Black Forest Cake

This Black Forest Cake recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!


for the chocolate cake-

1 3/4 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 teaspoon instant coffee granules such as Folger’s (optional)
3/4 cup vegetable oil canola oil
2 cups granulated sugar
2 whole eggs
1 egg white

for the cherry filling and chocolate syrup layer-

1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
2 cups tart cherries frozen or canned (drained) + extra for garnish if not using fresh
1 tablespoon butter
1/4 teaspoon almond extract
6 tablespoons chocolate syrup divided

for the whipped cream and toppings-

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla
8 oz bittersweet baking chocolate I used Ghirardelli (2 bars)
8-12 fresh cherries optional, for garnish


Preheat oven to 350° F. Line two 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside.
In a liquid measuring cup, stir buttermilk, instant coffee granules (if using) and vanilla together. You want to stir to dissolve the coffee granules. They will slowly dissolve over the course of 5-10 minutes as they sit in the buttermilk and as you add them into the chocolate cake batter. Set aside.
In a large bowl, mix oil and sugar together until combined. Add in the eggs and egg white, one at a time, until mixture becomes lighter in color. Scrape the sides of the bowl and mix again briefly.
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.

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