Black Forest Layer Cake

Prep Time
Cook Time
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"I wish everyone could make this cake, it's the best Black Forest cake! I made this using a box of devil's food cake mix, I found it slightly hard to slice each layer in half I'm thinking homemade may have been easier to work with but the flavor was amazing and well worth it. You must make sure that you refrigerate the cake for 3 hours for the cake layers to absorb the kirsch and cherry juice, I also used 1 quart of whipping cream (4 cups) and I used stabilized whipped cream from this site recipe#463"

Original recipe yields 12 servings


  • Serving Size: 1 (115.1 g)
  • Calories 281.1
  • Total Fat - 14.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 125.6 mg
  • Sodium - 191.7 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3.6 g
  • Protein - 5.9 g
  • Calcium - 92.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.1 mg

Step 1

Horizontally slice cake layers into two. Drain cherries; reserving 1/4 cup of the juice. Coarsely chop cherries, set aside.

Step 2

Using a pastry brush, brush each cake layer with 1 tablespoon of the reserved cherry juice and 1 tablespoon kirsch (I used a little more of each).

Step 3

Place one cake layer onto serving plate. Spread 1 cup whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.

Step 4

Reserve 1 cup of the whipped cream. Use remaining cream to frost top and sides of cake

Step 5

Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.

Step 6

Chill for 3 hours or overnight before serving.

Tips & Variations

No special items needed.



I'm going to try your recipe this weekend but I'll use a homemade chocolate cake recipe, this looks utterly fantastic!

review by:
(24 Oct 2012)