Chocolate Cherry Black Forest Cake

A moist chocolate cake studded with cherries and frosted with whipped cream, Black Forest Cake baked from scratch is an impressive dessert.



  1. Preheat oven to 350.
  2. Prepare two 9" cake pans by greasing with shortening and dusting with flour.
  3. Whisk together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in eggs and vanilla.
  6. Beat in flour mixture, alternating with buttermilk, until combined.
  7. Pour into prepared pans.
  8. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
  9. Cut each layer in half, horizontally, making 4 layers total.
  10. Sprinkle layers with the 1/2 cup cherry juice.
  11. In a medium bowl, cream the butter until light and fluffy.
  12. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick (which is was), add a couple teaspoons of cherry juice or milk. (I used milk and more than a couple teaspoons. I just kept adding a few at a time until it was at least spreadable.)
  13. Spread first layer of cake with 1/3 of the filling.
  14. Top with 1/3 of the cherries.
  15. Repeat with the remaining layers.
  16. In a separate bowl, whip the cream, sugar, and vanilla to stiff peaks.
  17. Frost top and sides of cake.
  18. Sprinkle with chocolate garnish. I piped on some whipped topping with a large star tip and added the extra cherries on top.

Recipe by Reformation Acres at