After traveling to Germany and loving their Black Forest Cake, I came home wanting to recreate it with what I had at the time. I was 17 and could only purchase, not yet create, so here is what I did. To this day my son requests it for his birthday every year. Pie filling should ooze out - this is the art of the cake!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
11 hrs 5 mins
total:
11 hrs 50 mins
Servings:
10
Yield:
1 8-inch layer cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

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  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Divide batter between prepared pans.

  • Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool in the pans, about 5 minutes. Invert onto a wire rack and cool completely, about 1 hour. Wrap in plastic wrap and refrigerate, 8 hours to overnight.

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.

  • Cut each cake in half horizontally with a bread knife, to make 4 layers. Place one layer on a serving plate. Spread 1/4 of the whipped cream on top. Top with 1/3 of the cherry pie filling; spread evenly. Place second cake layer on top. Repeat layering whipped cream, cherry pie filling, and cake layers, ending with whipped cream on top.

  • Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream.

  • Refrigerate cake until flavors combine, about 2 hours.

Cook's Note:

When serving adults, I sometimes sprinkle a little orange liqueur onto the cake before adding the cream.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

630 calories; protein 7g 14% DV; carbohydrates 61.9g 20% DV; fat 40.2g 62% DV; cholesterol 154.3mg 51% DV; sodium 498.9mg 20% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
06/01/2016
This is amazing and even better the day after. I did add a bit of almond extract to the cherries and next time will try Grand Marnier instead. Also I made the whipped cream according to another recipe: 2 cups cream after thickening add 4 Tablespoons powdered sugar and 1 tsp cream of tartar. I think this helps keep the whipped cream from going flat. Company left and the cake has now lasted four days still great! (and by the way it looks just like the picture!) Read More
(10)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2016
This is amazing and even better the day after. I did add a bit of almond extract to the cherries and next time will try Grand Marnier instead. Also I made the whipped cream according to another recipe: 2 cups cream after thickening add 4 Tablespoons powdered sugar and 1 tsp cream of tartar. I think this helps keep the whipped cream from going flat. Company left and the cake has now lasted four days still great! (and by the way it looks just like the picture!) Read More
(10)
Rating: 5 stars
09/09/2016
Very easy and turned out great. I did make a few changes. I bought one box of cake mix and made two round cake pans but they were not tall enough to cut in half and make 4 layers so I made two. For the frosting I added cheesecake pudding mix to the whipping cream and did a second batch with chocolate mix. I made the middle layer with the two frostings and cherries. I also covered the tire top with the canned cherry filling. I made it for my sons birthday and everyone loved it. The best part is it can easily be modified to be a different kind of cake. Read More
(4)
Rating: 5 stars
04/03/2017
Very beautiful moist and yummy! Even with a cold mixing bowl beaters and heavy cream it took me closer to 10 minutes to whip the cream into stiff peaks. I folded 1 teaspoon of vanilla and 4 tablespoons of sugar into the frosting after it was whipped so it wouldn't taste so plain. Also topped the cake with some reserved cherries. This recipe is a keeper! Read More
(2)
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Rating: 5 stars
01/06/2018
followed the recipe to a T was easy and delicious will make it again for sure Read More
Rating: 4 stars
02/23/2016
This was quick to make. Read More
Rating: 4 stars
11/11/2018
Cake was delicious but the cream was very bland. Needed something to sweeten it up. I found it difficult to keep the layers from sliding with the cherry pie filling. In the end it wasn t pretty to look at but it tasted good. Read More
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Rating: 5 stars
01/25/2020
I did make it and will absolutely make it again and again. Delicious! Read More
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