The Simplest Black Forest Cake Recipe: A Step-by-Step Guide
In this simplified black forest cake recipe, we’ll guide you step by step to create a perfectly rich chocolate sponge cake, layered with fluffy whipped cream, sweet-tart cherries, and topped with chocolate shavings. This version is easy to follow, even if you’re not a baking pro, but it still delivers that wow factor and traditional taste. The best part? You only need basic ingredients and a few essential techniques to make it!
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups pitted sour cherries (fresh or canned)
- 1/4 cup cherry juice (Optional)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cups water (for dissolving cornstarch)
- 2 cups heavy whipping cream (chilled)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate shavings or curls
- Fresh cherries (for topping)
- Preheat Your Oven
Set your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients
In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Whisk Wet Ingredients
In a separate bowl, beat eggs and granulated sugar until light and fluffy. Add vegetable oil and vanilla extract, and mix well.
- Combine Mixtures
Gradually add the dry ingredients to the egg mixture, alternating with 1/2 cup of whole milk. Mix until just combined; be careful not to over-mix.
- Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Filling
In a medium saucepan, combine sour cherries, granulated sugar, and cherry juice (if using). Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to simmer.
- Thicken the Filling
In a small bowl, dissolve cornstarch in water. Slowly add this mixture to the cherries, stirring constantly. Cook for another 2-3 minutes, or until the filling thickens. Remove from heat and let it cool completely.
- Whip the Cream
In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.
- Layer the Cake
Place one cake layer on a serving plate. Spread a generous layer of cherry filling over the top. Add a layer of whipped cream frosting, smoothing it out with a spatula.
- Add the Second Layer
Place the second cake layer on top. Spread the remaining cherry filling over the cake, then cover the entire cake with the remaining whipped cream frosting.
- Decorate
Garnish the cake with dark chocolate shavings or curls and fresh cherries on top.
- Chill
Refrigerate the black forest cake for at least 4 hours, or overnight, to let the flavors meld together and the cake to set properly.
- To keep the sponge cake moist, you can brush the layers with a little cherry juice or a mix of water and sugar before adding the cherry filling.
- For extra stability in your whipped cream, add 1 tablespoon of cornstarch or a whipped cream stabilizer to the cream before beating.
- If sour cherries are hard to find, you can use sweet cherries or even a cherry pie filling as a substitute.
- If your cakes have domed tops, level them with a serrated knife before assembling to ensure a flat and stable cake.
- Chill your mixing bowl and beaters before whipping the cream to help it whip up better.
Have Fun Baking!