I’m so excited to share with you Aunt Becky’s Black Forest Cherry Cake Recipe—a truly divine dessert that blends rich chocolate, luscious cherries, and that silky, old-fashioned ermine frosting into a slice of absolute magic. It’s one of those cakes that feels like a warm hug on a plate, perfect for celebrations or when you simply want to treat yourself and your loved ones.
Why You Should Make This Recipe
Timeless Classic Flavor: The combination of cocoa and cherries is a flavor match made in heaven that never goes out of style.
Unique Ermine Frosting: This frosting is creamy but lighter than typical buttercream, giving the cake a delicate and nostalgic touch.
Moist, Tender Cake Layers: The use of buttermilk and boiling water ensures the cake stays incredibly moist with a tender crumb.
Impress Without Stress: With simple pantry staples and straightforward steps, you can whip this up without any baking anxiety.
Ingredients & Substitutions
This recipe uses surprisingly accessible ingredients that come together to create unforgettable flavor and texture. From the rich cocoa and soft butter, to the fresh splash of vanilla and that jar of cherry pie filling, each element plays a key role in building the cake’s charm.
- Salted Butter: Using salted butter enhances the flavor, but if you only have unsalted, just add an extra pinch of salt to balance sweetness.
- Cocoa Powder: Opt for Dutch-processed cocoa if you want a smoother, less bitter chocolate flavor; natural works great too.
- Buttermilk: Adds moisture and tender crumb, but you can substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk.
- Cherry Pie Filling: Store-bought is super convenient, but if you want to make your own, fresh or frozen cherries cooked down with sugar and a bit of cornstarch work beautifully.
- All-Purpose Flour: The backbone of the cake’s structure, make sure to spoon and level it for accurate measurement to get the perfect texture.
How to Make Aunt Becky’s Black Forest Cherry Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and prepping two 8-inch round pans with cooking spray and parchment paper to ensure easy release. Cream together softened salted butter and sugar until delightfully fluffy—that light and airy base is crucial for cake texture. Then add eggs one at a time, incorporating vanilla for that warm, inviting aroma.
Step 2: Combine Dry Ingredients and Incorporate Liquids
Sift together flour, cocoa powder, baking soda, and salt to remove lumps and evenly distribute leavening agents. Add these dry ingredients alternately with creamy buttermilk to your butter mixture, beating well after each addition to keep things smooth. Finally, stir in boiling water carefully—it thins the batter just right and intensifies the chocolate flavor.
Step 3: Bake and Cool the Cake
Pour that luscious batter evenly into your prepared pans and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, resist the urge to dig in immediately—cool your cakes completely on racks so they’re sturdy enough for layering and frosting.
Step 4: Make the Ermine Frosting
Make a smooth roux by whisking flour, salt, and milk in a saucepan over medium heat until it thickens into a pudding-like consistency. Let this mixture cool completely; patience here means silky frosting later. Once cooled, beat together softened butter and sugar until fluffy, add vanilla, then gradually incorporate the roux—this traditional frosting is the star layer that sets this cake apart.
Step 5: Assemble the Cake Layers
Carefully level any domed tops off each cake layer, then slice each cake horizontally to create four even rounds. Start stacking by spreading a generous third of cherry pie filling over the first layer. Follow with a cake layer and a smooth coat of ermine frosting, using half the frosting here. Repeat with cherries and cake, finishing with frosting on top and cherries in the center. Note: no frosting on the sides keeps this rustic and charming.
How to Serve Aunt Becky’s Black Forest Cherry Cake Recipe
Garnishes
To really make your cake pop at any gathering, add fresh maraschino cherries or even chocolate shavings on top. A gentle dusting of cocoa powder or a few sprigs of fresh mint can elevate presentation and add a pop of color and aroma.
Side Dishes
This decadent cake shines best alongside a scoop of vanilla bean ice cream or a drizzle of whipped cream. For something fresh, try pairing it with a light berry salad or a citrusy compote to balance the richness.
Creative Ways to Present
Slice the layers thinner and create mini individual cake stacks for a charming dessert platter, perfect for parties. Or serve slices with a drizzle of cherry syrup and a dusting of powdered sugar for that bakery-look right at your table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store in the fridge. The flavors actually deepen after a day, making this dessert even more delightful the next day.
Freezing
You can freeze individual slices wrapped securely in foil and plastic for up to three months. Thaw overnight in the fridge for best texture and taste.
Reheating
Since this is a cake best enjoyed chilled, reheating isn’t recommended. Instead, allow it to come to room temperature before serving to enjoy the full flavor and creamy frosting texture.
FAQs
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Can I make Aunt Becky’s Black Forest Cherry Cake Recipe dairy-free?
Absolutely! Substitute dairy milk with almond or oat milk and use dairy-free butter alternatives. Be sure to check that your cherry pie filling is also free of dairy ingredients.
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Why is the ermine frosting better than regular buttercream?
Ermine frosting is lighter and less sweet, with a smooth texture made by cooking a flour-milk mixture first. It’s less greasy and complements rich cakes beautifully without overwhelming the palate.
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Can I use fresh cherries instead of canned pie filling?
Yes! Using fresh cherries cooked down with sugar and cornstarch can give your cake a fresher, homemade touch. Just make sure to cook the filling until thickened before layering.
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How far in advance can I assemble this cake?
This cake actually benefits from resting several hours or overnight in the fridge—the layers absorb the cherry filling beautifully, deepening the flavor and moistness.
Final Thoughts
If you’re craving a soul-warming dessert that’s as stunning as it is delicious, give Aunt Becky’s Black Forest Cherry Cake Recipe a try. This cake isn’t just a dessert — it’s a celebration of classic flavors and heartfelt baking. I promise it will quickly become a family favorite and a recipe you love sharing with friends over joyful gatherings.
Print
Aunt Becky’s Black Forest Cherry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Aunt Becky’s Black Forest Cherry Cake is a rich and moist chocolate cake layered with sweet cherry pie filling and smooth ermine buttercream frosting. This classic cake features four layers of cocoa-infused cake, paired perfectly with tart cherries and creamy, fluffy frosting, making it a show-stopping dessert perfect for special occasions.
Ingredients
Cake
- 1 cup salted butter, softened (227g)
- 2 cups granulated sugar (400g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour, spooned and leveled (375g)
- 6 tablespoons cocoa powder (45g)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240ml)
- 1 cup boiling water (236ml)
Ermine Frosting
- 1/4 cup all-purpose flour (31g)
- 1/2 teaspoon salt
- 1 cup whole milk (240ml)
- 1 cup salted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 2 teaspoons pure vanilla extract
Assembly
- 2 (21-ounce) cans cherry pie filling
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to ensure easy removal after baking.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and sugar until the mixture becomes light and fluffy, about 3-5 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Mix in the vanilla extract for flavor.
- Sift Dry Ingredients and Mix: Sift together the flour, cocoa powder, baking soda, and salt. Add the dry mixture alternately with the buttermilk into the butter mixture, beginning and ending with the dry ingredients. Beat well after each addition to create a smooth batter.
- Add Boiling Water: Carefully add the boiling water to the batter and mix thoroughly. The batter will be thin, which helps make the cake moist.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30 minutes at 350°F or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Make the Ermine Frosting Roux: In a medium saucepan over medium-high heat, whisk together the flour, salt, and milk. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool completely, stirring occasionally to prevent a skin from forming.
- Prepare Frosting: In a separate bowl, cream the softened butter and sugar together for 2-4 minutes until light and fluffy. Add the vanilla extract, then gradually beat in the cooled roux until the frosting is smooth and creamy.
- Slice Cake Layers: Once cakes are fully cooled, level off any domes and slice each cake horizontally into two equal layers, creating four layers in total.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread one-third of the cherry pie filling evenly over it. Add the second cake layer and spread about half of the ermine frosting on top. Add the third cake layer, then spread another third of cherry filling. Top with the fourth cake layer and cover it with the remaining frosting. Finally, spoon remaining cherry pie filling in the center of the top layer, leaving the edges frosting-only.
- Chill and Serve: Refrigerate the assembled cake for 8 to 12 hours or longer to allow the cake layers to absorb the cherry filling flavors. Slice and serve chilled or at room temperature.
Notes
- Homemade Cherry Pie Filling: For a homemade version, you will need about 4 ½ cups fresh or canned cherries cooked with sugar and thickened with cornstarch.
- This recipe is featured on page 231 of the cookbook “House of Nash Eats Everyday!”
- Allowing the cake to rest overnight enhances flavor melding and moisture absorption from the cherry filling.
- Do not frost the sides of the cake to showcase the beautiful cherry topping.
- Make sure the roux for the frosting is completely cooled before mixing with butter and sugar to avoid melting the frosting.
