Black Forest Texas Sheet Cake Recipe

This Black Forest Texas Sheet Cake is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

Black Forest Texas Sheet Cake Recipe is a super simple cake recipe that’s fit for a crowd.

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!pinterestBlack Forest Texas Sheet Cake Recipe combines chocolate cake with cherries and is topped with a smooth chocolate icing that’s to die for!

The other day I was cruising the aisles of the grocery store when I somehow got to the bakery.

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

Ok, I went to the bakery first, with intentions of drooling over their cakes and pastries.

This Black Forest Texas Sheet Cake is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

In our grocery store they sell single slices of cake, which is genius and I also kinda hate them for that. So tempting!

I saw a single slice of Black Forest Cake and something clicked in my brain. I always see Black Forest Cake in it’s layered cake form, but never really in a sheet cake. That’s when I decided I should make one.

Best. Decision. Ever.

This Black Forest Texas Sheet Cake is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

I started with a box of devil’s food cake mix and added some eggs, a little almond extract and a whole can of cherry pie filling.

That’s it! That is the base of your sheet cake! Spread the mixture out in a baking sheet and let it bake.

Since it’s so thin it bakes up in just 20 to 30 minutes. Mine was done at 25 minutes.

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

It’s a little lumpy when baked due to the big cherries throughout the cake, but that’s ok.

You’ll pour this warm chocolate frosting all over the cake and it’ll settle into all the nooks and crannies.

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

The trick is to have the frosting ready right when the cake comes out of the oven, that way it glides on nice and smooth.

I let the cake and frosting cool completely and then topped it with fresh whipped cream, a few extra cherries and some chocolate shavings… cause Black Forest Cake.

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

If you wanted to enjoy the cake warm you could do that too!

Serve it with a scoop of vanilla ice cream and a couple cherries on top… oh mama!

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

I made this cake for a little family gathering at my house and there were so many people that went back for seconds. It was such a good cake!

The cake itself is light and fluffy with jewels of sweet cherry throughout. The frosting is thick and rich and almost fudge like, it’s the perfect paring.

I love how easy it was to make too! Definitely making this one again!

This Black Forest Texas Sheet Cake recipe is seriously so good! I am usually pretty reserved when it comes to cake, but I had to go back for seconds on this one! This one is a keeper!

Sheet cakes are seriously the best!

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4.93 from 14 votes

Black Forest Texas Sheet Cake Recipe

Black Forest Texas Sheet Cake Recipe is a super simple cake recipe that's fit for a crowd.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20
Calories: 293 kcal
Author: Shawn

Ingredients

For the Cake:

  • 2 eggs
  • 1 tsp almond extract
  • 1 Devil's Food cake mix
  • 2 cherry pie filling, 21oz can

For the Frosting:

  • 1/3 cup milk
  • 1 cup sugar
  • 5 tbsp butter
  • 1 cup semi-sweet chocolate chips

For the Topping:

  • 1 1/2 cups whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 chocolate bar , for shaving

Instructions

  • Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15"x10"x1") with baking spray (the kind with flour in it) and set aside.

For the Cake:

  • Whisk together the eggs and almond extract in a large bowl. Add the cake mix and 1 (21oz) can cherry pie filling. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.
  • Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.

For the Frosting:

  • Meanwhile, while the cake is baking, prepare the frosting. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.
  • Pour the hot frosting over the warm cake and spread out to edges. Let cake and frosting cool completely (or serve warm with vanilla ice cream).

For the Topping:

  • Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
  • Decorate the top of the cake with the whipped cream and extra cherry pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake. Slice and enjoy!

Nutrition

Calories: 293kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 220mg | Potassium: 157mg | Fiber: 1g | Sugar: 23g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Keywords: black forest, cake, cherries, Chocolate, sheet, texas
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SUPER EASY Black Forest Texas Sheet Cake is filled with cherries and has a smooth chocolate icing on top!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
105 Responses
  1. Eva

    I made this cake. It was the BEST cake I ever had from a mix. The frosting is amazing. I thought it would be too sweet, but it wasn’t. The next time I make it, I’m going to put both cans of cherry pie filling in as it was an amazing chocolate cake, but I think I would have liked more cherry taste. Thank you for a great recipe.

  2. Terri

    The recipe calls for using cooking spray with flour in it,would I be able to use Pam cooking spray and sprinkle flour in the bottom,also can I do regular 13x 9 baking pan

  3. Molly

    This looks so great, but I’m confused on the cherry quantity. Is it two cans of pie filling to equal 21 oz? It says divided, but I’m guessing that was just reserving a few for the top. I was only able to find one large can of pie filling, that’s why I’m trying to figure out how much actually went into the batter. Thanks

    1. You’ll use 1 (21oz) can of cherry pie filling for the cake, and the rest will be used for a topping. You’ll have leftover cherry pie filling this way. But if you have just one larger size can of cherry pie filling, I would say that 2 cups of the cherry pie filling should be about the size of the 21oz can. I hope that makes sense!

  4. Mary P

    This matches a recipe from a 1970’s Pillsbury bake off cookbook, in that book it’s called chocolate cherry bars. They don’t add the whipped cream or cherries to the top either. My oldest sister has been making this for 40+ years. It’s a great cake.

  5. Susan

    I have been making this cake for my daughters birthday for 47 years, they won’t hear of having any other cake on their birthday

  6. Jennifer C.

    Will I be affecting flavor a lot if I skip the whip cream and just add cherries to the top of the cake? I plan to take this cake to a large family gathering where there will be alot of people in the kitchen, rendering it tough to whip the cream and top it prior to serving.

  7. Camille Fowler

    This has been my “go-to” cake for 50 years. Mom gave me the first recipe. It never fails to WOW the crowds.!

  8. Margaret Swan

    If making for someone who is lactose intolerant, would the frosting turn out okay if made with soy milk and a butter substitute?

  9. Hettie

    I have made the cake for tomorrow but I think it is going to be way to sweet. I should have half the sugar in the topping. Hope the visitors will like it.

    1. Ann

      Have made this cake many times, it is not too sweet, it is soo good, you can leave off the whip cream or ice cream, it’s very good without it!

    1. Jacke Eckel

      My mother always made this and then cut it in two or 4 pieces and froze each with a plastic wrap around and then foil around that and slipped into a plastic groc. store bag. She would first just freeze the pan of cake after cutting into the sizes she wanted and then do the wrapping (she’d already frosted it and the freezing set the frosting so it wouldn’t come off on the plastic wrap) and when removing it from the freezer would thaw a few minutes and then remove the plastic wrap and foil and leave it out on the cabinet until serving. Sometimes she would stack the cake with the frosting between 2 or 3 layers, and add some more cherry pie filling before stacking and before serving. Always Cool Whip with some powdered sugar added to it and put on top right before serving with some choc. shavings from a Hershey candy bar. Of course having the prepared Cool Whip in the refrigerator until ready to serve the cake and also had the choc. shavings in a covered bowl also ready to spread on top. To add the powdered sugar(4-5 TBS) to the Large container of Cool Whip would use a spatula and fold it in and when it sets for a hour or two will dissolve. Any left over should be put in the refrigerator covered– to keep the frosting from sticking to the plastic wrap in refrigerator, she’d place a bathroom paper cup on top of the cake. The sides were never frosted so you could see the filling between the layers. Sometimes she’d pat more choc.shavings into the Cool Whip on the sides. This was a family favorite and my dau. is asking me to make it for her birthday come Sept.

  10. i just made this and of course i messed up. I put the cherries on instead of cool whip first. Went and took it all off and did right. My pan was 17x10x1 but it worked out ok. Hope its good as it looks.

  11. Mary R

    I’m not that much of a baker so I am confused about your measurements for the 1/2 sheet cake. I couldn’t find that size so when I searched online half sheet cake is 12″ x 16″ Can you provide some guidance? I have all the ingredients and ready to go this looks so good!

  12. Your recipe calls for 2 cans 21oz cherry pie filling
    But instructions say only add 1can cherry pie filling. Which is correct 1 can or you for got to add second can
    Want to make need no what right

  13. trish

    would love to make this recipe, but we use lbs and ozs in Ireland. can someone please tell me in lbs and ozs how much is 1/3 cup of milk and 1 cup sugar.looked it up on line but a lot of answeres. thank you Trish.

  14. Debbie

    I made a cak like this 15 years ago. I called it Chocolate Cherry cake for Christmas. I just put on a thick homemade chocoated frosting. Like yours it was gone first. Thank you for this recipe. Will make it soon.

  15. Debbie Bell

    I havemade this same recipe with
    Lemon Cake mix and Blueberry Pie filling
    White cake mix and Raspberry Pie filling
    Yellow cake mix and Peach or Apricot Pie Filling
    Spice Cake mix and Apple Pie Filling
    I guess you are only limited by your imagination.
    I use prepared canned frosting warmed for 30 seconds in the microwave to save another step!

  16. Debbie Bell

    I used heated prepared canned frosting to cut out another step!
    I have made this same recipe with
    lemon cake mix and blueberry pie filling
    Yellow cake mix and peach pie filling
    Spice cake mix and apple pie filling
    French vanilla cake mix and apricot pie filling
    Pineapple cake mix and pineapple pie filling
    I guess the options are only limited by your imagination!

  17. Nancy Brewer

    I used to make this cake about 35 years ago, and lost the recipe! So glad to have it back again! My kids and guests always loved it! I will enjoy trying your recipe!

  18. Steve Bayes

    OMG…this recipe goes into the mix and will be repeated regularly. I made it for my husband but had to try it before he did. It’s a keeper!

  19. Daphne Happy

    I think when I make up this recipe, I’m going to serve the topping and cherries separate and let everyone help themselves – if it’s a small group, the leftovers will keep better!

  20. Andrea

    Can you put this in the fridge if I have leftovers? Or if I make them a day ahead wikl it be okay to store in the fridge?

      1. Donna

        Do you use regular granulated sugar I never the frosting – not powdered sugar? It doesn’t seem like cooking for only one minute would be enough for granulated sugar.

    1. Yes, you can use as much or as little of the extra can of cherries as you’d like. I used about a cup of the second can, but some of my kids wanted more cherries on top… so it’s up to you! Enjoy! 🙂

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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