Black Forest Pudding Cake
Dive into decadence with this luxurious Black Forest Pudding Cake, a showstopping dessert that combines the rich flavors of chocolate, cherries, and cream in a truly irresistible way. Featuring a moist, cocoa-infused cake as its base, this layered masterpiece is elevated with luscious cherry pie filling, velvety instant chocolate pudding, and fluffy homemade whipped cream. Topped with dark chocolate shavings and bright maraschino cherries, it’s as stunning to look at as it is to devour. Perfect for special occasions or as a festive centerpiece, this indulgent cake is easy to bake and assemble, with simple ingredients and a spectacular payoff. Don’t forget to chill it before serving to let the flavors harmonize in every bite!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup hot water
- 1.5 cups cherry pie filling
- 1 3.9-ounce package chocolate pudding mix (instant)
- 2 cups whole milk
- 1.5 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cup dark chocolate shavings
- 8 cherries maraschino cherries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch round baking pan by greasing it and lining the bottom with parchment paper.
In a bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, slowly mix in the hot water until the batter is smooth and slightly thin.
Pour the batter into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the pudding by whisking the instant pudding mix and whole milk together in a bowl. Refrigerate for 10 minutes until set.
In another bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form. Set aside.
Once the cake has fully cooled, carefully slice it in half horizontally to create two layers.
Place the bottom layer of the cake on a serving plate. Spread a layer of cherry pie filling evenly across the surface.
Spread half of the prepared pudding over the cherry layer, followed by a layer of whipped cream.
Place the second cake layer on top. Spread the remaining pudding over the top and sides of the cake.
Pile the remaining whipped cream on top of the cake, layering it decoratively as desired.
Garnish the cake with dark chocolate shavings and maraschino cherries.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 61.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 426 mg | 9% | |
*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.
