Simply Delicious Black Forest Cake
Submitted by ckdog
Black Forest cake the shortcut way: devil’s food cake mix spiked with cinnamon and cherry yogurt, layered with cherry pie filling and whipped topping. A faster take on the German classic.
YIELD
16 servingsPREP
20 minCOOK
60 minREADY
80 minThis is the streamlined version of Black Forest Cake, the German showstopper that builds chocolate cake, cherries, and whipped cream into a tiered cathedral of dessert. A box of devil’s food cake mix takes the place of from-scratch chocolate sponge, two containers of cherry yogurt sneak in moisture and built-in cherry flavor, and three-quarters of a teaspoon of cinnamon deepens the chocolate without screaming spice.
The yogurt substitution is the clever piece. Most cake-mix recipes use oil and water, but swapping yogurt in gives a more tender crumb, more moisture, and a subtle cherry note that traditional Black Forest cakes get from kirsch (cherry brandy). With this approach, even kids and non-drinkers get a cake that tastes like Black Forest cake.
Assembly is straightforward: bottom layer, ring of whipped topping, mound of cherry pie filling inside the ring, more whipped topping over the filling, then the second layer goes on top, ringed again with whipped topping and finished with the last of the cherry filling. Chill for an hour before slicing.
Pro Tips
- Spray the cake pans well; mix cakes can stick if not greased properly.
- Cool the layers completely before assembling; warm cake melts the whipped topping into a runny mess.
- Pipe the topping with a star tip for that classic Black Forest scallop look around the edge.
- Refrigerate leftovers; the pie filling and whipped topping should not sit at room temperature.
Variations
- Brush each cake layer with two tablespoons of kirsch (cherry brandy) or cherry juice before assembling for a more traditional flavor.
- Use real whipped cream (sweetened with two tablespoons of sugar) in place of nondairy topping for richer texture.
- Top with chocolate shavings or curls for a bakery-style presentation.
Variations
Ingredients
Directions
Preheat oven to 350’F.
Spray two 9×2 inch round cake pans with BAKER’S JOY.
In large mixer bowl, combine all ingredients.
Mix at low speed, scraping bowl, for 1 minute until blended.
Mix at medium speed for 3 minutes, until smooth.
Turn batter evenly into prepared cake pans.
Bake at 350’F. for 30 to 33 minutes until toothpick inserted in center comes out clean.
Cool on wire rack for 15 minutes.
Release from pans; cool completely.
To decorate, place on layer upside-down on large platter.
With cake decorator tube or spoon, circle edge of cake layer with 1 cup whipped topping.
Spread 1 cup cherry pie filling within center. Spread 1 cup whipped topping over filling.
Top with second cake layer. Tube or spoon remaining whipped topping around outer edge.
Spread center with remaining cherry filling.
Chill at least 1 hour before serving. Leftovers must be covered and refrigerated.
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