Black Forest Cake I Recipe -
Black Forest Cake I Recipe
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Black Forest Cake I
See how to make and decorate a rich, decadent chocolate cake. See more

Black Forest Cake I

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"This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and cherry toping."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch 3 layer cake Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2007

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 viola! You've cut your cake with no crumbs!

Most Helpful Critical Review
Feb 10, 2010

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

Apr 30, 2008

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 only change I made (and I heartily recommend it)is that I made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur - added after the juice/sugar simmered for a bit and then cooled). I drizzled this syrup over the cake sections before I spread the cherries and whipped cream on. It added moisture and tied everything together. Yum!

Dec 01, 2005

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 other cakes. Mine was not dry, in fact it was very moist in the center. It had a somewhat crusty top that reminded me very much of brownies. In response to a previous review,I used 2 cans of tart pie cherries (Oregon brand) that were 14.5 ozs. each. The can said that the actual wt. of the cherries was 11.5 ozs. each, so it was close to 20 altogether, and to me it seemed the perfect amount. It seems very involved, and I suppose it is moreso than opening up a mix and a can of frosting, but it just takes more time and the effort is worth it. With the crumbs on the sides (and I also added a dusting of crumb to the top) it is a very forgiving cake for those who have trouble frosting neatly. I agree with the reviewer who suggested starting the cherries first. It took me almost the entire baking time to cook the cherries, and I cooled them in the refrigerator while the cake cooled. But they were still a little warm when I started to put it all together. Had my kitchen been warm today, that might have been a problem. Thank you for a great recipe. I will definitely be making it again.

Oct 11, 2003

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.

Apr 10, 2006

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 happy with the results - as was everyone else who ate it! I would suggest that if possible, try making this cake 1 day before you plan on serving it - there's no comparison on how much better it tastes. At minimum, try to make it the morning of the day you want to serve it. Great!!

Oct 13, 2007

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 cream spectacular. My only adjustment to the recipe itself was adding an egg - a nod to the cupcakes - but I was very pleasantly surprised by this cake and found it pretty easy to make. For my purposes, I had a lot of leftover cherry topping and whipped cream - I ended up making a parfait with the cupcake tops. This cake does rise pretty well - if you're thinking about going the way of cupcakes, I would make sure to fill the cups barely 1/2 with mix.

Oct 11, 2003

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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