This is hands down my favorite cake! I have never been a huge fan of traditional cake frosting, since it tends to be too heavy and sweet for my taste. The whipped cream on this cake is airy and light, with just the right amount of sweetness, and while you can’t exactly pass off cake as being healthy, this reduced-sugar recipe will at least be gentler on your waistline without sacrificing flavor.
The ultimate black forest cake recipe:
For the cake:
- 2 1/8 C all-purpose flour
- 2 C sugar
- 3/4 C cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 large eggs
- 1 C milk
- 1/2 C vegetable oil
- 1 T vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
Combine all dry ingredients in a large bowl. Add remaining ingredients and mix until smooth.
Pour into prepared pans and bake for 30 minutes or until toothpick inserted into center comes out clean. Cool on racks for 10 minutes, then loosen sides and remove from pan. Cool completely. Prepare cherries.
For the cherries:
- 3 (14.5oz) cans pitted sour cherries
- 1 (1.75oz) pkg fruit pectin (or 1/4 C organic non-GMO verified cornstarch)
- 1/3 C sugar
Strain cherries, reserving juice, and set aside. Pour cherry juice, pectin, and sugar into small pot. Cook over low heat until thickened. Add cherries and set aside to cool.
For the frosting:
- 3 C heavy whipping cream
- 1/3 C confectioners sugar
Add sugar to whipping cream. Whip to make stiff peaks.
Assembling the cake:
Slice both cakes in half horizontally to make four separate layers. Crumble 1 of the 4 cake layers to coat sides of cake later on.
Place first cake layer on cake dish. Spread 1/3 of cherry topping over layer, then cover with whipped cream. Repeat process for second layer, add third cake layer and top with cherries but not whipped cream.
Cover the sides of the cake with whipped cream and pipe decorative pattern around the edges of the top layer.
Gently pat cake crumbs on sides of cake.
Chill until ready to serve.