This simplified version of black forest sheet cake still feels ultra luxe. Moist chocolate cake studded with cherries, creamy vanilla German buttercream and a layer of ganache come together to make your dessert dreams come true!
This cake is over the top good without being fussy to put together. The chocolate cake is highlighted with cherries and chocolate chips.
A silky smooth layer of German buttercream separates the cake from a shiny layer of ganache that tops the whole thing off nicely. It may look unassuming at first glance, but it is ready to wow you once you cut into it!
This sheet cake is getting ready to win over your heart. It is actually relatively simple to make and the layers work together to make it both look and taste stunning.
Check out the beauty and inner workings of each layer and then put all of the ingredients on your grocery list. This one is worth making up and excuse to bake!
The Cake
You will be surprised how easily the cake comes together. It starts with a chocolate cake mix and a can of cherry pie filling, so it is in the oven in no time.
If you come here often, you may recognize the recipe from the chocolate cherry fudge bundt cake. A reader shared how they made it in a 9×13 on Pinterest, so I was inspired to do the same.
With a few simple mix-ins the cake mix is transformed into something extra special. It is always moist and has never failed me.
I like using mini chocolate chips in this recipe. They basically melt into the cake and give that rich chocolate flavor without being distinctly detectable.
If you can measure and stir together a few ingredients, you can make this cake. It’s all in one bowl and simple as can be.
In fact you don’t have to tell your guests how easy it is to make. It’s our little secret.
The Buttercream Layer
German buttercream really sets this cake off. It is built on a thick custard base, so it is super creamy and subtly sweet.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
It adds a softness between two bold chocolate layers. You may want to make a double batch so you have some to eat off a spoon too!
Don’t let all of the steps in the recipe deter you from making it. It is more work than American buttercream for sure, but not really complicated.
You can make the pudding part ahead of time and refrigerate it for a few days even. Then just whip in the butter when you are ready to assemble your cake.
The Ganache
A layer of rich chocolaty ganache is almost always a good idea. The shiny chocolate makes you anticipate good things to come and it really makes for striking layers on this cake.
I used a dark chocolate to make my ganache. It was really delicious with the other layers.
If milk chocolate is more your style, go for it! The frosting is only subtly sweet, so milk chocolate wouldn’t be too much here.
If you give it a try, be sure to let me know! Also, if you don’t have cream, feel free to use slightly less milk. It will still make a fabulous smooth layer to top your cake.
Check out my collection of cake recipes for more dessert inspiration.
Black Forest Sheet Cake
Ingredients
Cake
- 15.25 oz Devil’s food cake mix
- ¾ cup vegetable oil
- 3 eggs
- ½ cup milk
- 21 oz can cherry pie filling
- ½ cup mini semi-sweet chocolate chips
Frosting
- 1 recipe German buttercream
- 6 ounces dark chocolate
- ⅓ cup whole milk or cream
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Put the cake mix, vegetable oil, egg and milk in a large mixing bowl.15.25 oz Devil’s food cake mix, ¾ cup vegetable oil, 3 eggs, ½ cup milk
- Mix together on low speed until the ingredients are combined. Then mix on medium speed for two minutes.
- Stir in the cherry pie filling and mini chocolate chips.21 oz can cherry pie filling, ½ cup mini semi-sweet chocolate chips
- Bake for 40-45 minutes or until it springs back when lightly touched with a finger.
- Cool completely before frosting.
- Smooth the German buttercream over the cake and then chill for at least 15 minutes.1 recipe German buttercream
- When you are ready to finish the cake, break the chocolate into small pieces. Place in a small microwave safe bowl. Add milk or cream and microwave in 15-20 second spurts, stirring well between. As soon as the chocolate stirs smooth, let it sit for a few minutes to cool.6 ounces dark chocolate, ⅓ cup whole milk or cream
- Once the ganache is no longer hot, just warm, pour it over the chilled cake and spread until smooth.
- This cake is best stored in the refrigerator, but let the pieces come to room temperature before eating it.
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
Oh my, I want a piece for dessert tonight, please!
Delicious!
Kim
Thanks, Kim!
I wish I had a slice of this right now! It sounds delicious.
Come on over, I'll make another one!
This cake looks so good! I love black forest cake.
I wish I could send you a slice!
This cake sounds soooo good! And of course, that frosting!
It's the whole package for sure!
Hi Carlee, glad to see you've not lost your touch! This cake is certainly something I wouldn't turn my nose up at!
xx
Hi Debbie! I would happily share a piece with you!
Carlee, this cake looks amazing! I love sheet cakes and I could eat a lot of this one!
Thank you! Sheet cakes are definitely easier to put together than layer cakes which is nice. But that doesn't mean they have to be plain! This one is a sure winner!
Such a delightful sheet cake. Even the photos look moist, lol. Have the BEST weekend!
Ha! It was reallllllllly good!