Prep Time 15 Min
Cook Time 35 Min
Servings4 servings People
Calories450 kcal
I’ve made Black Forest cake a few times in my kitchen, usually for family gatherings or when we want something chocolatey after dinner. It’s that classic German dessert with layers of moist chocolate cake, whipped cream frosting, and cherries on top—nothing too fussy, but it always turns out looking nice on the table. The version I stick to uses basic pantry staples, so you don’t need to hunt down special ingredients. Prep is quick, mostly mixing and baking, and it bakes in about half an hour. The cream comes together fast too, though I remember one time I let the butter sit out too long and it got a bit lumpy—better to keep it cold like the recipe says. We eat it fresh the same day, maybe with coffee, and leftovers keep okay in the fridge. It’s practical for home because you can bake the cake ahead and assemble right before serving, which saves time if company’s coming over. The cherries add a tart pop that cuts through the richness, making it not too heavy. In my family, the kids pick off the cherries first, but they still go back for seconds on the cake part.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- For the cream frosting:
- 1 1/2 cups cream cheese, softened
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup powdered sugar
- 1 tablespoon fresh milk
- 1 teaspoon vanilla extract
- For topping:
- 1/2 cup grated dark chocolate
- 1 cup pitted cherries (fresh or jarred)
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan. In a big mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and vanilla—whisk it all up so there are no lumps.
- Crack in the eggs, pour in the milk and oil, then stir everything together until it’s smooth but not overmixed. It should look like a thick batter.
- Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes—check with a toothpick in the middle; if it comes out clean, it’s done. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack.
- While that’s cooling, make the frosting: In another bowl, beat the cream cheese and cold butter with a hand mixer until creamy. Slowly add the powdered sugar, beating as you go to avoid a cloud of dust.
- Mix in the milk and vanilla until the frosting is light and spreadable. If it’s too thick, add a splash more milk.
- Once the cake is fully cool, slice it horizontally into two layers. Spread some frosting on the bottom layer, place the top on, then frost the sides and top.
- Sprinkle the grated chocolate all over and arrange the cherries on top. Pop it in the fridge for 20-30 minutes to set before cutting.
Why You’ll Love This Recipe
- It’s straightforward to put together with stuff you probably have on hand, no need for fancy equipment.
- The chocolate cake stays moist, and the cream adds a soft contrast without being overly sweet.
- Works well for small groups since it serves four, and you can slice pieces for after meals or snacks.
Chef’s Tips for Perfection
- Don’t skip sifting the cocoa if it’s clumpy—it prevents bitter spots in the cake.
- Bake at a steady 350°F and avoid opening the oven door early to keep the rise even.
- For a quicker version, skip layering and just frost the whole cake, or try jarred cherries if fresh ones are pricey.
Storage and Reheating
Keep leftovers covered in the fridge for up to three days—the cream makes it best fresh, but it holds up okay. If it’s chilled too long, let it sit out for 15 minutes before serving to soften. Don’t freeze, as the cherries might get mushy.
Nutritional Notes
Per serving, about 450 calories, with roughly 25g fat, 50g carbs, and 6g protein. These are estimates based on standard ingredients; actual amounts vary with brands or substitutions.
(Decadent Black Forest Cake)
