Black Forest Cake

Moist chocolate cake is filled with a fluffy white frosting and cherries and covered and topped with more frosting, chocolate and even more cherries making this Black Forest Cake one addicting treat.

Black Forest Cake

When it comes to cake this Black Forest Cake recipe is the one you need to keep on hand! Full of flavor, it is a beautiful classic cake that everyone will adore!

Ok, by now you all must know that I’m addicted to cake. I’m not to particular on the type of cake…sheet, bundt, cup, roll, but in all honestly, layer cakes are my weakness. I love frosting, and I love filling, so sometimes just a regular cake that has frosting on top just isn’t enough for this sugar addict.

Black Forest Cake Recipe

I’m a huge fan of black forest. You can see my love with these Black Forest Waffles, Black Forest Cupcakes and Black Forest Sweet Rolls! There is something about the flavor of chocolate and cherries that just reels me in and keeps me coming back for more!

Like for Christmas I made these Cherry Brownie Bombs that were seriously SERIOUSLY addicting! It was brownies crumbled and mixed with chocolate frosting and some cherry preserves and then you take the mix and wrap it around a cherry and dip it in chocolate, I was in heaven. Literal heaven.

easy Black Forest cake recipe

Traditionally black forest cake is a 4 layer cake made up of a sponge cake layer, cherries and whipped cream. This recipe uses a homemade cherry pie filling or 1 can of cherry pie filling. You can do it either way that you’d like. Both taste amazingly delicious.

I also switched it up a little bit in my frosting and went with a cream cheese whipped topping to give it a more rich and deeper flavor that really plays well off of all the other flavors. 

This is one of my most difficult tasks in making this Black Forest Cake recipe. Now you can get yourself a bar of unsweetened chocolate and use a potato or vegetable peeler and shave some off, that was what I found most simple.

You can also melt some chocolate down and spread it on a cold sheet pan and scrape it up with a flat metal spatula where it will curl up, but make sure it is refrigerated after shaving because it tends to like to melt quickly.

German Black Forest Cake

Can I confess something? I totally miss Christmastime already. I know, I must be crazy right? But now we are in a new year and a new month and we all know that brings “healthy” eating. *Throwing a little tantrum* But I don’t want to! I want all the goodies and cookies and cakes and treats!! Gimme all the sugar!

No really though, I really do miss all the goodies, and it’s hard for me to want to always eat healthy because honestly it’s just not how I have been raise to eat. If I crave it, I eat it…in moderation. That is my catch-all phrase, everything can be enjoyed in moderation.

You will see some more healthy recipes from me this year, I’m not going to deny that, but you will still be seeing all the goodies that I normally do, because lets face it, I can’t quit the no matter how hard I try. And trust me my friends I have tried, lasted about a week and I was dying.

Black Forest Cake

Anyways back to this tasty Black Forest Cake! One thing I really like about this cake is that you don’t have to get all professional with the outside frosting and get it perfectly smooth because chocolate shavings are going to cover this bad boy up! Another thing, I made my own cherry pie filling…if you’re just not the type of person who want’s to do that, go ahead and use a canned filling, no shame at all!

4 from 3 votes
Black Forest Cake
Black Forest Cake
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins

Moist chocolate cake is filled with a fluffy white frosting and cherries and covered and topped with more frosting, chocolate and even more cherries making this Black Forest Cake one addicting treat.

Course: Dessert
Cuisine: American
Keyword: black forest cake, cake
Servings: 10 slices
Calories: 701 kcal
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder unsweetened
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup coffee cooled
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • Homemade cherry pie filling or 1 21 oz can cherry pie filling
  • 1/2 semi-sweet baking chocolate bar shaved
  • 2 1/4 cups heavy cream
  • 1 1/2 block cream cheese room temp
  • 2 1/4 cup powdered sugar
  • 1 1/2 tsp vanilla
  1. Preheat oven to 350.
  2. Line 2 9" round cake pans with parchment paper and spray the edges with non-stick cooking spray.
  3. Mix together in large bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt until combined.
  4. Add in eggs, buttermilk, coffee, oil and vanilla and continue to mix until smooth. Don't worry if the batter is runny, it is supposed to be.
  5. Pour batter evenly into pans and bake for about 30 minutes or until center springs back when touched and toothpick comes out clean.
  6. Remove from oven and let cool for about 5-10 minutes then turn out onto cooling racks to cool completely.
  7. If you are making homemade cherry pie filling now is the time to do it, otherwise skip to next step.
  8. To make your frosting beat your whipping cream on high until stiff peaks form, set aside.
  9. In another bowl beat your cream cheese, powdered sugar and vanilla until combined and fluffy. Fold the cream cheese mixture into the whipped cream mixture until combined, set aside.
  10. To assemble cake, layer one of your cake layers to turntable or cake stand.
  11. Top with about 3/4-1 cup of your frosting and 3/4-1 cup of your cherry pie filing, place other layer on top.
  12. Spread about 3/4 of the rest of the mixture over tops and sides of cake until covered.
  13. Press your shaved chocolate onto sides of cake.
  14. Place remaining frosting into piping bag fitted with your favorite decorating tip and pipe around top and sides of cake.
  15. Spread the remaining cherry pie topping on top of the cake.
  16. Cut and serve, refrigerate any remaining cake.
Nutrition Facts
Black Forest Cake
Amount Per Serving
Calories 701 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 22g 110%
Cholesterol 112mg 37%
Sodium 784mg 33%
Potassium 362mg 10%
Total Carbohydrates 93g 31%
Dietary Fiber 2g 8%
Sugars 69g
Protein 11g 22%
Vitamin A 17.8%
Vitamin C 0.4%
Calcium 22%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

Black Forest Cake

Moist chocolate cake is filled with a fluffy white frosting and cherries and covered and topped with more frosting, chocolate and even more cherries making this Black Forest Cake one addicting treat. #cake #blackforest #chocolate #cherry #cherrypie

33 thoughts on “Black Forest Cake

  1. This looks incredible. I really want to make this for Grumpy’s birthday, even if his fav is carrot. lol I don’t think he would hate me for making this though!

    1. Hi Melanie, I’m actually working on a post about this but I take 2 cans red tart cherries and drain the liquid out you’ll want 2 cups liquid so if it doesn’t give you 2 cups add a little water. Pour your juice and 4-5 Tbs cornstarch in saucepan and heat, stirring until thickened. Once thick add in your cherries and 4 Tbs sugar.

  2. So I made the cake today but a gluten free version and I must say it turned out amazing! I made a few changes but only because I’m trying to steer off gluten and dairy. I used coconut milk with 1 tablespoon of lemon to make a kinda ‘buttermilk’ and I used coconut oil in place of vegetable oil. It still is spongy and moist and delish! Thanks for the recipe!

  3. Hi there!
    I want to make this cake over the weekend for a birthday
    Just wondering where I can find your cherry pie filling recipe?! Thank you!!

  4. If like to make this the night before it’s needed. Would it get too soggy? I’m wondering if it’d be okay if I waited to put the cherry filling on until the morning of. Thanks!

    1. It shouldn’t get too soggy as long as it’s refrigerated but waiting til then next day to put the filling on top would work as well. It will already be in the middle but then it reduced the risk for the top being too soggy.

  5. Thank you for this incredible recipe! I made it for my five-year-old son because he described the cake that he wanted to a tee and this fit his description! I made it the day of but put it in the refrigerator before we ate it because I was afraid it would be too soft with the whip cream cream cheese filling. We loved it out of the refrigerator so I will definitely make this again and I will do it the night before. The only thing I didn’t add where the chocolate shavings which would have been wonderful but he had asked for sprinkles. Thank you again, I just can’t believe how yummy this cake is!

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