Effortless Black Forest Cake

Prep:

30 m

Cook:

30 m

Ready in:

1 h 0 m

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This soft, moist Black Forest Cake with cherry filling and whipped cream is surprisingly easy to make!

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Servings: 10

Cherry pie filling

1 (21-oz) can

Cherry liqueur

1/2 cup

Milk

1 cup

Vinegar

1 tbsp

All-purpose flour

1 3/4 cups

White sugar

2 cups

Unsweetened cocoa powder

3/4 cup

Baking powder

1 tsp

Baking soda

2 tsps

Vegetable oil

1/2 cup

Strong brewed coffee, cold

1 cup

Vanilla extract

1 tsp

Salt

1/2 tsp

Eggs

Whipped cream

for serving, optional

Preheat oven to 350° F (175° C).
Grease and flour 2 8-inch cake pans.
Combine milk and vinegar and set aside.
Mix sugar, flour, baking soda, baking powder, cocoa powder, and salt, and set it aside.
Whisk together eggs, vegetable oil, coffee, and vanilla extract in a bowl. Add sour milk. Beat in the sugar and flour mixture. Mix well.
Pour the batter into 8-inch cake pans and bake for 30 minutes (to check, insert a toothpick in the center of the cake: if it comes out clean, it's done).
Let layers of your Black Forest Cake cool.
Meanwhile, combine the filling and liquor. Refrigerate until the mixture is chilled. Fill the cake. Serve Black Forest Cake with whipped cream.

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