Black Forest Sheet Cake

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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.

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.

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This great recipe combines chocolate cake layers, a glorious cream filling and fudge frosting to make a giant Ding Dong cake. It is the perfect mix of chocolatey flavor and fluffy vanilla filling that is sure to win over any chocolate lover.

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Black Forest Sheet Cake

Carlee

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!

5 from 7 ratings

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Prep Time 20 minutes mins

Cook Time 46 minutes mins

Total Time 1 hour hr 6 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 495 kcal

Equipment

• I Cupcake Frosting Premium T Shirt
• Hand Mixer
• USA Pan with Lid, 9×13-Inches

Ingredients

  

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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

Makes: 9inch9 x 13inch rectangle, 2inch height

Cook ModePrevent your screen from going dark

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.  
• 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. 
• 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.
• 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.
• 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. 

Nutrition

Serving: 1ServingCalories: 495kcalCarbohydrates: 63gProtein: 5gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 17gCholesterol: 53mgSodium: 364mgFiber: 2gSugar: 32g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!