Best 8 Black Forest Coffee Cake Recipes

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Indulge your sweet cravings with the delectable Black Forest Coffee Cake, a symphony of flavors that will tantalize your taste buds. This classic cake boasts a moist chocolate cake base, generously adorned with a layer of sweet cherries and topped with a rich, crumbly streusel topping. Infused with the aroma of coffee, this delectable treat is the perfect accompaniment to your morning cup of joe or as an afternoon snack. Embark on a culinary journey as we explore the best recipes for this timeless dessert, ensuring you create a masterpiece that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK FOREST COFFEE CAKE RECIPE



Black Forest Coffee Cake Recipe image

Black Forest Coffee Cake brings cherries and chocolate to your day. Great with coffee or tea.

Provided by Heather Tullos

Categories     Snacks

Time 50m

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
21 ounces cherry pie filling
4 ounces semisweet chocolate, coarsely chopped
1/3 cup butter, cold
1/2 cup all-purpose flour
1/4 cup turbinado sugar

Steps:

  • Preheat the oven to 375°F. Butter a 9 X 13 baking dish. In a large bowl cream together the butter and sugar. Mix in the eggs and vanilla until the batter is fluffy. In another bowl whisk together the flour, baking powder, and salt. Alternate adding the dry mixture and the milk, starting and ending with the flour, and mixing between each addition. Fold in the cherry pie filling and chopped chocolate, and then pour the batter into the prepared pan. To make the streusel topping cut the cold butter into the flour and turbinado sugar. My favorite way to do this is to grate the butter with a box grater and then combine everything with my fingers. Sprinkle the streusel over the cake batter. It will be clumpy. Just try to cover the surface area as evenly as you can and don't worry about all the gaps. Bake for 35 - 40 minutes - a pick inserted into the center will come out mostly clean when the cake is done (the buttery streusel will still look a little gooey on your toothpick). Let the cake cool before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Fat 9 g, Carbohydrate 43 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 117 mg, Sugar 26 g

BLACK FOREST COFFEE CAKE



Black Forest Coffee Cake image

Provided by nebulized

Time 2h

Yield 12

Number Of Ingredients 14

3 eggs
1 1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cup milk
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
1 cup chocolate chips
1 can (21 ounce size) cherry pie filling
Topping
1 cup baking mix
1/2 cup sugar
1/4 cup butter or oleo
1/2 cup chocolate chips for garnish

Steps:

  • Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well mixed add chocolate chips. Pour into a large greased 9- x 13-inch baking pan. Drop cherry pie fill by the teaspoon in even rows into the batter. For Topping: Blend all ingredients with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 degrees F for 50 minutes to 1 hour until golden brown.

BLACK FOREST COFFEE CAKE



Black Forest Coffee Cake image

Make and share this Black Forest Coffee Cake recipe from Food.com.

Provided by lets.eat

Categories     Breads

Time 1h20m

Yield 16-20 serving(s)

Number Of Ingredients 13

3 eggs
1 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 cups milk
2 tablespoons vanilla extract
3 cups flour
2 teaspoons baking powder
1 cup semi-sweet chocolate chips
1 (21 ounce) can cherry pie filling
1 cup Bisquick
1/2 cup granulated sugar
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Steps:

  • In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
  • Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
  • Pour into a greased 13x9x2 baking pan.
  • Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
  • With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
  • Sprinkle the topping evenly over the top of the cake.
  • Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.

Nutrition Facts : Calories 453.4, Fat 17.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 185.5, Carbohydrate 69.9, Fiber 1.9, Sugar 34.8, Protein 5.8

LADYBIRD DINER'S BLACK FOREST CAKE



Ladybird Diner's Black Forest Cake image

Ladybird Diner was built to be a pie destination. When self-proclaimed pie lady Meg Heriford opened it five years ago, fans lined up for slabs of her cherry and banana cream pies. Then one day Meg whipped up a hazelnut cake with brown-butter caramel buttercream and a dark chocolate drizzle. "I don't know what came over me," she says. Soon Meg and her team were experimenting with elevated versions of coconut, German chocolate and red velvet cakes, and lines formed for the cakes just as quickly as they had for the pies. The diner's signature Black Forest cake, topped with Italian black cherries, usually sells out in less than an hour.

Provided by Food Network

Time 2h30m

Yield 16 slices of cake

Number Of Ingredients 23

Cooking spray
3 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoons salt
2 cups whole milk
2 teaspoons vanilla bean paste
2 sticks unsalted butter, at room temperature
4 cups sugar
4 large eggs
2 cups strong hot coffee
2 cups semisweet chocolate chips
2 cups heavy cream
1/2 cup chopped Luxardo or Amarena cherries
6 large egg whites
1 1/2 cups sugar
1 teaspoon salt
1/4 teaspoon cream of tartar
5 sticks unsalted butter, cut into pieces, at room temperature
1 tablespoon cherry liqueur or a few drops of cherry extract
Luxardo or Amarena cherries (syrup reserved), for garnish

Steps:

  • Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat three 10-inch round cake pans with cooking spray and line the bottoms with parchment paper; set aside. Combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Whisk the milk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk mixture, until combined.
  • Stir in the hot coffee (the batter will be thin). Divide among the prepared pans. Bake, switching the pans halfway through, until a toothpick inserted in the centers comes out mostly clean, 30 to 45 minutes. Let cool 10 minutes in the pans, then turn out onto racks to cool completely.
  • Meanwhile, make the ganache: Melt the chocolate chips with the heavy cream in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Let cool slightly. Add the cherries and let cool.
  • Make the buttercream: Combine the egg whites, sugar, salt and cream of tartar in the heatproof bowl of a mixer set over the pan of simmering water (do not let the bowl touch the water). Heat, whisking, until a candy thermometer reaches 185 degrees F, 5 minutes. Transfer the bowl to the mixer and beat on medium-high speed until the egg whites are stiff and glossy and the bowl is cool to the touch, 10 minutes. Beat in the butter 1 tablespoon at a time. Add the cherry liqueur and continue to beat until smooth. Beat in cherry syrup, 1 teaspoon at a time, to tint the frosting pink.
  • Spread half of the ganache on one cake and top with a second cake. Repeat with another layer of ganache and the remaining cake. Trim the sides of the cake with a serrated knife to make them even; crumble the trimmings. Frost the cake with the buttercream and pipe some around the top. Top with cherries and the reserved cake crumbs.

BLACK FOREST CAKE



Black Forest Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

1 box chocolate cake mix for two 8-inch rounds, plus necessary ingredients
Strong brewed coffee, as needed
Buttermilk, as needed
4 cups heavy whipping cream
3/4 cup powdered sugar
1 teaspoon almond extract
One 24-ounce jar sour cherries, drained
2 tablespoons kirsch
Chocolate shavings, for garnish

Steps:

  • For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
  • For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
  • For the cherries: Combine the cherries and kirsch in a small bowl.
  • To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.

JENNY'S BLACK FOREST CAKE



Jenny's Black Forest Cake image

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.

Provided by REB_99

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Kirschwasser

Time 1h

Yield 10

Number Of Ingredients 14

1 cup milk
1 tablespoon vinegar
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
½ cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
½ cup cherry liqueur

Steps:

  • 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.
  • 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.
  • 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.
  • To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Nutrition Facts : Calories 477 calories, Carbohydrate 78.2 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 2.9 g, Sodium 441.1 mg, Sugar 41.4 g

BLACK FOREST COFFEE



Black Forest Coffee image

Think... Black Forest Cake... this is my version in Coffee. I hope you will enjoy this special treat, its good both with cherry juice and with the cherry liquer...please feel free to use your favourite cherry liquer in this drink.

Provided by Baby Kato

Categories     Beverages

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup hot strong fresh brewed coffee (French Roast)
3 tablespoons thick dark bittersweet chocolate syrup
1/4 cup full fat chocolate milk
2 1/2 tablespoons wild cherry flavored liqueur or 2 1/2 tablespoons sour cherry juice
3 ounces heavy cream
1/4 ounce wild cherry flavored liqueur or 1/4 ounce sour cherry juice
1 teaspoon sugar, white (garnish)
1/2 ounce dark bittersweet chocolate, shaved (garnish)
3 large dark sweet red cherries, bing, stems (garnish)

Steps:

  • Make fresh, hot, strong coffee and keep warm until ready to mix.
  • Place a medium size pot on low and add the chocolate syrup and chocolate milk, stir and keep warm, until needed.
  • With a hand blender mix the heavy cream, cherry liquer and white sugar until it is smooth, thick and creamy.
  • Add the coffee and cherry liquer to the chocolate milk and stir gently.
  • Pour coffee into a large mug and garnish with the cherry flavored whipped cream, bittersweet chocolate shaving and top with the cherry cluster.

Nutrition Facts : Calories 391.8, Fat 35.3, SaturatedFat 21.9, Cholesterol 130, Sodium 76.2, Carbohydrate 16.4, Fiber 0.9, Sugar 12.9, Protein 4.3

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

Tips:

  • Mise en place: Before starting, ensure all ingredients are measured and prepped. This will help the baking process go smoothly.
  • Use quality ingredients: Fresh, high-quality ingredients contribute to a better-tasting coffee cake.
  • Creaming the butter and sugar: Creaming butter and sugar until light and fluffy incorporates air, resulting in a tender and moist cake.
  • Gradually add the eggs: Add the eggs to the creamed mixture one at a time, allowing each egg to incorporate fully before adding the next.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix only until the ingredients are well combined.
  • Baking the coffee cake: Bake the cake in a preheated oven at the recommended temperature. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Cooling and frosting: Allow the coffee cake to cool completely before frosting. This helps prevent the frosting from melting and ensures a smooth, even application.

Conclusion:

With careful preparation, attention to detail, and the use of quality ingredients, you can create a delicious and impressive black forest coffee cake that will be enjoyed by all. Whether you're serving it for a special occasion or as a simple treat, this coffee cake is sure to be a hit. So, grab your apron, preheat your oven, and let's start baking!

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