Cherry Black Forest Cake

    3 hours

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

    224 people made this

    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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    Reviews and Ratings
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    Reviews in English (214)


    I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, everybody had seconds. I found my husband the next day with a fork and the leftovers.  -  20 Feb 2008  (Review from Allrecipes USA and Canada)


    Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool whip topping, and again with raspberry pie filling, topped with a chocolate glaze and mounds of fresh raspberries. was so good. The cake itself is so moist and delicous, you must try this recipe.  -  27 Apr 2008  (Review from Allrecipes USA and Canada)


    I made this as a birthday cake and it turned out wonderful. Just rich enough without being too rich, very moist without falling apart. Used cool whip as a topping, as the cake is fabulous enough without a frosting. Only changes I made was adding a little cardamom to the batter and I omitted the liqueur this time (but will definitely try it next time.) Will definitely make this cake again.  -  25 Oct 2006  (Review from Allrecipes USA and Canada)