Description
This Easy Black Forest Cake recipe combines a moist chocolate cake base with rich instant chocolate pudding, luscious cherry pie filling, and a light whipped topping adorned with shaved chocolate and fresh cherries for a classic, crowd-pleasing dessert that’s perfect for any occasion.
Ingredients
Scale
Cake Batter
- 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
Toppings and Garnish
- 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 (175°C). Spray a 9×13-inch glass baking dish with non-stick spray to prevent sticking, then set it aside.
- Mix and bake cake batter: In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and milk. Beat on medium-high speed for 2 minutes, scraping down the sides to ensure everything is well incorporated. Pour the batter evenly into the prepared baking dish and bake according to box instructions, usually about 23 to 28 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached.
- Cool and poke holes: Remove the cake from the oven and place it on a cooling rack. Let it cool for approximately 5 minutes. Then, using the round handle of a wooden spoon or a large straw, poke holes about an inch apart across the surface, going approximately two-thirds depth into the cake without reaching the bottom. This allows the pudding to seep in and flavor the cake thoroughly.
- Prepare pudding and pour over cake: In a medium bowl, whisk together the instant chocolate pudding mix with 1 1/2 cups of whole milk until smooth and slightly runny. Immediately pour this thin pudding mixture evenly over the cake, spreading it carefully and pressing it down into the holes to soak into the cake mass.
- Add cherry pie filling and chill: Spread the cherry pie filling evenly over the set pudding layer. Cover the cake and refrigerate for at least 1 hour, ideally 4 hours or overnight, to allow the flavors to meld and the pudding to fully absorb into the cake.
- Top with whipped topping and garnish: Once chilled, spread the whipped topping over the cherry layer evenly. Decorate the cake with shaved or finely chopped semi-sweet chocolate and fresh cherries if desired. Serve immediately or keep refrigerated until ready to enjoy. For homemade whipped cream, add just before serving to prevent it from breaking down.
Notes
- Using a 9×13-inch glass baking dish ensures even cooking and easy cleanup.
- For best flavor infusion, chill the cake for 4 hours or overnight.
- Fresh cherries add a vibrant touch but are optional.
- If using homemade whipped cream, add it just before serving to avoid weeping.
- Chocolate pudding should be poured immediately after mixing to keep it thin enough to soak into the cake.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Black Forest Cake, Chocolate Cake, Cherry Pie Filling, Whipped Topping, Easy Cake Recipe, Classic Dessert
