Traditional Black Forest Cake

Traditional Black Forest Cake


Servings 8
Time Needed Prep
Ingredients 21
Difficulty Medium

Rating (click to rate)

4.5 based on 4 ratings.


  • The Cake:
  • 1 tbsp White Vinegar
  • 1 cup Evaporated Milk
  • 1.5 cups Plain Flour sifted
  • 1 g Salt
  • 1/2 cup Cocoa Powder sifted
  • 1.25 cups Caster Sugar
  • 3/4 cups Butter melted
  • 1 tsp Vanilla Extract
  • 1 tsp Bicarbonate Of Soda
  • 2 Eggs
  • 2 Eggs Beaten
  • The Cherry Sauce:
  • 1 Jar Morello Cherries, Drained And Pitted
  • 1/3 Cherry Liqueur 1/3 cup
  • 2 cups Double Cream
  • 3 tbsp Icing Sugar
  • Decorations:
  • 2 cups Double Cream
  • 1 cup Cherry as toppings
  • 1 Dark Chocolate 1 cup, grated

Nutrition Information

Qty per
195g serve
Qty per
Energy 503cal 258cal
Protein 6.5g 3.3g
Fat (total) 34g 17g
 - saturated 18.8g 9.6g
Carbohydrate 44g 22g
 - sugars 25g 13g
Dietary Fibre 2.65g 1.36g
Sodium 371mg 190mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Traditional Black Forest Cake

Traditional Black Forest Cake makes for a very special birthday or special occasion cake. This is a very traditional recipe and I must admit not particularly frugal – but for a cheats version – use our Frugal Chocolate Mud Cake and sandwich with cherry filling!

This recipe freezes beautifully (icing and all) – and also makes for wonderful cupcakes!


  1. In a small bowl add the evaporated milk and add in the tablespoon of white vinegar.  Set aside.

  2. Sift together the flour, salt, cocoa powder, bicarb and sugar into a bowl.  Add the melted butter and half of the milk mixture and beat well.

  3. Add the vanilla extract, egg and remaining milk mixture and beat vigorously for two minutes.

  4. Divide the batter into two round cake tins and bake at 180 degrees for 35 minutes or until a skewer comes out clean.

  5. Let the cakes cool in the tins before turning out onto a wire rack.

  6. To make the cherry sauce, drain the jar of cherries but reserve the juice.  Place half a cup of the juice and the cherry liqueur into a small saucepan and bring to the boil.

  7. Boil for three minutes or until the mixture reduces slightly.  Set aside to cool.  Once the cherry mixture is cooled, fold in the cream and icing sugar.  Use it immediately.

  8. To assemble the cake:  Carefully cut each black forest cake in half so that you have four individual slabs of cake.

  9. Sandwich the four layers together with the cherry sauce, and also add the sauce on top of the cake.

  10. Beat the double cream and ice over the top of the cherry sauce and down the sides.  Add the cherries on top for decoration.

  11. Keep the black forest cake covered in the fridge and serve the same day.

  12. Not suitable for freezing (although the uniced cakes are!).

Traditional Black Forest Cake | Stay at Home Mum 
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar