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Homemade American Cakes Black Forest Cake photo

American Cakes Black Forest Cake

This American Cakes Black Forest Cake is a delightful fusion of rich chocolate, tart cherries, and creamy whipped cream!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake:
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Cherry Filling:
  • 2 cups pitted cherries (fresh or canned)
  • 0.5 cups granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
For the Whipped Cream:
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For Decoration:
  • Chocolate shavings or curls
  • Additional cherries for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch Round Cake Pans
  • Cooling rack
  • Spatula

Method
 

American Cakes Black Forest Cake Made Stepwise
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  2. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined. Carefully stir in the boiling water until the batter is smooth.
  3. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
  4. In a saucepan over medium heat, combine the pitted cherries, sugar, cornstarch, and lemon juice. Stir until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool.
  5. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip, as the cream can turn grainy.
  6. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cherry filling over the cake, followed by a generous layer of whipped cream. Place the second cake layer on top.
  7. Spread whipped cream over the top and sides of the cake. Decorate with chocolate shavings and additional cherries for a beautiful presentation.
  8. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freeze unassembled cake layers wrapped tightly in plastic wrap for up to 3 months.
  • Thaw the cake overnight in the refrigerator before assembling.