Homemade Black Forest Cake

If you’ve been following along on my little baking adventures, you know I love dedicating Mondays to cake. It feels like the best way to start the week—with something sweet, a little over the top, and full of joy. This time, the spotlight goes to one of the most dramatic and classic cakes of all time: Black Forest Cake.

Believe it or not, this was actually my very first time tasting (and making!) a Black Forest cake. I don’t know how I went so long without experiencing this chocolate-cherry dream, but now that I have, let me tell you… I’m officially obsessed.

There’s something so special about this cake: the layers of rich, moist chocolate, the airy whipped cream, and the sweet-tart cherries all work together in the best way. It’s indulgent without being heavy, fruity without being too sweet, and honestly one of the most elegant cakes I’ve ever made. Plus, it’s the kind of dessert that makes you stop and say, wow, this is worth every bite.

What I also love is how seasonal it feels. Fresh cherries are everywhere in the summer, and while you can make this cake year-round with canned cherries, there’s something magical about topping it with those glossy, just-picked cherries when they’re in season.

I have to admit, part of me was a little intimidated to take on such an iconic cake, but the process was surprisingly simple. The chocolate cake layers come together quickly, the whipped cream frosting couldn’t be easier, and the cherries—whether canned or fresh—add such a burst of flavor. The most fun part? Brushing the cherry syrup over the cake layers. It not only keeps the cake incredibly moist, but it infuses every bite with cherry goodness.

So if you’re looking for a show-stopping dessert to bring to a summer gathering, or just want to treat yourself on a Monday like I did, this Black Forest cake is absolutely it. Dramatic, fluffy, and full of chocolate-cherry magic.

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Black Forest Cake Recipe

Ingredients – Cake

• 2 cups flour
• 1¾ cups sugar
• ¾ cup dark cocoa powder
• 1½ tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup vegetable oil (I used EVOO)
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup buttermilk
• ½ cup strong brewed coffee
• 1 can (15 oz) sweet cherries in syrup

Whipped Cream

• 2 cups heavy cream
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• ½ lb fresh cherries (for topping)

Instructions

1. Preheat oven to 350°F. Grease and line two 8” cake pans with parchment paper.
2. Whisk the flour, cocoa, sugar, baking soda, baking powder, and salt in one bowl. In another, mix oil, vanilla, eggs, and buttermilk.
3. Combine wet and dry ingredients, then slowly stir in the brewed coffee until just smooth.
4. Divide the batter between pans and bake for about 30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
5. Drain the canned cherries and reserve the syrup. Brush a generous layer of syrup over both cake layers.
6. Whip the cream to soft peaks. Add powdered sugar and vanilla, then whip to medium peaks.
7. Layer the cake: place the first cake round on your serving plate, spread with whipped cream, scatter with canned cherries, and drizzle with cherry syrup.
8. Add the second cake layer, frost with the remaining whipped cream, then decorate with fresh cherries and a final drizzle of syrup.