Simple Black Forest Cake with Whipped Cream Frosting

Black Forest Cake is my absolute favorite, but I couldn’t find a cake shop in town that made it to my liking and still sold it at a reasonable price. I’m not big on making cakes from scratch. I make my icing from scratch, and it is usually good enough that people don’t care that the cake is from a box.

My husband is happy with cakes with frosting from a can and doesn’t really like fancy cakes such as the Black Forest Cake. He really liked this recipe, though, so I think it’s good enough to share.


  • CAKE:
  • 1 box Duncan Hines Dark Fudge cake mix (mix calls for 3 eggs, 1 1/2 cup water, 1/3 cup vegetable oil)

  • 1 can red tart cherries
  • 1/2 cup sugar
  • 1 tablespoon corn starch dissolved in a little water
  • OPTIONAL – A splash of Kirsche

  • 2 1/2 cups heavy whipping cream
  • 1/2 cup confectioner’s sugar (or a little more if you want it sweeter)
  • 1/2 teaspoon almond extract

  • Chocolate shavings


    1. Combine all ingredients and whip in a mixer (I used the whisk attachment) until it is the consistency you want.
    2. Set-aside in the refrigerator until you are ready to frost the cake.
    1. Put cherries with juice in a saucepan on low heat.
    2. Add sugar. When liquid has heated up, add the cornstarch.
    3. Take it off the stove when the filling is a consistency you like. Let it cool before you put it on the cake.

1. Bake the cake mix as instructed. Let it cool before you torte it.
2. I made a 4-layer cake, so I baked two round pans of cake and cut each in half.
3. On the three bottom layers, I put a thin layer of whipped cream frosting and then topped it with the cherry filling. Be generous. You would want the liquid to be absorbed by the cake.
4. Frost the cake with the whipped cream icing. I’ve made this cake twice now, and from experience, I can say that the frosting behaves better when it’s a little cool.
5. When the cake is frosted, top it with chocolate shavings.
6. Put it in the fridge before eating….it is better enjoyed when it’s cool.


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