Black Forest Bundt Cake is a rich and decadent chocolate bundt cake filled with cherry pie filling and topped with chocolate ganache, whipped cream, and fresh cherries. It’s the perfect dessert for chocolate lovers and those who appreciate the classic pairing of chocolate and cherries. For the same delicious flavors, be sure to try my Black Forest Cheesecake, too!

Whole Black Forest Bundt Cake on a White Serving Platter on a White Counter with Chocolate Sauce in Background.

What Is A Black Forest Cake?

A Black Forest Cake, also known as Schwarzwälder Kirschtorte is inspired by the Black Forest region in Germany and its cherry trees. The basic building blocks of the cake usually start with chocolate cake, cherries, and whipped cream. Then, chocolate curls or shavings are added along with more whipped cream and cherries! This bundt cake is a variation of the flavors using cherry pie filling in the cake batter and topping with whipped cream and fresh cherries.

Close up of a Black Forest Bundt Cake on a White Counter Focusing on the Fresh Cut Cherries Sitting on Whipped Topping.

Ingredients & Substitutions

Chocolate Bundt Cake: The base of this indulgent dessert is my Death By Chocolate Bundt Cake, which is a super rich and dense cake that you will absolutely love!

Cocoa: Choose high-quality Dutch-processed cocoa to use in the cake. Dutch-processed cocoa is less acidic and will give the cake a darker color. It also will result in a less bitter flavor. For a richer and more moist cake, use Dutch-processed cocoa. You could substitute regular unsweetened cocoa powder if that is all you have on hand.

Sour Cream: Sour cream is added to the cake batter, acting as a source of added fat. This addition not only intensifies the richness of the cake but also helps to retain its moisture for longer periods.

ButtermilkFor a softer crumb, buttermilk is added to the cake batter. If you don’t have any on hand, make your own!

Coffee: Hot brewed coffee enhances the chocolate flavor without giving the cake a coffee taste. If you are totally against using coffee in chocolate desserts, you can always use hot water.

Cherry Pie Filling: A 21-ounce can of cherry pie filling is folded into the cake batter. You could also make homemade pie filling that is delicious!

Pouring Chocolate Ganache Over a Naked Chocolate Bundt Cake.

Ganache: I love my chocolate ganache made with butter. It gives the ganache a little more richness and added shine. I prefer semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate.

Cherries: Dice fresh cherries to sprinkle over the top of the cake to add visual appeal and flavor as well as symbolize the black forest-themed cake. After all, a black forest cake is all about chocolate and cherries!

Black Forest Bundt Cake on a White Serving Platter with Pieces Removed Showing Inside Texture.

Can I Make This Cake Without A Bundt Pan?

Yes! This recipe is made in a 10-inch bundt pan that is 3 inches deep. This is a pretty common size when it comes to a bundt pan (also known as a fluted tube pan). However, you could also use a 9×13-inch baking dish or even 2, 8-inch or 9-inch round cake pans. If using a different pan, be sure to watch the cake carefully as the baking time will need to be adjusted.

How To Store Black Forest Bundt Cake

For best results, store the cake at room temperature, covered. It will last up to 2-3 days. If storing it in the refrigerator, it will last up to 5 days, but this will dry out the cake faster.

Piece of Black Forest Bundt Cake on a Plate Upright with a Bite Removed on a White Counter.

Can I Freeze The Cake?

Absolutely! If freezing the cake, freeze it without the whipped cream or fresh cherries on top. Wrap the cooled cake in plastic wrap and store it in the freezer for up to 3 months. When ready to enjoy, let the cake (still wrapped) thaw in the refrigerator overnight. Serve topped with whipped cream and diced cherries.

Whole Black Forest Bundt Cake on a White Serving Platter on a White Counter with Chocolate Sauce in Background.
5 from 1 vote

Black Forest Bundt Cake

Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Black Forest Bundt Cake is a rich and decadent chocolate bundt cake filled with cherry pie filling and topped with chocolate ganache, whipped cream, and fresh cherries. It's the perfect dessert for chocolate lovers and those who appreciate the classic pairing of chocolate and cherries.

Ingredients

  • 1 ¾ cups (350 g) granulated sugar
  • 1 ¾ cups (219 g) all-purpose flour
  • ¾ cup (88.5 g) Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled slightly
  • 2 large eggs, room temperature
  • ¾ cup (172.5 g) sour cream, room temperature
  • ½ cup (122.5 g) buttermilk, room temperature
  • ½ cup (119 g) hot brewed coffee, or hot water
  • 1 can (21 ounces) cherry pie filling, about 1 ¾ cups

Ganache

Topping

Instructions

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
  • In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the butter, eggs, sour cream, buttermilk, and coffee. Pour the wet ingredients into the dry ingredients and stir to combine.
  • Fold in the cherry pie filling.
  • Spoon the batter into the prepared bundt pan. Bake for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from the oven. Allow it to cool in the pan for 10-15 minutes. Then, invert it onto a plate to let it cool completely (about an hour) before adding the ganache.

Ganache

  • To a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second intervals, mixing after each interval, until melted and smooth.
  • Drizzle ganache over the cooled bundt cake.
  • Pipe with whipped topping and sprinkle with diced cherries. Cut and serve.

Video

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What the Test Kitchen had to say about this recipe:

Autumn

The chocolate cherry combination is quickly becoming a new favorite of mine. The cherry filling makes this cake so moist and delicious! This cake is easy to throw together and impressive to look at!

Elizabeth

I am not a fan of chocolate-covered cherries, but the chocolate cake is so moist and dense, I did enjoy the dessert! The ganache added even more chocolate flavor, which I loved as well! If you are a fan of chocolate cherry desserts, go for it! You will not be disappointed.

Rachael

So moist and delicious, I love this. The cherries are dispersed nicely through the cake and will be a hit for any chocolate cherry lover in your life!

Bella

I am a big fan of this! It's an incredibly moist cake with just the proper amount of cherry flavor. I've had desserts where the ganache overpowers the rest of the dessert, but it works perfectly here! It adds a lovely amount of chocolaty sweetness.

Annabelle

Such a good cake! It stays moist, has great texture, and so much flavor!

Selena

This cake is so so moist and delicious! Its super easy to throw together and looks beautiful if you'd like to impress someone!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Great recipe. Wowed the dinner guests with this one. Every element was perfect. I used a blend of amerena cherries and regular frozen cherries to make cherry filling. Thank you for this recipe

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