Black Forest Cherry Bundt
An easy deliciously moist and simple Black Forest Bundt Cake
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Are you looking for a last minute homemade vintage style dessert idea?
Topped with an easy to make short cut milk chocolate ganache and homemade whipped cream makes this dessert the perfect homemade Black Forest Cake for last-minute guests.
This easy Black Forest Bundt cake recipe has all the charm of a vintage dessert with a simple modern twist.
It’s a beautiful retro chocolate cherry cake that looks straight out of a 1960s cookbook and tastes like pure nostalgia.
🍴 A Retro Bite of History
The Mid-Century American Spin
After World War II, as German immigrants and international influences shaped mid-century cooking, the Black Forest Cake found its way into 1950s and 1960s American cookbooks. But home bakers gave it a practical twist
Kirsch was often swapped for maraschino cherry syrup or canned cherry pie filling.
The layered torte transformed into the easier Black Forest Bundt or sheet cake, often made with boxed mixes and whipped topping.
Magazines like Betty Crocker and Good Housekeeping turned it into a “company’s coming” cake fancy but easy, the kind of dessert that made a hostess feel glamorous without a fuss.
Today, that combination of chocolate, cream, and cherries still whispers of vintage romance the kind of dessert you’d imagine served on pink Depression glass plates after a candlelit supper.
Shopping List
Eggs
Vegetable Oil
Heavy Whipping Cream
Powdered Sugar
Maraschino Cherries
Retro Shopping
Step by Step Instructions For A Easy Black Forest Bundt Cake
Kitchen Notes:
Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: A standard 8-inch bunt cake will typically produce 8-10 servings.
I suggest using Pam Perfect Baking Release Spray or Pam No-Stick Cooking Spray - Happy Baking - With Flour. Add a little flour sprinkled in the inside of the bundt cake pan before baking. It leaves a bit of a flour residue on the baked cake, but the cake pops right out.
For an easy shortcut ganache, simply warm canned chocolate frosting until pourable it gives that rich, shiny finish without the fuss
✨ Ingredients
- 3 large eggs, room temperature
- 1 box Duncan Hines Devil’s Food Cake Mix
- ½ cup oil
- 1 teaspoon almond extract
- ½ can cherry pie filling (from a 21 oz can)
- 1 tub (16 oz) Duncan Hines Milk Chocolate Frosting
🥣 Instructions
- Preheat oven to 350°F. Generously spray a bundt pan with Pam Perfect Baking Release, then dust lightly with flour for easy release.
- In a large bowl, combine eggs, oil, and almond extract; beat for 2 minutes until well blended.
- Gently fold in cherry pie filling with a large spoon until evenly combined.
- Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick tests clean.
- Cool for 10 minutes, then invert onto a cooling rack.
- Set the cooling rack (with the cake) inside a baking sheet to catch drips.
- Remove lid/foil from frosting. Microwave on High 10 seconds, stir; heat 20 seconds, stir; heat 10 seconds more and stir smooth. (Use caution—container may be hot.)
- Pour the warm frosting over the cake, letting it drip down the sides. Allow ganache to set completely.
- Garnish with whipped cream, maraschino cherries, and grated chocolate.
✦ A Vintage by the Bite Classic Recipe ✦
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Fun Serving Idea
🍫 The “Bundt à la Mode” Sundae Station
Turn slices into mini sundaes! Warm each slice slightly, then top with a scoop of vanilla bean or cherry ice cream, drizzle of hot fudge, and a maraschino cherry. Serve in shallow dessert bowls or even those fluted glass sherbet cups that were all the rage.
Retro Detail: Offer toppings in little Pyrex bowls chopped nuts, whipped cream, and a dash of chocolate curls for that soda-fountain flair.
Who doesn’t love cherry and chocolate!
This is a take on the classic Black Forest Cake
Stabilized Whipped Cream – Vanilla
✨ Ingredients
- 1 cup heavy whipping cream (cold)
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
🥣 Instructions
- Chill bowl and beaters for at least 10 minutes.
- Add all ingredients; beat on high until medium peaks form (about 5 minutes).
- Use immediately or refrigerate up to 24 hours.
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Closing Words
Whether you slice it for Sunday dessert or dress it up for company, this Black Forest Bundt brings that picture-perfect 1960s sweetness to the table rich, glossy, and always a crowd pleaser.
If you’re ready to keep the nostalgia going, don’t forget to join my Retro Recipe Club for more mid-century favorites!
Vintage recipe source💌 This recipe is part of the Vintage by the Bite collection where 1940s–1960s recipes live on in today’s kitchens. From fizzy drinks to Sunday suppers, we’re preserving the past one bite at a time.
