Black Forest Cake

This recipe for Black Forest Cake is a combination of bits and pieces borrowed from recipes written by others. For best results, have all your ingredients at room temperature.

For the cake
2 1/8 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 extra large eggs
1 cup whole milk
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
1 Tbsp vanilla extract
For the filling
2 20 oz cans pitted sour cherries
1 cup granulated sugar
1/4 cup cornstarch
1 tsp vanilla extract
For the frosting
1 cup butter, at room temperature
1 cup vegetable shortening
1 cup granulated sugar
1/3 cup all-purpose flour
1 1/3 cups whole milk
1 Tbsp vanilla extract

1. For the cake
2. Preheat oven to 350 degrees. Grease and flour three 9 inch, round cake pans. Cover the bottoms with waxed paper or parchment and grease the waxed paper.
3. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, butter, oil, and 1 tablespoon vanilla. Beat until well blended. Pour the batter evenly into the prepared pans.
4. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
5. For the filling
6. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
7. For the frosting
8. In a large bowl or the bowl of a stand mixer, combine all the ingredients. Beat on medium speed until smooth, then beat on high for 10 minutes.
9. Reserve 1 1/2 cups of frosting.
10. For assembly
11. Place one cake layer upside down on a cake plate. Spread with 1 cup of frosting and top with 3/4 cup of filling, keeping the cherry filling 1/2 ” away from the edge.. Repeat with the second cake layer. Top with the third cake layer.
12. Frost the sides of the cake.
13. Spoon the remaining frosting into a pastry bag fitted with a large star tip and pipe rosettes around the top and bottom of the cake.
14. Spoon the remaining cherry filling on top of the cake.

Servings: 12


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