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.

Thanks for sharing!