Just imagine a no fuss black forest cake. If you’re craving a rich chocolate cake bursting with cherry filling and topped with whipped cream frosting, this Black Forest cake recipe is the one for you.
Loads of chocolate flavor complemented by the sweet-tartness of cherries, typically in the form of cherry filling or fresh cherries, and the smooth, slightly sweet flavor of whipped cream. The combination of these elements creates a balanced flavor, where the sweetness of the whipped cream and cherries cuts through the richness of the chocolate cake, making each bite a deliciously layered experience. It’s a perfect balance of deep cocoa, fruity brightness, and creamy smoothness.
Black Forest Cake – Easy and Delicious
Unlike a traditional Black Forest gateau with multiple chocolate cake layers, this easy 9×13 Black Forest cake is made in a single baking pan. Making it perfect for special occasions or a simple weeknight treat.
This moist cake starts with a simple cake batter made from a Devil’s Food cake mix, instant pudding mix, and a few pantry staples. Once baked and cooled to room temperature a thin layer of cherry pie filling is spread over the top of the cake, adding that signature fruity flavor.
To keep things simple, this version skips the cherry liqueur, but if you love the traditional cake, you can always brush the top of the cake with a bit of cherry syrup for extra flavor.
The topping is a luscious combination of instant vanilla pudding and whipped topping. Creating a smooth and creamy layer that complements the rich chocolate cake perfectly. A sprinkle of chocolate shavings or chocolate curls made with a vegetable peeler from a block of chocolate adds the perfect finishing touch.
And don’t forget those maraschino cherries. I like to pat them dry with a paper towel before placing them on top to keep their heavy syrup from staining the creamy layer.
Whether you’re making this for a birthday, holiday, or just because, this great recipe is a foolproof way to enjoy the classic flavors of a German Black Forest cake without the extra steps.
Black Forest Cake Recipe in a 9×13 Pan – No Fuss, All Flavor
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Kitchen Essentials
Ingredients
- 18 Ounce Devil’s Food Cake Mix 1 box
- 3.4 Ounces Instant Pudding Mix 1 box, chocolate or vanilla
- 3 Large Eggs
- ½ Cup Neutral Oil
- 1 ¼ Cups Water
- 21 Ounces Cherry Pie Filling 1 can
- 3.4 Ounces Instant Vanilla Pudding Mix 1 box
- 1 ½ Cups Milk can be any kind of milk
- 8 Ounces Whipped Topping 1 container Cool Whip or other brand
Garnishes
- Maraschino Cherries or fresh cherries
- Chocolate Shavings or chocolate chips
Instructions
Make the Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking pan with cooking spray.
- In a large bowl, add the cake mix, instant pudding mix, eggs, oil, and water. Mix to combine. Add to a prepared 9 x 13 cake pan. If you prefer, you can make this in two cake pans.18 Ounce Devil’s Food Cake Mix, 3.4 Ounces Instant Pudding Mix, 3 Large Eggs, ½ Cup Neutral Oil, 1 ¼ Cups Water
- Bake at 350 F. for 30-35 minutes.
- Let cool to room temperature, for about 30 minutes.
Add the Layers
- When cool to the touch, spread the can of cherry pie filling over the top.21 Ounces Cherry Pie Filling
- Prepare the instant pudding mix. In a medium bowl, combine the pudding mix with the milk. Whisk until it thickens.3.4 Ounces Instant Vanilla Pudding Mix, 1 ½ Cups Milk
- Fold in the whipped topping.8 Ounces Whipped Topping
- Spread the pudding mixture over the cake covering the cherry pie filling.
- Garnish with chocolate shavings and maraschino cherries. Pro Tip. I dried the maraschino cherries with paper towel before adding them to the top of the cake. Otherwise, the red juice will run and stain the white pudding mixture topping.Maraschino Cherries or fresh cherries, Chocolate Shavings or chocolate chips
- Chill until serving time. Enjoy your rich chocolate cake chilled or let it sit out for a few minutes to soften before serving!
Your Own Private Notes
Nutrition
Store Leftover Cake
To keep your cake fresh, store any leftovers in an airtight container in the refrigerator. Since the cake is topped with whipped cream frosting, it needs to stay chilled. It will keep well for up to 3-4 days.
For best results, cover the top of the cake with plastic wrap before sealing the container to prevent it from absorbing any fridge odors.
For longer storage, you can freeze this cake.
Freeze the chocolate cake before adding the cherry filling and whipped cream frosting. Once the cake has cooled to room temperature on a wire rack, wrap it tightly in plastic wrap, followed by a layer of parchment paper or aluminum foil, and place it in an airtight container or a freezer-safe bag. It will keep well for up to 3 months.
If you need to freeze the fully assembled cake, it’s best to flash freeze it first. Place the cake uncovered in the freezer for about 1-2 hours until the whipped cream frosting is firm. Then, carefully wrap the cake in plastic wrap, followed by a layer of parchment paper, and store it in an airtight container. When ready to enjoy, thaw it in the refrigerator overnight.
Keep in mind that freezing may slightly alter the texture of the whipped cream frosting, but the rich chocolate cake and cherry mixture will still be delicious.
For the best presentation, add fresh chocolate shavings and whole cherries just before serving. We use the fresh sweet cherries from the grocery store or maraschino cherries.
While this is not the traditional black forest cake, it sure is delicious, but without all the fuss.
My family loved this!