Cherry Black Forest Cake

Cherry Black Forest Cake


216 people made this

This classic cake recipe will please everyone! It's very straightforward to make and comes out well. Serve with whipped cream if desired.


Serves: 10 

  • Cake
  • 1 cup (235ml) milk
  • 1 tablespoon (15ml) vinegar
  • 1 3/4 cups (220g) plain flour
  • 2 cups (400g) white sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 teaspoons bicarb soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (235ml) strong brewed coffee, cold
  • 1 teaspoon vanilla essence
  • Cherry Filling
  • 600g tinned cherry pie filling
  • 1/2 cup (120ml) cherry liqueur

Preparation:30min  ›  Cook:30min  ›  Extra time:2hours cooling  ›  Ready in:3hours 

  1. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm cake tins.
  2. Make sour milk by combining milk and vinegar. Set aside.
  3. Sift together the flour, sugar, cocoa powder, bicarb soda, baking powder and salt. Set aside. In a large bowl whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  4. Pour batter into prepared cake tins. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow cake layers to cool completely before filling.
  5. Cherry Filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled.
  6. To Assemble: Use the cherry filling between the two cakes.

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