Black Forest Pound Cake Recipe

Name: Black Forest Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter, softened; 1 1/3 cups granulated sugar; 2/3 cup brown sugar, firmly packed; 4 large eggs; 1 1/4 teaspoons vanilla extract, divided; 1 1/2 cups cake flour; 1/2 cup unsweetened cocoa; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup sour cream; 3 ounces bittersweet chocolate squares, finely chopped; 2 (12 ounce) packages frozen cherries; 1/3 cup sugar; 1/3 cup cold water; 2 teaspoons cornstarch; 2 tablespoons kirsch or 2 tablespoons brandy; 1/2 teaspoon vanilla extract; 1 pinch salt; 1 1/4 cups heavy cream; 1 tablespoon granulated sugar; shaved bittersweet chocolate

Servings: persons

2/3 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup brown sugar, firmly packed
4 large eggs
1 1/4 teaspoons vanilla extract, divided
1 1/2 cups cake flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sour cream
3 ounces bittersweet chocolate squares, finely chopped
2 (12 ounce) packages frozen cherries
1/3 cup sugar
1/3 cup cold water
2 teaspoons cornstarch
2 tablespoons kirsch or 2 tablespoons brandy
1/2 teaspoon vanilla extract
1 pinch salt
1 1/4 cups heavy cream
1 tablespoon granulated sugar
shaved bittersweet chocolate

1
Preheat oven to 325u00b0. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 teaspoons vanilla.
2
Whisk together flour, cocoa, 1/2 tsp salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). Bake at 325u00b0 for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
3
Meanwhile, prepare Cherry Sauce. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
4
Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 tablespoons granulated sugar, and remaining 1/4 teaspoons vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.

1554

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2/3 cup butter, softened, 1 1/3 cups granulated sugar, 2/3 cup brown sugar, firmly packed, 4 large eggs, and more.

Yes, Black Forest Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Forest Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions