Black Forest Sheet Cake Recipe
Prep Time30 minutesCook Time35 minutesCooling & Decorating Time1 hour 30 minutesTotal Time2 hours 35 minutesServings12–15 servingsCuisineAmericanCourseDessertCaloriesApproximately 520 calories per servingIngredientsFor the Vanilla German Buttercream½ cup granulated sugar, divided¼ cup cornstarch2 large eggs1 cup whole milk2 tablespoons unsalted butter1 cup unsalted butter, softened2 teaspoons vanilla extractPinch of saltFor the Chocolate Cherry Cake1 (15.25-ounce) box Devil's Food cake mix¾ cup vegetable oil3 large eggs½ cup whole milk1 (21-ounce) can cherry pie filling½ cup mini semi-sweet chocolate chipsFor the Chocolate Ganache6 ounces dark chocolate, finely chopped⅓ cup heavy cream or whole milkOptional GarnishesFresh cherriesMaraschino cherriesChocolate curls or chocolate shavingsMini chocolate chipsWhipped creamPowdered sugarInstructionsStep 1: Make the German ButtercreamWhisk together ¼ cup sugar and the cornstarch in a heatproof bowl.Add the eggs and whisk until smooth.In a saucepan, heat the milk with the remaining ¼ cup sugar until it begins to simmer.Slowly whisk a little hot milk into the egg mixture, then gradually add the rest.Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.Remove from the heat and stir in 2 tablespoons butter, vanilla, and salt.Cover the surface with plastic wrap and let the custard cool completely.Beat the softened butter until light and fluffy, then gradually beat in the cooled custard until smooth.Step 2: Bake the CakePreheat the oven to 350°F (175°C).Grease a 9×13-inch baking pan.In a large bowl, combine the cake mix, vegetable oil, eggs, and milk until smooth.Fold in the cherry pie filling and chocolate chips.Spread the batter evenly into the prepared pan.Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.Cool the cake completely.Step 3: Frost the CakeSpread the German buttercream evenly over the cooled cake.Refrigerate for about 20 minutes to firm up the frosting.Step 4: Make the GanachePlace the chopped dark chocolate in a heatproof bowl.Heat the cream until hot but not boiling.Pour it over the chocolate and let it sit for 2–3 minutes.Stir until smooth and glossy.Let the ganache cool slightly.Step 5: Finish the CakePour the ganache over the chilled buttercream.Spread it evenly with an offset spatula.Decorate with fresh cherries, chocolate curls, whipped cream, or your favorite toppings.Chill for 20–30 minutes before slicing and serving.NotesMake sure the cake is completely cool before frosting.Chill the buttercream before adding the ganache for clean layers.For the richest flavor, use good-quality dark chocolate.This cake tastes even better after chilling overnight.StorageRefrigerator: Store covered for up to 5 days.Freezer: Wrap individual slices and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.Recipe TipsUse room-temperature eggs and butter for the best texture.Avoid overmixing the batter to keep the cake tender.Check the cake a few minutes before the recommended baking time to prevent overbaking.Garnish just before serving for the freshest presentation.