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Black Forest Cake I

"This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and cherry toping."
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servings 662 cals
Original recipe yields 12 servings (1 - 9 inch 3 layer cake)


  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 86.9g
  • 28%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

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Read all reviews 309
  1. 383 Ratings

Most helpful positive review

Loved this recipe! My neighbor gave me a great tip. Instead of cutting the cakes with a knife, use a piece of regular sewing string and wrap it around the center of the cake, pull it through and...

Most helpful critical review

This recipe was average. Very expensive to make.The cherries were extremely expensive.The chocolate cake was average..nothing to rave about. Lots of work not enough ahhhhs

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Most positive
Least positive

Loved this recipe! My neighbor gave me a great tip. Instead of cutting the cakes with a knife, use a piece of regular sewing string and wrap it around the center of the cake, pull it through and...

Fabulous. The best black forest cake recipe I've tried, and I've tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. The...

A lovely cake! It took me 3 hours from start to finish, though I also did a few kitchen chores between steps. The cake part itself makes a very nice chocolate cake that I will probably use for...

Tasty! I've never seen cans of sour cherries (only available in the USA?) so I used a can of cherry pie filling. This cake won't dry out before it gets eaten. Thanks Linda.

This cake is absolutely delicious! I took the advice of making the cherry filling before making the cake part, and it had plenty time to cool down. I followed the recipe as is, and was very ha...

I made this recipe for my boyfriend's birthday at his request. I modified it gently into cupcake format because I have a cupcake fetish. The cake was delicious, the cherry topping and whipped cr...

I was feeling lazy so I used Duncan Heinz Dark Chocolate Fudge cake, and it was very tasty. I used another reviewer's suggestion and brushed the layers with the sugar/cherry juice/kirsch mixtur...

Good one. I used the fourth layer too to give cake a taller look. I also used cocktail cherries only and no sugar syrup. Decorated with shaved chocolate on whipped cream looked gourmet.

This cake is wonderful!! I wondered about the batter as it was quite thick but it came out great. It didn't take as long to bake as the directions said. I did use canned cherry filling instead ...