Black Forest Cake Mix
Indulge in the decadent layers of this homemade Black Forest Cake Mix, a timeless dessert that brings together rich chocolate cake, luscious cherry pie filling, and clouds of freshly whipped cream. Perfect for special occasions or a luxurious treat, this recipe combines key ingredients like unsweetened cocoa powder, buttermilk, and boiling water for a moist and tender crumb, while dark chocolate shavings add a crowd-pleasing finishing touch. With its vibrant layers of cherry and cream, this cake is as stunning as it is delicious. Ideal for chocoholics and dessert lovers alike, this Black Forest Cake is a showstopper that’s simple to make yet full of elegance. Serve it chilled to let the flavors meld, and watch it become the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 240 milliliters buttermilk
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 540 grams canned cherry pie filling
- 480 milliliters heavy whipping cream
- 50 grams powdered sugar
- 50 grams dark chocolate shavings
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed using a hand or stand mixer until combined.
Reduce the mixer to low speed and carefully add the boiling water. Mix until the batter is smooth; it will be thin.
Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cooled, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
Place one cake layer on a serving plate. Spread half of the cherry pie filling on top, followed by a layer of whipped cream.
Place the second cake layer on top. Spread the remaining cherry pie filling over the top, then frost the sides and top with the remaining whipped cream.
Decorate the cake with dark chocolate shavings and additional cherries if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. Serve and enjoy!
Nutrition Facts
Calories |
5560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.7 g | 396% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 642.0 g | 233% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 383.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 484 mg | 37% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
