Easy Black Forest Cake

Prep Time 20 minutes
Cook Time 45 minutes
Icing Time 30 minutes
Total Time 1 hour 5 minutes
Author Sisley White


  • 220 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 60 g cocoa powder
  • ½ tsp bicarbonate of soda
  • tiny pinch of salt
  • 350 g cherry yoghurt
  • 4 tablespoons of cherry jam chunky jam works really well
  • 60 g chocolate chips milk or dark chocolate


  • 600 g unsalted butter
  • 1400 g icing sugar
  • 3 tbsp milk
  • purple colouring paste


  • 12 glacé cherries
  • 100 g dark chocolate
  • 1 jar cherry jam


  1. Preheat the oven to 180 (150 fan)
  2. Grease and line 2x 6 inch cake tins.

  3. Cream together (in a mixer or by hand) the butter and sugar until fluffy.

  4. Add the eggs one at a time and mix.

  5. In a separate bowl measure out and sieve the flour, cocoa powder, bicarbonate of soda and salt.
  6. Add the yoghurt and jam/conserve to the butter/egg mix.
  7. Add the flour mix slowly stir in until all the flour has been incorporated.

  8. (If the jam you used is runny you might need to add a tablespoon extra of flour to stop the mix being too runny.)

  9. Stir in the chocolate chips.

  10. Divide the cake between the two tins and bake for 40-50 minutes, until a cake tester comes out clean it's done. Leave to cool for 30mins and then remove to a cooling wrack until cold.

Making the buttercream

  1. In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.

  2. If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.

  3. Add a large round nozzle to a pipping bag and fill it up with the buttercream.

Assembling the Cake

  1. Level off the cakes and cut them in two horizontally into two equal pieces. So you have 4 layers altogether.

  2. On a cake plate or turn table start assembling the layers. On the first layer of cake spread on a tablespoon of jam.

  3. Pipe the buttercream on top of the jam and add the next cake level.

  4. Repeat with the next 2 cake layers and finish with the top layer (don't add jam to the top layer).

  5. Pipe buttercream around the cake and across the top. Use a palette knife or spreader to spread it out evenly.

  6. I used a little palette and dragged the buttercream upwards gently to give it a texture.

  7. Melt the chocolate and allow to cool slightly before adding it to a piping bag or squeeze bottle. Gently add chocolate drips around the cake. I just added the chocolate around the edge and left the centre of the top of the cake free as a design.

  8. Add the remaining buttercream to a piping bag with a star nozzle. Pipe 12 blobs on the top and add a glacé cherry.

  9. Serve and Enjoy.