If you love the classic combination of rich chocolate and sweet-tart cherries, this Black Forest Sheet Cake is a dessert you won’t want to miss. It brings together everything that makes Black Forest desserts so special: moist chocolate cake, juicy cherry filling, creamy vanilla German buttercream, and a smooth dark chocolate ganache.
The best part is that this version is made in a simple 9×13-inch baking pan. You get all the delicious flavors of a traditional Black Forest-inspired dessert without the extra work of stacking and decorating multiple cake layers.
A boxed Devil’s food cake mix makes the chocolate base easy to prepare, while cherry pie filling and mini chocolate chips add flavor and texture throughout the cake. The homemade vanilla German buttercream brings a silky, custard-based finish, and the dark chocolate ganache creates a beautiful final layer.
Whether you’re making dessert for a birthday, holiday gathering, potluck, or weekend family dinner, this Black Forest Sheet Cake is an impressive treat that’s easy to share.
Why You’ll Love This Black Forest Sheet Cake
There are so many reasons to keep this chocolate cherry cake in your dessert rotation.
Classic chocolate and cherry flavor: The combination of rich chocolate and tart cherries gives this cake its signature Black Forest-inspired taste.
Easy sheet cake format: Instead of making several separate cake layers, everything bakes in one 9×13-inch pan. It’s easier to assemble, serve, and share.
A moist and flavorful cake: Cherry pie filling is gently folded into the chocolate batter, adding fruity flavor throughout the cake.
Homemade German buttercream: The vanilla buttercream is made with a cooked custard base, giving it a smooth, creamy texture and delicate vanilla flavor.
Rich chocolate ganache: A dark chocolate topping adds another layer of chocolate flavor and makes the finished cake look beautiful.
Perfect for gatherings: With 12 servings, this sheet cake is a convenient dessert for parties, celebrations, and family meals.
What Is Black Forest Sheet Cake?
Black Forest cake is inspired by the traditional German dessert known as Schwarzwälder Kirschtorte. Classic versions typically feature layers of chocolate cake, cherries, whipped cream, and chocolate decorations.
This sheet cake takes inspiration from those familiar flavors and turns them into a simpler dessert.
Instead of stacking multiple cake layers, the chocolate cake is baked in one rectangular pan. Cherry pie filling and mini chocolate chips are folded into the batter, creating a fruity and chocolatey base.
The cake is then covered with vanilla German buttercream and finished with dark chocolate ganache.
It isn’t a traditional Black Forest cake, but it captures the delicious chocolate-and-cherry combination in an easy-to-serve format.
Ingredients for Black Forest Sheet Cake
This recipe has three main components: vanilla German buttercream, chocolate cherry cake, and dark chocolate ganache.
Each layer contributes something different to the finished dessert.
Ingredients for the Vanilla German Buttercream
Granulated Sugar
You’ll need 1/2 cup granulated sugar, divided.
Part of the sugar is whisked with the cornstarch and eggs, while the remaining sugar is heated with the milk. Dividing it this way helps prepare the custard base.
Cornstarch
The recipe uses 1/4 cup cornstarch to thicken the custard.
It helps create the structure needed for German buttercream and gives the finished frosting its smooth, creamy consistency.
Large Eggs
Two large eggs are used to enrich and thicken the custard.
They should be whisked smoothly with the sugar and cornstarch before being tempered with the hot milk.
Whole Milk
One cup of whole milk forms the liquid base of the custard.
Whole milk contributes a creamy texture and helps create a rich buttercream.
Unsalted Butter
The recipe uses butter in two separate stages:
- 2 tablespoons unsalted butter are stirred into the cooked custard.
- 1 cup unsalted butter, softened, is beaten before the chilled custard is gradually added.
Keep these amounts separate when preparing the recipe.
Vanilla Extract
Two teaspoons of vanilla extract give the buttercream its warm, familiar vanilla flavor.
Salt
A pinch of salt balances the sweetness and helps bring out the vanilla and buttery flavors.
Ingredients for the Chocolate Cherry Cake
Devil’s Food Cake Mix
You’ll need one 15.25-ounce box of Devil’s food cake mix, approximately 432 g.
This provides the chocolate cake base and keeps preparation simple.
Choose the correct package size so the ingredient proportions remain consistent with the recipe.
Vegetable Oil
Three-quarters cup vegetable oil helps keep the cake moist.
Its neutral flavor allows the chocolate and cherry ingredients to stand out.
Large Eggs
Three large eggs are added to the cake batter.
They help bind the ingredients and contribute to the cake’s structure.
Whole Milk
One-half cup whole milk is used in the batter.
It adds moisture and helps create a tender cake texture.
Cherry Pie Filling
One 21-ounce can of cherry pie filling, approximately 595 g, gives the cake its signature fruity flavor.
The cherries provide sweet-tart flavor and create delicious pockets of cherry throughout the chocolate cake.
Mini Semi-Sweet Chocolate Chips
One-half cup mini semi-sweet chocolate chips adds extra chocolate flavor.
Their small size makes them easy to fold into the batter and helps distribute chocolate throughout the cake.
Ingredients for the Dark Chocolate Ganache
Dark Chocolate
You’ll need 6 ounces of dark chocolate, broken into small pieces.
Smaller pieces melt more evenly and make it easier to create a smooth ganache.
Whole Milk or Heavy Cream
One-third cup whole milk or heavy cream is combined with the chocolate.
Both options work, but they produce slightly different results.
Heavy cream creates a richer ganache, while whole milk gives you a lighter chocolate topping.
Helpful Equipment
Before starting, gather the equipment you’ll need:
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
- Electric mixer
- Rubber spatula
- Heatproof bowl
- Microwave-safe bowl
- Plastic wrap
- Toothpick or cake tester
Having everything ready makes it easier to move through the buttercream, cake, and ganache stages.
How to Make Black Forest Sheet Cake
This recipe has several components, so it’s helpful to prepare them in the recommended order. Make the German buttercream custard first because it needs at least one hour to chill before being combined with the softened butter.
Step 1: Make the German Buttercream Custard
Start with a heatproof bowl.
Add 1/4 cup of the granulated sugar and the cornstarch. Whisk them together until combined.
Beat in the 2 large eggs until the mixture is smooth.
In a saucepan, combine the whole milk and the remaining 1/4 cup granulated sugar.
Place the saucepan over medium heat and bring the mixture to a simmer.
Keep an eye on the milk as it heats. You want it simmering rather than boiling aggressively.
Step 2: Temper the Egg Mixture
Once the milk is simmering, carefully ladle about 1/3 cup of the hot milk into the egg mixture.
Whisk constantly while adding the hot milk.
This process is called tempering. It gradually warms the eggs so they can be combined with the hot milk without scrambling.
Once the mixture is tempered, slowly drizzle it back into the simmering milk while stirring vigorously.
Continue stirring so the custard cooks evenly.
Step 3: Cook and Chill the Custard
Cook the mixture over medium-low heat until thickened, approximately 3 to 5 minutes.
Stir continuously and watch the consistency as it thickens.
Remove the saucepan from the heat and stir in the 2 tablespoons of unsalted butter.
Transfer or keep the custard in a suitable heatproof bowl.
Cover the surface directly with plastic wrap. Pressing the plastic wrap against the custard helps prevent a skin from forming as it cools.
Refrigerate for at least 1 hour.
The custard must be chilled before you continue making the buttercream.
Step 4: Finish the Vanilla German Buttercream
Once the custard is chilled, place the 1 cup softened unsalted butter in a mixing bowl.
Beat the butter until creamy.
Add the chilled custard 1 to 2 tablespoons at a time, beating well between each addition.
Adding the custard gradually helps it combine smoothly with the butter.
Continue until all the custard has been incorporated.
Mix in the vanilla extract and a pinch of salt.
The finished German buttercream should be smooth, creamy, and evenly combined.
Set it aside while you prepare the cake.
Step 5: Prepare the Cake Pan
Preheat your oven to 175°C (350°F).
Generously grease a 9×13-inch baking pan.
Make sure the bottom and sides are coated so the cake is easier to remove or slice after baking.
Set the prepared pan aside.
Step 6: Make the Chocolate Cake Batter
In a large mixing bowl, combine:
- Devil’s food cake mix
- Vegetable oil
- 3 large eggs
- Whole milk
Mix on low speed until the ingredients are combined.
Then beat on medium speed for 2 minutes.
The batter should look smooth and evenly mixed.
Avoid adding extra ingredients beyond those listed in the recipe.
Step 7: Fold in the Cherry Filling and Chocolate Chips
Add the cherry pie filling and mini semi-sweet chocolate chips to the cake batter.
Using a spatula, gently fold them in.
Work carefully so the cherries and chocolate chips are distributed throughout the batter.
Folding rather than aggressively mixing helps maintain the texture of the batter and keeps the cherry pieces from being unnecessarily broken up.
Step 8: Bake the Cake
Pour the chocolate cherry batter into the prepared 9×13-inch pan.
Spread it evenly with a spatula.
Place the pan in the preheated oven and bake for 40 to 45 minutes.
To check for doneness, insert a toothpick into the cake. It should come out clean.
Remove the cake from the oven and allow it to cool completely before frosting.
The original recipe estimates 1 to 2 hours for cooling.
Do not rush this step. Adding buttercream to a warm cake can cause the frosting to soften or melt.
Step 9: Prepare the Dark Chocolate Ganache
Once the cake has cooled, prepare the ganache.
Place the dark chocolate pieces and whole milk or heavy cream in a microwave-safe bowl.
Microwave in 15- to 20-second intervals.
After each interval, stir the mixture before heating it again.
Continue until the chocolate is melted and the ganache becomes smooth.
Let it sit until warm but not hot.
This short resting period helps the ganache cool slightly before it is added to the buttercream.
Step 10: Frost the Cake
Spread the prepared vanilla German buttercream evenly over the completely cooled cake.
Use a spatula to smooth the surface and reach the edges.
Once the cake is covered, refrigerate it for 15 minutes to allow the buttercream to set.
This helps create a more stable layer before adding the ganache.
Step 11: Add the Chocolate Ganache
Remove the cake from the refrigerator.
Pour the warm ganache over the buttercream.
Spread it quickly and gently with a spatula before it sets.
Try to distribute the chocolate evenly across the surface.
The ganache adds a rich finish and completes the Black Forest-inspired layers.
Allow the topping to settle before slicing and serving.
Tips for the Best Black Forest Sheet Cake
A few helpful techniques can make the preparation process easier and improve the final texture.
Prepare the Buttercream Custard First
The German buttercream requires a chilled custard base.
Since the custard needs at least one hour in the refrigerator, preparing it first gives it enough time to cool while you organize the remaining ingredients.
Temper the Eggs Slowly
When adding hot milk to the egg mixture, pour gradually and whisk constantly.
Adding too much hot liquid too quickly can cause the eggs to cook unevenly.
Tempering helps bring the temperatures together more gently.
Stir the Custard While It Thickens
The custard should be stirred vigorously when the tempered egg mixture is returned to the saucepan.
Keep stirring as it cooks over medium-low heat. This helps prevent lumps and promotes even thickening.
Press Plastic Wrap Against the Custard
Cover the custard with plastic wrap pressed directly onto its surface.
This helps prevent a skin from developing while it chills.
Add the Custard Gradually to the Butter
Don’t add all the chilled custard to the softened butter at once.
Add it 1 to 2 tablespoons at a time, beating well between additions.
This gradual process helps the buttercream become smooth and evenly blended.
Cool the Cake Completely
This is one of the most important details in the recipe.
If the cake is still warm, the buttercream may soften too much when spread over the surface.
Allow the cake to cool completely before frosting.
Use Small Chocolate Pieces for Ganache
Breaking the dark chocolate into small pieces helps it melt more evenly.
Stir the mixture between microwave intervals to distribute the heat and encourage a smooth texture.
Don’t Overheat the Ganache
Microwave in short 15- to 20-second intervals rather than heating continuously.
Stir between each interval and stop once the mixture is smooth.
Let the ganache become warm rather than hot before spreading it over the buttercream.
Common Mistakes to Avoid
Even though this cake uses a boxed cake mix, each layer needs a little attention.
Adding hot milk too quickly to the eggs: This can cause the eggs to scramble. Add the hot milk gradually while whisking constantly.
Skipping the custard chilling time: The custard needs at least one hour in the refrigerator before it is added to the softened butter.
Adding the custard to butter too quickly: Add it gradually, 1 to 2 tablespoons at a time, and beat well between additions.
Overmixing the cherry filling: Fold the cherry pie filling and chocolate chips gently into the batter.
Frosting a warm cake: Warm cake can soften the buttercream. Wait until the cake has cooled completely.
Overheating the chocolate: Long microwave intervals can make the chocolate difficult to work with. Use short intervals and stir between them.
Spreading ganache too slowly: The ganache will begin to set as it cools. Pour it over the buttercream and spread it quickly.
Easy Variations
This recipe is delicious as written, but there are a few optional ways to adapt it.
Use Heavy Cream for a Richer Ganache
The original recipe allows either whole milk or heavy cream in the ganache.
For a richer result, choose heavy cream. It gives the chocolate topping a fuller, creamier finish.
Make a Homemade Cherry Compote
If you prefer not to use canned cherry pie filling, the recipe notes that homemade cherry compote can be used instead.
Choose a preparation with a similar thick consistency so it works well in the cake batter.
Try a Gluten-Free Version
You can use a gluten-free cake mix if needed.
The recipe recommends choosing a 1:1 substitute. Check the package size and preparation requirements so the cake remains as close as possible to the intended proportions.
Add a Little Extra Chocolate Decoration
For a more decorative finish, you can add optional chocolate shavings or small chocolate pieces when serving.
Keep in mind that these are additional decoration ideas, not part of the original ingredient list.
How to Serve Black Forest Sheet Cake
This cake is rich enough to serve as the main dessert at a celebration.
Cut it into 12 portions and serve chilled or slightly cool, depending on the texture you prefer.
Here are a few serving ideas:
- Serve each slice with an extra spoonful of cherry pie filling.
- Add a small swirl of whipped cream for a classic Black Forest-inspired presentation.
- Sprinkle chocolate shavings over individual slices.
- Pair it with a cup of coffee or espresso.
- Serve it after a family dinner or as part of a holiday dessert table.
The chocolate, cherry, and vanilla flavors work beautifully together, so simple presentation is often enough.
How to Store Black Forest Sheet Cake
Because this cake contains German buttercream made with milk and eggs, keep it covered in the refrigerator.
Store the cake in its baking pan with a tight cover or transfer individual slices to an airtight container.
Keep it chilled between servings and avoid leaving it at room temperature for extended periods.
For the best texture, allow a slice to sit briefly before serving if it is very cold. Return any remaining cake to the refrigerator promptly.
Can You Make Black Forest Sheet Cake Ahead of Time?
Yes. This cake has several steps that make it suitable for preparing ahead.
You can prepare the German buttercream custard in advance and refrigerate it for at least the required chilling period.
The cake can also be baked ahead of time. Just make sure it cools completely before adding the buttercream.
Once the cake has been frosted and topped with ganache, keep it covered in the refrigerator until serving.
If you’re preparing it for a party, allow enough time for the custard to chill, the cake to bake and cool, and the buttercream and ganache layers to be assembled.
Frequently Asked Questions
What makes this a Black Forest-inspired cake?
The combination of chocolate cake and cherries gives this dessert its Black Forest-inspired flavor.
The vanilla German buttercream and dark chocolate ganache add creamy and rich layers to the sheet cake.
Can I use a different chocolate cake mix?
The recipe specifically calls for one 15.25-ounce box of Devil’s food cake mix.
Using another cake mix may change the flavor and texture, so use the listed type for the closest result.
Why is the buttercream made with custard?
German buttercream uses a cooked custard base combined with softened butter.
This creates a smooth, creamy frosting with a rich texture and vanilla flavor.
How do I prevent the custard from becoming lumpy?
Whisk the eggs, sugar, and cornstarch until smooth.
Temper the eggs gradually with the hot milk while whisking constantly, then stir vigorously when returning the mixture to the saucepan.
Continue cooking over medium-low heat until thickened.
Can I make the ganache with milk instead of heavy cream?
Yes. The recipe allows either whole milk or heavy cream.
Heavy cream creates a richer ganache, while whole milk gives a lighter result.
Why does the cake need to cool completely before frosting?
If the cake is warm, the buttercream can soften or melt when spread over the surface.
Cooling the cake completely helps the frosting stay in place.
How do I know when the cake is baked?
Bake for 40 to 45 minutes, then insert a toothpick into the cake.
The toothpick should come out clean.
Can I use homemade cherry compote?
Yes. Homemade cherry compote can replace the cherry pie filling, as mentioned in the recipe notes.
For the best results, use a thick preparation that can be folded into the batter.
Can I make this cake gluten-free?
Yes. The recipe notes that a gluten-free cake mix can be used as a 1:1 substitute.
Check that the mix is suitable for the same approximate cake quantity.
How many servings does this cake make?
The recipe is listed as 12 servings.
Cut the cooled sheet cake into 12 portions for serving.
Recipe Details
- Recipe Name: Black Forest Sheet Cake
- Recipe Type: Chocolate Cake / Sheet Cake
- Cuisine Inspiration: Black Forest
- Preparation Time: 30 minutes
- Cook Time: 45 minutes
- Additional Cooling and Chilling Time: Approximately 2 hours or more
- Total Time: Approximately 3 hours and 15 minutes or more
- Servings: 12
- Calories: 420 kcal per serving, as provided
Black Forest Sheet Cake Recipe
Ingredients
For the Vanilla German Buttercream
- 1/2 cup granulated sugar, divided
- 1/4 cup cornstarch
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 pinch salt
For the Chocolate Cherry Cake
- 1 box Devil’s food cake mix, 15.25 oz or 432 g
- 3/4 cup vegetable oil
- 3 large eggs
- 1/2 cup whole milk
- 1 can cherry pie filling, 21 oz or 595 g
- 1/2 cup mini semi-sweet chocolate chips
For the Dark Chocolate Ganache
- 6 oz dark chocolate, broken into small pieces
- 1/3 cup whole milk or heavy cream
Instructions
Make Vanilla German Buttercream First
- In a heatproof bowl, whisk together 1/4 cup of the granulated sugar and the cornstarch. Beat in the 2 eggs until smooth.
- In a saucepan, stir together the milk and remaining 1/4 cup sugar. Bring to a simmer over medium heat.
- Ladle about 1/3 cup of the hot milk into the egg mixture while stirring constantly to temper.
- Slowly drizzle the tempered mixture back into the simmering milk, stirring vigorously.
- Cook over medium-low heat until thickened, 3–5 minutes. Remove from heat and stir in the 2 tablespoons of butter.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour.
- Once chilled, beat the softened butter until creamy. Add the custard 1–2 tablespoons at a time, beating well between additions. Mix in vanilla and salt.
Prepare the Cake Pan
- Preheat oven to 175°C (350°F).
- Grease a 9×13-inch baking pan generously.
Make the Cake Batter
- In a large bowl, combine cake mix, vegetable oil, eggs, and milk. Mix on low until combined.
- Beat on medium speed for 2 minutes.
- Gently fold in cherry pie filling and mini chocolate chips.
Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting, approximately 1–2 hours.
Make Dark Chocolate Ganache
- Place chocolate and milk or cream in a microwave-safe bowl.
- Microwave in 15–20 second intervals, stirring between each, until smooth.
- Let sit until warm but not hot.
Assemble the Cake
- Spread buttercream evenly over the cooled cake.
- Refrigerate for 15 minutes to set.
- Pour ganache over the buttercream and spread quickly before it sets.
Final Thoughts
This Black Forest Sheet Cake is a wonderful way to enjoy the classic combination of chocolate and cherries in a simple, shareable dessert.
The moist Devil’s food cake, sweet-tart cherry filling, silky vanilla German buttercream, and dark chocolate ganache create layers of flavor that feel special without requiring complicated cake assembly.
Make it for birthdays, holidays, potlucks, or any occasion that calls for a rich homemade dessert. Once you cut into those chocolate and cherry layers, this easy sheet cake is sure to become a favorite.