Oh my gosh, you have to try this Crockpot Black Forest Cake! It’s my absolute favorite lazy-day dessert – rich chocolate cake studded with juicy cherries, all made effortlessly in your slow cooker. I still remember the first time my aunt made it for my birthday when I was twelve. The smell of chocolate and cherries filling her kitchen was magical! Now I make it for every special occasion (or, let’s be honest, whenever I need a chocolate fix). The best part? No oven required – just dump, stir, and let your crockpot work its magic. Trust me, this cake tastes way fancier than the effort you put into it!
Why You’ll Love This Crockpot Black Forest Cake
Let me count the ways this cake will steal your heart:
- No oven gymnastics: Your crockpot does all the work while you Netflix-binge
- Foolproof ingredients: Just grab pantry staples and that cherry pie filling lurking in your cabinet
- Magical transformation: Simple mix turns into rich chocolate-cherry heaven
- Impress factor: Looks fancy but takes less effort than ordering takeout
- Comfort in a bowl: Warm cake + cold whipped cream = happiness
Seriously, this is the dessert you’ll make when you want all the credit with half the work!
Ingredients for Crockpot Black Forest Cake
Here’s the beautiful part – you probably have most of these ingredients already! The magic happens with just:
- 1 box (15.25 oz) chocolate cake mix – Devil’s food works best, but any chocolate will do
- 1 can (21 oz) cherry pie filling – Those syrupy cherries are key!
- 3 large eggs – Room temp if you’re fancy, straight from the fridge if you’re impatient (like me)
- 1/2 cup vegetable oil – Or melted butter if you’re feeling extra indulgent
- 1 cup water – Just plain ol’ tap water works fine
- 1 tub (8 oz) whipped topping – Thawed, or real whipped cream if you’ve got the energy
- 1/2 cup chocolate shavings – I grab a chocolate bar and go crazy with a vegetable peeler
See? Nothing weird or fancy – just pantry staples that turn into something magical!
How to Make Crockpot Black Forest Cake
Okay, here’s where the magic happens! I’ve made this cake so many times I could probably do it in my sleep (and honestly, first thing in the morning before coffee is pretty close). The process is foolproof – just follow these simple steps:
Step 1: Prep the Crockpot
First things first – grab that crockpot insert and give it a good spritz with cooking spray. I mean REALLY coat it – those cherries can be sneaky sticklers! Don’t skip this step unless you enjoy scrubbing baked-on chocolate for hours (speaking from experience… oops).
Step 2: Mix the Batter
Now the fun part! Dump your chocolate cake mix into a big bowl (no sifting needed – hooray!). Add the eggs, oil, and water, then stir until smooth. Here’s my secret: I use a whisk for this part to get rid of any lumps. Then gently fold in that glorious cherry pie filling – don’t overmix or you’ll lose those beautiful cherry chunks!
Step 3: Slow Cook the Cake
Pour that luscious batter into your prepared crockpot, pop on the lid, and set it to LOW. Now walk away for 3 hours (yes, really – no peeking!). At the 3-hour mark, do the toothpick test – stick one in the center. If it comes out with just a few moist crumbs (not wet batter), you’re golden. If not, give it another 15-30 minutes.
Step 4: Add Toppings
Here’s the hardest part – let the cake cool COMPLETELY before adding toppings. I know, the smell will drive you crazy, but trust me, warm cake melts whipped cream into sad puddles. Once cooled, go wild with that whipped topping and chocolate shavings – I always sprinkle extra cherries on top too for that wow factor!
Tips for the Best Crockpot Black Forest Cake
After making this cake more times than I can count, here are my foolproof tricks for perfection:
- Cherry on top: Toss a handful of fresh cherries on your whipped cream topping – the pop of color and fresh flavor takes it to another level
- Gentle mixing: When folding in the pie filling, use a spatula and barely stir – you want those cherry chunks intact!
- Early check-in: Set a timer for 3 hours – crockpots vary, and overcooked cake breaks my heart
- Cool patience: Resist slicing while warm – letting it rest makes clean cuts and prevents topping meltdowns
- Chocolate upgrade: Use a dark chocolate bar for shavings – the slight bitterness balances the sweet cherries beautifully
Follow these, and you’ll have everyone begging for your “secret” recipe!
Serving Suggestions for Crockpot Black Forest Cake
Oh, the ways you can serve this beauty! My personal favorite? A still-warm slice with a giant scoop of vanilla ice cream melting over the top – the hot-cold contrast is heavenly. For grown-up gatherings, I love pairing it with strong coffee or even a cherry liqueur drizzle. And let me tell you, this cake disappears FAST at potlucks – just bring an extra spoon for scooping up those last bits of chocolatey cherry goodness from the crockpot!
Storage and Reheating Instructions
Here’s the good news – if you somehow have leftovers (miracles do happen!), this cake keeps beautifully. Just cover that crockpot insert with plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 3 days – though mine never lasts that long!
When the craving hits again, pop a slice in the microwave for about 10 seconds – just enough to take the chill off. The cake stays moist thanks to all those cherries, but I won’t judge if you eat it cold straight from the fridge at midnight… done that more than once!
Nutritional Information for Crockpot Black Forest Cake
Now, I’m no nutritionist (just a dessert enthusiast!), but here’s the scoop on what’s in each slice of this indulgent cake. Keep in mind these numbers can change depending on the brands you use – my calculations are based on standard grocery store ingredients. Per generous serving, you’re looking at about 320 calories, 14g fat (those luscious cherries and chocolate aren’t fat-free, but so worth it!), and 45g carbs. It’s got 4g protein too – from the eggs, I suppose? Not that we’re eating cake for protein! Just be warned – these numbers assume you’ll stop at one slice… good luck with that!
FAQs About Crockpot Black Forest Cake
Over the years, I’ve gotten all sorts of questions about this magical cake. Here are the answers to what everyone wants to know:
Can I use fresh cherries instead of pie filling?
You absolutely can (I’ve done it when I was feeling fancy), but listen – that canned pie filling works WAY better here. The syrup keeps the cake insanely moist, and let’s be real, pitting two cups of cherries is nobody’s idea of fun. If you do go fresh, toss them with a tablespoon of cornstarch and 1/4 cup sugar first to make your own quick “filling.”
Will this work if I cook it on HIGH?
Oh honey, no. I learned this the hard way – high heat makes the edges burn while the center stays raw. The low-and-slow method is key for that perfect, even bake. Set it and forget it (well, mostly forget – do check at 3 hours!).
Can I make this cake ahead of time?
Totally! The flavors actually get better after a day in the fridge. Just wait to add the whipped cream until you’re ready to serve. The cake itself keeps beautifully for up to 3 days (but good luck keeping it around that long!).
My cake came out too wet – what went wrong?
Ah, probably just needed more time! Crockpots vary, and sometimes mine takes the full 4 hours. Next time, do the toothpick test – if it’s still wet, give it another 30 minutes. Also, make sure you’re using the full can of pie filling (not the extra syrupy part – drain just a tiny bit if it looks super liquidy).
Now it’s your turn! Did this cake become your new favorite like it did mine? Snap a pic of your masterpiece (yes, even that slightly messy first attempt counts!) and tag me – I want to see your chocolatey cherry creations! Drop a comment below with your tweaks or questions too. Happy slow-cooking, cake lovers!
Print3-Hour Crockpot Black Forest Cake – Decadent & Effortless Bliss
A rich and moist chocolate cake made in a crockpot, layered with cherries and whipped cream.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 1 box chocolate cake mix
- 1 can cherry pie filling (21 oz)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tub whipped topping (8 oz)
- 1/2 cup chocolate shavings
Instructions
- Grease the crockpot insert with cooking spray.
- In a bowl, mix cake mix, eggs, oil, and water until smooth.
- Fold in cherry pie filling.
- Pour batter into the crockpot.
- Cook on low for 3-4 hours or until a toothpick comes out clean.
- Let cool, then top with whipped cream and chocolate shavings.
Notes
- Check cake at 3 hours to prevent overcooking.
- Use fresh cherries for garnish if available.
- Store leftovers in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
