With layers of moist chocolate cake, cherry pie filling, silky chocolate pudding, and whipped cream—this easy Black Forest Cake has it all! Made with a box of cake mix and instant pudding, this decadent cake is shockingly simple to make.
Reasons To Love This Easy Black Forest Cake Recipe
- Taste: Each bite is loaded with rich chocolate, sweet cherries, and fluffy whipped cream!
- Skill Level: Great for beginner bakers with foolproof steps.
- Texture: The chocolate pudding seeps into the cake, making it extra soft and dreamy.
- Make in Advance: It’s even better after chilling overnight!
- Party-Perfect: Travels easily for a potluck and is always a crowd favorite.
- Budget Friendly: Uses just a few simple, easy-to-find ingredients.
Jessica's Notes
If you’ve ever wanted to make a black forest cake but felt intimidated, this one’s for you. It’s the easiest version I’ve found, and it still so rich and creamy with that rich chocolate-cherry flavor we all adore. What I love most about this cake recipe is that it feels fancy without the stress. No layering, no piping, no stress over presentation—just like my black forest trifle, you just scoop and serve it whenever you’re ready. Honestly, it’s nearly impossible to stop at one slice, and I think that’s why we keep coming back to it!
Key Ingredient Notes
Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cake Mix: Devil’s food is my go-to, but you can use any chocolate cake mix flavor. You can also go the extra mile and bake my best homemade chocolate cake recipe in a 9×13 baking dish.
- Milk: Whole milk is best because of the fat content. It makes for a richer, moister chocolate cake. You’ll also need it for the pudding.
- Chocolate Pudding Mix: Make sure you grab a box of the *instant* chocolate pudding mix, not the cook and serve version. I use the regular chocolate flavor, but chocolate fudge would also be tasty!
- Cherry Pie Filling: While you can make your own from scratch, I always just grab a can from the store. It’s so easy and still always gets me a ton of compliments.
- Frozen Whipped Topping: I use a container of Cool Whip (thawed before using!) to easily get the job done. However, you can always whip up some homemade whipped cream instead. If using homemade whipped cream, keep in mind that it will start to weep and break down much quicker—so add it to the cake right before serving.
- Chocolate: Chocolate shavings or mini chocolate chips both make great toppings, but are completely optional. You can also add fresh cherries like I did for a pop of color!
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How to Make This Easy Black Forest Cake Recipe
With simple ingredients and a few quick steps, you can have a decadent dessert ready without any hassle. You don’t need a stand mixer or special tools—just a mixing bowl and a whisk! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
Chef’s Tips & Variations
- Let it Chill: If you have the time, let the cake sit in the fridge for at least 4 hours. This gives the pudding plenty of time to soak into the cake and make it extra soft and moist.
- Make It Extra Chocolatey: Stir some chocolate chips into the cake batter for an added chocolate boost. You can also drizzle chocolate sauce on top right before serving.
- Make it Boozy: If you want an adult twist and to make this cake more like a traditional Black Forest Cake, brush the cake with Kirsch (cherry liqueur) before adding the pudding.
- Make Ahead: The longer this black forest poke cake sits in the fridge, the better it tastes as the flavors meld together. You can prepare it up to 48 hours in advance and it will still be perfect for whenever you’re ready to serve it!
Yield: 12 servings
Easy Black Forest Cake Recipe
This easy Black Forest Cake recipe is so simple to make with a box of chocolate cake mix, cherry pie filling, and instant chocolate pudding. It’s indulgent, nostalgic, and always a crowd favorite!
Ingredients
Cake
- 1 (15.25 oz) box chocolate cake mix, like devil's food
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk, or water
Pudding Layer
- 1 3.9 oz box instant chocolate pudding mix
- 1 ½ cups whole milk
Toppings
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) container frozen whipped topping, thawed, or whipped cream
- ⅓ cup shaved or finely chopped semi-sweet chocolate bar, or mini chocolate chips
- fresh cherries, optional for topping
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Instructions
- Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with non-stick spray. Set aside.
- In a mixing bowl beat together cake mix, eggs, oil, and milk for 2 minutes on medium high speed, scraping the bowl. Pour batter into baking dish and bake as directed on box, about 23 to 28 minutes, until a toothpick inserted comes out clean, or with just a few crumbs attached.
- Remove from oven and place on a cooling rack. Allow the cake to cool for about 5 minutes. Then use the round handle of a wooden spoon or a large straw to poke holes in the cake. Make the holes about an inch apart, poking about 2/3 deep, but not all the way to the bottom.
- In a medium size bowl, whisk together instant pudding mix and milk until smooth. Immediately pour the thin pudding mixture over cake, spreading it in an even layer, pressing it down into the holes. Then spread the cherry pie filling over the top of the set pudding layer.
- Cover and chill cake in fridge for one hour, or up to overnight, until cooled completely. I like to let my cake chill for at least 4 hours when possible to let it fully soak in the pudding.
- Spread whipped topping over the cherry pie filling layer. Decorate the top of the cake with fresh cherries and shaved chocolate, if desired. Serve immediately and enjoy, or store covered in the fridge until ready to serve. If using homemade whipped cream, I recommend adding it on top right before serving, as it quickly breaks down and can weep into the cake.
Notes
- Store: Store the cake covered in the fridge for up to 3 days. The flavors continue to develop, making it even better the next day!
- Extra Cream: If you prefer a thick layer of cool whip, use a 16 oz container instead.
Nutrition
Serving: 1 serving, Calories: 442kcal, Carbohydrates: 59g, Protein: 7g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 54mg, Sodium: 492mg, Potassium: 305mg, Fiber: 2g, Sugar: 30g, Vitamin A: 278IU, Vitamin C: 2mg, Calcium: 149mg, Iron: 2mg
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I LOVE recipes that use store bought ingredients like cake mix. This recipe really jazzes it all up – none of my friends could tell how easy it was to make.