Skip to main content New<> this month
Get the Allrecipes magazine

Easy Dressed-Up Black Forest Cake

Rated as 4.8 out of 5 Stars
10

"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!"
Added to shopping list. Go to shopping list.

Ingredients

11 h 50 m servings 630
Original recipe yields 10 servings (1 8-inch layer cake)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
  2. 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.
  3. 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.
  4. Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.
  5. 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.
  6. Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream.
  7. Refrigerate cake until flavors combine, about 2 hours.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 630 calories; 40.2 61.9 7 154 499 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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 ano...

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....

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...

followed the recipe to a T , was easy and delicious ,will make it again for sure

This was quick to make.