Looking for a show-stopping gluten-free layer cake? This exceptionally moist black forest cake is guarantee to impress. Better yet? It’s quite easy to make, even for a novice GF baker.
Add the dry ingredients to a bowl, and mix on low speed. Then it’s time to add the liquid ingredients – buttermilk, oil, eggs, vanilla, and blend again to combine.
Let's Make It!
Drain away syrup from cherries. Simmer reserved syrup with Kirsch liquor in a small saucepan until reduced to 1/4 cup.
Generously brush one of the cake layers with the cooked down syrup. Use almost all the syrup on the one cake layer, but reserve about 1-2 tablespoons for assembling.
Spread on half the whipped cream frosting into a thick cloud on top. Top with the halved cherries and drizzle with the remaining cooled syrup.
If you can’t find Kirsch, you have a few options. Some liquor stores also sell brandied morello cherries, soaked in Kirsch liqueur so you wouldn’t need anything else to flavor the syrup. Or look for a cherry liqueur or cherry brandy.