Black Forest Cake
Recipe type: Dessert
Total time: 
Serves: 12
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 cups cold water
  • ⅔ cup vegetable oil
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 2 tsp white vinegar
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 can cherry pie filling
  • 4 Tbsp icing sugar (or more to taste)
  • 1 500mL carton whipping cream
  1. Preheat oven to 350 degrees F. Grease two 8" round cake pans or a 9x13” baking pan.
  2. In a large mixing bowl, combine all ingredients for cake. Beat with electric mixer on medium to high speed until well combined. Pour into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Once cakes have cooled, if you're really good with a knife, slice both cakes horizontally in half and make a 4-layer cake with cherry filling between each layer. (I know what happens to bagels when I attempt to slice them down the middle so I opted out of this step).
  4. Reserve a few cherries on paper towel to decorate the top of the cake and top the bottom layer with the rest of the can of cherry pie filling - the juice will run down the sides a bit but it will all be covered by the whipped cream eventually.
  5. For "icing", combine whipping cream and icing sugar in a large mixing bowl and whip on medium-high speed until it holds fairly stiff peaks.
  6. Spread all over cake and decorate as desired...I just grated a square of baking chocolate to sprinkle on and topped with some extra dollops of whipped cream with cherries on top.
The chocolate cake alone is great for last minute guests - serve with ice cream and chocolate sauce or top with cherry pie filling and whipped cream for a "deconstructed" black forest cake.
Recipe by Hidden Ponies at