Black Forest Cake

Black Forest Cake

This dark, intense chocolate cake is layered with clouds of fluffy whipped cream frosting!


10 servings



  • 1 1/2 cups firmly packed Domino® Light Brown Sugar
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk

Whipped Cream Frosting:

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons Domino® Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 (21 oz.) can cherry pie filling, drained



Preheat oven to 375°F. Grease and flour three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease again.

Beat brown sugar and butter in large bowl until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until creamy. Beat in chocolate and vanilla.

In a separate bowl, stir together flour, baking powder and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating well after each addition.

Spread batter into prepared baking pans. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Turn onto wire racks to cool.

Whipped Cream Frosting

In large mixing bowl place whipping cream, vanilla extract and sugar; stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Spread 3/4 cup whipped cream frosting on one cake layer. Top with second layer and spread with 3/4 cup more frosting. Place third layer on top of cream, rounded side up.

Reserve 1 cup frosting. Frost cake with remaining whipped cream. Use reserved cream to form a decorative border around outer edge of cake top. Place cherries on top of cake inside ring created by whipped cream garnish.


Heavy cream whips best when the cream, bowl and beater are all cold.

Check the stiffness by lifting the beaters often once the cream starts to thicken.