Black Forest Layer Cake

Prep Time: 1 Hour 30 Minutes
Cook Time:
Total Time: 3 Hours 30 Minutes
Servings: 12

f you’re looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake.


Ingredient List

Cake
  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
Filling
  • Small check mark in a circle icon ½ cup sugar
  • Small check mark in a circle icon tablespoons cornstarch
  • Small check mark in a circle icon ⅓ cup water
  • Small check mark in a circle icon 1 ¼ cups frozen dark sweet cherries, thawed, drained, coarsely chopped
  • Small check mark in a circle icon 1 tablespoon butter
Frosting
  • Small check mark in a circle icon 6 egg whites
  • Small check mark in a circle icon 1 ½ cups sugar
  • Small check mark in a circle icon 1 ½ cups butter, softened and cut into 1-inch pieces
  • Small check mark in a circle icon 2 teaspoons vanilla
Decorations
  • Small check mark in a circle icon ½ cup shaved semisweet chocolate baking bar (about 1 oz)
  • Small check mark in a circle icon ½ cup maraschino cherries with stems, well drained and patted dry

Preparation

  1. Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  2. In small bowl, mix flour as indicated in box.
  3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
  5. In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
  6. Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
  7. When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.