Recipe of Today: Black Forest Cake

Recipe of Today: Black Forest Cake


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsps baking powder
  • 1 ½ tsps baking soda
  • 1 tsp sea salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsps vanilla extract
  • 1 cup boiling water
  • 2 cans of cherry pie filling
  • chocolate shavings for garnish

For The Frosting:

  • 3 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350°F and prepare two 9-inch cake pans with nonstick cooking spray.
  • In your Kitchenin KM50 Stand Mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Mix on low speed until fully combined.
  • In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Add this mixture to the dry ingredients and mix until fully incorporated.
  • Pour the boiling water into the mixture and mix on low speed with Kitchenin KM50 Stand Mixer until combined completely.
  • Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely before removing them from the pans.
  • While the cakes are cooling, prepare the whipped cream by adding the heavy whipping cream, powdered sugar, and vanilla extract to your Kitchenin KM50 Stand Mixer. Beat on medium-high speed until stiff peaks form.
  • Once the cakes have cooled, place one cake layer on a plate or cake stand. Spread cherry pie filling on top of the cake layer. Then, add a layer of whipped cream on top of the cherry pie filling.
  • Place the second cake layer on top of the whipped cream layer. Spread cherry pie filling on top of the second cake layer. Then, add another layer of whipped cream on top of the cherry pie filling.
  • Garnish the cake with chocolate shavings. Chill the cake in the refrigerator for at least 1 hour before serving. Enjoy!

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