Jenny's Black Forest Cake

Jenny's Black Forest Cake

REB_99 0

"This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired."


1 h servings 477 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
  4. To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.
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  1. 214 Ratings


I can't say enough about this cake, it was excellent! I didn't add the liquor, as I didn't have any on hand and I added whip cream into the layer and iced it with whip cream. It was so moist, ...

Omagosh this is goooood!!! I made it once as the recipe stated with cherry pie filling & cool whip topping, and again with raspberry pie filling, topped with a chocolate glaze and mounds of fres...

I made this as a birthday cake and it turned out wonderful. Just rich enough without being too rich, very moist without falling apart. Used cool whip as a topping, as the cake is fabulous e...

I barely made any changes to the actual cake portion of this recipe but did use 1/4 cup applesauce in addition to ¼ cup oil instead of a full ½ cup of oil. I also used half of Hershey’s Dark co...

Family loves this cake. To frost and assemble cake I use directions from "Black Forest Cake I".

This is excellent - beautiful results with relatively little work. I whipped up a big container of Rich's Whip and put it in between the two layers with the cherry filling, and on top with a few...

I made this recipe exactly as written, and baked it in 2 8-inch round cake pans. The batter was very liquid. After 30 minutes of baking, the batter had oozed out all over the oven, and what was ...

Great recipe. I did not use the liqueur though. Instead, I bought the canned cherry filling washed off the liquid in it and mixed the chopped cherries with some of the whipped cream and layered...

Absolutely delicious... moist, yet dense... it was great... definately a repeat... I didn't use the alcohol in the filling, but the cake was absolutely yummy...