Print Options

Back to German Black Forest Cake >

Include these items:

Select reviews >

Taste of Home Logo

German Black Forest Cake

 German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
12 ServingsPrep: 45 min. + cooling Bake: 30 min. + cooling


  • 1 cup whole milk
  • 3 eggs
  • 1/2 cup canola oil
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons cherry brandy or 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar


  • Preheat oven to 350°. Line bottoms of two greased 9-in. round
  • baking pans; grease paper.
  • In a large bowl, beat milk, eggs, oil and vanilla until well blended.
  • In another bowl, whisk flour, sugar, cocoa, baking powder, baking

2 of 2

German Black Forest Cake (continued)

Directions (continued)

  • soda and salt; gradually beat into milk mixture.
  • Transfer to prepared pans. Bake 30-35 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pans 10 minutes before
  • removing to wire racks; remove paper. Cool completely.
  • Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a
  • small saucepan, whisk sugar, cornstarch and reserved juice; add
  • cherries. Cook and stir over low heat 10-12 minutes or until
  • thickened and bubbly. Remove from heat; stir in brandy. Cool
  • completely.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form.
  • Using a long serrated knife, cut each cake horizontally in half.
  • Place one cake layer on a serving plate. Top with 1-1/2 cups whipped
  • cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice.
  • Top with remaining cake layer. Frost top and sides of cake with
  • remaining whipped cream, reserving some to pipe decorations, if
  • desired. Spoon remaining filling onto top of cake. Refrigerate until
  • serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 659 calories, 34 g fat (15 g saturated fat), 136 mg cholesterol, 329 mg sodium, 84 g carbohydrate, 2 g fiber, 7 g protein.