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Moist chocolate cake, filled with juicy cherries and topped with fluffy whipped cream? Say less. This Easy Black Forest Cake is a busy baker’s dream come true with just five simple ingredients. Using boxed cake mix is a shortcut that feels too good to be true. But it works beautifully for this showstopping dessert.
Easy Black Forest Cake
Listen, black forest cake has been a favorite of mine for about as long as I can recall. Who can resist all that moody chocolate, those juicy cherries, and billowy whipped cream? This is the kind of dessert that indulgent dreams are made of.
But, the sad truth is that I very rarely used to make one. Most of the time, I am inclined to use my easiest dessert recipes. But this easy black forest cake has a simplified ingredient list, and even uses a boxed cake mix. So, it’s a whole lot easier to put together than the typical recipe. As a result, this cake appears much more frequently in our dessert rotation. I couldn’t be happier.
Black Forest Cake Using Cake Mix
Many years ago while working in an office that was forever celebrating someone’s birthday, I first tasted this recipe. I loved it. And, so when I discovered that it was an easy black forest cake recipe with cake mix and just a few other ingredients? I was sold.
Taste-wise, this cake is all about contrast. Bittersweet chocolate meets tart fruit underneath sweet cream. It shifts between light and decadent without spending too long on either side. The chocolate here is just as good alongside a glass of pinot as it is with a tumbler of milk. Everyone wins.
Simple Black Forest Cake Recipe
The secret is in the boxed cake mix. It’s a wonderfully quick trick for making a simple black forest cake recipe. But, there are lots of ways that you can add some personal flair to the batter. A spoonful of cocoa will add more depth to the chocolate. Or, you could add in some instant espresso powder (decaf works, too!) to leave people in disbelief when you say it’s from a box.
Once it’s cool, you can top it with your choice of whipped topping or even freshly whipped cream. Easy as can be and guaranteed to be a hit! I’ve baked this cake in both glass baking dishes and metal pans. Both work fine. But, you’ll need to plan on it taking a couple of extra minutes in the oven with a glass dish. I tend to use glass simply because I have a lid that fits neatly on my Pyrex baking dish. And, that makes it a cinch to store in the fridge.
Box Cake Recipes
While they aren’t always my go-to for baking, box cake recipes make it possible to pull together a lightning fast, terrific dessert. This rhubarb dump cake is hugely popular around the holidays, and you’d never guess that it uses a yellow cake box mix.
And, who can say now to a pumpkin crunch cake? It tastes like pumpkin pie with a crunchy pecan streusel layer on top. And, best of all? You guessed it! Made with a boxed yellow cake mix. Fall never tasted better.
Gooey chocolate butter cake is another box mix favorite for a weeknight dinner or a special occasion. With only about 10 minutes of effort, you can have this cake in the oven making your house smell incredible!
And last but not least, these red velvet crinkle cookies are the perfect treat for Christmas or Valentine’s day. They’re super fast to throw together, thanks to the storebought mix. And, they look absolutely amazing.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 03/05/21 – recipe notes updated 11/20/25}
Is that an 8 OZ container of whipped topping? Like Cool Whip? Can this be made ahead? How long can it be stored in the fridge?
Yes, that is Cool Whip topping. And it will hold nicely for 2-3 days.
I made this for Easter dessert and it was delicious. Thanks for sharing a very easy recipe.
I’m so glad you loved it!
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.
I’m so happy to hear that you’re enjoying the cake, Dee Ann!
I added water and oil to cake mix ?what is going to happen?
I haven’t tried that, Yvonne. I’m guessing that created too much liquid in the batter.
Can this recipe be frozen?
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.
Could you make this recipe in cupcakes?
That should work fine, Gloria.
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??
That is correct. There will be plenty of liquid from the canned cherries.
Do i assemble cake mix according to directions before I add cherries
Yes, Rhonda.
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
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.
Do not use directions on the box. Just mix together cake mix, eggs, almond extract, and cherry pie filling (4 ingredients)
I’m so glad you like it!
What if you have an allergy to almond (even in extract form) can vanilla be used?
Hi, Corinne. You should be able to use vanilla instead of almond in this recipe. Enjoy the cake, and happy baking!
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!
Laurie – That sounds amazing!
I have not baked the cake yet. Is this a good to make ahead (one day in frig) before eating?
Absolutely, Joyce. This will keep nicely.
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!
Yay! I’m so glad it was a hit, Deena.