Go Back
Homemade American Cakes Black Forest Cake recipe photo

American Cakes Black Forest Cake

This American Cakes Black Forest Cake is a show-stopping dessert with moist chocolate layers, juicy cherries, and fluffy whipped cream. Perfect for celebrations!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder look for Dutch-processed for richer flavor
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
For the Cherry Filling:
  • 2 cups pitted sour cherries fresh or frozen, thawed
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
For the Whipped Cream:
  • 2 cups heavy cream cold
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
For Garnish:
  • Chocolate shavings or curls
  • Fresh cherries or maraschino cherries

Equipment

  • 9-inch round cake pans (2 or 3)
  • Electric Mixer or Stand Mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Wire rack
  • Saucepan
  • Offset spatula or butter knife

Method
 

Directions: American Cakes Black Forest Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Slowly pour in the boiling water and stir carefully; the batter will be thin, but that’s perfect for moist layers.
  2. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  3. In a medium saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let it cool completely.
  4. Using a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla extract together on medium-high speed until soft peaks form. Be careful not to overwhip; you want the cream to hold its shape but remain smooth.
  5. Place one cake layer on your serving plate. Spread a layer of the cherry filling over the cake, then add a generous layer of whipped cream. Repeat with the remaining cake layers, topping the final layer with whipped cream. Decorate the top with chocolate shavings and fresh cherries for that classic look.
  6. Refrigerate the cake for at least 2 hours before serving so the flavors meld beautifully. Slice with a sharp knife, wiping it clean between cuts to maintain neat slices.

Notes

  • Measure flour carefully using the spoon and level method to avoid dry cake layers.
  • Ensure cherry filling thickens properly by fully dissolving cornstarch and cooking until glossy.
  • Use cold cream and chilled bowls for whipping to prevent separating.
  • Chill the cake before slicing to keep layers intact and prevent crumbling.
  • Substitute ingredients to make the cake gluten-free or dairy-free if needed.