Easy Black Forest Cake Recipe With Cake Mix

Easy Cakes

Easy Black Forest Cake with Cake Mix

A simple chocolate layer cake with sweet cherries, whipped cream, and chocolate chips in less time.

Imagine a tender chocolate cake layered with juicy cherries and crowned with light whipped cream and rich chocolate chips the first bite melts into a sweet, fudgy bite that tastes like a classic German Black Forest but without the fuss.

This easy version is perfect for birthdays, potlucks, or a cozy weekend dessert when you want classic flavor with minimal stress and maximum chocolatey satisfaction.

I first made this for a family gathering and watched the cake disappear in minutes so I know how reliably impressive it feels despite looking simple.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time30 mins

🕐Total Time1 hour 35 mins (includes chilling)

🍰Servings12 slices

🇺🇸CuisineAmerican

🔢Calories~320 per slice

Ingredients

Cake

1 box chocolate cake mix

2 large eggs

1/3 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Filling and Topping

1 can (14.5 oz) sweet cherries in syrup, drained and juice reserved

1 teaspoon cornstarch

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 cup chocolate chips

Optional Garnish

Additional chocolate chips

Shaved chocolate

Maraschino cherries

Substitutions & Variations

★Use milk chocolate chips or a mix of milk and dark chocolate chips if you prefer a milder sweetness.

★Substitute the cake mix with a gluten free chocolate cake mix for a gluten free version.

★Replace heavy cream with whipped topping for a lighter option that still holds its shape well.

Step-by-Step Instructions

1

Preheat and prep the pan

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and line it with parchment paper for easy removal.

2

Mix the cake batter

In a large bowl, whisk the chocolate cake mix, eggs, vegetable oil, water, and vanilla until smooth and thick.

3

Bake the cake layer

Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes until the top is set and a toothpick comes out with a few moist crumbs.

4

Prepare the cherry sauce

While the cake bakes, drain the cherries and reserve 1/4 cup syrup. In a small saucepan, whisk the cornstarch into the reserved syrup, add the cherries, and cook over medium heat until thick and glossy.

5

Cool the cake

Let the cake cool completely in the pan on a wire rack before spreading the cherry sauce over the top to prevent sogginess.

6

Whip the cream

Chill a large bowl and whisk. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

7

Assemble the cake

Spread the whipped cream over the cooled cake, spoon the cherry mixture over the top, and sprinkle generously with chocolate chips.

8

Chill to set

Cover and refrigerate for at least 30 minutes so the flavors meld and the whipped cream firms up.

9

Serve and garnish

Slice with a sharp knife wiped in hot water for clean cuts and garnish with extra chocolate chips or mint leaves if desired.

10

Store leftovers

Keep covered in the refrigerator and enjoy for up to 3 days; let sit at room temperature for 10 minutes before serving for best texture.

Pro Baker Tips

✓Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid a dry cake.

✓Warm the cherry syrup slightly if it is too thick to pour easily over the cake.

✓For extra chocolate flavor, dust the cake layers with cocoa powder before adding the cherry sauce.

✓Use a cake leveler or serrated knife to trim the top for an even surface when stacking or serving.

Storage & Serving Notes

◆Refrigerate in an airtight container for up to 3 days and bring to room temperature for 10 minutes before serving.

◆Freeze individual slices wrapped tightly for up to 1 month and thaw in the refrigerator overnight.

Serving Suggestions

Serve generous squares with a dollop of reserved whipped cream and a drizzle of cherry syrup for a picture perfect finish.

›Place a slice on a dessert plate and top with a small swirl of whipped cream.

›Sprinkle a few chocolate chips over each portion for extra indulgence.

›Add a fresh maraschino cherry on top for a festive touch.

Frequently Asked Questions

Can I use a different size pan

Yes, but adjust the baking time accordingly; a smaller pan will need a few extra minutes while a larger pan will need less time.

Can I make this ahead of time

Absolutely, bake and assemble a day in advance and store in the refrigerator; add a quick chill before serving to keep the whipped cream firm.

Why did my cake turn out dry

Overbaking is the most common cause; start checking a few minutes before the recipe time and remove it when the crumbs look just set.

Can I make a gluten free version

Yes, use a gluten free chocolate cake mix and ensure all other ingredients are gluten free, then chill the cake well for clean slices.

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Go Make It!

With just a box of mix and a handful of simple extras you can enjoy a festive, chocolatey dessert that feels special yet is stress free to make so slice up a generous portion and savor the moment.