This black forest cake is called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte or Gateau. This cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with Kirschwasser to provide moisture and a little extra flavor.
There are many other ideas on how the cake originally got its name. Some historians say that it is possible that the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries.
I decided to forego the kirschwasser for this cake to make it kid friendly, and simplify the recipe to make it easier to make. When I say simplify, I mean it has only 4 components!! This is the simplest and yummiest cake I have ever made!
I am eating a slice of this cake as I write this post! It is so so good!
Ingredients
- One devils food cake mix
- one quart of Pastry Pride
- one can of cherry pie filling
- 6 ounce chocolate bar made into shavings
Instructions
- Bake cake as instructed on box - two 8 inch cakes
- let cool completely
- Torte and level both cakes to make 4 cakes
- Whip Pastry Pride 5-10 minutes until peaks form
- Place cake on cake board
- spread one cup of pastry pride on cake evenly
- spread desired amount of cherry pie filling on top of pastry pride, leaving one inch around edge of cake
- Repeat with all 4 layers
- let cake sit in refrigerator for 2 hours
- frost entire cake with pastry pride
- put chocolate shavings on side of cake
- pipe pastry pride on top of cake
- scoop cherries in the middle of the cake
Pastry Pride is awesome! For those of you who have never worked with Pastry Pride, here is a few tips!
WORKING WITH PASTRY PRIDE
1. Pastry Pride/Frostin’ Pride is a non-diary commercial product.Here in San Diego it can only be purchased at Smart & Final
stores in San Diego or Do It With Icing, NOT any of the local grocery stores.
2. It comes frozen and should be thawed in the refrigerator overnight. However, if you are desperate you can
thaw for 1 minute in the microwave, shake then repeat for another 1 minute, then shake and return to microwave
for another 30 seconds to 1 minute. It should still have a few ice crystals in it. (If you get it too warm it will not
whip up at all!) Another method for speedy thawing is to immerse it in a bucket of warm water. It will thaw in
1 – 2 hours this way.
3. Once thawed the unwhipped Pastry Pride/Frostin’ Pride will last 2-3 weeks in the refrigerator. After it is
whipped it will last at least another 1-2 weeks in the refrigerator. Sometimes if you have under whipped it, as it
sits it will get liquid gathering at the bottom. You can still use it, you just need to re-whip it. ALWAYS USE
THE WHIP NOT THE PADDLE ON THE MIXER.
4. One quart of Pastry Pride is enough to ice and decorate an 8-inch round cake.
One quart of Pastry Pride is enough to ice and decorate a ¼ sheet cake.
One quart of Pastry Pride is enough to ice and decorate a ½ sheet cake.
One quart of Pastry Pride is barely enough to ice a full sheet cake.
5. When working with Pastry Pride/Frostin’ Pride you want to keep it cold. If you are spending a lot of time on
the decoration, such as making a rice paper drawing; put the whipped pastry pride in the refrigerator while
you’re working to keep it cold. It will breakdown and get mushy if you leave it out too long.
6. You can decorate and make roses with it but you must work quickly. (Within 15 minutes).
7. You can color Pastry Pride but only medium to light color
If you try to make dark colors it will bleed on
the cake and STAIN THE TEETH OF PEOPLE EATING THE CAKE.
8. Pastry Pride/Frostin’ Pride will form a “skin” after it sits for a while. This is very difficult to re-smooth but
can be done carefully with the use of water to “soften” the crust.
9. When you whip Pastry Pride you add only flavoring. Sugar is already in it. To Frostin’ Pride you add
nothing.
10. Pastry Pride takes 5-15 minutes to whip per quart. It varies with the type of mixer you have and how cold
the Pastry Pride is. The colder it is, the longer it will take to whip. However, if it is too warm it will never
whip. Room temperature is too warm and it is usually ruined. I don’t know of any way to save it at that point.
11. You should always use the “whip” attachment not the paddle and always start at low speed moving all the
way up to high speed to achieve a completely stable whip product. You can whip it too long and it will be like
cement and almost impossible to spread. If you over whip you can add a little water to soften it back down.
12. I have found that if you ice a cake with Pastry Pride and let it set for several hours before decorating it, get
or other colored frosting does not seem to bleed. However, if you ice it and decorate with bright colors right
away it will definitely bleed.
13. You can leave the cake out of the refrigerator at least 24 -48 hours, but remember the longer it stays out the
drier it becomes and it can get tiny cracks in it. I always recommend refrigeration if possible.
14. NEVER PUT FONDANT ON PASTRY PRIDE – DOESN’T WORK WELL. Especially if you refrigerate
the cake the fondant will become slimy and slide off.
ENJOY!
other cakes you might enjoy!
strawberry fraisier
candy cane cake
pumpkin spice cake
Orange Dreamsicle Cake
Apple spice cake with toffee and cream cheese frosting
My cake was featured here!
Stopping by from 4 Seasons Blog Hop. This looks amazing! What is Pastry Pride?
This cake looks great! I bet it is delicious
Carrie- Pastry Pride or Frostin’ Pride is a non-dairy commercial product that comes in 1 quart and 1 gallon cartons. If you read my whole post, there is a section in there about pastry pride. It is so good! It is like whipped cream but better I think! You buy it frozen and you thaw it then whip it up.
Thank you so much Megan!
Beautiful, I just chewed off my arm…………you did a great job. Have never seen pasty Pride in my markets but will take a look. guess I could use cool whip of make a cream cheese whipped icing with heavy cream Beautiful andi
Andi lol! Thank you so much
Yes if you can’t find pastry pride, you can use whipped cream with the heavy cream and some sugar. That would work just as well! I hope you get a chance to make it!
Shamene, I wouldn’t mind eating a slice of this for a mid-afternoon snack. Absolutely gorgeous!
Thank you so much Amy! I’m so happy you stopped by!
This cake looks absolutely amazing!! thanks for linking to Less Laundry, More Linking party!
Thank you Nancy!
Wow! This is a masterpiece! I too am wondering what the best alternative to Pastry Pride would be. It seems like whip cream would not hold up. Maybe a stabilized whipped cream? I will definitely have to make it! Thanks for posting on the Four Seasons Blog Hop!
Thank you so much Sandra! Yes I think stabilized whipped cream would work good. If you have a smart and final by your house, you can find Pastry Pride?
What a beautiful cake, Shamene! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
Thank you so much Miz Helen! Have a great Thanksgiving as well!
I’m drooling from over at “BestofWeekend” linkup! This cake looks stunning. Almost too good to eat…almost.
Lol Thank you so much Barb!
What a BEAUTIFUL cake!!!! Oh my goodness, it looks like it came from a bakery! I love Black Forest Cake, and yours looks so incredibly delicious!!!!! YUM!!!!!
Thank you so much Maria for your kind words! I’m glad you stopped by!
Almost too pretty to eat Shamene!!!Almost…this is going in my tummy! Happy Thanksgiving!
Thank you so much Lizy! Happy Thanksgiving to you too!
Shamene, this cake is totally gorgeous!!! I love Black Forest Cake and this is a stunner! Thank you so much for joining us and sharing at Best of the Weekend. Pinning and sharing! Hope you are having a fabulous weekend and wishing you a happy Thanksgiving!
Thank you so much Cindy! I appreciate you pinning it and also sharing it! Happy Thanksgiving to you too!
Wow, this cake looks stunning and looks it came from a bakery! You did an amazing job Shamene
Oh boy, I wish I had a big slice of this cake right now too – yum!
Thanks Kelly! I wish I had another slice too, it was good while it lasted! lol
One of my all time favorite cakes. Love the idea of using cherry pie filling. thanks for sharing it on foodie friday.
Thanks Diane, I am glad you like the idea of the pie filling, I wasn’t sure how people would take it because its not an authentic recipe! I just wanted to make it easy
Happy Thanksgiving!
How is such a beautiful cake so easy? Incredible! Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Thank you Britni! It really was easy! I’m glad you like it. I am enjoying your link party
Happy Thanksgiving!
Oh wow Shamene, that cake looks absolutely gorgeous!! I am not a fan of cherries, but I would gladly dive into that cake with a fork right now if it was in front of me. 😉
Thank you so much Lisa! I’m glad you like it. Lol about diving in! lol
Hi, I’m a new g+ friend, want to tell you that cake looks awesome, makes me want some…. I think I’m out of my chocolate stash, too. Thanks for sharing.
Hi Connie! Thanks for adding me on G+ Its nice to meet you!
Please contact us for more information on this excellent post.
I should make this for my sister’s bday cake next month…it’s her absolute fave cake! I’m printing AND pinning!
Thank you so much Gloria! I hope you get a chance to make it! Thank you for pinning it, that really helps! Happy Thanksgiving!
Thanks for linking up to our Snicker Doodle Sunday #6 we loved eyeing your delicious looking cake. I’m not sure mine would come out quite as pretty. Great job!
Thank you Kristina! I appreciate all your sweet comments, they make me so happy!
Hope you had a great Thanksgiving and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen
I did have a great Thanksgiving, thank you Miz Helen, I hope you did too!
This looks incredible! Now Im craving cake!
Thank you Stephanie! lol
This cake looks so beautiful and whimsical for the holidays. Worth every it of work…I can only imagine about delicious is must be. Black forest is one of my favorites, but I’ve never attempted to make it myself. Homemade Black forest must be heaven! Stopping by from Tasty Tuesday
Have a wonderful week.
Toodles,
Tammy<3
Thank you Tammy! I am glad you like it
It’s a good thing I don’t do diets! I’d never be able to come look at your photos. I had no idea where the name Black Forest Cake came from, so thank you for sharing that bit of info. I love learning the history, why behind things.
Thank you Adelina, I liked learning about it too, never knew till I researched for this post
wow thats the best looking black forest cake, i gasped when i saw it!
Thank you so much I appreciate you stopping by Munchy! Glad you like it!
Wow your cake looks amazing. I love your blog and just became your newest follower via Bloglovin, Pinterest, Twitter & G+. I cant wait to see what you cook up next. Hope you will come visit me too. I have a hop called the CLIMB if you’d like to link up you beautiful cake, it’s going on now.`
Angel
Thank you Angel, I stopped by and followed you too!Thank you for all the follows!
OMG I just gained ten pounds! I LOVE black forest cakes!! Saving this, will HAVE to make one – unless you want to send one over?
Thanks for linking to Snickerdoodle Sunday!
Delicious looking cake! Its been forever since I’ve had Black Forest Cake, but looking at this one totally makes me want to have a piece.
Thank you so much Tenns for your sweet comments!
Hello… the cakes looks wonderful. I live in Southern Ontario Canada, and there is no such thing as Pastry Pride. I saw that you also mentioned stabilized whipped cream… How would I do this? We have Cool Whip or Dream Whip in a powder form. Any suggestions would be greatly appreciated.
Hi Rosemarie, do you have heavy whipping cream? You can pour it into a cold bowl, and whip it up with a mixer until it forms stiff peaks. You can add a little sugar while whipping it. I don’t think cool whip would really work, and dream whip would only work if you want to make some kind of buttercream, but personally I like whip cream on the black forest cake. Let me know if you don’t have heavy whipping cream.