Easy Black Forest Cake
This decadent black forest cake consists of alternating layers of moist chocolate cake and heavenly whipped cream. The cake is soaked in cherry liqueur and filled with juicy black cherries in the middle. This recipe uses a cake mix for ease and convenience but tastes completely homemade.
What is black forest cake:
Black forest cake is a chocolate sponge cake filled with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte which means “Black Forest Cherry-torte.” A black forest cake usually consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings on top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. German law mandates that any dessert labeled Schwarzwälder Kirschtorte must have kirschwasser in it. (source: Wikipedia)
Why this recipe is so great:
- Just 4 grocery items – All you need is your favorite chocolate cake mix, a package of cream cheese, a carton of whipping cream, a can of cherries, and a few staple ingredients to make this easy black forest cake recipe.
- Quick and easy to make – Since this recipe uses a cake mix, it saves you a ton of time and dishes. All you have to do is bake the cake mix as instructed, make the frosting, assemble and serve.
- Tastes homemade – This black forest cake is rich and decadent. The cake is moist, tender, and chocolaty. The frosting is light and creamy. There is a burst of cherry flavor in every bite. It tastes and looks like it was made completely from scratch. No one will ever know you used a cake mix unless you tell them.
- Can be made in advance – This cake can be made up to 1 day in advance, so it’s a great make-ahead dessert.
How to make black forest cake with cake mix:
(the ingredient amounts are listed in the printable recipe card further below)
- Bake the cake as instructed for two 9″ round cakes. Let cool completely and lightly brush with some cherry liqueur.
- Beat the cream cheese, sugar, and vanilla extract until smooth. Beat in the whipping cream until thickened and stiff peaks form.
- Spread 1/4 of the whipped cream on one cake layer, spoon the cherries on top, then spread another 1/4 of the whipped cream on top of the cherries.
- Place the second cake on top. Spread the remaining whipped cream on. Top with maraschino cherries and chocolate shavings if desired.
For piped edges: Transfer half of the whipped cream into a piping bag fitted with a tip of your choice. Pipe along the edges of the first cake, spread some whipped cream onto the center, spoon the cherries on top, and spread more whipped cream on top of the cherries. Repeat with the top layer and finish with some maraschino cherries and chocolate shavings if desired.
Substitutions:
- Chocolate cake mix – You can use any kind or brand of chocolate cake mix you wish. I like using Duncan Hines or Betty Crocker’s Devil’s Food Cake. You can also use your own homemade chocolate cake if you’d like.
- Cherry liqueur – You can use the juice from the canned cherries instead or simply omit.
- Canned cherries – Any kind of canned cherries will work. I normally use Bing black cherries. If you prefer, you can also use canned cherry pie filling. If so, you can use half the can for the middle layer and the other half for the top layer.
- Whipped cream frosting – I love adding a bit of cream cheese to my whipped cream frosting because it balances the richness of the heavy cream. It also stabilizes it and helps it keep longer. But if you prefer a more traditional, straight-up whipped cream, you can use that – just keep in mind that it won’t last as long or be as stable.
- Maraschino cherries – Can be substituted with fresh cherries when they are available.
- Chocolate shavings – Can be replaced with chocolate curls or chocolate sprinkles.
You might also like:
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintEasy Black Forest Cake
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 10-12
- Category: dessert
- Method: bake
- Cuisine: American
Description
This decadent black forest cake consists of alternating layers of moist chocolate cake and heavenly whipped cream. The cake is soaked in cherry liqueur and filled with juicy black cherries in the middle.
Ingredients
- 1 box chocolate cake mix (plus ingredients required on the box)
- 1/4 cup cherry liqueur (optional)
- 1 can pitted black cherries (drained well)
- 1–250 gram pkg cream cheese, softened
- 1–473ml carton whipping cream, cold
- 1/2 cup granulated sugar
- 1 & 1/2 tsp vanilla
- maraschino cherries (optional)
- chocolate shavings (optional)
Instructions
- Bake cake as instructed for two 9 inch rounds. Let cool completely. Trim cake domes if necessary for a flat surface. Lightly brush with cherry liqueur (if using ) as you’re assembling the cake.
- Using an electric mixer, blend the cream cheese, sugar, and vanilla until smooth. Slowly add half the whipping cream and whip for a minute or so until it just starts to thicken. Add the rest of the whipping cream and continue to whip until stiff peaks form.
- Spread about one-quarter of the whipped cream on one of the cakes. Spoon the cherries on top and spread another quarter of the whipped cream on top of the cherries. Carefully layer the second cake on and top with the remaining whipped cream. Decorate with chocolate sprinkle or curls if desired.
For piped edges: Transfer half of the whipped cream into a piping bag fitted with a tip of your choice. Pipe along the edges of the first cake, spread some whipped cream onto the center, spoon the cherries on top, and spread more whipped cream on top of the cherries. Repeat with the top layer and finish with some maraschino cherries and chocolate shavings if desired.
Notes
Chilling the assembled cake for 30 minutes will make it easier to slice and serve.
Leftovers can be covered and stored in the fridge for up to 3 days.
Simple and delicious! I made this for both of my grown up sons birthdays and they loved it!
I’m thrilled to hear they both loved it and happy belated birthday to your sons!
I made this cake for my dad’s birthday and he said it was the best cake he’d ever had! Everyone in my family went back for seconds. I’m planning on making it again at Christmas because it’s so gorgeous and very simple to make. Next time I make it I’ll probably use more cherries. I used a ziploc bag with the corner cut for piped edges and it looked wonderful!
Happy belated birthday to your dad and thank you for your kind words, Grace!
This is super easy and is a showstopper! It looks like it takes a lot to make, but is super easy and fast! This is the best whipped cream frosting I have  ever made!! Definitely will be making this  again and again.Â
Thank you, Michaelle, for your kind words!
Can you thicken cream instead of whipping cream, as you can whip that cream? Thanks
Yes, as long as it is at least 35% fat it will work fine. I hope you enjoy the cake!
Thankyou, yes it has 35% milk fat.
Making this tomorrow – for the frosting, I’m assuming confectioners sugar not granulated sugar, is that correct?
Ah, thanks for catching that, Diana. It’s actually granulated sugar.
I love this recepie… My family really enjoy this cake
Thank you for your kind words, Crescenthia! I’m really happy you and your family enjoyed it:)
Hi Lily, i made this cake today after Sunday lunch. Easy to do and totally delicious. My wife was amazed. Thank you so much…
David.
You’re very welcome, Dave! I’m happy your wife was impressed and thank you for your kind words. Enjoy!
I would like to make this cake the day before serving. Can i store it in the fridge filled or should i fill on the day.
Yes, you can make and assemble this cake the day before and store in the fridge. Let me know if you have any other questions. Enjoy!
I baked this cake for my daughter’s birthday recently and all of her friends continued asking for more until the cake disappeared!
This looks amazing. Black Forest cake is one of my favourite cakes..I can’t wait to make it. I love your recipes Lily.
very easy to make it 😀
I’ve tried
and the results are pretty like you made
Thank you kindly for your feedback. Enjoy and have a lovely day:)
Lily, your cake is beautiful! 🙂
What a beautiful cake! Merry Christmas!
Thanks Nancy and Merry Christmas to you too!
Hi Lily! Who does not like an easy cake correct? Especially one that looks as if you have been slogging over it for hours! Your recipe reminded me of how I used to make black forest cake too several years ago in a similar way but using kirsch since we didnt have kids at that time. I like your idea of adding creamcheese with the whipped cream. I am going to have to try your version soon now! Happy Fiesta Friday – thanks for bringing this lovely cake to the party! 🙂
Thanks Indu and happy FF to you too, hugs:)
Black Forest Cake is one of my favourites and I have never ever attempted to make it because it seems so complicated But even I think I could try your recipe. Chocolate, cherries and cream are a match made in heaven! Thanks for sharing this… I will definitely be trying it in the new year!
You’re welcome and Merry Christmas, hugs:)
Black Forest is one of my all time favourite cakes! And I love how easy this one is, yumm!
Thanks Michelle:)
I love the addition of cream cheese in the filling, Lily! What a relief to see that you, Baker Extraordinare, will go with the ease of a boxed mx. 🙂 However, you’re piping skills still leave me envious! Beautiful and delicious cake!
Thanks Nancy, I always have a supply of cake mixes around the house, you never know when you need a quick dessert or just feeling lazy:)
Hi Lily – I love Black Forest Gateau so this really appeals to me! My little one is now 17 so I wouldn’t be holding back on the kirsch! Happy Holidays Lily!
Enjoy Selma, hugs:)
I love quick and delicious cake, Lily. All your bakes goodies impress me all the time. Thanks for sharing this at FF #47. I hope you enjoy your weekend. Happy FF. <3
Thanks Jhuls and happy FF to you too, hugs:)
Wow, so beautiful, I love the addition of liquor to your already decadent cake 🙂
Thanks Loretta, happy holidays 🙂