Black Forest Cake with Whipped Cream Frosting

Total Time:
38 min
15 min
23 min

36 mini cupcakes

  • Cake:
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup boiling water
  • Kirsch Cherry Filling:
  • 1 can pitted tart red cherries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons kirsch liqueur
  • 2 tablespoons red food coloring
  • Cream Cheese Filling:
  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 ounces sugar
  • 2 large eggs
  • 3 cups non-dairy whipping cream
  • Thin chocolate shavings, for garnish
  • Maraschino cherries, for garnish
  • For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.

  • In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.

  • For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.

  • For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.

  • To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.

  • Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.3 6
Made these for a gathering, They didn't stand a chance of surviving. item not reviewed by moderator and published
These are delicious! Batter is very thin, turns out light; although a bit sticky on top. The cherry filling sank to the bottom, another sticky issue. Never made the frosting. They were gobbled up. item not reviewed by moderator and published
Very simple to make and very tasty! I flavored my whipped cream with almond extract instead of vanilla and loved it! item not reviewed by moderator and published
I tried this recipe; it was delicious! The black forest cake came out very moist and tasty. Also, the cream cheese filling complimented the cupcake flavour very nicely. The only changed I made was a chocolate ganache instead of a whipped cream frosting! item not reviewed by moderator and published
This recipe is the same as Hershey's chocolate cake on the back of their cocoa with only one tsp less of vanilla. I used hot coffee instead of boiling water and buttermilk instead of milk. This is a really good chocolate cake. Don't fill the tin's too high - they really do over flow if you do. item not reviewed by moderator and published
Even with the 3 preparations its very simple to make. The taste is great the only modification I made is that I put less sugar in the cherries mixture. The other thing is that even when I fill them 2/3 they grew a LOT so next time I´ll put the two fillings first and then the cake mixture. item not reviewed by moderator and published

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Black Forest Cake

Recipe courtesy of Katie Lee