Easy Black Forest Cherry 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 CHERRY CAKE



Black Forest Cherry Cake image

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

Provided by UnknownChef86

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

6 large eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate (There should be 4 squares of chocolate and it should be melted.)
1 cup flour, sifted
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch
1 1/2 cups confectioners' sugar
1/3 cup butter, unsalted
1 large egg yolk
2 tablespoons kirsch liqueur
2 cups sour cherries, canned, drained
2 tablespoons confectioners' sugar
1 cup cream, heavy, whipped
8 ounces semisweet chocolate bars

Steps:

  • CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
  • Alternately fold chocolate and flour into the egg mixture, ending with flour.
  • Pour the batter into 3 8-inch cake pans that have been well greased and floured.
  • Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
  • Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
  • SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
  • When syrup has cooled, stir in kirsch.
  • Prick the cake layers and pour syrup over all 3 layers.
  • FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
  • Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
  • Fold in Kirsch.
  • CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
  • Spread with butter cream filling.
  • Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
  • Place second layer on cake.
  • Repeat.
  • Place third layer on top.
  • Fold 2 T confectioners' sugar into the whipped cream.
  • Cover the sides and top of the cake with whipped cream.
  • Decorate top of cake with remaining 1/2 cup cherries.
  • To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
  • Refrigerate curls until ready to use.
  • Press chocolate curls on sides of cake and sprinkle a few on the top.
  • Chill until serving time.

EASIEST BLACK FOREST CAKE



Easiest Black Forest Cake image

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

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
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 Cool Whip, thawed
1 tablespoon almond extract
2 tablespoons vanilla extract
1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
1 (21 ounce) can cherry pie filling
chocolate sprinkles
maraschino cherry

Steps:

  • Mix cherry pie filling and almond extract.
  • While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
  • When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
  • Fold Cool Whip into pudding.
  • Spread pudding mixture over cake, covering the cherry pie filling.
  • Decorate with chocolate sprinkles and cherries.
  • Chill until serving time.

Nutrition Facts : Calories 425.8, Fat 18.8, SaturatedFat 6.7, Cholesterol 46.5, Sodium 558.2, Carbohydrate 61.1, Fiber 1.3, Sugar 32.4, Protein 4.5

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

EASY BLACK FOREST CAKE



EASY Black Forest Cake image

Black Forest Cake is a family favorite- and you will love how simple it is to make this cake!

Provided by Six Sisters

Yield 16

Number Of Ingredients 7

1 Devil's Food cake mix (I used 15.25 ounces Betty Crocker cake mix)
water, eggs, and oil called for in cake mix directions
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 container (8 oz) Cool Whip
-Your favorite pie filling*

Steps:

  • Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
  • In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
  • Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.

Nutrition Facts : Servingsize 1 serving, Calories 3734 kcal, Fat 101 g, SaturatedFat 53 g, Cholesterol 629 mg, Sodium 7774 mg, Carbohydrate 583 g, Sugar 354 g, Protein 30 mg

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



Black Forest Cake image

Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
  • On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g

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