Name: Black Forest Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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; 8 ounces cream cheese ((softened)); 1 cup powdered sugar; 1 teaspoon vanilla; 8 ounces Cool Whip Whipped Topping; Your favorite pie filling*

This Black Forest Cake is is so simple to make and full of amazing flavor. It only takes a few minutes to throw together and is delicious!

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:

Cake batter being mixed in a glass bowl with a wooden spoon.

Cream Cheese frosting mixed together in a glass mixing bowl.

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.

Black Forest Cake Recipe

4.88 from 8 votes

This Black Forest Cake is is so simple to make and full of amazing flavor. It only takes a few minutes to throw together and is delicious!

16 Servings

Prep Time 20

Cook Time 25

Total Time 45

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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*

Equipment

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

I buy the biggest can of cherry pie filling that I can find and it will usually cover both cakes. Any kind of fruit filling would be excellent on here. When we use strawberries, we usually just buy fresh strawberries at the store and then by a box of “Danish Dessert” glaze and mix the strawberries in that . . . it’s delicious.

Nutrition

Calories: 254 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 51 mg · Sodium: 322 mg · Potassium: 194 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 240 IU · Vitamin C: 1 mg · Calcium: 87 mg · Iron: 2 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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.

Questions & Reviews

Cami says:

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..)

Sarah says:

Mmm. Looks DELICIOUS. Definitely going to try it - though my brothers will probably eat it up in a second!

Sunray Gardening says:

This comment has been removed by the author.

Sunray Gardening says:

I'm a new follower from the hop, please drop by and do same when you have time. Thanks.
Cher
http://sunraygardening.blogspot.com/

Terri says:

Sounds and looks yummy!! Thanks for visiting my blog & following!!

raquel@erecipe says:

wow that is really easy I never thought that making black forest could make that easy and not so complicated.
erecipe

The Daily Smash says:

Looks great I just found your blog. Its so much fun. Check out my food blog

www.thedailysmash101.blogspot.com

Summer says:

Looks fabulous! Thanks for the follow! I'm returning the favor!

Joy @ Joy Of Desserts says:

Happy belated birthday! Hope it was a great one, and wishing you many more.
Thanks for linking at Joy of Desserts.

Anonymous says:

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!

Camille says:

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!

Alice Prevost says:

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!

Cyd says:

This would totally work in a 9 x 13 inch pan.

Lorenda says:

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.

Lisa C. says:

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 !!!!!!

Kate says:

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

Mary says:

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.

Cyd says:

You are right. Just one 8 ounce block of cream cheese.

Mary nethercutt says:

I just want the recipe

Cyd says:

The full recipe is there with ingredient amounts and directions. You may not have scrolled down far enough in the post.

Lisa says:

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!

Lynne says:

I make something very similar, but I use fudge brownie mix instead of cake mix. Voila! Black Forest Brownie cake

Michelle McCarten says:

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?

Momma Cyd says:

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.

Darlene says:

Made this for my daughter’s 17th birthday. She loved it.

Wendy says:

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!!🍒

Brenda Roberts says:

I love black forest cake. Would this work using just a regular cake pan?

Bobbi @ Six Sisters says:

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.

Denise says:

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?

Bobbi @ Six Sisters says:

This can absolutely be made a day head of time and taste great!

Join The Discussion

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Cami says:

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..)
Sarah says:

Mmm. Looks DELICIOUS. Definitely going to try it - though my brothers will probably eat it up in a second!
Sunray Gardening says:

This comment has been removed by the author.
Sunray Gardening says:

I'm a new follower from the hop, please drop by and do same when you have time. Thanks.
Cher
http://sunraygardening.blogspot.com/
Terri says:

Sounds and looks yummy!! Thanks for visiting my blog & following!!
raquel@erecipe says:

wow that is really easy I never thought that making black forest could make that easy and not so complicated.
erecipe
The Daily Smash says:

Looks great I just found your blog. Its so much fun. Check out my food blog

www.thedailysmash101.blogspot.com
Summer says:

Looks fabulous! Thanks for the follow! I'm returning the favor!
Joy @ Joy Of Desserts says:

Happy belated birthday! Hope it was a great one, and wishing you many more.
Thanks for linking at Joy of Desserts.
Anonymous says:

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!
Camille says:

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!
Alice Prevost says:

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!
Cyd says:

This would totally work in a 9 x 13 inch pan.
Lorenda says:

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.
Lisa C. says:

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 !!!!!!
Kate says:

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
Mary says:

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.
Cyd says:

You are right. Just one 8 ounce block of cream cheese.
Mary nethercutt says:

I just want the recipe
Cyd says:

The full recipe is there with ingredient amounts and directions. You may not have scrolled down far enough in the post.
Lisa says:

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!
Lynne says:

I make something very similar, but I use fudge brownie mix instead of cake mix. Voila! Black Forest Brownie cake
Michelle McCarten says:

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?
Momma Cyd says:

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.
Darlene says:

Made this for my daughter’s 17th birthday. She loved it.
Wendy says:

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!!🍒
Brenda Roberts says:

I love black forest cake. Would this work using just a regular cake pan?
Bobbi @ Six Sisters says:

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.
Denise says:

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?
Bobbi @ Six Sisters says:

This can absolutely be made a day head of time and taste great!