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Black Forest Sheet Cake

Introduction

What happens when you combine rich chocolate, tart cherries, and velvety vanilla buttercream? You get the ultimate Black Forest Sheet Cake—a showstopping dessert that’s surprisingly simple to make.

This elegant twist on the classic Black Forest cake delivers all the decadent flavors you love, but in an easy-to-serve sheet cake format. Perfect for birthdays, potlucks, or any occasion that calls for a crowd-pleasing dessert.

Let’s dive into the ingredients and techniques that make this Black Forest Sheet Cake unforgettable.

Ingredients

For the Vanilla German Buttercream:

Granulated sugar (1/2 cup or 100g, divided)
Cornstarch (1/4 cup or 32g)
Large eggs (2)
Whole milk (1 cup or 240ml)
Unsalted butter (2 tablespoons or 28g)
Unsalted butter (1 cup or 226g, softened)
Vanilla extract (2 teaspoons)
Salt (1 pinch)

For the Chocolate Cherry Cake:

Devil’s food cake mix (1 box or 15.25 oz or 432g)
Vegetable oil (3/4 cup or 178ml)
Large eggs (3)
Whole milk (1/2 cup or 120ml)
Cherry pie filling (1 can or 21 oz or 595g)
Mini semi-sweet chocolate chips (1/2 cup or 85g)

For the Dark Chocolate Ganache:

Dark chocolate (6 oz or 170g, broken into small pieces)
Whole milk or heavy cream (1/3 cup or 80ml)

Ingredient Tips & Substitutions

For a richer ganache, use heavy cream instead of milk.
Swap cherry pie filling for homemade cherry compote if preferred.
Use gluten-free cake mix if needed—just ensure it’s a 1:1 substitute.

Step-by-Step Instructions

1. 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.

2. Prepare the Cake Pan

Preheat oven to 175°C (350°F).
Grease a 9×13-inch baking pan generously.

3. 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.

4. 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 (1–2 hours).

5. Make Dark Chocolate Ganache

Place chocolate and milk/cream in a microwave-safe bowl.
Microwave in 15–20 second intervals, stirring between each, until smooth.
Let sit until warm but not hot.

6. 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.

Nutritional Information

Per serving (1 slice, approx. 1/12th of the cake):

Calories: 420
Protein: 5g
Carbohydrates: 52g
Fat: 22g
Fiber: 2g

Preparation Time

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 2 hours 15 minutes (includes cooling)

Healthier Alternatives

Use coconut oil instead of vegetable oil.
Substitute almond milk for whole milk in the cake batter.
Opt for sugar-free cherry pie filling to reduce sugar content.

Serving Suggestions

Pair with a scoop of vanilla ice cream for extra indulgence.
Serve with a hot cup of coffee or a glass of red wine.
Garnish with fresh cherries and chocolate shavings for a professional touch.

Common Mistakes to Avoid

Overheating the ganache—it can seize and become grainy.
Skipping the cooling step before frosting—warm cake will melt the buttercream.
Overmixing the batter after adding cherries—this can make the cake dense.

Storage Tips

Refrigerate covered for up to 3 days.
Freeze unfrosted cake layers for up to 1 month. Thaw before frosting.
Bring to room temperature before serving for best texture.

Conclusion

This Black Forest Sheet Cake is a dream come true for chocolate and cherry lovers. With its moist crumb, silky buttercream, and glossy ganache, it’s sure to impress.

Have you tried making this recipe? Share your experience in the comments below—we’d love to hear how it turned out!

Frequently Asked Questions

Can I use fresh cherries instead of pie filling?
Yes, but cook them down with a bit of sugar and cornstarch to thicken the juices.
How do I prevent the ganache from splitting?
Heat gently and stir constantly—avoid overheating.
Can I make this cake ahead of time?
Yes, bake the cake a day ahead and frost it the next day.
What’s the best way to store leftovers?
Keep refrigerated in an airtight container.
Can I use milk chocolate instead of dark chocolate?
Yes, but the ganache will be sweeter and less rich.
Why is my buttercream runny?
The custard or butter may have been too warm. Chill and re-whip.
Can I make this cake gluten-free?
Absolutely—just use a gluten-free cake mix.
How do I get clean slices?
Dip your knife in hot water and wipe it clean between cuts.