How to Make Ultimate Black Forest Cake - A Step-by-Step Guide

The Ultimate Black Forest Cake is a classic German dessert that has become a favorite around the world. This decadent cake is made with layers of rich chocolate sponge cake, sweet cherry filling, and whipped cream, all topped with chocolate shavings and more cherries. It's a show-stopping dessert that is perfect for special occasions or any time you want to indulge in something truly delicious.

The origins of the Black Forest cake can be traced back to the Black Forest region in Germa...

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Ingredients

  • 2 cups white sugar, divided
  • 1 ⅔ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups buttermilk
  • ½ cup cherry liqueur, divided
  • 1 cup heavy whipping cream
  • 2 tablespoons cherry liqueur
  • ½ teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1 pinch salt
  • 1 (16 ounce) can pitted sour cherries, drained

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 5 mins
  • Servings: 8
  • Yield: 1 8-inch round layer cake

  • Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
  • 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.
  • 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.
  • Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
  • 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.
  • 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.
  • Nutrition

    694 cal.

    • Total Fat: 27g
    • Saturated Fat: 12g
    • Cholesterol: 89mg
    • Sodium: 631mg
    • Total Carbohydrate: 105g
    • Dietary Fiber: 5g
    • Total Sugars: 78g
    • Protein: 9g
    • Vitamin C: 2mg
    • Calcium: 104mg
    • Iron: 4mg
    • Potassium: 360mg