Black Forest Cherry Bundt
An easy deliciously moist and simple Black Forest Bundt Cake
Topped with an easy to make milk chocolate ganache recipe and homemade whipped cream.
Are you looking for a last-minute homemade vintage style dessert idea?
This is a take on the classic Black Forest Cake.
The perfect Homemade Black Forest Cake for last-minute guests and a great dessert idea that really has a vintage dessert look.
History of the Black Forest Cake
One popular theory is that the Black Forest cake was inspired by the traditional dress worn by women in the Black Forest, which typically features layers of white, cream, and black.
The layers of chocolate cake whipped cream, and cherries in the Black Forest cake are said to represent these colors.
Another theory suggests that the cake evolved from a traditional cherry torte.
The addition of Kirshwasser, a clear cherry brandy, gave the cake its distinctive flavor and name.
The alcohol not only added a unique taste but also helped to preserve the cherries.
Box of Duncan Hines perfectly moist devil’s food cake mix
Eggs
Vegetable Oil
Almond Extract
Can of Cherry Pie Filling
Duncan Hines Milk Chocolate Frosting
Heavy Whipping Cream
Powdered Sugar
Hersheys Chocolate Bar
Maraschino Cherries
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 and 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.
✨ 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.
Who doesn’t love cherry and chocolate!
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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