Eggless Black Forest Cake
Feb 07, 2018, Updated May 07, 2023
Layers of rich chocolate cake filled with cherries, whipped cream & topped with shaved chocolate. This Eggless Black Forest Cake is a classic cake for all occasions!
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Eggless Black Forest Cake- layers of chocolate cake filled with sweetened whipped cream & cherries and topped with shaved chocolate. This classic cake is the perfect dessert to celebrate Valentine’s Day or just about any occasion!
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Hey guys, sorry for disappearing from the blog this week. Actually I am in India visiting family and it has been crazy with all the travel and jet lag. We also had to attend a wedding for 2 days as soon as we got to India so that made it even crazier. I had thought that I would get to post recipes from here but I just didn’t get the time! Anyway happy to be back here and also super excited to be sharing the recipe for this Eggless Black Forest Cake with you guys today!
When we were kids there were usually only 3 options for cakes in India – vanilla cake, black forest cake or chocolate truffle cake. I loved the chocolate ganache so I always went with chocolate truffle while everyone else around me always chose black forest. It was and still is such a popular cake here! We kind of grew up eating this cake for every birthday and anniversaries! Its actually a German cake which has layers of rich chocolate cake, fresh cherries and light whipped cream.
This Eggless Black Forest Cake has 3 parts to it
Chocolate Cake: two layers of rich chocolate cake which are baked in a 6 inch round pan. For getting that nice rich chocolate flavor, its very important to use a good quality cocoa powder. I was never really able to appreciate how much of a difference a good quality cocoa powder makes until I used one! It made all the difference! I highly recommend Rodelle, Valrhona or Anthony’s.
Cherry Syrup: this cherry syrup is easy to make with sugar, water and cherries. You may use fresh cherries when they are in season but I have used maraschino cherries here which are easily available year round at grocery stores. We used this syrup to soak each layer of the cake. I also add cherries to every layer but you may skip then and only place them on top.
Whipped Cream: fresh homemade whipped cream made with heavy cream and little bit of sugar. It’s lightly sweetened and just the perfect frosting for this cake.
The cake is then covered with chocolate shaves/curls and topped with more cherries! So pretty, isn’t it?
If you want to bake this cake for Valentine’s Day or any other day, it’s a good idea to make the chocolate cake layers a day in advance. Wrap them up tightly with a cling wrap and then put it all together the next day. That way you won’t have to do everything in one day. Hope you guys like this Eggless Black Forest Cake and give it a go this Valentine’s Day!
Method
Sift together flour and cocoa powder in a large bowl.
Add sugar, baking soda and salt and mix well.
To make the buttermilk, mix 1 cup milk with white vinegar and set aside for 5 minutes.
After 5 minutes the milk will curdle a bit, at this point add oil and vanilla extract to it.
Add the dry ingredients to the wet and mix until the ingredients are just combined.
Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
Transfer batter to two 6 x 2 inch round pans lined with parchment paper.
Bake the cakes at 350 F degrees for 25-27 minutes or until a toothpick inserted in the center comes out clean.
While the cakes are in the oven, make the cherry syrup. To a pan on medium-high heat add water, sugar and cherries. You may add more sugar if using fresh cherries. These maraschino cherries are quite sweet so 2 tablespoons was enough. Let the syrup come to a boil and then let it simmer for 2-3 minutes.
Remove the syrup from heat and drain it into a bowl using a strainer. Transfer the cherries to another bowl and set aside.
Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20-30 minutes until chilled. Then add to it heavy cream and powdered sugar.
Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream with powdered sugar at medium-high speed until it forms peaks.
To assemble the cake, first grate the chocolate or use a peeler to shave the chocolate. Use plain chocolate here.
Once the cakes have cooled down, cut each cake into 2 layer. You will total of 4 layers. Place the first layer on your serving plate or turn table. Brush the entire layer generously with the prepared cherry syrup.
Then apply whipped cream and then place some cherries on top. You may skip the cherries in layer, this is optional. I also cut cherries in half before adding to the layer.
Repeat again with another cake layer > brush with cherry syrup > whipped cream >cherries (if using). Repeat with the remaining layers.
Finally apply a thick layer of whipped cream on the top layer and also on the sides of the cake.
Pat down chocolate shavings on sides in the cake. Place the bigger chocolate curls in center.
Pipe the remaining whipped cream as rosettes. Top with remaining cherries and serve. I like to place this eggless black forest cake in the refrigerator for couple of hours before serving. Once it’s slightly set, its easier to cut into slices.
Eggless Black Forest Cake
Ingredients
Chocolate Cake Layer
- 1.5 cups all purpose flour 195 grams
- ½ cup unsweetened cocoa powder 48 grams
- 1 cup granulated white sugar 200 grams
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk 8 oz
- 1 tablespoon white vinegar
- ½ cup canola oil or any flavorless oil 4 oz
- 1 teaspoon vanilla extract
- 2 tablespoons water optional, if needed
Cherry Syrup
- 1 cup water
- 2 tablespoons sugar
- 1 cup maraschino cheeries
Whipped Cream
- 2 cups heavy cream 16 oz
- 2-3 tablespoons powdered sugar
Chocolate for decorating
Instructions
- Pre-heat the oven at 350 F degrees.
- Sift together flour and cocoa powder in a large bowl. Then add sugar, baking soda and salt and mix well.
- To make the buttermilk, mix 1 cup milk with white vinegar and set aside for 5 minutes.
- After 5 minutes the milk will curdle a bit, at this point add oil and vanilla extract to it.
- Add the dry ingredients to the wet and mix until the ingredients are just combined. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
- Lightly spray two 6 x 2 inch round pans lined with parchment paper with non-stick spray. Transfer batter to the prepared pans.
- Bake the cakes at 350 F degrees for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are in the oven, make the cherry syrup. To a pan on medium-high heat add water, sugar and cherries. You may add more sugar if using fresh cherries. These maraschino cherries are quite sweet so 2 tablespoons was enough.
- Let the syrup come to a boil and then let it simmer for 2-3 minutes. Remove the syrup from heat and drain it into a bowl using a strainer. Transfer the cherries to another bowl and set aside.
- Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20-30 minutes until chilled. Then add to it heavy cream and powdered sugar.
- Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream with powdered sugar at medium-high speed until it forms peaks.
Assemble the cake
- To assemble the cake, first grate the chocolate or use a peeler to shave the chocolate. Use plain chocolate here.
- Once the cakes have cooled down cut each cake into 2 layers. You will total of 4 layers.
- Place the first layer on your serving plate or turn table. Brush the entire layer generously with the prepared cherry syrup.
- Then apply whipped cream and then place some cherries on top. You may skip the cherries in layer, this is optional. I also cut cherries in half before adding to the layer.
- Repeat again with another cake layer > brush with cherry syrup > whipped cream >cherries (if using). Repeat with other layers as well.
- Finally apply a thick layer of whipped cream on the top layer and also on the sides of the cake.
- Pat down chocolate shavings on sides in the cake. Place the bigger chocolate curls in the center.
- Pipe the remaining whipped cream as rosettes. Top with remaining cherries and serve. I like to place the cake in the refrigerator for couple of hours before serving. Once it's slightly set, its easier to cut into slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Eggless Black Forest Cake
Hi ! This looks delicious! For the cherry syrup do I use the whole jar with the syrup that it comes and with and then add water or drain the cherries and then add water . Do I need to include the syrup that’s in the jar?
you just use the cherries, drain them and then mix with water. You don’t use the syrup that’s in the jar
This looks so delicious. When using the jar of maraschino Cherries do I drain the syrup that is already in the jar or boil it with the syrup and add the water that is in the recipe ?
you don’t use the syrup in the jar
Hi Manali,
Thanks for the recipe.
I am looking to make a bigger cake that is 8 inches. Can you comment on how the ingredient and baking time will change for that?
Thanks,
Vandana
baking time will decrease because we have a shallower pan now, probably increase the baking temperature by 10-15 degrees and bake for lesser time. I am not sure exactly how much time will change so you will have to try and see.
Baked this cake for my Brother. So moist and tasty. Thank you so much for sharing the recipe. Please tell me More Eggless Cake Recipes
glad you liked it! please use the search button to look for more recipes
Hi Manali
Thanks lot for this recipe.Could you please help me if I want to make the cake in 2 9inches round pan how should I adjust the recipe?thanks in advance
it will take less time since it’s a shallower pan. I would probably increase the temperature to 375 F and try for 18-20 minutes and go from there,
hi manali i made cake its came very tasty but my whip cream so runny .can you tell plse which whip cream need to use plse thanks
make sure to chill the bowl and the whisk attachment for 20-30 minutes and also make sure the cream is chilled and then only whip it. Also use cream with fat content more than 35%.
can we use electric beater to mix the batter with wet ingredients
you may
Hi manali cake mixer need to mix by hand or hand mixer and also can I put baking powder in this recipe thanks
you can use a hander mixer. And the leavening agent in this recipe is baking soda. You don’t need baking powder in this recipe.
Don’t we need to use baking powder in this recipe?
the leavening agent in this recipe is baking soda. You don’t need baking powder in this recipe.
Thank you Manali for sharing this cake recipe. I made it for my mother in law’s birthday and it was a big big hit. This is our on demand cake right now for any occasion.
awesome!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Hi.. may be a dumb question.. but wanted to know from where u picked maraschino cheeries from.. I mean from which store .. thanks in advance! Want to bake this for my sons 9th birthday! 🙂
QFC
Thank you for sharing your wonderful recipe. I made this cake for my husband’s birthday today and it turned out great! We loved it!
is it a decent height for a birthday cake though?
sure
How tall will the cake be at the end? It looks like decent size in the picture but often times it’s much smaller.
I didn’t not measure it’s height, sorry
ok thanks. is the frosting you used a whipped cream type or regular, thick frosting?
I have used heavy cream to make the frosting, it has 35% fat
Can the whipping cream be made without a (hand) mixer?
Also if I can’t make it which store bought do you recommend:
CoolWhip has 0g fat
Reddi Whip has 5g fat
Pillsbury Whipping Cream has 5g
Hi Sarah, I have no experience with store bought whips, maybe try cool whip? You can make whipping cream using a wire whisk but it will take a lot of time and strength (lot of hand exercise) to beat it until it forms peaks.
Hi, can we use pre-made store bought whipping cream icing too? Actually I don’t own a hand mixer that’s why. Would CoolWhip work?
yes should be okay
So the brand CoolWhip would work? Or do you have any other brands you could recommend?
should work. I am not very familiar with ready made whipped cream
Can we add eggs and if yes how many and when?
this recipe has not been tested with eggs so I can’t really say.
Hi thanks for the recipe. I’m following your recipe and it comes out perfect every time. I’m planning to bake this for my husband birthday next week. I have one doubt though. Last part decorating with chocolates, can we use semi sweet baking bar chocolate? Thanks !
sure why not!
Can I use curd instead of buttermilk? And instead of using cherries, if I use Jam then shall I apply it directly or mix it with water and make slurry out of it first?
this recipe has been tested with buttermilk so please use that only. You can apply jam, mix it with some water so that it’s easier to spread.
What is all purpose flour? In Uk they give plain wheat flour – as all purpose flour. Is this correct for the recipe ?
Or I need some other flour ?
Hi Navneet, sorry I am not aware of what’s available in UK. Here in the US all purpose flour is the general white flour, which we call “maida” in hindi.
Hi can we use usual wheat four instead of plain flour for this cake?
it will be dense
Will this cake don’t get hard in fridge ? Will it be soft even when we keep it fridge after ?
wrap the layers in cling sheet and keep in the fridge, will be okay for a day or two.
How about when it’s fully ready. Will it be still soft for few days?
Hi Navneet, when you get cake from outside, do they get hard overnight? No right? So it’s the same. Store the cake properly (after it’s frosted and all) and it should be okay for 2 days. Since there’s dairy (whipped cream), it wouldn’t stay fresh beyond that time.
Ok thanks for the reply I will try it this week! ?
Hi,
I just have a query.
Can I use a single 8 inch springfoam pan to bake the same quantity as mentioned in the recipe and cut it into two halves? So that’ll just be a decent two layers.
Please help. Baking it for my friend’s birthday today.
You should be okay
Can you please recommend some storage methods if I want to prepare this the previous day so it will be ready to cut the next day? Thank you!
store in a closed container in the fridge like a cake box!
This recipe is great! My husband does not eat eggs & loves blackforest cake (next to tiramisu) . We live in France & it’s not easy to get eggless BLACKFOREST Cake here so when I found this recipe, I absolutely wanted to try it for our 10th wedding anniversary last week. He just LOVED it? I’m making it agiain tomo- lockdown giving us more opportunity to eat things during the week ?
I made with 2 layers (1 cake cut into 2) & wasn’t to great with the icing . But the taste was fabulous – more the next day after having soaked & absorbed more the flavors. Thank you ever so much for this recipe! A sure keeper ??
I am glad to know!
This looks like a good recipe! Can i use a 7inch tin and put all the batter in one + increase bake time?
I am worried if it will over flow but you can try
I made this cake for one of my friend’s birthday, and it was awesome! Thank you!
Waiting for the cherries . Will make it as soon as I get them. I am drooling over this cake.
Great recipe. Details Steps described and i tied first time at my wife birthday and got success. I am very happy with this. Thanks a lot for sharing this in public
glad to know!
Tried this recipe for my kid birthday. Turned out really amazing !! Feeling very happy. Thanks again?
Do you have any other eggless baking recipes?
yes, please use the search button!
Hi dear,
Thanks for your recipe.i made this cake today for my baby girl. As we can’t go outside .very delicious cake. I want to pic also. But there is no option
if you are on Instgram, you can tag me there and I will see the picture else you can also email me 🙂
Hello,
So, I only have a 9×2 inch circular pans. Is there a certain way to change the recipe this up?
You can try using 1 pan only and will have to reduce the cooking time a bit
In the picture, did you make 2 batches of this cake?
2 layers with each layer cut into 2 each so total 4 layers for frosting
Thank you so much, I was about to do 2 batches!
What do you mean by two layers exactly? The batter has to be divided into half n each half baked separately?
Yes precisely. “Transfer batter to two 6 x 2 inch round pans lined with parchment paper.”
Thanks a lot!
wow….
Its looked so delicious.. I also make eggless black forest cake with card which I share soon.
Thanks Manali for shearing this recipe.
also can we use condense milk instead of sugar?
then that will be a different recipe, you can’t substitute condensed milk with sugar here because that will change the ratio of wet to dry ingredients..and since I haven’t tested it with condensed milk, I can’t comment how it work out..so it would be better to stick to sugar here
can we use anything else besides cherry syrup?
you can use jam..but cherry syrup is what is traditionally used in black forest
OMg tried this for the first time and it came out awesome ! My hubby wants me to bake it again ! Thank you for sharing this wonderful recipe
welcome! 🙂
Baked it again for thanksgiving and baking one right now for my husband’s colleagues .. thank you so much
Can we replace oil with butter?
oil makes it more moist. you can try replacing with butter but I would recommend going with the oil.
U didn’t mention that u r using cold milk or Luke warm. Thanks for receipe
room temperature milk should be okay
Can we use almond flour inplace of a purpose flour
You can’t unfortunately. Gluten-free baking works differently and this recipe hasn’t been tested with almond flour.
I have followed your recipe for my son 1st birthday party cake was delicious liked by everyone and specially my Husband who is vegetarian
I am so glad to hear that Manisha!! Happy birthday to your son!
This looks so delicious! Have always missed the blackforest cake that was always a celebration cake in India. Hoping to try it soon.
Question about the chocolate shavings for decoration- do you use a mini peeler for those? And what kind of chocolate- bakers semisweet kind? Thank you for your help and for your amazing recipes!
any chocolate bar will do for the decoration. and yes just use a regular peeler.
Thank you!
Hi.. is there any alternative for vinegar?
not for this recipe..sorry!
This cake looks gorgeous! I need to try it! Hope you are having a great time in India!!!
PL suggest proportion for Half kg
sorry no idea how much this cake weighs..I don’t sell it
Glad you got a chance to go back and visit family and friends in India! I saw this post yesterday, but I didn’t get a chance to comment at the time. It looks amazing! I really like you just used the shaved chocolate to decorate the sides of the cake. I’ll have to remember that next time! Now if only I had a slice of this cake in front of me right now…. 🙂
Beautiful and delicious! One of my favourite German desserts.