keep cold until ready to use.
  
• Now assemble the cake. On a cake plate place first cake layer with syrup side up.
  
• Spread half of the whip cream over the cake and then place second layer of cake on top and spread remaining whip cream on top.
  
• Place in the refrigerator to keep cool while making ganache.

For the Chocolate Ganache

• Finely chop chocolate bar and place in a bowl (or use chocolate chips).
  
• Using the microwave heat whipping cream until hot, about 1 ½ minutes, being careful not to scorch.
  
• Pour hot milk on top of the chocolate, let it set for about 3 minutes and then stir until smooth.
  
• Allow to cool for 10-15 minutes so not hot but still spreadable.
  
• Take cake out of refrigerator and slowly pour ganache over the top, covering sides completely.
  
• Place back in refrigerator to set ganache and then take out when ready to serve.
  
• Decorate with cherries, whip cream, cocoa powder, or chocolate curls.

Hint: want to prepare these cakes ahead of time? Bake cake layers and allow to cool completely. Add cherry preserves syrup and then wrap in multiple layers of saran wrap and freeze for up to 3 months. Thaw at room temperature for about 2 hours and then proceed with the recipe as stated.

Substitutions

Want to make this cake but need to adjust for specific diets? Here are a few ideas.

• Gluten Free - simply replace the all-purpose flour with a gluten free flour blend, such as King Arthur Measure for Measure. You can read why that's our favorite blend here. Ensure each ingredient is also gluten free before using.
• Egg Free - if you're baking for an egg-sensitivity, try replacing the eggs with flax eggs. Check out our Vegan Vanilla Donut recipe for more egg replacement ideas.

If you're baking for someone with an allergy, always be sure to check with them before attempting to bake for them. Often you'll need to use fresh pans and equipment to accommodate strict diets.

Variations

While this Black Forest Chocolate Cake is already pretty amazing, here are a few ideas to change it up.

• Alcohol - a traditional Black Forest Cake has cherry kirsch added. Instead of the cherry preserves, brush the tops of your cake with some cherry kirsch instead.
• Go Bigger - double the recipe and make your cake extra-tall with 4 layers! This will make a real impact.
• Even More Cherry - increase the cherries with a layer of cherry pie filling from a can. Simply spread cherry pie filling on between your cake layers.

Top Tip

To avoid a "dome" in the center of your cakes, use a long serrated knife and trim off the domed center of each cake layer once cooled. This way, when stacked, the cakes will create a flat top and a more professional look.

Remember: perfection is never the goal! Have fun with this recipe and make it your own!