Ultimate Black Forest Cake


"Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate."
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2 h 5 m servings 694 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 105g
  • 34%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
  2. Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
  5. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
  6. Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.


  • Cook's Notes:
  • Cooking spray (such as Pam(R)) can be used in place of parchment paper, if desired.
  • Cherry pie filling can be substituted for the canned cherries, if desired.
  • Liquid from the canned cherries can be substituted for the cherry liqueur, if desired.
  • Create more layers for the cake by slicing each round into thirds or even quarters for a fancier cake.


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