This Easy Black Forest Cake is what I usually request for my birthday. My mom has been making it for as long as I can remember and it seriously is so simple to make.
It makes two cakes using two 8 or 9 inch cake pans, and nobody is opposed to two birthday cakes, am I right?
My favorite layer of the cake is the fluffy cream cheese layer. It adds the perfect amount of tang and creamy texture that the cake needs. If you have never tried black forest cake, you need to stop what you are doing and make it right now.
Recipe Ingredient Notes
To make Black Forest Cake, you will need the following ingredients:
Chocolate cake:
- Devil’s Food cake mix, (I used 15.25 ounces Betty Crocker cake mix)
- Water, eggs, and oil called for in cake mix directions
Cream layer:
- Cream cheese, (softened)
- Powdered sugar
- Vanilla
- Cool Whip Whipped Topping
Fruit Topping:
- Large can of your favorite pie filling*
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Black Forest Cake
- Spray 2 (8″ or 9″) pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
- In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
- Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Variations
I am not usually a cherry pie filling kind of girl, but with this cake, I honestly can’t get enough. However, you could easily switch it up.
- Strawberry Pie Filling (I like to use the pie filling gel, then add my own fresh strawberries).
- Raspberry Pie Filling
- Blackberry Pie Filling (this one also tastes amazing with fresh blackberries)
- Blueberry Pie Filling
Enjoy More Delicious Chocolate Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Chocolate Caramel Toffee Crunch Cake
- Chocolate Chip Cookie Ice Cream Cake
- Chocolate Peanut Butter Mug Cake
- Chocolate Pudding Cake Recipe
Black Forest Cake Recipe
Ingredients
Chocolate cake:
- 1 Devil's Food cake mix, (I used 15.25 ounces Betty Crocker cake mix)
- water, eggs, and oil called for in cake mix directions
Cream layer:
- 8 ounces cream cheese, (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces Cool Whip Whipped Topping
Fruit Topping:
- Your favorite pie filling*
Instructions
- Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
- In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
- Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Looks yummy!!! Do you think it would work with a 9 x 13? ( I lent my 8 inchers out and still don’t have them back..)
Mmm. Looks DELICIOUS. Definitely going to try it – though my brothers will probably eat it up in a second!
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I’m a new follower from the hop, please drop by and do same when you have time. Thanks.
Cher
http://sunraygardening.blogspot.com/
Sounds and looks yummy!! Thanks for visiting my blog & following!!
wow that is really easy I never thought that making black forest could make that easy and not so complicated.
erecipe
Looks great I just found your blog. Its so much fun. Check out my food blog
http://www.thedailysmash101.blogspot.com
Looks fabulous! Thanks for the follow! I’m returning the favor!
Happy belated birthday! Hope it was a great one, and wishing you many more.
Thanks for linking at Joy of Desserts.
hi, i have been following your blog for about a month now. i really like it. i do not have any link. i’m not very computer savvy. i wonder if i could make the black forrest cake and since it makes two, could i freeze one for future use? i don’t know if you anwser questions like this, but i thought i would give it a try. thanks!
Hi Anonymous! I have never frozen a cake before, but I googled it and it looks like the “cake” part will freeze just fine, but the cream cheese frosting and strawberry layer might not hold up so well- it would make the cake soggy as it thaws. So, if I were you, I would wrap one of the “cakes” in Saran Wrap and foil (or an air tight container) and freeze it, then when you are ready, pull it out and thaw it, then add toppings. I hope that helps!! Thanks for the question!
I made this for dinner tonight and my husband and I just love it. It is easy to make and looks just elegant. Could make it for a pot luck or a special occasion. Thank You for posting.Just yummie!
This would totally work in a 9 x 13 inch pan.
I use a brownie mix for my Black Forest Cake. The cream cheese filling is a little different also, it is always a hit. I just bought your cook book and I’m really looking forward to trying out your recipes.
I just made this tonight, it is one of the best cakes I’ve ever had, so easy to make and it’s not too sweet or heavy, it was heaven ! Pure heaven !!!!! If you wanna get to his heart then this is the way to go !!!!!!
I am making it for my family hope they enjoy it it will be the first time for me making this cake. Can not wait for results
Love how easy this is and festive to look at! My only comment would be that one of the photos shows TWO cream cheese loafs in the bowl but the recipe calls for one. I followed the recipe. Hope that’s right.
You are right. Just one 8 ounce block of cream cheese.
I just want the recipe
The full recipe is there with ingredient amounts and directions. You may not have scrolled down far enough in the post.
I am making this right now but I’m gonna put the cherries on the cake 1st then the topping on top and chocolate savings on top of that. Thanks for this easy recipe. Yummy it’s my favorite!
I make something very similar, but I use fudge brownie mix instead of cake mix. Voila! Black Forest Brownie cake
After you make both 8 inch round cakes – do you stack them or serve them separately? The pictures never stack but wondering if that would look cool and would realistically work?
We do not stack them. You could stack them, but the cherry pie filling in the center would need to be free of cherries and you would need more cherry pie filling than what is listed in the directions.
Made this for my daughter’s 17th birthday. She loved it.
Interesting Cake. Thanks so much. But not Black Forest Cake – as Black Forest Cake is always layered. Usually 4 layers in fact. And always Cherries. Invented in The Black Forest (I lived there for 4 years). And Kirsch is always used to soak fresh cherries (or canned) No pie filling or maraschino cherries. This perhaps should be called a Tortenboden or Torte for short. But I like your 6 Sisters vibe and fun recipes. And the cool whip cream cheese icing. 🧁. But again – whipped cream is traditional – but stabilized – add to each 8 oz. of Heavy Cream 1 Tbsp of Instant Vanilla Pudding (has to be Instant) plus 3 Tbsp Powdered (or) Icing Sugar and a 1/2 tsp Vanilla. Or use Dr. Oetker’s Whip It. Thanks Ladies. Now I’m off to make a quasi version of your and my recipes.
Take Care Beauties. And keep having fun in the kitchen!!🍒
I love black forest cake. Would this work using just a regular cake pan?
Do you mean a 9X13 cake pan? You can try it and check for doneness after the suggested bake time, and then every 5 minutes until a toothpick comes out clean.
Can I make this Black Forest Cake the day before and put it in the refrigerator and get it out the next day to serve it to my party?
This can absolutely be made a day head of time and taste great!
Quick question! Does anyone know if the Cool Whip needs to be brought to room temperature prior to folding it into the cream cheese mixture?
We recommend you let it defrost in the refrigerator prior to folding it in. It doesn’t need to be room temperature first