Black Forest Yuletide Cake

This is a classic holiday cake made the way it should be — rich chocolate layers, softly whipped cream that holds its shape, and juicy cherries tucked between every bite. It’s elegant but comforting, festive without being fussy, and slices beautifully thanks to a lightly stabilized whipped cream frosting. This is the kind of cake that feels special on the table and familiar on the fork.

Yield

One three-layer 8-inch cake (serves 10–12)

Chocolate Cake Layers

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil or melted butter
1 cup hot coffee or hot water
2 tsp vanilla extract

Instructions

Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, vanilla, and hot coffee. Mix until smooth; the batter will be thin.
Divide evenly between prepared pans.
Bake 28–32 minutes, until a toothpick inserted into the center comes out clean.
Cool completely before assembling.

Cherry Filling

Ingredients

2 cups cherries (fresh pitted or jarred sour cherries, drained)
¼ cup cherry juice or syrup
2 tbsp sugar
1 tsp cornstarch (optional)

Instructions

Combine cherries, juice, and sugar in a saucepan.
Simmer gently for 5–8 minutes until the cherries release their juices.
If a thicker filling is desired, stir in cornstarch and cook briefly until slightly thickened.
Remove from heat and cool completely.

Lightly Stabilized Fresh Whipped Cream

This whipped cream stays fluffy and smooth without losing its light, natural texture.

Ingredients

3 cups cold heavy whipping cream
⅓ cup powdered sugar
1½ tsp vanilla extract
1½ tsp unflavored gelatin
2 tbsp cold water

Instructions

Sprinkle gelatin over cold water and let bloom for 5 minutes.
Gently warm just until dissolved; do not boil.
Whip cream with powdered sugar and vanilla until soft peaks form.
With the mixer running on low, slowly drizzle in the warm gelatin.
Increase speed briefly until the cream is fluffy and holds soft peaks.

Assembly

Place one chocolate cake layer on a serving plate or cake stand.
Spread a generous layer of whipped cream over the top, followed by spoonfuls of cherry filling.
Add the second cake layer and repeat the process.
Top with the final cake layer.
Frost the top and sides lightly with whipped cream for a soft, snowy finish.
Decorate with chocolate curls or shavings and whole cherries.

Chill the cake for at least 1 hour before slicing for clean, beautiful layers.

Kitchen Notes

Stabilizing the whipped cream helps the cake hold its shape, especially if it will sit out for a while or be enjoyed over more than one day. The flavor remains light and fresh, with no heaviness or gumminess. For extra cherry flavor, brush the cake layers lightly with cherry syrup before assembling. This cake is best enjoyed within 24 hours but keeps well refrigerated.

Nutritional Information (approx. per slice)

Calories 420, Protein 6g, Fat 22g, Carbs 52g, Fiber 3g, Sugars 36g, Sodium 320mg