Description
This Easy Black Forest Cake Recipe combines a moist chocolate cake base with a luscious cherry pie filling and creamy chocolate pudding layer, all topped with whipped topping and chocolate shavings for a decadent dessert perfect for any occasion.
Ingredients
Cake
- 1 (15.25 oz) box chocolate cake mix (like devil’s food)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk (or water)
Pudding Layer
- 1 3.9 oz box instant chocolate pudding mix
- 1 1/2 cups whole milk
Additional Layers
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) container frozen whipped topping (thawed, or whipped cream)
- 1/3 cup shaved or finely chopped semi-sweet chocolate bar (or mini chocolate chips)
- Fresh cherries (optional for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13-inch glass baking dish thoroughly with non-stick spray and set it aside to get ready for the batter.
- Mix and Bake Cake: In a large mixing bowl, beat together the chocolate cake mix, eggs, vegetable oil, and milk on medium-high speed for about 2 minutes, scraping down the sides of the bowl as needed to ensure even mixing. Pour the batter into the prepared baking dish and bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Poke Holes: Remove the cake from the oven and place it on a cooling rack. Let it cool for about 5 minutes. Then, using the round handle of a wooden spoon or a large straw, poke holes about an inch apart into the cake, pressing approximately two-thirds of the way through but not all the way to the bottom.
- Prepare and Pour Pudding: In a medium bowl, whisk the instant chocolate pudding mix with the milk until smooth and slightly thin. Quickly pour this pudding mixture evenly over the top of the cake, spreading it gently so it seeps into the holes. Press gently to ensure it settles well into the cake.
- Add Cherry Pie Filling: Spread the entire can of cherry pie filling evenly over the set pudding layer, creating a vibrant and flavorful top layer.
- Chill the Cake: Cover the cake and refrigerate for at least 1 hour, preferably up to overnight, to chill and allow the flavors to meld. For best results, chill for at least 4 hours so the pudding fully soaks into the cake.
- Top with Whipped Topping and Garnish: Just before serving, spread the thawed whipped topping or whipped cream over the cherry layer. Decorate with shaved chocolate and fresh cherries if desired. Serve immediately or keep covered in the refrigerator until ready to enjoy. If using homemade whipped cream, add it right before serving to prevent it from breaking down.
Notes
- For a lighter option, you can substitute water for the milk when making the cake batter.
- Ensure holes in the cake are evenly spaced and deep enough to allow pudding to seep in without breaking through the bottom.
- Chilling the cake for several hours or overnight improves texture and flavor absorption.
- If using homemade whipped cream, add it just before serving to avoid it weeping into the cake.
- Fresh cherries are optional but add a nice touch of color and freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
