This is my favorite recipe for German black forest cake for so many reasons. The chocolate layers are so moist and the combination of chocolate, cherries and soft whipped cream is to-die-for. This is an easy black forest cake recipe that everyone will love! I’ve included helpful tips to ensure success.
When I was a kid I was reluctant to try black forest cakes, thinking that cherries and chocolate was an odd combination, but boy was I wrong! Along with whipped cream, this is a delightful treat. Ever since I tried it in Germany, I couldn’t stop eating it again and again. You won’t understand how good this is until you try it. Trust me.
What is black forest cake?
Black forest cake originated in Germany and consists of layers of chocolate cake soaked in cherry syrup, cherry filling, and fluffy whipped cream. The cake is named after a specific Germany cherry liqueur, Schwarzwälder Kirsch, which is traditionally used to flavor the cake. Schwarzwäld is a mountain range in Germany where the liqueur is distilled. It translates to the Black Forest mountain rage, which is where this cake gets it’s name.
How to make black forest cake
This is what you’ll need to make the most delicious and easy black cherry forest cake:
- Chocolate cake – I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.
- Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe.
- Whipped cream – to frost the cake and for in between the layers.
- Chocolate shavings – I use this method to make chocolate shavings. You can use store-bought ones, although they’re usually quite expensive. If you find this part difficult, you can grate chocolate using a microplane or vegetable peeler and cover only the top of the cake with chocolate.
What kind of cherries should I use?
I use canned cherries simply because they’re easier and they’re available throughout the entire year, unlike fresh cherries. Also, the juice from the can adds more cherry flavor, and the cherries are already pitted and soft, so they don’t need to be cooked. I like to use sour cherries, but sweet cherries work too.
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Kirsch
If you want to get that classic black forest cake flavor, I highly recommend using Kirsch because it gives the best cherry flavor. To make the cake alcohol-free, replace it with more cherry juice.
Tips for making black forest cake
- Don’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated.
- Use Kirsch. Kirsch is the traditional cherry flavored liqueur used in black forest cake. I highly recommend using it instead of a substitute. However, to make the cake alcohol free you can replace it with cherry juice.
- Don’t overwhip the cream. Overwhipping heavy cream will turn it into butter. Whip the cream until stiff peaks form so it’s stiff enough to hold it’s shape. You can also check out my post on making whipped cream from scratch for more detailed instructions.
More of my favorite layer cakes
- White Cake: Moist, fluffy vanilla cake layered with creamy vanilla buttercream.
- Chocolate Layer Cake: An indulgent chocolate cake perfect for any occasion!
- Gender Reveal Cake: Use whatever colors you like to reveal the gender in the most delicious way.
- Chocolate Hazelnut Cake: Layer of rich chocolate cake, creamy hazelnut frosting, and crunchy hazelnuts.
- Funfetti Layer Cake: Made with lots of colorful sprinkles and creamy frosting.
Black Forest Cake Recipe
This easy and delicious black forest cake recipe is made with layers of indulgent chocolate cake soaked in cherry syrup, fluffy whipped cream, and juicy cherries.
Ingredients
Chocolate Cake:
- 1 ¾ cups (250g) all-purpose flour, sifted
- ⅔ cup (65g) natural unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) neutral oil, such as canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) hot water
Cherries and Cherry Syrup:
- 1 cup drained, canned cherries
- ¼ cup Kirsch, or another cherry liqueur
- cherry juice from canned cherries (drain cherries and reserve the juice)
Whipped Cream Frosting:
- 3 cups (720 ml) heavy cream, cold
- ½ cup (58g) powdered sugar, sifted
Optional Decorations:
- 200g/7 oz. chocolate shavings
- Fresh whole cherries
Instructions
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To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
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In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
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In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That’s ok.
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Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven – this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
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To make the syrup:
place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get ¾ cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
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To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
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Assembly: Place one cake layer on a cake stand or plate and brush with ⅓ of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with ⅓ of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.
Kim is High on Cake says
I love Black Forest Cakes and this one looks amazing! I need to try this recipe. Besides the pictures are mouth-watering. Thank you very much for sharing!
AC says
Superb recipe…tried it 1st time …n it was yummyy….my family luved it…better than the store bought cake…thanks.
Mary-Ann Eshaji says
I made this recipe yesterday, lovely moist sponge, but I added a bit more flour as the amount of flour to liquid, just didn’t seem right. Did you find this? Also alit of sugar 400g- I reduced this too. Cakecwas lovely.
Ronalyn Tindugan says
Hi shiran! What is the alternative for cherry liquor?
Shiran says
Hi Ronalyn, you can leave it out, and replace it with more cherry juice. You can read more about it at the above post.
Barb says
looking for German dessert recipe for Oktoberfest dinner party and stumbled across your recipe. What do you mean by neutral oil? Have you ever tried using coconut oil?
Shiran says
Hi Barb, you can use canola, vegetable, or safflower oil. I haven’t tried it with coconut oil.
AL says
From the first try , it became fantastic! Thanks for the recipe! and I was using a peanut oil )))
Sherry says
I made this cake and it turned out fabulous!!!
This is a definite keeper and will make it again!
Thank you for sharing this 5 Star Black Forest cake!
Chloe says
Does this cake freeze well?
Shiran says
Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well. I recommend freezing only leftovers, and then thaw overnight in the fridge.
jess says
substitutes for all purpose flour
Ash says
Is it compulsory to add buttermilk?
Shiran says
You can also use milk, but buttermilk gives the best result and makes the cake moist.
Melanie Hill says
You can make your own buttermilk. One cup of milk to one tablespoon of vinegar. It will curdle the milk and you have buttermilk. Easier to make your own.
Bambino says
Best black forest ever…very rich and moist. Thank you for sharing the recipe. i nailed it. For the buttermilk I used one cup of milk and added a table spoon of lemon juice.
Sonali says
Wonderful recipe! Very excited to try it! I was wondering what kind of canned cherries are best to use : cherries canned in water or cherries canned in heavy syrup? Thank you!!
Shiran says
Both can work but I like to use the one in syrup for more cherry flavor.
Liliana says
I never attempt to make Black Forest cake . It has been always my son favorite and I used to buy at a very good bakery close to me until we moved . Then I try others and was akways disappointed. So this year I will try your recipe for my son 35th birthday. For what I read in comments yours really seams worth the try. I just wondered if I can replace the Kirsh with something else. Thank you Shiran! I will be posting a comment after January the 18.
Megan says
Love to try this recipe. But wondering if I can use only a 8” high cake pan Instead of 2 x 8”? Please advice ! Thanks !
Shiran says
Hi Megan. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer.
Anisa says
I need to make this cake for tomorrow afternoon. can I bake the cake tonight and put in fridge until tomorrow? Or will it become too hard? I’m not going to decorate it until tomorrow so the whipped cream doesn’t become too hard. Also, I only have a 9 inch pan! Could this recipe work with a 9 inch?
Eclipse says
I have done a recipe that has requested to do it with an 8 inch pan, but I did it with 9. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. If you want it to be more on the moist side, use the 8 inch pans. I hope this helps.
Tammy says
I am wondering that as well as I need to do that too, can you advise?
Shiran says
Yes, it can be made a day ahead. You can use a 9-inch pan, the cake will be a bit shorter.
Jo. says
I only had a 9-inch pan and I ‘padded’ it out with foil, then lined with a sheet of foil to make it smaller. I wasn’t sure how it was going to turn out, but it worked great. I wanted to make sure the cakes were thick enough to slice otherwise I would probably have gone ahead with the 9-inch pans that I had.
Cam San says
SOOOOOO F***ING GOOD, (doing an ice cream cake version of it now 😉
Laurie says
Wonderful recipe! Thank you. It was easy and quick to assemble. A bit hit with everyone at our dinner party.
Simone says
Best ever Black Forest cake!!! So easy, thank you. Made it twice now & everyone loved it. My colleague at work wants it for her 30th Birthday.
Bill M says
We made this cake last weekend- it was terrific! A couple of comments:
1. We didn’t have 8 inch cake pans- and could not find 2 inch high ones anywhere. If you don’t have those, you can use standard 9 inch diameter, 1.5 inch high pans— they are very close in volume . ( I did the math- they are both around 100 cubic inches!). The cake came out fine.
2. Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice.
And there will be a “Next time”!!!
Emily Zastrow says
This cake is amazing. It wasn’t too sweet, which was perfect. I couldn’t find the Kirsch due to lack of time (I planned to make this in 2 days before actually making it for a party.. talk about stress) and that I’m only 19 and can’t purchase alcohol, even without the Kirsch it was great! Definitively will be making this cake again for my uncles birthday since he requested it today.
Emma says
How many servings does this make?
Sally says
I made this amazing easy cake yesterday. We devoured it with love. Mmmm.
I used morello cherries from a jar and used its syrup as i prefer to kirsch. I didnt have sour cream so soured the milk as said . I cant fault this cake. A good tip was to get cake cold before decorating. I didnt cream all over either as enough in the middle. Sprinkled top with soft icing. Looked and tasted amazing. Highly reccomend you try this. Friends said they were at a high tea. Very pleasing.
Girgot to rate it too.
Sandra woods says
Is this plain or self raising flour
Shiran says
Plain flour.
Lindz says
I tried this recipe and the outcome was so wow I don’t even know how to explain it.thank you very much for the recipe. How I wish I shared aome with you. It was indeed nice
Leema says
Where I live, Kirsch is not available or too popular. In this case how do I do the syrup?
Shiran says
You can replace it with more cherry juice from the canned cherries.
Eve says
Can I bake in a high cake tin rather than 2 as my oven is not wide enough for 2 tins. Or should I bake 2 one after another ? Can the batter wait 35 minutes.
Lidia says
I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings.
Talia @ Pretty. Simple. Sweet. says
Hi Lidia, a great tip for making chocolate shavings if you are shaving them yourself from a chocolate bar: heat the chocolate bar just slightly , not so it’s melted but just warmed up. Use a vegetable peeler to shave the chocolate off the side — the warmth helps create perfect, beautiful curls!
Prescott says
What decorations do you suggest
Connie Gulliford says
Has anyone tried this cake with 1 to 1 gluten free flower?
Rena says
Hi, please advice if I can be sure that 1 cup is 240ml? For canned cherries, juice and whipped cream. Since there are grams for everything except these ingredients. tnx.
Shiran says
Yes, 1 cup = 240 ml
Rio says
Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha)
Thankyou in advance 🙂
Payel says
If I don’t use butter milk…then what will be the recipe… Plz suggest….and how to make buttermilk…
Maharookh Daver says
Thank you so much . I made it for my daughters birthday and it was just amazing – even though I left the sides of the care bare
Zeenath Azeeza says
I can’t find buttermilk.. if I use whole milk, is that ok? If I use whole milk, is that compulsory to use hot water??
Shiran says
You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.
Chadwick J Clark says
Made it last night (more like all of yesterday!), and everyone loved it for dessert last night. I added a teaspoon of vanilla extract to the cream, but not sure that was noticeable. Two issues I had: I could not cut my cakes in two. Perhaps I didn’t bake them quite long enough because they would have crumbled had I cut them in two. The toothpicks came out PRETTY much clean. So I made it in just two layers. The other thing I couldn’t figure out is HOW do you get the chocolate shavings onto the SIDE of the cake???
Excellent cake, and I want to try to actually make it with the FOUR layers next time.
Aine says
I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people! Looked and tasted amazing. Having another get together tomorrow for the bank holiday and this has been requested. Thanks so much for the recipe.
Cherry says
I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!!
Yame says
Can I make this cake without eggs??
Aine says
Im making this for the fifth time for St Stephens day today. Its always a hit and I get to bring my clean serving dish home right away. Thanks so much for the recipe!
Michele says
Every year, I ask for a black forest cake for my birthday. My son asked for one this time, and I found this recipe. Oh, my goodness! The BEST I’ve ever had! Awesome recipe
Rheena says
Delicious! We went cherry picking last week and I had already planned on making this gorgeous cake. Instead of using canned cherries, I simmered 2 cups of fresh cherries, pitted, with 1/2 cup of water and 1/4 cup castor sugar for about 25 minutes. Then used it the following day as replacement for the kirsch and the canned cherries. Turned out gorgeous.!!
Thanks Shiran!.. Again… Lol
Maria Luiza Franceschi Nicodemo says
Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday.
My daughter said it was the most amazing cake she had in ages! and she is very picky…
It was simple to assemble with your tips. I let the cake rest overnight in the fridge, as you suggested.
I will make it again!
Shiran says
I’m so glad! Thank you for sharing 🙂
Angelina says
Hello! I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I only have that much on hand and I want to make this for Mother’s Day! Is there any way to add more liquid (like milk) to the heavy cream to make more of it? Thanks in advance!
Shiran says
Hi Angelina, it won’t be enough, and if you use milk you won’t get a stable whipped cream.
Marky Mark the Baking Tart says
Excited to try this recipe tomorrow, but I’m a bit stressed about the use of hot water into the egg mixture. Why hot water? Won’t cold do?
Shiran says
The hot water yields a super chocolatey and moist cake, and helps in mixing the ingredients thoroughly so the batter has no lumps.
Victoria says
Are canned cherries the same as jarred cherries? I’m not sure if in Canada we have cherries with syrup since I’ve only ever seen cherry pie filling
Shiran says
Yes, canned and jarred cherries are ok to use! Just don’t use cherry pie filling 🙂
Simml says
Trust me. It’s an amazing recipe. Came out really well following your instructions. Thank you so much Shiran for this wonderful recipe. Many asked for the recipe and have forwarded to all of them. Will make it again.
Shiran says
Thank you so much Simmel 🙂
Resha Maharjan says
Hi for how many people will this cake serve?
Sharmilasivaparakasm says
Hi mama.. shall use instead of butter milk shall use butter =250gm… and its compulsory hot water
Shiran says
You can use sour cream or milk instead of buttermilk.
Austin says
How long do you recommend waiting before cutting+frosting the cake? I’ve read elsewhere that after the cake based has cooled it is a good idea to chill it before cutting to reduce crumbling.
Shiran says
Hi Austin. The recipes mentions to place the cake layers in the fridge or for a little while in the freezer before cutting. It would definitely help.
Zuhair Mahmood says
Hi Shiran. I was wondering do if I really need to refrigrate it for 4 days or is that optional?
Shiran says
You can store it for up to 4 days, but you can serve it the same day you prepare it 🙂
Amy B says
Thank you so much for this easy recipe! My daughter asked for a Black Forest cake for her birthday and I came to this one first. It was a real hit all around! Thank you so much! 😋
Karishma says
Hi! I baked the two cakes but I have a question.. it’s about 1 inch high even though I used a 2” pan.
Does each layer have to be 1/2” once cut?
Please let me know
Ronak Mehta says
Thanks for sharing the awesome information. your information going to be very helpful for me. thank you so much.
San says
Hi Shiran thank you for this recipe I am about to make this for a friend’s wedding. I have 25cm tins can you please advise on baking time and measurements.
Shiran says
I recommend checking out my article on how to convert cake pan sizes 🙂
AC says
Superb recipe.. it was my first try at baking black forest cake n it turned out to be awesome…all luved it
Dixie says
Very happy to have come upon your Black Forest Cake recipe. It is the most authentic German recipe that I have seen since being back stateside. I’ve made BFC every Christmas and it has become a family tradition. This year, however, I will be following your recipe. Thanks for posting it.
Shiran says
I’m so glad Dixie, thank you so much for sharing 🙂
Sarah says
Awesome recipe. Couldn’t find Kirsch so used a cherry whisky. Only thing I would do different next time is use more of the syrup! I had lots left over. Definitely a keeper.
Mariam Sultan says
Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ?
Shiran says
Hi Mariam. That’s because you only need to use ½ cup of the cherry juice and not all of the juice.
Marie says
Hi Shiran, what is the large flower tip # you used? Im looking forward to make this cake. Your recipe and elegant presentation brought back memories from home. 😊
Thank you
Shiran says
It’s 1M by Wilton 🙂
Michele says
I am excited to make this cake! As far as the hot water goes, what temperature should the water be? Is tap water hot enough, or should I boil the water? Thank you for your time and attention.
Talia @ Pretty. Simple. Sweet. says
Hi Michele! The water just needs to be warm, like bath water. I don’t recommend boiling it 🙂
Emilia says
Can I do cupcake from this amazing recipe
Silvia Alonzi says
I assembed this yesterday. I make the cake ahead of time, wrapped while warm and froze it. I substituted amarena cherry syrup with Cassis for the syrup and topped with amarena cherries. Everyone said it was the best Black Forest Cake they every had, thank you!
Michelle says
I baked these cakes according to the instructions, and in the correct size of pans, the cakes sunk in the middle and one of them stuck to the bottom and got ruined when I removed it from the pan. (And yes I generously buttered and dusted with cocoa powder) And I also did wait 10 minutes before removing the cakes from the pans. The cakes were done when I tested them with a toothpick. Not sure how it tastes all together but we will see I guess.
Stephanie @ Pretty.Simple.Sweet. says
Hi Michelle, perhaps your baking powder, soda, or even flour is past its expiration date. This can cause the cake to not rise properly. Are you baking with nonstick pans? Hopefully you still achieved the desired taste?
Inge120 says
This was perfect and everyone loved it so much. “Best cake we’ve ever tasted”. Doubled the amount of tart cherries and the four layers make it such a show stopper. Thank you for this one!
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words!
Martin and Patti Peko says
I made this cake today for a remembrance get-together for our recently departed nephew’s first heavenly birthday. I was told it was his favorite cake. This recipe is a keeper, for sure! It came out just beautifully and was delicious! We like less-sweet desserts, so I did tinker a bit. I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping.
Stephanie @ Pretty.Simple.Sweet. says
Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️
TDK says
This recipe / blog is riddled with ads. So bad that I could barely read the instructions.
Inge120 says
Hi again, I made your cake for Christmas after so many rave reviews this summer and it was so divine. My 94-year old mom said it was the best cake she ever had. I have a question about the chocolate shavings: do you have any tips for making the shavings and applying them to the sides of the cake; and have you ever purchased the shavings. Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hello, I get the prettiest chocolate shavings when I melt chocolate, spread a thin layer onto waxed paper and roll up the paper. Once the chocolate hardens, unroll and you’ll have chocolate curls that break apart easily. I’ve tried the chocolate bar and knife method, but that produces smaller shavings than what I’d like. Larger curls stick to the cake easier. I’m sure store bought chocolate shavings would be just as good, but I like to make sweets with the ingredients and supplies I have on hand before purchasing. Hope that helps!
Inge120 says
oh yes that is a perfect idea! Thank you so much!
Katrina says
This turned out so good! One of my cake layers broke a little but was easy to glue together when layering with the whipped cream. I taste tested the cherry syrup and found it a little bland ( maybe it was just the brand of canned cherries I had) so I added a healthy dose of Cherry Herring which is significantly sweeter than Kirsch. It was a big hit at a family birthday party and leftover cake was still perfect after 3 days in the fridge. Will definitely make it again!
Stephanie @ Pretty.Simple.Sweet. says
So glad to hear this, Katrina! What a perfect birthday cake!
Cher says
I was hoping
To use fresh cherries. Any recommendations on how to do this? Do I cook them? Maybe with some kirsh and sugar???
Stephanie @ Pretty.Simple.Sweet. says
Hi Cher, you could certainly cook down the cherries a little with some kirsch and sugar. That would be a great substitute!
Beth says
Just confirming – we should use “natural”, not alkalized, cocoa powder?
Stephanie @ Pretty.Simple.Sweet. says
Hi Beth, a natural, non alkalized cocoa powder works best in this recipe.
Beth says
I took the advice to not overmix to heart and learned that undermixing can be an issue as well. My cake layers, split, soaked and stacked with layers of whipped cream and cherries as instructed, began slowly collapsing outward under its own weight. I’m thinking the gluten was underdeveloped for this to have occurred. We quickly fashioned a foil collar, wrapped it snugly around the bulging cake, and popped it into the freezer. I don’t think we’ll be able to frost and serve it as intended.
Jacob Paiva says
Hi Stephanie!
This was my first time trying one of your recipes and the cake turned out amazing! My husband’s favorite cake is a black forest cake. I wanted to make him one for our 11th wedding anniversary, we married on Halloween. I looked a few days for a recipe and came across yours. I have to say I mostly do cupcakes and this was only my 2nd or 3rd cake and your recipe was easy to follow and the finished result was great. The chocolate cake was light, fluffy, moist and not too sweet. I also loved your simple recipe for home whip frosting and used the canned cherries with a dark chocolate kirsch. My husband loved the cake and said it was probably the best he ever had. I wanted to thank you for this wonderful recipe! 🙂
Stephanie @ Pretty.Simple.Sweet. says
Awe! Thank you so much for your kind words, Jacob! I am so glad this recipe worked out so well for you. Wishing you a belated happy anniversary! Cheers!
Edwina says
Can i use melted butter instead of cooking oil in this recipe or will it change it any way.
Stephanie @ Pretty.Simple.Sweet. says
Hi Edwina – the fat content in butter is 80-85% depending on the brand, the remaining 15-20% is water – whereas when you use oil it’s 100% fat. So if you swap them 1:1 the butter will result in a dryer cake – to compensate, I’d increase the amount of butter to more than oil if you’re out of oil. Oil will yield best results for the recipe as written. Substitutions will alter the cake and recipe.
Edwina says
Thank you, i have gone through hundreds of recipes and yours looks the best and so well explained. i will let you know in a few days how it went i only wanted to know about the oil as i have done cakes with oil before and they always seem so dense and not the best to be true, but then this does have a fair bit of cream and cherries, so here goes. Many thanks.
Fatima says
Amazing ! Even the cake recipe alone was the best chocolate cake we’ve had 😊
Stephanie @ Pretty.Simple.Sweet. says
So glad you loved this recipe!
Kiran says
How to cut layers in half? I’m so scared to try!
Lucas says
Amazing recipe! will be trying this out tomorrow:) one question- is there a way i can stabilise the whipping cream to prevent it from crumbling/melting instantly as i live in a country with extremely high humidity?
Stephanie @ Pretty.Simple.Sweet. says
Hi Lucas! Adding bloomed gelatin, instant vanilla pudding, or more powdered sugar will help stabilize the whipped cream without altering the flavor too much. Sometimes I also add in a little mascarpone cheese or cream cheese to whipped cream to stabilize it as well.
Fottie says
Sounds delicious!