why make this recipe

Black Forest Cake is a classic dessert that brings joy to every celebration. Its rich chocolate flavor combined with the sweetness of cherries and the creaminess of whipped cream makes it a beloved treat. This Simple Black Forest Cake recipe is easy to follow, perfect for both novice and experienced bakers. It is ideal for birthday parties, holiday gatherings, or any time you want to indulge in something delicious. Plus, it’s a delightful way to impress your family and friends!

how to make Simple Black Forest Cake

Ingredients:

2 cups unbleached all-purpose or gluten-free all-purpose flour (I used King Arthur Flour, Measure for Measure Gluten-Free Flour)
2 cups (276g) coconut sugar or granulated sugar
⅔ cup (65g) cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond milk or other milk of choice
1 cup brewed coffee/espresso or additional milk
½ cup oil of choice
2 teaspoons vanilla
3 cups whipped cream (regular or dairy-free) or 12 oz. frozen whipped topping, thawed
Homemade cherry sauce
Dark chocolate shavings/curls

Directions:

Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt together.
In another bowl, combine almond milk, coffee, oil, and vanilla. Mix well.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Putting Cake Together:
Once the cakes are completely cool, place one layer on a serving plate.
Spread a layer of whipped cream over the top, followed by a generous amount of cherry sauce.
Place the second cake layer on top.
Frost the top and sides with the remaining whipped cream.
Finish by adding dark chocolate shavings or curls on top.

how to serve Simple Black Forest Cake

Slice the cake into wedges and serve it on individual plates. You can accompany each slice with additional cherry sauce or whipped cream if desired. This cake pairs wonderfully with a cup of coffee or tea for a satisfying dessert experience.

how to store Simple Black Forest Cake

To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing individual slices for later enjoyment.

tips to make Simple Black Forest Cake

Make sure all your ingredients are at room temperature for better mixing.
For extra flavor, try adding a splash of cherry liqueur to the cherry sauce.
You can use fresh cherries instead of canned or homemade cherry sauce for a lighter version.

variation

You can also experiment with different types of milk or sweeteners based on dietary preferences. Adding layers of fruit, like bananas or strawberries, can give the cake a unique twist.

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake the cakes a day in advance and store them wrapped in plastic wrap in the fridge. Assemble the cake on the day you plan to serve it.

2. Is it possible to make this cake dairy-free?

Absolutely! Use dairy-free whipped cream and a non-dairy milk substitute to keep it dairy-free.

3. How do I make sure my cake is moist?

Be careful not to over-bake the cake. Check for doneness a few minutes before the suggested baking time. Also, the added coffee helps to keep the cake moist and flavorful.

Simple Black Forest Cake

A delightful and easy recipe for Black Forest Cake that combines rich chocolate, sweet cherries, and creamy whipped cream, perfect for any celebration.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, German

Calories: 350

Ingredients Method Notes

Ingredients

For the chocolate cake

2 cups unbleached all-purpose or gluten-free all-purpose flour I used King Arthur Flour, Measure for Measure Gluten-Free Flour
2 cups coconut sugar or granulated sugar
⅔ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond milk or other milk of choice
1 cup brewed coffee/espresso or additional milk
½ cup oil of choice
2 teaspoons vanilla

For the frosting and garnishing

3 cups whipped cream (regular or dairy-free) or 12 oz. frozen whipped topping, thawed
Homemade cherry sauce
Dark chocolate shavings/curls

Method

Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt together.
In another bowl, combine almond milk, coffee, oil, and vanilla. Mix well.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Putting Cake Together

Once the cakes are completely cool, place one layer on a serving plate.
Spread a layer of whipped cream over the top, followed by a generous amount of cherry sauce.
Place the second cake layer on top.
Frost the top and sides with the remaining whipped cream.
Finish by adding dark chocolate shavings or curls on top.

Notes

Make sure all your ingredients are at room temperature for better mixing. For extra flavor, try adding a splash of cherry liqueur to the cherry sauce. You can use fresh cherries instead of canned or homemade cherry sauce for a lighter version. To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing individual slices for later enjoyment.