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
Scale
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.
