This decadent homemade Black Forest cake is as easy as can be to make. This classic dessert is made up of two layers of moist chocolate cake surrounded by whipped cream and juicy black cherries.

Easy Homemade Black Forest Cake - moist decadent chocolate cake surrounded by whipped cream and juicy black cherries. #blackforestcake #easyblackforestcake #blackforestgateau


 

Black Forest cake is one of my all-time favorite desserts. I usually take the shortcut route and use a cake-mix, but this time I wanted to make it from scratch yet still make it as easy as possible to prepare and assemble. So I kept things pretty simple with just two layers of cake instead of three or four. I didn’t bother with frosting the whole cake or any fancy piping. I used canned cherries in the filling because there is no pitting or cooking required, and they’re available all year round. Now I do love decorating with fresh cherries when they are available. However cherry season is very short here in Canada.

Easy Homemade Black Forest Cake - moist decadent chocolate cake surrounded by whipped cream and juicy black cherries. #blackforestcake #easyblackforestcake #blackforestgateau

This recipe starts with an oil-based chocolate cake, so there is no creaming of the butter and sugar together using an electric mixer. There is no alternating between wet and dry ingredients. You simply whisk all the ingredients together by hand. I added some cream cheese to the whipped cream to make it sturdier and more stable. It also adds a bit of tang to balance the richness of the whipping cream.

Easy Homemade Black Forest Cake - moist decadent chocolate cake surrounded by whipped cream and juicy black cherries. #blackforestcake #easyblackforestcake #blackforestgateau

There are so many components in this cake that make it absolutely delectable. The cake is supremely moist, rich and chocolaty. The whipped cream is smooth and light in texture with a little bit of tang from the cream cheese to brighten up the taste. The cherries are soft, juicy and fruity. All together it makes for a perfect harmony of flavors.

Easy Homemade Black Forest Cake - moist decadent chocolate cake surrounded by whipped cream and juicy black cherries. #blackforestcake #easyblackforestcake #blackforestgateau
5 from 1 review

Homemade Black Forest Cake

Yield: 10 servings
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This decadent homemade Black Forest cake is as easy as can be to make. This classic dessert is made up of two layers of moist chocolate cake surrounded by whipped cream and juicy black cherries.
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Ingredients

Cake

  • 1 & 3/4 (228g) cups all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (85g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup (250ml) whole milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup (125ml) vegetable oil
  • 1 cup (250ml) hot water
  • 1/3 cup cherry liqueur, for brushing the cakes, optional

Cream topping and filling

  • 8 oz (1 pkg/250g) of cream cheese
  • 473 ml (1 carton) of whipping cream
  • 1/2 cup sugar
  • 1 & 1/2 tsp vanilla
  • 1 can of pitted black cherries, drained well

Optional decorations

  • fresh or maraschino cherries
  • chocolate curls or shavings

Instructions
 

  • Preheat oven to 350F and grease two 9″ round cake pans with non-stick baking spray.
  • In a large bowl, whisk together the flour, sugar and cocoa powder.
    1 & 3/4 (228g) cups all-purpose flour, 2 cups (400g) granulated sugar, 3/4 cup (85g) unsweetened cocoa powder
  • Whisk in the baking soda, baking powder, and salt. Set aside.
    2 tsp baking powder, 1 & 1/2 tsp baking soda, 1 tsp salt
  • In a medium bowl, whisk together the milk, vegetable oil, vanilla, and eggs.
    1 cup (250ml) whole milk, 2 large eggs, 2 tsp vanilla extract, 1/2 cup (125ml) vegetable oil
  • Add the wet ingredients to the dry ingredients and mix until combined.
  • Slowly add in the hot water and stir until the batter is well combined.
    1 cup (250ml) hot water
  • Divide the batter into the prepared baking pans and bake for 30-32 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Trim cake domes if needed. Brush with cherry liqueur if using.
    1/3 cup cherry liqueur
  • Using an electric mixer, blend the cream cheese, sugar and vanilla until smooth.
    8 oz (1 pkg/250g) of cream cheese, 1/2 cup sugar, 1 & 1/2 tsp vanilla
  • Slowly add half the whipping cream and whip for a minute or so until it just starts to thicken. Add the rest of the whipping cream and continue to whip until stiff peaks form.
    473 ml (1 carton) of whipping cream
  • Spread about one quarter of the whipped cream on one of the cakes. Spoon the cherries on top and spread another quarter of the whipped cream on top of the cherries. Layer the second cake on and top with the remaining whipped cream. Decorate as desired.
    1 can of pitted black cherries

Notes

Chilling the assembled cake for 30 minutes will make it easier to slice and serve. Leftover cake can be stored in the fridge covered up for 2-3 days.
Calories: 544kcal, Carbohydrates: 61g, Protein: 8g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 92mg, Sodium: 695mg, Potassium: 265mg, Fiber: 2g, Sugar: 57g, Vitamin A: 801IU, Vitamin C: 0.3mg, Calcium: 211mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from my German Chocolate Cake and my Easy Black Forest Cake.