I remember the first time I saw a Black Forest Cake at a church potluck in Virginia; it looked like a crown jewel sitting among the pies and cobblers. That deep, dark chocolate contrasted against the bright red cherries promised a richness that plain yellow cake just couldn’t match. It is a dessert that demands attention and signals that a celebration is truly underway.
This recipe brings that classic drama to your home kitchen with a moist, tender crumb achieved by using strong coffee and a homemade sour milk blend. We aren’t skimping on flavor here—the cherry liqueur adds that signature warmth that makes every bite feel like a special occasion.
A Masterpiece of Flavor
This isn’t just a chocolate cake; it is a harmony of deep cocoa and bright fruit notes that dance on the palate. The addition of hot coffee blooms the cocoa powder, creating a chocolate intensity that is robust without being bitter. You will love how the cherry liqueur soaks into the layers, making sure every forkful is moist and bursting with that distinct Black Forest charm.
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Black Forest Cake
- Total Time: 50 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
This classic Black Forest Cake features layers of moist chocolate sponge infused with strong coffee and a rich cherry liqueur filling. It is a sophisticated dessert that perfectly balances deep cocoa notes with the brightness of tart cherries.
Ingredients
- 1 cup milk
- 1 tablespoon vinegar
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup cold brewed strong coffee
- 1 teaspoon vanilla extract
- 21 ounces cherry pie filling
- 1/4 cup cherry liqueur
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Combine milk and vinegar in a small bowl and let sit for 5-10 minutes to create sour milk.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl.
- In a separate bowl, whisk together eggs, oil, coffee, and vanilla; stir in the sour milk.
- Gradually beat the dry ingredients into the wet mixture until just combined.
- Divide the batter between pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes completely before removing from pans.
- Mix cherry pie filling and liqueur; chill before spreading between the cooled cake layers.
Notes
Ensure all your cold ingredients, especially the eggs and sour milk, are at room temperature before mixing to achieve the best emulsion. For the cleanest slices, use a serrated knife and wipe it clean between each cut to prevent the cherry filling from smearing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
The Pantry Essentials
To get that perfect crumb, we rely on a few Southern staples and some specific flavor boosters.
- Sour Milk: We make our own buttermilk substitute with milk and vinegar. This acidity tenderizes the gluten for a melt-in-your-mouth texture.
- Strong Brewed Coffee: Don’t worry, it won’t taste like a latte. The coffee simply deepens the chocolate flavor.
- Cherry Liqueur: This gives the filling its “grown-up” kick. If you prefer, cherry juice works for a non-alcoholic version.
- Unsweetened Cocoa Powder: The foundation of our chocolate flavor.
- Cherry Pie Filling: A convenient way to get that classic fruit texture between the layers.
Step-by-Step Instructions
Step 1: Prepare the Basics
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch cake pans generously to prevent sticking. Mix your milk and vinegar in a small cup to create the sour milk and set it aside to curdle slightly.
Step 2: Mix Dry Ingredients
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Sifting is crucial here to break up any cocoa lumps and keep the batter smooth.
Step 3: Combine Wet and Dry
In a separate large bowl, whisk the eggs, vegetable oil, cold coffee, and vanilla extract until well blended. Stir in your prepared sour milk. Slowly beat the flour mixture into the wet ingredients, mixing just until incorporated. Do not overmix, or you risk losing that tender crumb.
Step 4: Bake to Perfection
Pour the batter evenly into your prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool completely in the pans before turning them out.
Step 5: Prepare the Filling
While the cake cools, combine the cherry pie filling and cherry liqueur in a bowl. Refrigerate this mixture until it is chilled. Once the cake is cool, spread the cherry mixture between the layers.
Secrets for Success
For the moistest cake possible, do not skip the cooling step for the coffee; adding hot coffee can sometimes scramble the eggs if you aren’t careful, so using cold brewed coffee as listed is safer for beginners. Also, if you want to really channel that bakery-style finish, brush a little extra cherry liqueur directly onto the warm cake layers before they cool. If you love deep, dark chocolate flavors, you might also enjoy our old-fashioned-chocolate-cake which uses similar techniques.
Make It Your Own
If you want to skip the alcohol, simply swap the cherry liqueur for cherry juice or syrup from a jar of maraschino cherries. For a fresh twist during summer, you can use pitted fresh cherries simmered with sugar instead of the pie filling, a technique we discuss in our guide to fresh-fruit-baking. You can also top this with a stabilized whipped cream frosting for a lighter finish than traditional buttercream.
How to Serve
This cake is a showstopper on its own, but a dollop of fresh whipped cream and some chocolate shavings really set it off. Serve it with a hot cup of coffee to echo the flavors in the batter. If you are planning a dessert table, this pairs beautifully alongside a fruit-forward dessert like our chocolate-fruit-cake.
The Final Slice
There is nothing quite like the satisfaction of slicing into a homemade Black Forest Cake and seeing those distinct layers of dark chocolate and bright red cherries. It is a labor of love that pays off in every bite. For another German-inspired classic, don’t forget to check out our german-chocolate-cake. If you are looking for even more styling inspiration, friends over at Liv for Cake have some beautiful ideas too.
