Black Forest Bundt Cake Recipes

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QUICK BLACK FOREST CAKE



Quick Black Forest Cake image

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Provided by Donna

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
  • Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
  • To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
  • Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g

BLACK FOREST CAKE FOR TWO



Black Forest Cake For Two image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 2 servings

Number Of Ingredients 17

Nonstick baking spray, for the parchment paper
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg, beaten
1 stick salted butter
2 heaping tablespoons cocoa powder
2 cups frozen cherries
1/4 cup granulated sugar
2 tablespoons cherry liquor
1 cup heavy cream, cold
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 semisweet or milk chocolate bar, to grate over the cake

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
  • Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
  • Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
  • Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
  • For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
  • For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
  • Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
  • Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
  • Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.

BLACK FOREST DUMP CAKE



Black Forest Dump Cake image

I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. -Meghan McDermott, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 5

1 can (21 ounces) cherry pie filling
1 can (15 ounces) pitted dark sweet cherries, undrained
1 chocolate cake mix (regular size)
1/2 cup sliced almonds
3/4 cup butter, cubed

Steps:

  • Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter., Bake until topping is set, 40-50 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 347 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

BLACK FOREST CHOCOLATE BUNDT CAKE



Black Forest Chocolate Bundt Cake image

Make and share this Black Forest Chocolate Bundt Cake recipe from Food.com.

Provided by andreaadams01

Categories     Dessert

Time 1h30m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 12

1 cup butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 cup chocolate chips
1 cup dried cherries
1 tablespoon icing sugar

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 10 cup (2.5L) Bundt pan.
  • In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
  • In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
  • Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
  • Stir in chocolate chips and cherries.
  • Bake for approximately 1 hour.
  • Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
  • When cool, sprinkle with icing sugar.
  • Enjoy!

Nutrition Facts : Calories 327, Fat 20, SaturatedFat 12.1, Cholesterol 78.1, Sodium 279, Carbohydrate 36.9, Fiber 2.3, Sugar 23.9, Protein 4.3

BOX-MIX BLACK FOREST CAKE



Box-Mix Black Forest Cake image

Make and share this Box-Mix Black Forest Cake recipe from Food.com.

Provided by willowhisper1

Categories     Dessert

Time 50m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container whipped topping (cool whip)
1 tablespoon almond flavoring
2 tablespoons vanilla
1 (5 1/8 ounce) package instant vanilla pudding
1 (20 ounce) can cherry pie filling
1 ounce chocolate sprinkles
maraschino cherry

Steps:

  • Bake cake according to directions in a 9' x 13' x 2' pan.
  • Mix pie filling and almond flavoring.
  • While cake is still warm, poke top with fork and spread cherry pie filling over cake.
  • While cake cooks, prepare pudding, adding extra vanilla flavoring.
  • Fold in whipped topping.
  • Spread pudding mixture over cake, carefully covering cherry pie filling.
  • Decorate with chocolate sprinkles and maraschino cherries.
  • Cover and refrigerate.

BLACK FOREST UPSIDE-DOWN CAKE



Black Forest Upside-Down Cake image

The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! -Kimberly Campbell, Wheeling, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, room temperature
1 package devil's food cake mix
Whipped cream

Steps:

  • Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

Nutrition Facts : Calories 321 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 319mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

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