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Black Forest Layer Cake

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By Betty Crocker Kitchens
Updated Oct 17, 2019
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If you’re looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that’s both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the “double dam” frosting border! Frosting is piped twice on the outside edge of the cake layer so there’s a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!

Black Forest Layer Cake

  • Prep Time 1 hr 30 min
  • Total 3 hr 30 min
  • Servings 12
  • Ingredients 21
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Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 cups water
  • 2/3 cup butter, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla

Cherry Filling

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1 1/4 cups frozen dark sweet cherries, thawed, drained, coarsely chopped
  • 1 tablespoon butter

Frosting

  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 2 teaspoons vanilla

Decorations

  • 1/2 cup shaved semisweet chocolate baking bar (about 1 oz)
  • 1/2 cup maraschino cherries with stems, well drained and patted dry
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • Step 
    2
    In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
  • Step 
    3
    In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
  • Step 
    4
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Step 
    5
    Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
  • Step 
    6
    In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
  • Step 
    7
    Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
  • Step 
    8
    When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.

Nutrition

700 Calories
37g Total Fat
7g Protein
83g Total Carbohydrate
62g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
700
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
23g
115%
Trans Fat
1 1/2g
Cholesterol
135mg
46%
Sodium
600mg
25%
Potassium
190mg
6%
Total Carbohydrate
83g
28%
Dietary Fiber
3g
12%
Sugars
62g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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