Black Forest Cake

This Black Forest Cake is a showstopping dessert that brings layers of moist chocolate cake, fluffy whipped cream frosting, and sweet cherry filling together in one gorgeous creation. Inspired by the traditional German dessert from the Black Forest region of Germany, this easy Black Forest Cake recipe uses a doctored up devil’s food cake mix so you can skip all the fuss and get straight to the good stuff. The rich chocolate and juicy cherries in every bite make it the perfect choice for a special occasion, birthday celebration, or holiday dinner.

Can I use a different cake mix?

Yes! While devil’s food cake mix gives you that deep, rich chocolate flavor that makes this a classic chocolate cake, you can substitute any chocolate cake mix you prefer. Just keep in mind that the darker the mix, the more dramatic and traditional the finished cake will look.

Can I add cherry liqueur or cherry brandy to this recipe?

Absolutely! A traditional Black Forest Cake often includes cherry liqueur or cherry brandy for an authentic, grown up twist. You can add a splash to the cherry syrup that you brush onto each layer, or stir a tablespoon or two into the cherry pie filling. If you are serving this to kids, just skip the alcohol and use the maraschino cherry syrup or a homemade cherry syrup instead.

What kind of pans should I use?

This recipe works with three 6 inch pans or two 9 inch cake pans. You could also use a springform pan, which makes it easier to remove the cake without damaging the layers. Whichever you choose, make sure to spray each pan with baking spray and line with parchment paper for the easiest release.

Why is my whipped cream not thickening?

Make sure your heavy whipping cream is very cold before you start beating it. Using a chilled medium bowl and a chilled whisk attachment on your electric mixer can also help. The white chocolate instant pudding mix in this recipe acts as a stabilizer, which helps the frosting hold its shape much longer than plain whipped cream. Beat at medium high speed until the cream reaches stiff peaks.

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Ingredient Notes

Devil’s food cake mix: Creates a deep, rich chocolate base for the cake.
Large eggs: Binds the batter and adds moisture and structure.
Milk: Adds moisture for a tender crumb.
Salted butter: Gives the cake a rich, velvety texture.
Sour cream: Keeps the layers moist with a subtle tang.
Heavy whipping cream: Whips into a light, fluffy frosting.
White chocolate instant pudding mix: Stabilizes the whipped cream and adds sweetness.
Powdered sugar: Sweetens the frosting without any graininess.
Maraschino cherries: Provides cherry syrup for the layers and decoration on top.
Cherry pie filling: Sweet, thick filling layered between the cakes.
Chocolate shavings: Adds an elegant finishing touch to the cake.

Black Forest Cake

Preheat the oven to 350 degrees Fahrenheit and spray three 6 inch pans or two 9 inch cake pans with baking spray. In a large mixing bowl, mix together the cake mix, eggs, milk, melted butter and sour cream until combined and smooth.
Pour evenly into the three prepared cake pans and smooth into an even layer. Bake for 22-27 minutes or until a toothpick comes out clean and the top bounces back when gently tapped.
Remove from the oven and allow the cakes to cool for 10 minutes before turning out onto a cooling rack. Allow the cakes to cool completely before assembling the cake.
When ready to assemble the cakes, create the icing by beating together the heavy cream, white chocolate pudding mix and powdered sugar in a large mixing bowl with a hand or stand mixer.
Continue beating the mixture until thick and fluffy, about 3-5 minutes.
Assemble the cake by placing one layer on a cake stand or serving tray. Brush the first layer with the syrup from the maraschino cherries until covered with an even, thin layer.
Place some of the whipped frosting in a large piping bag fitted with a size 1M wilton or similar sized tip. Pipe on a layer of the whipped cream around the edge of the layer and some in the middle.
Spread the frosting into an even layer in the middle but slightly higher on the edge.
Top with about 1 ⅓ cup cherry pie filling and spread out into an even layer, avoiding the outer edge.
Place a second layer of cake on top of the layer and repeat steps 6-8. Continue repeating the process until the last layer of cake has been placed on top. Use the remaining whipped cream frosting to frost the top and outside of the cake completely.
Decorate the sides and top as desired with chocolate shavings and the maraschino cherries.
Enjoy!