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Easy Black Forest Bundt Cake from Scratch

Carissa Erzen
If you love the nostalgic flavors of German Black Forest cake, then you'll adore this easy Black Forest Bundt cake! Rich chocolate cake from scratch, cherry pie filling, homemade whipped cream, and shaved chocolate combine all these rich, fruity, and creamy flavors in every decadent bite.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine German
Servings 16 slices
Calories 345 kcal

Equipment

Ingredients
  

Chocolate Cake + Cherry Filling

  • 1¾ cups all purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 (21 ounce) can of cherry pie filling

Whipped Cream + Toppings

  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  • chocolate bar, for shaving on top
  • fresh cherries (optional topping)

Instructions
 

Make and Bake the Cake

  • Preheat the oven to 350°F.
    Grease a 10-inch Bundt pan with cooking spray, butter, or vegetable oil. Then sift a little cocoa powder into the Bundt pan, and shake the pan around to get it evenly coated. Tap the Bundt pan upside down into the sink to get rid of any excess cocoa powder. Set aside.
  • In a large mixing bowl, whisk together the all purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
  • In separate mixing bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil.
  • Add the wet ingredients into the dry ingredients. Mix it with a spatula or large spoon until there is no dry flour visible.
    Gently fold the cherry pie filling into the batter.
  • Pour the batter in the prepared Bundt pan. Bang the pan on a towel laid out on your counter about 10 times, to help any air bubbles in the batter rise to the surface.
    Bake for 50 to 60 minutes, until a toothpick comes out clean from the center of the cake.
  • Let the cake cool in the pan for 10 minutes. Then remove the cake from the pan by turning it upside down onto a cooling rack. You may need to tap the top, or bang the cake pan onto the counter a couple times to release the cake from the pan. Let the cake cool to room temperature on a cooling rack.

Make the Whipped Cream

  • While the cake cools, prepare the whipped cream. In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the heavy cream and vanilla extract until it forms soft peaks.
  • Sift in the powdered sugar. Continue whisking the mixture on low, gradually increasing the speed until it thickens.
    If you want to dollop the whipped cream on top, stop once it thickens and still forms soft peaks. If you want to pipe the whipped cream, continue whisking until it forms stiff peaks. Store the whipped cream in the fridge until you're ready to use it.

Decorate the Cake

  • Once the cake has cooled to room temperature, dollop or pipe the whipped cream on top. Use a vegetable peeler to add chocolate shavings from a chocolate bar on the whipped cream, and top with optional fresh cherries. Enjoy!!

Notes

  • Thick Batter: The cake batter will be thick at first, but will become thinner once you fold in the cherry pie filling. The pie filling has syrup which adds liquid to loosen the batter.
  • Prevent Air Pockets: Before baking, bang the pan on a towel laid out on your counter about 10 times, to help any air bubbles in the batter rise to the surface. This will prevent holes in your cake when you take it out of the Bundt pan.  
  • Cool Completely: Allow the cake to cool to room temperature before adding the whipped cream. If the cake is still warm, the whipped cream will melt and slide right off.
  • Storing Your Cake: To store leftover cooled cake, wrap the sides loosely in plastic cling wrap or store under a cake dome in the fridge for up to 3 days.
  • Storing Whipped Cream: You can store extra whipped cream in the fridge in an airtight container, but after a day, it can start to lose its structure. 

Nutrition

Serving: 1 sliceCalories: 345kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 47mgSodium: 278mgPotassium: 157mgFiber: 2gSugar: 25gVitamin A: 446IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword black forest bundt cake
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