Quick Black Forest Cake
Indulge in the decadent layers of this Quick Black Forest Cake, a simplified twist on the classic German dessert perfect for any occasion. Featuring a tender, moist chocolate cake base made with pantry staples like cocoa powder and all-purpose flour, this recipe comes together in just 20 minutes of prep time. Sweet canned cherry pie filling and freshly whipped cream with a touch of powdered sugar create the iconic layers, while a topping of dark chocolate shavings and fresh cherries adds an elegant finish. Whether you’re hosting a celebration or craving a rich and fruity dessert, this Black Forest Cake delivers homemade flavor with minimal effort. Serve it chilled for a refreshing treat that’s sure to impress!
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Recipe Information
Ingredients
- 125 g all-purpose flour
- 200 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 120 ml milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 120 ml hot water
- 400 g canned cherry pie filling
- 240 ml heavy whipping cream
- 30 g powdered sugar
- 50 g dark chocolate shavings
- 12 pieces fresh cherries (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Slowly pour in the hot water and mix until the batter is thin but completely combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
Allow the cake to cool completely in the pan for 10 minutes, then transfer onto a wire rack to cool fully.
While the cake cools, whip the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form. Set aside.
Once the cake is cool, cut it horizontally into two even layers using a serrated knife.
Place one cake layer on a serving plate and spread half of the cherry pie filling evenly over the top.
Spread half of the whipped cream over the cherries, smoothing it out with a spatula.
Place the second cake layer on top, and repeat the process with the remaining cherry pie filling and whipped cream.
Decorate the top with dark chocolate shavings and garnish with fresh cherries, if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 344.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 286 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
