Black Forest Cake Recipe in a 9x13 Pan – No Fuss, All Flavor
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.
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!