This black forest cake with cake mix is quick and easy to make with only 6 ingredients! It's soft, fluffy, moist, and so chocolatey and decadent! The best dessert for any occasion!
This cake always stuns people when I make it but the secret is that it couldn't be easier to make! I'm always asked for the recipe when they find out it's made with just 6 ingredients! Thats all thanks to box cake mix just like my popular peach cake with cake mix.
Ingredients
- Chocolate Devil's Food Cake Mix (or any chocolate boxed cake mix)
- Milk
- Butter
- Eggs
- Canned Cherry Pie Filling
- Cool Whip
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare the oven: Preheat the oven to 350°F and grease two 8-inch round cake pans with cooking spray.
Step 2 - Make the cake: To a mixing bowl, add the packaged cake mix, milk, eggs, and butter and mix with an electric hand mixer until combined. Pour half of the cake batter into each of the pans and bake them on the middle rack for 24-26 minutes, or until a toothpick comes out clean. Cool completely before proceeding to the next step.
Step 3 - Assemble the cake: Remove the cooled cakes from their pans by placing a cutting board on top of the cake pan and flipping the cake over and onto the cutting board. Place the first cake upside down on a cake stand or serving tray. Frost with half the Cool Whip and spoon over half the cherry pie filling. Add the second cake on top right side up and add the final layer of remaining Cool Whip and top with the remaining cherry pie filling.
Storage
Poke a few toothpicks in the top of the cake and cover with plastic wrap and store in the fridge for up to 1 week. You can also slice up the cake and store the slices in airtight containers in the fridge for 1 week or in the freezer for up to 3 months.
Related Recipes
Some other chocolate cake mix desserts you may also like is this chocolate peanut butter dump cake, chocolate pudding dump cake, and chocolate cake mix crinkle cookies.
If you're looking for more shortcut desserts with canned cherry pie filling, then try this chocolate cherry cobbler, cherry muffins with canned cherries, simple mini cherry tarts, cake mix cherry cobbler, and cherry pie with canned pie filling!
📖 Recipe
Black Forest Cake with Cake Mix
- Total Time: 30 minutes
- Yield: 12
- Diet: Vegetarian
Description
This black forest cake with cake mix is quick and easy to make, and a delicious combination of cherry and chocolate!
Ingredients
- Chocolate Devil's Food Cake Mix: 1 box (15.25 ounces)
- Milk: 1 cup
- Butter: ½ cup, melted
- Eggs: 3
- Canned Cherry Pie Filling: 1 can (21 ounces)
- Cool Whip: 2 cups
- Chocolate Bar (optional for a garnish of chocolate shavings)
Instructions
- Prepare the oven: Preheat the oven to 350°F and grease two 8-inch round cake pans with cooking spray.
- Make the cake: To a mixing bowl, add the packaged cake mix, milk, eggs, and butter and mix with an electric hand mixer until combined. Pour half of the cake batter into each of the pans and bake them on the middle rack for 24-26 minutes, or until a toothpick comes out clean. Cool completely before proceeding to the next step.
- Assemble the cake: Remove the cooled cakes from their pans by placing a cutting board on top of the cake pan and flipping the cake over and onto the cutting board. Place the first cake upside down on a cake stand or serving tray. Frost with half the Cool Whip and spoon over half the cherry pie filling. Add the second cake on top right side up and add the final layer of remaining Cool Whip and top with the remaining cherry pie filling.
Notes
Ensure the cake is completely cooled before frosting it or the Cool Whip will melt.Â
To cool the cake quicker, let it rest in the pans on a cooling rack until the bottom of the pans are barely warm and then pop them in the fridge to finish cooling down.Â
Add slight pressure to the middle of the first cake when placing it on the cake stand or serving tray so it stays in place as you assemble.
After placing the second cake on top (and before frosting) consider poking a couple of skewers into the cake for structure and to ensure the cake won't tip.
Avoid overfilling with Cool Whip as it will ooze out the sides when slicing the cake if there is too much between layers.
If baking with 9-inch cake pans, bake for a couple of minutes less than specified and confirm its baked by poking the cake with a toothpick. It's ready when it comes out clean.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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