Black Forest Sheet Cake – A Dream of Chocolate, Cherries, and Cream

Black Forest Sheet Cake – A Dream of Chocolate, Cherries, and Cream

Summary

Indulge in the rich, decadent flavors of this Black Forest Sheet Cake – a delightful combination of moist chocolate cake, luscious cherry filling, and fluffy whipped cream. Inspired by the classic German dessert, this sheet cake version makes it easier to serve a crowd while preserving the irresistible chocolate and cherry flavors that make Black Forest cake a timeless favorite.

Prep Time, Cook Time, Total Time, and Servings

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours
• Servings: 12-15 slices
• Calories per Serving: ~450 kcal

Course and Cuisine

• Course: Dessert
• Cuisine: German

Ingredients

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Cherry Filling:

• 2 cups fresh or canned cherries (pitted and halved)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons cherry liqueur (Kirsch) or cherry juice

For the Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• 1/2 cup dark chocolate shavings
• Whole cherries for decoration (optional)

 

Equipment

• Mixing bowls
• Electric mixer or whisk
• 9×13-inch baking pan
• Saucepan
• Cooling rack
• Spatula
• Knife for garnishing

Instructions

Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Slowly pour in the hot coffee or water, stirring continuously. The batter will be thin but smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan on a wire rack.