German Black Forest Cake Recipe

Name: German Black Forest Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 3 large eggs; 1/2 cup canola oil; 3 teaspoons vanilla extract; 2 cups plus 2 tablespoons all-purpose flour; 2 cups sugar; 3/4 cup baking cocoa; 1-1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 2 cans (14-1/2 ounces each) pitted tart cherries; 1 cup sugar; 1/4 cup cornstarch; 3 tablespoons cherry brandy or 2 teaspoons vanilla extract; 3 cups heavy whipping cream; 1/3 cup confectioners' sugar

Servings: persons

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

1
Preheat oven to 350u00b0. Line bottoms of two greased 9-in. round baking pans; grease paper.
2
In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
3
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4
Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
5
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
6
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

2023

kcal

Calories

106

Fat

252

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup whole milk, 3 large eggs, 1/2 cup canola oil, 3 teaspoons vanilla extract, and more.

Yes, German Black Forest 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!

German Black Forest Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions