The perfect choice for potlucks or visitors, this isn’t too fancy, feels special, and no intense pressure of assembling layers. It’s not super sweet and the frosting is light and fluffy.
I hope you enjoy everything about this recipe, from the easy prep to the pretty chocolate shavings on top. It’s one of our favorites.
Table of Contents
Ingredients and Tools You’ll Need
If you’re using frozen cherries, chop them while they’re still partially frozen for easier handling. Dry them on paper towels before adding them to the batter so the extra moisture doesn’t affect the cake’s texture. If you don’t want to, or don’t have time to, make the whipped cream you can use store-bought Cool Whip. And you could use other fruit instead of cherries like strawberries or raspberries cut up into small pieces.
Equipment
- 13 x 9 baking dish
- Hand mixer
Ingredients
For the Sheet Cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 cup whole milk
- ½ cup vegetable oil
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 cup hot water
- 1 cup chopped frozen black cherries
For the Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
For Garnish
- fresh or frozen black cherries
- shaved chocolate
How to Make
Step One: Prep
Heat your oven to 350℉ and grease a 9×13 pan. Nothing fancy – just spray it good.
Step Two: Mix
Dump your flour, sugar, cocoa, baking soda, and baking powder in a big bowl. Whisk it all together so there aren’t any lumps hiding in there.
In another bowl, whisk up your milk, oil, vanilla, and eggs until they’re all buddies.
Step Three: Bring It Together
Pour the wet into the dry and gently mix with a spatula. Don’t go crazy here – just until it looks like cake batter. Now, slowly pour in that hot water while you whisk. It’ll look weird and thin at first, but trust me. Keep whisking until it’s smooth.
Step Four: Add the Cherries
Fold in those chopped cherries nice and easy. You want them spread around but not beaten up.
Step Five: Bake
Pour everything into your pan and slide it in the oven. Give it 30-35 minutes, then poke the middle with a toothpick. If it comes out clean, you’re done. Let it cool COMPLETELY in the pan. I mean it – don’t rush this part.
Step Six: Whip the Cream
Beat that heavy cream until it gets fluffy with soft peaks. Add your powdered sugar and vanilla, then keep beating until you get stiff peaks. Don’t overdo it or you’ll make butter.
Step Seven: Finish it Up
Spread the whipped cream all over the top of your cooled cake. Top with some shaved chocolate and more cherries if you want. I like this served right away or after a few hours chilling in the fridge. Up to you.
Storing & Serving
Due to the whipped cream frosting, it’s best to store the cake in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to maintain its freshness. Your cake should stay fresh for up to 4 days when refrigerated.
The whipped cream frosting will not freeze well, but you can freeze the unfrosted cake just fine.
More Easy Sheet Cakes
These are so easy and great for bringing to parties.
- Strawberry Texas sheet cake is pink and fruity and popular wherever you bring it.
- This lemon sheet cake is light and fresh with the perfect cake to frosting ratio.
- Spice cake with praline frosting is easier than it sounds and is just the thing to make when the weather turns to fall.
- Once you make this 4th of July cake with berries, you’ll be asked to make it every year.
Printable Recipe
Black Forest Sheet Cake
Equipment
- 13 x 9 baking dish
- Hand mixer
Ingredients
For the Sheet Cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 cup whole milk
- ½ cup vegetable oil
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 cup hot water
- 1 cup chopped frozen black cherries
For the Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
For Garnish
- fresh or frozen black cherries
- shaved chocolate
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Instructions
- Prep. Preheat the oven to 350℉. Then, lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Mix. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk well and set aside. Then, in a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until thoroughly blended.
- Combine and add water. Pour the wet ingredients into the dry ingredients. Mix them together gently using a rubber spatula until they are just combined. Slowly pour in the hot water while whisking continuously until the batter becomes smooth and even.
- Add cherries. Gently fold in the chopped black cherries until evenly distributed throughout the batter with a spatula.
- Bake. Pour the cake batter into the prepared 9×13 baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely in the dish on a wire rack.
- Make the frosting. In a large bowl, using a stand mixer or hand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Frost and garnish. Add the whipped cream to the top of the sheet cake and spread evenly. Garnish with shaved chocolate and black cherries. Cut into pieces and serve chilled or at room temperature. Enjoy!
Notes
Nutrition
Love,
BBQ. Party
Hi Katie . I made this cake today , my brother and his family came over for my birthday and I wanted to make a cake from scratch for them .It turned out great apart from the cherries they were all on the bottom of the cake . The sponge was very moist not very sweet. Overall was one of the good ones I’ve made . Thanx Katie
one the things I learned with fruit or chocolate chips in a cake is to roll lightly in flor & they won’t sink to the bottom of your cake. Try it!