Eggless Black Forest Cake

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!

eggless black forest cake on a white marble cake stand

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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.

eggless black forest cake

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 RodelleValrhona 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?

a slice of black forest cake in a plate and the cut cake on a marble stand

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.

slice of eggless black forest cake in a wooden plate

Eggless Black Forest Cake

eggless black forest cake on a white marble cake stand
Manali
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! 
4.66 from 20 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American, Dessert
Servings 8
Calories 608 kcal

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

    You may directly use 1 cup buttermilk in place of milk and vinegar in case you have that on hand. 

    Nutrition

    Calories: 608kcalCarbohydrates: 67gProtein: 6gFat: 38gSaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 251mgPotassium: 201mgFiber: 3gSugar: 43gVitamin A: 918IUVitamin C: 1mgCalcium: 102mgIron: 2mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

     Eggless Black Forest Cake

    93 thoughts on “Eggless Black Forest Cake

    1. How tall will the cake be at the end? It looks like decent size in the picture but often times it’s much smaller.

        1. 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

        2. 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.

    2. 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?

        1. So the brand CoolWhip would work? Or do you have any other brands you could recommend?

    3. 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 !

    4. 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?

      1. 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.

    5. 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 ?

      1. 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.

    6. Will this cake don’t get hard in fridge ? Will it be soft even when we keep it fridge after ?

        1. 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.

        2. 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.

        3. 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!

    7. 5 stars
      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 ??

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