See more
Black Forest Cake

Black Forest Cake

This classic cake, which features tart pitted cherries and kirsch, is the perfect dessert for holiday gatherings, birthday parties, and any other celebration that calls for a cake.

Sunset FEBRUARY 2000

  • Yield: Makes 8 servings


  • 1 can (1 lb.) drained pitted tart pie cherries in water
  • 1/4 cup kirsch
  • About 1/4 cup salad oil
  • About 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  • Whipped frosting


1. In a bowl, combine cherries and kirsch. Let stand at least 30 minutes, stirring occasionally.

2. Oil a metal 8-inch-wide round cake pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.

3. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.

4. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.

5. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.

6. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers.

7. Meanwhile, follow directions for whipped frosting, using 2 large egg whites, 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla.

8. Drain cherries, pouring kirsch into a small pitcher.

9. To assemble cake, place bottom layer on a flat plate, cut side up. Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries. Set center cake layer on frosting; spread with about 1/4 the frosting; dot with remaining cherries. Lay top of cake, cut side down, onto cherries. With a small spatula, swirl remaining frosting over cake. Cut cake into wedges; drizzle each portion with reserved kirsch.

Note: Notes: If desired, mound up to 2 tablespoons semisweet chocolate curls on top of the frosted cake.

Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 18%
  • Protein: 5.8g
  • Fat: 8.6g
  • Saturated fat: 1.6g
  • Carbohydrate: 84g
  • Fiber: 2.8g
  • Sodium: 263mg
  • Cholesterol: 0.0mg

Go to Full Version of

Black Forest Cake Recipe