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The EASIEST Homemade Black Forest Cake Recipe!

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I love a good old EASY recipe! Especially black forest cake, which seems to be one of the most popular and sought after cakes that everyone seems to – dread making. This recipe is by far one of the easiest black forest cake recipes that will have you jumping for joy and eating it in no-time. 

Black forest cake is a German cake with several layers of chocolate sponge cake sandwiched between whipped cream and cherries. To make an ORIGINAL German black forest cake the cake must include “Kirsh: cherry liqueur. To be honest, you can use any one of your favorite cherry liqueurs or one that you have sitting in the pantry and you will achieve the same effect. If you have rum in your pantry instead, you can use that too! The Austrian’s use rum in their black forest cakes instead. Whatever it is that you use, this cake will without a doubt turn out delicious! 

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

The Easiest Black Forest Cake

Ingredients:

Chocolate Cake Layers:
9 large eggs
½ cup sugar
1 cup all purpose flour
½ cup cocoa powder (unsweetened)
¼ cup softened unsalted butter
1 tsp vanilla extract
Cherry Syrup
1 lb of pitted and roughly chopped cherries
3 tbsp of cherry brandy of your choice
¼ cup of water

To Decorate:

10 whole cherries
3 oz of dark chocolate

Cherry Liqueur Cake Frosting:

3 ½ cups of heavy whipping cream
1/3 cup of powdered sugar
1 tbp cherry liqueur

Directions:

To Make Chocolate Cake Layers:
1. In a mixing bowl using an electric mixer, beat eggs on high. Slowly add in sugar all while continuously mixing until light and fluffy.
2. In a separate mixing bowl, mix together flour and cocoa powder. Using a spatula, fold into egg mixture until well incorporated.
2. Next, fold in vanilla and softened butter until well incorporated. Divide between two 9” pans and bake in a preheated oven at 350F for about 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
3. For best results, once your cake layers are done baking and cooled on a wire rack, place them in the fridge until you are ready to assemble your cake.

To Make Cherry Syrup:

1. Place pitted and chopped up cherries in a mixing bowl with 3 tbsp of cherry brandy. Let cherries sit in brandy for about half hour, and then separate the cherries from the syrup by draining the cherries over a bowl. Set both mixtures aside.
2. Add ¼ cup of water to cherry syrup and set aside.

To Make Cake Frosting:

1. In a mixing bowl, beat whipping cream on high speed using an electric mixer until peaks form. Slowly add in powdered sugar and cherry liqueur and keep mixing until well incorporated. For best results, put cake frosting in fridge and keep cool at all times until you are ready to assemble your cake.

Cake Assembly:

1. Using a long knife, slice cake layers in half in order to make 4 cake layers. Place first layer on a serving plate or cake stand, and cover with ¼ cup of cherry syrup. Then, cover with approximately ¾ cup of frosting and sprinkle on chopped cherries. Repeat with all layers. Using the remaining frosting to frost the sides of the cake.
2. Using a vegetable peeler, shave chocolate in order to make chocolate shavings. Cover the sides and the top with shaved chocolate and decorate top with whole cherries.

Neapolitan Chocolate Birthday Cake

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This weekend I have a very special birthday coming up, and they are definitely a chocolate lover! The inspiration for this cake cake was inspired by my love of neapolitan ice cream – I remember spending summers at my grandpas eating Chapman’s Neapolitan ice cream just about every day (who didn’t back in the 90’s!). 

Chocolate and vanilla layers stacked and sandwiched between generous layers of chocolate and pink buttercream frosting makes this cake the perfect birthday cake. The outside is smothered all over with chocolate frosting and makes this cake almost like a surprise when you slice it – the pink frosting inside really pops! 

I haven’t revealed the inside of the cake just yet since it’s sitting in the freezer waiting for this weekend’s birthday party. When it’s sliced I will be sure to put up a picture, so stay tuned for the inside reveal!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks! 

Neapolitan Chocolate Birthday Cake

Chocolate and vanilla layer cake sandwiched between chocolate and pink buttercream frosting.

Ingredients:
 
For Chocolate Cake Layers
 
  1. 1 3/4 cups all-purpose flour
  2. 2 cups sugar
  3. 1 ¾ cups unsweetened cocoa ¬powder
  4. 2 tsp baking soda
  5. 2 1/2 tsp baking powder
  6. 1 tbsp rum
  7. pinch of salt
  8. 2 eggs
  9. 1 cup buttermilk
  10. 1 cup strong black coffee
  11. ½ cup vegetable oil
  12. 2 tsp vanilla extract
To Decorate
 
  1. Strawberries
  2. Homemade chocolate glaze (baking chocolate and oil mixture)
  3. Shaved white chocolate
For Vanilla Cake Layer
 
  1. ½ cup unsalted butter, softened at room temperature
  2. 2 cups all-purpose flour
  3. 1 tbsp baking powder
  4. Pinch of salt
  5. ½ cup granulated sugar
  6. 3 large eggs, room temperature
  7. 1 cup whole milk
  8. 1 tsp vanilla extract
For Buttercream Frosting
 
  1. 4 cups unsalted butter, softened
  2. 8 tbsp milk
  3. 6 tsp vanilla extract
  4. 8 cups confectioners sugar
  5. food coloring
  6. cocoa powder
Directions:
 
To Make Chocolate Cake Layers
 
  1. 1. Preheat oven to 350F. Grease and flour two 8” round baking pans.
  2. 2. In a mixing bowl using an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder, and salt until combined.
  3. 3. Add eggs, buttermilk, rum, coffee, oil, and vanilla. Beat on medium for 2 mins and then pour evenly into prepared pans.
  4. 4. Bake for 30-35 mins or until a toothpick inserted in center comes out clean. Cool for 10 mins, remove to wire rack and transfer to the freezer to cool completely.
To Make Vanilla Cake Layers
 
  1. 1. Preheat oven to 350F. Grease and flour one 8” round baking pan.
  2. 2. In a mixing bowl, whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium until combined. Mix in eggs, and then slowly add in flour mixture and beat on low. Add milk and vanilla and keep beating until combined.
  3. 3. Pour cake batter into pan and bake for 30-35 minutes until golden or until a toothpick inserted in the center comes out clean. Turn out onto rack and allow it to cool completely, or transfer to the freezer to chill.
To Make Buttercream Frosting
 
  1. 1. Using an electric mixer, cream all of the ingredients together until a buttercream frosting forms. Make sure the mixture is spreadable, and no clumps of butter are visible.
  2. 2. Separate ¼ of the frosting and place it in a separate bowl. Add a few drops of red food coloring and mix with an electric mixer to form a pink frosting.
  3. 3. In the rest of the white frosting add a few tablespoons of cocoa powder and mix with an electric mixer. If the frosting isn’t dark enough, add more cocoa and mix again.
To Assemble Cake
 
  1. 1. Add a tablespoon of frosting in the center of a plate to hold the first layer in place. Place the first chocolate layer on top.
  2. 2. Spread a generous amount of chocolate frosting over the first layer. Next, place the thick vanilla layer on top. Spread all of the pink frosting over this layer.
  3. 3. Add the last chocolate layer on top of the pink frosting and then frost the whole cake with the remaining chocolate frosting. Arrange strawberries on top of the cake.
  4. 4. In a double boiler, melt chunks of cooking chocolate and a little bit of oil to make a spreadable chocolate glaze. Pour over the top of the cake and strawberries. Sprinkle shaved white chocolate near the bottom of the cake and then place in the freezer to chill and set.

Easy Halloween Pumpkin-Chocolate Marble Cake

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CHOCOLATE PUMPKIN MARBLE CAKE  / EMILY CARLIN / CC BY

 

Fall is here, making pumpkin a staple in our kitchen when it comes to baking. From pumpkin pie, to pumpkin strudel, muffins, and cake, what is there not to love about this sweet, low-calorie food that swings us into the Halloween spirit! The bunt cake we are showcasing today is SUPER EASY to make and makes the perfect combination of pumpkin and chocolate – marbled! After all, a cake isn’t a cake without a dash of chocolate! And did we forget to mention, the glaze is made out of cream cheese? Now we’ve definitely got you hooked…

Easy Halloween Pumpkin-Chocolate Marble Cake

 
Pumpkin chocolate marble bundt cake with cream cheese frosting.
                                       
                                       Cook Time
                                       1 hr 10 min
 
Directions:
 
Pumpkin Cake Batter
 
  1. .75 cups unsalted butter
  2. 3 large eggs
  3. 1 ¼ cups pumpkin, canned
  4. ½ cup granulated sugar
  5. 1 ¾ cups white all purpose flour
  6. 1 tsp vanilla extract
  7. 1 tsp baking powder
  8. 1/2 tsp salt
  9. 1 tsp cinnamon
  10. ½ tsp nutmeg or allspice
  11. Orange food coloring
Chocolate Cake Batter
 
  1. .75 cups unsalted butter
  2. 3 large eggs
  3. 1/2 cup granulated sugar
  4. 1 tsp vanilla extract
  5. 1 cup white all purpose flour
  6. 1 tsp baking powder
  7. ½ tsp salt
  8. ¾ cups cocoa powder
Cream Cheese Frosting
 
  1. 4 ounces of cream cheese at room temperature
  2. ½ cup confectioner’s sugar
  3. 1 tsp salt
  4. 1 tbsp lemon juice
  5. 3 tbsp milk, add more if needed
Instructions:
 
  1. Grease/flour bunt pan and preheat oven to 350 F.
  2. To make pumpkin batter, beat butter and eggs until light and fluffy. Add in the rest of the ingredients and mix until combined. Add a few drops of food coloring to make the batter more orange.
  3.  Follow the same steps to make the chocolate cake batter and then pour in half of the pumpkin batter into the bundt pan. Now pour in half of the chocolate batter, then again the pumpkin batter, and finish off with the chocolate batter again.
  4. Use a knife to gently swirl the cake batters together and create a marbled effect. Bake for about 70 minutes or until a toothpick comes out clean.
  5. Remove from oven and let the cake cool in pan for 10 minutes, before transferring to a cooling rack to cool completely.
To Make Cream Cheese Frosting
 
  1. Using an electric mixer, beat cream cheese on high until light and fluffy. Slowly add in sugar and keep beating until combined. Add in salt, lemon juice and milk, and mix on low until frosting comes out smooth without clumps. If glaze is too thick to pour, add in more milk 1 tbsp at a time.

Old Fashioned Oatmeal Chocolate Chip Cookies

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I have been searching for that old fashioned oatmeal chocolate chip cookie recipe for ages! This recipe brings me back to the good ol’ days and I’ve finally mastered every pinch of ingredient to create a crunchy yet still soft, fiber loaded, super filling, oatmeal chocolate chip cookie. This recipe will be my staple cookie to have in the pantry as it can keep for a few weeks in an airtight container. I’ve added in a dash of flax seed to make it even more healthier, as well as Bob’s Red Mill Muesli, coconut oil, cinnamon, and a few other surprises! 

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!  

Old Fashioned Oatmeal Chocolate Chip Cookies

 
Yields 30
An old fashioned recipe for the most delicious crunchy yet soft oatmeal chocolate chip cookies bound to bring back childhood memories…
 
Ingredients:
 
  1. 1 c (100g) instant oats
  2. 1 cup Bobs Red Mill Muesli
  3. 1.5 c whole wheat flour
  4. 3 tsp baking powder
  5. 3 tsp ground cinnamon
  6. 1 tsp salt
  7. 2 tbsp flax seed
  8. 4 tbsp coconut oil or unsalted butter, melted
  9. 2 large eggs
  10. 2 tsp vanilla extract
  11. 1 c agave syrup (or 1 cup honey or 1 cup of white or brown sugar + approx. ¼ cup water)
  12. 1 ¼ cup chopped dark chocolate
Instructions:
 
  1. Place all ingredients in a large mixing bowl and mix well with a wooden spoon until combined.
  2. Form the dough into round balls and press onto a parchment paper lined baking sheet. Bake at 325 F for about 10-15 minutes or until slightly golden at the top. Remove from oven and transfer to baking sheet to cool completely.

Moist and Soft Apple Chunk Banana Bunt Cake

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A bunt cake that melts in your mouth! Inspired by the fall season just around the corner, this apple chunk banana bunt cake is a spin-off of regular banana bread. I am a huge fan of banana bread and so is everyone in my family – we’ve tried all the combinations you could think of except spicing it up with apples! All I basically did was follow my classic banana bread recipe I posted here and added one large chopped apple to the mix (I also omitted the chocolate). The apples made the bread super duper moist and down right addicting. Baking it in a bunt pan and sprinkling powdered sugar on-top gave it a little more oomph. Here’s the recipe once again: 

Quick tip: Because of the apples, I baked my bread about 10-15 minutes longer than usual because it was really moist. I also covered the top with tin foil near the end to give the insides time to bake and to prevent the top edges from burning!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Moist and Soft Apple Chunk Banana Bunt Cake

 
Ingredients:
 
  1. 1 large apple, chopped into small chunks
  2. 2 cups All purpose flour
  3. 1 cup fine oatmeal
  4. 1 tsp baking soda
  5. 2 tsp baking powder
  6. 1/8 tsp salt
  7. 1 tbsp cinnamon
  8. 1/4 cup oil
  9. 2 tsp vanilla extract
  10. 4 ripe bananas
  11. 2 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)
Instructions:
 
  1. Preheat the oven to 180 C and greese a loaf pan.
  2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
  3. Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped apples.
  4. Pour into loaf pan and bake for about 1 hour and 10 minutes or until a toothpick comes out clean.

Chocolate Chip Banana Cupcakes With Cream Cheese Topping

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20130213-IMG_4640 / PHILLIPE LORENZO / CC BY

Chocolate and banana is the perfect foundation for ANY cupcake, cake, or even bread recipe! It’s one of the most favorite flavours of many and mixed in with a cream cheese topping, who can resist? These cupcakes are loaded with chocolate chips and have a banana cream cheese topping to cool you down in the summer months and even cozy you up in the winter! Bake away for family and friends, and you surely won’t disappoint! 

Chocolate Chip Banana Cupcakes with Cream Cheese Frosting

Yields 18
Delicious banana cupcakes with chocolate chips and cream cheese frosting!
 
Ingredients:
 
For Cupcakes
 
  1. Dry Ingredients
  2. 1 ¾ cup flour
  3. 1 cup sugar
  4. 1 tbsp baking powder
  5. ½ tsp salt
  6. 2 tsp vanilla extract or 1 packet vanilla sugar
  7. Wet Ingredients
  8. ½ cup Crisco shortening
  9. 1/3 cup evaporated milk
  10. 2 medium sized ripe bananas, mashed
  11. 2 large eggs
  12. 1 cup chocolate chips
For Cream Cheese Frosting
 
  1. 8 oz (225g) of cream cheese
  2. ½ tsp vanilla extract
  3. ½ cup powdered sugar
  4. 2/3 cup heavy cream, chilled

Instructions:

To Make Cupcakes
 
  1. Set oven to 375F and line cupcake pan with cupcake cups. In a large mixing bowl using an electric mixer, mix together all the dry ingridients. Slowly mix in the wet ingredients one at a time and then mix in the chocolate chips last with a wooden spoon.
  2. Fill cupcake cups with batter and bake for about 20 minutes or until toothpick comes out clean. Remove from oven and allow to cool for 10 minutes. Transfer to a cooling rack until completely cooled.
To Make Frosting
 
  1. In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Slowly add in the powdered sugar, vanilla extract, and then the heavy cream until super thick. Pipe frosting onto cooled cupcakes and serve! To store, place cupcakes in airtight containers.

Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

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belgian waffles recipe bananas nutella chocolate how to make waffle iron strawberries drizzled ice cream batter easy original better baking bible blogYUM WAFFLES / SOLOAKEWLSTICK / CC BY, A REAL BELIGIAN WAFFLE / JUSTIN RUMAO / CC BY, WAFFLE HEAVEN / PURRRPL_HAZE / CC BY 

The Belgian Waffle is one of my favorite types of waffles due to its huge size, fancy toppings and unlimited wow factor. If you are looking to surprise or impress someone, the Belgian waffle is the way to go. It’s identified buy it’s larger than average size, light batter, and high grid pattern. It uses yeast to make instead of baking powder. The recipe I’m showing below is straight from Belgium and is one of the few that actually doesn’t use yeast, instead it uses whipped egg whites. 

What’s interesting to know is if you go to Belgium itself, there is no single type of waffle identifies as the ‘Belgian Waffle’ as it does not exist. They have different varieties like the Brussels waffle and the stroopwafel. Try it out and see for yourself!

Belgian Waffles with Ice Cream, Nutella, Banana, and Strawberries

 
Make this delicious desert right at home with all kinds of your favorite unique toppings!
 
Ingredients:
 
Waffle
 
  1.  250g of flour
  2.  Spoonful of sugar
  3.  Pinch of powdered vanilla
  4.  Pinch of salt
  5.  Eight egg yolks
  6.  Half liter of sweetened cream or fresh milk
  7.  250g of butter
  8. Eight egg whites
Toppings
 
  1.  Icing sugar
  2.  Whipped cream
  3.  Nutella
  4.  Ice Cream
  5.  Strawberries, blueberries, raspberries, banana
  6.  Butter, maple syrup, orange marmalade
  7.  Cherries, dark chocolate chips
  8.  Walnuts
Instructions:
 
  1. In a mixing bowl mix flour, sugar, vanilla, salt, and egg yolks
  2. Blend in half a liter of sweetened cream or fresh milk and then melt the 250 grams of butter in a pan
  3. Whip the eight egg whites until they are very stiff
  4. Add the melted butter to the original mixture followed by the whipped egg whites
  5. Lightly grease a waffle iron and heat
  6. Fill one side with a good spoonful of the waffle mix and close the iron
  7. Cook until it has a golden color
  8. Serve with some icing sugar or the topping of your choice