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Black Forest Sheet Cake

Yasser
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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings 12
Calories 420 kcal

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 432g
  • 3/4 cup Vegetable oil
  • 3 Large eggs
  • 1/2 cup Whole milk
  • 1 can Cherry pie filling 21 oz or 595g
  • 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 9x13-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 (1–2 hours).

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.

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.

Notes

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.