Black Forest Cake Recipe
Allow your taste buds to experience this Black Forest Cake. They'll never ever ask for anything else for a long time to come. This Black Forest Cake is so tasty that I cannot resist serving it as a Dessert often. I am certain both of us will be in agreement that this Black Forest Cake is truly delectable.
Ingredients
2 cups plus 2 tablespoons all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla
Cherry Topping
Frosting
Directions
Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
Cover bottoms with waxed paper.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla; beat until well blended.
Pour evenly into prepared pans.
Bake 35 minutes or until wooden toothpick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
While cake is baking, prepare Cherry Topping and Frosting.
With long serrated knife, split each cake layer horizontally in half.
Tear one split layer into crumbs; set aside.
Reserve 1 1/2 cups Frosting for decorating cake; set aside.
Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands.
To assemble, place one cake layer on cake plate.
Spread with 1 cup Frosting; top with 3/4 cup Cherry Topping.
Top with second cake layer; repeat layers of Frosting and Cherry Topping.
Top with third cake layer.
Frost side of cake with remaining Frosting.
Pat reserved crumbs onto Frosting on side of cake.
Spoon reserved Frosting into pastry bag fitted with star decorator tip.
Pipe around top and bottom edges of cake.
Spoon remaining Cherry Topping onto top of cake.
Cover bottoms with waxed paper.
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla; beat until well blended.
Pour evenly into prepared pans.
Bake 35 minutes or until wooden toothpick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
While cake is baking, prepare Cherry Topping and Frosting.
With long serrated knife, split each cake layer horizontally in half.
Tear one split layer into crumbs; set aside.
Reserve 1 1/2 cups Frosting for decorating cake; set aside.
Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands.
To assemble, place one cake layer on cake plate.
Spread with 1 cup Frosting; top with 3/4 cup Cherry Topping.
Top with second cake layer; repeat layers of Frosting and Cherry Topping.
Top with third cake layer.
Frost side of cake with remaining Frosting.
Pat reserved crumbs onto Frosting on side of cake.
Spoon reserved Frosting into pastry bag fitted with star decorator tip.
Pipe around top and bottom edges of cake.
Spoon remaining Cherry Topping onto top of cake.
