Rich chocolate cake filled with sweet juicy cherries and topped with fluffy whipped cream is a dream come true with this Easy Black Forest Cake recipe.
Easy Black Forest Cake
Many years ago while working in an office that was forever celebrating someone’s birthday, I first tasted this “cheater” version of a Black Forest Cake.
I loved it from the first bite. (And so did the rest of my family!)
Black Forest Cake has been a favorite of mine for about as long as I can recall, but I very rarely make one. I’m all about the easiest desserts most of the time.
So, when I learned that you can make this easy recipe with just a handful of easy ingredients? It became a go-to favorite for my family for years.
Cake Mix Black Forest Cake
You need just four ingredients to get this Easy Black Forest Cake recipe in the oven.
Once it’s cool, you can top it with your choice of whipped topping or freshly whipped cream. Easy as can be and guaranteed to be a hit!
- 15.25 ounces Devil’s Food cake mix
- 3 eggs
- 21 ounce can cherry pie filling
- 1 teaspoon almond extract
- 8 ounces whipped topping
I’ve baked this cake in glass pans and metal pans. Both will work fine. You’ll need a couple of extra minutes of baking time for the glass pan.
I typically use the glass pan simply because I have a lid that fits on my pyrex and it’s easy to store in the fridge that way.
Easy Black Forest Cake Recipe
- Preheat the oven to 350°F. Grease a 9×13 pan with butter and set aside. Combine the cake mix, eggs, pie filling, and almond extract. Stir to combine.
- Scoop the cake batter into the prepared pan. Bake for 26-30 minutes, until a toothpick comes out with moist crumbs. Remove from the oven and cool completely.
- Top the completely cooled cake with whipped cream. Store leftover cake in an airtight container in the refrigerator.
While they aren’t always my go-to for baking, cake mixes can make it possible to pull together a terrific dessert in just minutes.
Rhubarb Dump Cake and the ever-popular Pumpkin Crunch Cake are both delicious and they’re also made with just a handful of ingredients.
Did you know you can make Cinnamon Rolls with a cake mix??
And last but not least, these Red Velvet Crinkle Cookies are also made possible with a box of cake mix.
Easy Black Forest Cake Recipe
Ingredients
- 15.25 ounces Devil's Food Cake Mix
- 3 eggs
- 21 ounces canned cherry pie filling
- 1 teaspoon almond extract
- 8 container whipped topping or 1 cup heavy cream, freshly whipped
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan with butter and set aside. Combine the cake mix, eggs, pie filling, and almond extract. Stir to combine.
- Scoop the cake batter into the prepared pan. Bake for 26-30 minutes, until a toothpick comes out with moist crumbs. Remove from the oven and cool completely.
- Top the completely cooled cake with whipped cream. Store leftover cake in an airtight container in the refrigerator.
Nutrition
Deena Taylor says
I tried this for my husband’s birthday. The batter was very thick, like cookie dough, so I added just a little water to make it easier to mix. Unfortunately, I was out of almond extract so I used vanilla. I was so afraid the cake would be dry, but it was perfectly moist, very light and fluffy. I would definitely make this again and recommend the recipe. My son mixed a perfect whipped cream for me, because I was in a huge hurry to get myself and the cake to church. Everyone loved it!
Mary says
Yay! I’m so glad it was a hit, Deena.
Laurie says
This was great! so easy. Made it for my daughter’s birthday. Had it with Cherry chocolate ice cream and added a maraschino cherry on top the whip cream on each piece. Thanks!
Mary says
Laurie – That sounds amazing!
Joyce says
I have not baked the cake yet. Is this a good to make ahead (one day in frig) before eating?
Mary says
Absolutely, Joyce. This will keep nicely.
Corinne Zawadzki says
What if you have an allergy to almond (even in extract form) can vanilla be used?
Mary says
Hi, Corinne. You should be able to use vanilla instead of almond in this recipe. Enjoy the cake, and happy baking!
Rhonda Maxwell says
Do i assemble cake mix according to directions before I add cherries
Mary says
Yes, Rhonda.
Maggie Mccracken says
Well, I think she’s asking you if she makes the cake mix with the eggs and oil, etc. and you said yes I think the answers should be no it’s the dry cake mix along with the cherries, eggs and flavoring only
Mary says
Hmmm, sorry for the confusion. I read that differently. You’re correct that you only need to use the dry cake mix along with the cherries, eggs, and extract.
Catherine says
My cake mix requires oil and water but you don’t mention that in your recipe. Do I leave these out because I’m adding the extract and cherries??
Mary says
That is correct. There will be plenty of liquid from the canned cherries.
Gloria logan says
Could you make this recipe in cupcakes?
Mary says
That should work fine, Gloria.
Carol says
Can this recipe be frozen?
Mary says
I honestly don’t recall whether or not I’ve frozen this cake in the past. I think it will keep just fine in the freezer though, but I wouldn’t top it with whipped cream until ready to serve.
Dee Ann says
This cake was delicious ! The recipe has been asked for by my guests every time I make it ! I love how easy it is, yet so pretty, I make it in a glass pan with decorative sides and it looks so festive.
Mary says
I’m so happy to hear that you’re enjoying the cake, Dee Ann!
Yvonne Arena says
I added water and oil to cake mix 😬what is going to happen?
Mary says
I haven’t tried that, Yvonne. I’m guessing that created too much liquid in the batter.