This easy eggless black forest cake recipe is made with layers of moist and fluffy chocolate sponge cake, chantilly cream & luscious cherry filling. The extra piled up chocolate shavings are the highlight of this classic cake!
This homemade black forest cake fits all special occasions like birthday, anniversary, or Valentine’s day. I made this cake to celebrate 10K followers and growing on my Instagram. Thank you for all your love and support. If you aren’t following me yet, head over to Instagram and do so for everyday food stories ansd hacks!
I love this cake for so many reasons –
Firstly, it has a rich chocolate base. I mean who doesn’t like chocolate! Secondly, it is made with whipped cream. It is my preferred frosting. Whipped cream is so light, airy and not overly sweet as buttercream. Thirdly, it has lots of cherries. I simply love fruit infused cakes.
If you are anything like me, then do try this eggless mango cake and eggless strawberry cake.
I still remember the first time I ever baked a cake was when I was in my teens. Any guess which one was it? Yes, it was a black forest cake! Growing up this was my favorite cake.
Back in the day, we did not have a very fancy variety of cakes in India. Chocolate, pineapple, and black forest pastries were the most popular ones and easily available in every bakery. Whenever cravings struck, I used to tell my dad to get an eggless black forest pastry from the bakeshop.
I can’t let this cherry season pass by without making this classic black forest cake. It is a great way to use those extra cherries from cherry-picking as well!
Let’s talk about the layers in this eggless black forest cake?
The cake base
A good black forest cake begins with a rich chocolate cake sponge recipe.
For this cake, I am using my go-to maraschino egg-free chocolate cake recipe that I use for many cakes as a base.
Cherry filling or plain cherries
This is totally up to your liking. According to me just throwing in pitted cherries doesn’t do justice to your cake.
You can either soak them in Kirsch cherry liqueur and add to the cake or make a quick cherry filling or compote for a striking cherry flavor.
When cherries are not in season maraschino cherries work great.
Chantilly Whipped cream
Whipped cream is delicately sweetened and very light on the palette. But it can be very tricky to work with it.
You will have to stabilize the cream so that it can pipe well.
I am sharing some tried and tested sturdy whipped cream possibilities with you that is without gelatin.
Bakeries use non-dairy whipping cream for this cake. So, if you have access to such stabilized whipped cream then it is my first preference. Look for brands like Pastry Pride, Tropolite, or Riche in the frozen section. These are easily available online.
However, if these are unavailable then I like to stabilize whipped cream using mascarpone or cream cheese for it to pipe beautifully and stay stable for a longer time in the fridge.
Stabilizing whipped cream is a good idea especially on hot summer days.
I have two fantastic stable whipped cream recipes for you-
Mascarpone whipped cream frosting
Sturdy whipped cream cream cheese frosting
Chocolate shavings
A black forest cake is finished off with a lot of grated chocolate all over the cake. It is sprinkled liberally on the top as well as the sides of the cake.
Scrapping so the chocolate can be tedious and time-consuming.
If you want to stick to using shavings then I suggest you do it days before you make the cake and store it in the airtight container in the fridge.
This will save you a lot of time on the day you frost the cake.
Another shortcut that I like is just spreading the melted chocolate on the parchment paper, rolling and freezing it.
Unroll and get long shards of chocolate as I did for this cake.
I guarantee that this method is not a compromise on the use of chocolate or the cake experience, but it will surely save you time and energy!
Moisten the cake
Unless you are using cherry liqueur, this step is totally optional.
If your cake is not very moist and feels dry you can brush some sugar water on each layer to make it moist.
This step is totally optional.
Decorating ideas for black forest cake
I like to keep it simple and classic. Just use chocolate all over, blob some swirls on the top, and top it with cherries.
If you feel very ambitious then lookup for some fancy cake decorating ideas online.
Maybe do a chocolate drip and add some fresh flowers on the top.
Step by step instructions to make eggless black forest cake
You can prepare the chocolate shavings and shards up to a few months in advance.
- Make chocolate cake batter and bake the cake in a preferred cake tin.
- I like to use two 6″ cake pans for this recipe.
- Let it cool down completely before layering and frosting.
- I like to rest the cake in the fridge overnight and proceed with slicing and frosting the following day.
- Lay the cake layer on a cake board or any dish you plan to keep it on.
- Moisten each layer of cake with sugar water or cherry liqueur if desired.
- Pipe a circle of frosting on the out edge of each layer.
- Scoop a generous amount of cherry filling and spread evenly.
- Spread some frosting on the top with an offset spatula to cover the filling.
- Repeat this process with the other two layers.
- Now that the layers are piled up, crumb coat the cake with a thin layer of frosting.
- Place the cake in the refrigerator for at least 2 hours to set.
- Remove the cake and add one more layer of frosting.
- It does not have to be perfect as it will be hidden by all the chocolate.
- Now add the chocolate shavings in the center.
- Fill an icing bag with a large open star tip and pipe swirls around the top of the cake.
- Place chocolate shards on the sides of the cake.
- Top the swirls with fresh or maraschino cherries.
- Refrigerate all the time covered in a cake box until serving
- Fill an icing bag with a large open star tip and pipe swirls around the top of the cake.
- Place chocolate shards on the sides of the cake.
- Top the swirls with fresh or maraschino cherries.
- Refrigerate all the time covered in a cake box until serving.
Workflow and time management for making effortless black forest cake
You can bake the chocolate sponge cake up to 6 months in advance and freeze for future use or up to 3 days in advance and refrigerate it.
Cherry pie filling can be made up to 6 months in advance and frozen or up to 4 days in advance and stored in the fridge.
Grate the chocolate or make shards and store it in the fridge for a few months in advance.
Important tips for making stunning layered black forest cake like a pro
- Always cut the top of the cake to level it.
- Slice the cake gently into layers. I like to use this tool to cut accurate layers each time.
- For every layer, first, make a border of frosting around ever layer and then fill it with the cherry compote. The frosting ring prevents the filling from oozing out on the sides.
- Crumb coat is very important. It is the first thin frosting coat over your cake. It makes the second layer of frosting easy.
- As every oven is different, rely on the toothpick test. If the toothpick inserted in the center of the cake comes out clean or with few moist crumbs then it is done. If it comes out with a sticky batter, then, bake it for additional minutes.
How to store eggless black forest cake?
- Always keep it in a cool dry place for no more than 2-3 hours, in an air-conditioned room away from the sun. As it has whipped cream, leaving it out for too long can melt it.
- Store the finished cake in the fridge for 3-4 days.
- I do not suggest freezing whipped cream frosted cake.
Pan size matters
- For taller cakes, I prefer using two 6” cake pans and making four layers as seen in this recipe.
- I prefer using 1.5 times the recipe and just two layers for 8” round pan.
- Double this recipe to make it in a 9” round pan.
- If you are using only one 6” pan then make sure it is at least 3” in height so that the batter doesn’t overflow or else cut the recipe into half.
Keep in mind that the baking time will increase considerably if a smaller pan is used.
Always rely on the toothpick test. - For a layered 9*13 cake pan i.e. is a quarter sheet pan, use 1.5 times the recipe.
- You may bake this cake in an 8” round pan as well. You will get a shorter cake.
Some frequently asked questions
How much does this cake weigh?
This recipe makes 1 kg of finished black forest cake (cake sponge + frosting)
Can I make this cake ahead of time?
You can make a black forest cake only 2 days ahead of time.
After that, the whipping cream may start to loosen up.
Refer to my workflow guide mentioned above.
Can I turn this cake recipe into a black forest pastry?
Yes, you can bake this cake in a square or rectangle pan. Slice it thin layers and proceed with the recipe.
Can I half or double this recipe?
Yes, you may use a smaller pan and cut this recipe into half.
Likewise, you can double or even triple the recipe. Just use the appropriate pan size for the same.
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Easy Eggless vanilla cake & cupcakes
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Eggless black forest cake recipe
Standard USA cup size used – 1 cup = 240 ml
Eggless Black Forest Cake
Ingredients
For the eggless chocolate cake base
- 1 ½ cups / 215 grams all-purpose flour
- 1 cup / 214 grams Granulated Sugar
- 1/2 cup / 43 grams Cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon salt
- 1 cup / 240 ml Milk
- ⅓ rd cup oil flavorless or melted butter
- 2 tablespoons water
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoon vinegar or lemon juice
- Link to chocolate cake recipe instructions here
For the fresh cherry filling
For the frosting
- 1¾ cups non-dairy frosting see notes
- 1 teaspoon vanilla extract
For chocolate decorations
To make shards
- 1 cup semi-sweet or dark chocolate chips 8oz
To make grated chocolate shavings
- 4 oz chocolate bar approx. ¼ cup grated only for the top
Cherries for decoration
- 8-10 fresh or maraschino cherries
Instructions
Preparing chocolate for decoration
- Grate good quality dark or semi-sweet chocolate with a peeler.
- Melt chocolate with butter in the microwave on 50% power for a minute, stopping and stirring in between.
- Or until completely melted. Alternately you can use the double boiler method to melt the chocolate.
- Spread chocolate with an offset spatula on a parchment paper skipping 1” around the edges.
- Lay another parchment paper on the top and press it well to stick.
- Quickly make a big roll and place it in the freezer for at least 3 hours or overnight.
- Unroll and gently break the chocolate in uneven shards.
- Act fast or they will start melting due to the warmth of the hands.
- Place the shards in an airtight container layered with paper napkins.
- Place the container in the fridge until use.
- You can prepare the chocolate shavings and shards up to a few months in advance.
Bake the cake
- Make chocolate cake batter and bake the cake in a preferred cake tin.
- I like to use two 6" cake pans for this recipe.
- Let it cool down completely before layering and frosting.
- I like to rest the cake in the fridge overnight and proceed with slicing and frosting the following day.
For whipping the cream
- Use a balloon whisk attachment on your stand mixer or hand held mixture to whip the frosting.
- Chill your whisk in the freezer for 15 minutes.
- Start whipping on a a low speed for 2 minutes and then add vanilla and increase the speed to medium.
- Whip the cream and vanilla until it reaches stiff peaks.
- The non-dairy whipping cream whips in around 12-15 minutes.
Layering the cake
- Lay the cake layer on a cake board or any dish you plan to keep it on.
- Moisten each layer of cake with sugar water or cherry liqueur if desired.
- Pipe a circle of frosting on the out edge of each layer.
- Scoop a generous amount of cherry filling and spread evenly.
- Spread some frosting on the top with an offset spatula to cover the filling.
- Repeat this process with other two layers.
- Now that the layers are piled up, crumb coat the cake with a thin layer of frosting.
- Place the cake in the refrigerator for at least 2 hours to set.
- Remove the cake and add one more layer of frosting.
- It does not have to be perfect as it will be hidden by all the chocolate.
- Now add the chocolate shavings in the center.
- Fill an icing bag with a large open star tip and pipe swirls around the top of the cake.
- Place chocolate shards on the sides of the cake.
- Top the swirls with fresh or maraschino cherries.
- Refrigerate all the time covered in a cake box until serving.
Notes
Possible substitutes
For frosting Non-dairy whipping cream like Pastry Pride, Riche or Tropolite already includes sugar. Instead of non-dairy frosting use heavy whipping cream, vanilla and sugar. Cool whip from the freezer section works well too. Refer to my recipes here for sturdy whipped cream frosting. Sturdy Mascarpone Frosting Whipped Cream-Cream Cheese Frosting For filling Substitute fresh cherry filling with maraschino cherries or cherries soaked in kirsch cherry liqueur. For chocolate decoration – You can temper the chocolate before making shards or even use candy melts. You may use chocolate shavings all over the cake Important tips for making stunning layered black forest cake like a pro- Always cut the top of the cake to level it.
- Slice the cake gently into layers. I like to use this tool to cut accurate layers each time.
- For every layer, first, make a border of frosting around ever layer and then fill it with the cherry compote. The frosting ring prevents the filling from oozing out on the sides.
- Crumb coat is very important. It is the first thin frosting coat over your cake. It makes the second layer of frosting easy.
- As every oven is different, rely on the toothpick test. If the toothpick inserted in the center of the cake comes out clean or with few moist crumbs then it is done. If it comes out with a sticky batter, then, bake it for additional minutes.
- Always keep it in a cool dry place for no more than 2-3 hours, in an air-conditioned room away from the sun. As it has whipped cream, leaving it out for too long can melt it.
- Store the finished cake in the fridge for 3-4 days.
- I do not suggest freezing whipped cream frosted cake.
Hi Khushboo
I liked your way of explaining receipe.
I have 1 question regarding 6”cake time.i have convection microwave and I guessed we can bake 1 cake at a time. If I want to bake 2 cakes what should I do?like shall I keep leftover batter as it is or is there any solution for this?
Hello Snehal, you can do this – do not add baking soda to the dry ingredients. Make the batter, divide into two parts. Add half the quantity of raising agents to the first batch. Once you intend to bake the second batch, add the remaining half of the soda to it.
Your black forest cake recipe is no fail recipe. Specially the way you have explained whipped cream frosting recipe that is outstanding. It did come-out really well. Thank you again for the recipe.
omg omg omg….u wont believe but just yesterday I was searching your blog to see if you have made this recipe,coz i wanted to bake this today for my brother. And I cant tell u how blindly I trust ur recipes❤️Thank u sooooo much for this😁😁😁its just like you read my mind and sent me this in my mailbox😄😄😄😄
Hope you like it as much as we do!