Eggless black forest cake recipe – delicious, rich & a perfect eggless cake to bake for occasions & celebrations. Wishing everyone a very happy & prosperous New year. Black forest cake is a classic dessert made with several layers of chocolate sponge cake soaked with kirschwasser (cherry spirit), then sandwiched with whipped cream & cherries.
Lastly it is decorated with some whipped cream frosting, maraschino cherries & chocolate shavings.
Black forest cake is not the same across the world. It is made with slight changes based on the region. In India black forest cake is made without alcohol. The recipe shared here is not only alcohol free but is also eggless.
This recipe is divided into 2 sections for the ease of understanding. The first section is to make the cake and the second section is to make the frosting and decorate the black forest cake.
For the base, we need a soft and spongy cake. You can make one with eggs or without eggs. On occasions I have baked this cake with and without eggs. I have the recipes for both the versions on the blog.
For this post I have roughly adapted this Eggless chocolate cake recipe. If you eat eggs and prefer a fluffy chocolate spongy cake then you can use this Chocolate sponge cake recipe.
You can also bake this cake in a cooker or heavy bottom pot or pan following this Cooker cake recipe. If you are a beginner I highly suggest you to read the full recipe and tips before you begin so you don’t go wrong.
I also have a video of the full recipe below. Do check out that.
Preparation
1. Please follow this link to eggless chocolate cake recipe and make the base cake. If you want to make one with eggs, then make it from this chocolate sponge cake. Both these recipes will help you make two 6″ cakes or one 8″ cake. I follow the same and make 1.5 times the recipe and bake 3 6″ cakes.
If you do not have 6 inch pans, then bake one 8 inch cake and slice them to 2 layers. Decide on the number of layers you want to have in your black forest cake.
2. Remove the cakes from the pan as per the recipe instructions in those posts. Cool completely on a wired rack. While the cakes cool, make the sugar syrup or cherry syrup.
3. To make sugar syrup, boil 2 tbsp sugar with 4 to 5 tbsp water until the mixture comes to a rolling boil. or make cherry syrup by adding 3 tbsps water to chopped cherries. Rest for 45 mins. Later strain the syrup and use it here. Pat the cherries gently to remove excess juice.
How to make black forest cake
4. I never slice my cakes and prefer to bake the individual layers in separate pans. But if you have baked it in a single 8 inch pan, then slice it in the center to 2 layers. Also if your cake is uneven on top, then slice it evenly with a cake leveler or knife. Clean up any bits of crumbs on the cake.
5. Pour 1 to 2 tbsps of the prepared syrup evenly on the cakes. Set this aside.
Whipping cream
6. Chill the bowl & beater for few hours. Then transfer the cream to the chilled bowl and start whiping on a low then to medium speed until it turns bubbly and slightly thick.
7. Then slowly add powdered sugar.
8. Whip until stiff peaks. Be careful not to over whip.
9. Fit a pipping nozzle inside a piping bag. Transfer half cup whipped cream to it. Avoid handling the bag a lot as it will soften the cream. Immediately refrigerate.
Decorating eggless black forest cake
10. The eggless black forest cake is decorated with some chocolate shavings and cherries. For the chocolate shavings you can use any good quality chocolate. Keep the chocolate bar out of the fridge until it is easy to handle then using a grater or knife just make some shavings. You can make this ahead and refrigerate.
11. Add a tsp of cream to the cake stand and place 4 parchment papers on all the 4 sides. Then place one layer of the cake over it. Spread cream on the cake. Then layer the chopped cherries.
12. Place another cake on top and spread the frosting there too. Do not handle the cream a lot, it begins to deflate.
13. Spread a thin layer on the sides as well and refrigerate for 45 to 60 mins.
14. Repeat frosting cream all over the cake. Then decorate the cake on the borders.
15. Cover the sides of the cake with chocolate shavings. Then place the cherries on top and fill the gaps with chocolate shavings. Immediately refrigerate the black forest cake until needed.
More Cake recipes,
Biscuit Cake
Eggless vanilla cake
Chocolate cake
Banana cake
Eggless carrot cake
Tips on eggless black forest cake
1. Cherries
Fresh cherries are best to use for layering & decorating. Alternately maraschino cherries or tinned cherries can be used if you like the flavor. Just pit the cherries and chop them to bite sizes.
Set aside some whole cherries for decoration. Allow the cherries to come down to room temperature before using it on the cake.
2. Cherry syrup
Originally kirschwasser, a clear spirit made of cherries is used to moisten the cake. Alternately freshly made cherry syrup or sugar syrup can be used. You can also use the cherry syrup from canned cherries.
Do not use the syrup from the maraschino cherries as the flavor is not good due to the additives. This can be prepared 1 day ahead.
3. Frosting
For the frosting, whipping cream with at least 36% or above works best. I used cream with 36% fat. The more fats the more stable your whipped cream frosting will be.
I haven’t used any stabilizers but used homemade confectioners sugar. I used 1 tbsp cornstarch for every 1 cup of sugar & blended them together.
Eggless black forest cake
Eggless black forest cake recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
For the chocolate cake (makes two 6 inch cakes)
- 1½ cups flour (wheat or all-purpose flour)
- ¼ cup cocoa (good quality)
- 1 tsp baking soda (recheck expiry date)
- ¼ tsp salt
- 1 cup fine sugar or sugar powdered
- 1 cup milk or water (at room temperature, refer notes)
- 1/3 cup oil (I used virgin coconut oil)
- 1 tbsp vanilla extract
- 1 tbsp vinegar or lemon juice
Other ingredients
- ½ to ¾ cup chopped cherries (fresh or maraschino)
- 2 tbsp sugar (skip if making cherry syrup)
- 4 to 5 tbsp water
For frosting
- 1½ cups whipping cream chilled (36% fat or above)
- 3 tbsp powdered sugar or confectioners sugar (refer notes)
Ingredients for decorating
- 6 to 8 cherries (fresh or maraschino)
- 1 chocolate bar for chocolate shavings
Instructions
To make chocolate cake
- Grease & line two 6 inch cake pans or one 8 inch pan. Preheat the oven to 170 C for at least 15 mins.
- Sieve together flour, salt, cocoa and baking soda to a mixing bowl. Mix up the sugar and make a well in the center.
- Pour oil, vinegar, vanilla and milk or water. Mix well until just combined and is free of lumps.
- Pour the batter to the cake pans and knock to the kitchen counter a few times.
- Bake the cake for – 20 mins if using two 6 inch pans. Bake for – 23 to 28 mins if using one 8 inch pan. When done tester inserted comes out clean.
- Cool the cake pan on a wire rack for 8 to 10 mins. Invert it on the rack and cool completely before frosting.
Making cherry syrup
- If using sugar syrup boil 2 tbsps of sugar in 4 to 5 tbsps of water until the sugar dissolves and comes to a rolling boil.
- Or add 3 tbsps water to chopped cherries and set aside for 45 to 50 mins.
- Strain the cherries and collect the syrup.
- Pat the cherries gently to remove excess juices.
To make chocolate shavings
- Keep the chocolate at room temperature for a while until it is easy to handle.
- Shave the chocolate bar using a fruit peeler. Keep it in the fridge until used.
Preparing frosting
- Chill a bowl & beaters for at least 2 hours to whip the cream. I also chill the cake for an hour.
- If made to a single 8 inch cake then cut it to 2 layers. I do not prefer to slice the cake so I bake in two 6 inch pans.
- Pour some cherry syrup or sugar syrup on each layer of the cake. Set this aside.
- Pour the whipping cream to the chilled bowl and begin to whip on a low speed then on medium speed until bubbly and slightly thick.
- Then add the powdered sugar and vanilla. Whip until stiff peaks.
- Fit a pipping nozzle inside a piping bag or use a disposable plastic bag.
- Transfer half cup of whipped cream to the bag. Refrigerate until used.
- Do not handle the bag a lot else the cream will soften.
Decorating the cake
- Spread 1 tbsp whipped cream on the cake stand and place a cake layer over it.
- Then begin to spread some frosting over it. Spread chopped cherries over the cream.
- Next place another layer of cake and spread the frosting.
- Finish up on the top portion and sides as well.
- Refrigerate the cream and the cake too for 45 to 50 mins if the cream begins to turn soft.
- Lastly spread a generous amount of whipped cream to finish off.
- Cover the sides of the cake with the chocolate shavings.
- Then decorate the cake border using the piping bag.
- I made about 12 roses you can do as many as you like – big or small. You can make your own designs too.
- Place the chilled whole cherries on the roses and then fill up the gaps with chocolate shavings.
- Refrigerate the eggless black forest cake until needed.
Notes
- Sugar: If you prefer to use powdered sugar, measure 1 cup sugar first and powder it.
- Milk or water: Milk makes the cake slightly dense but adds richness and flavor to the cake.
- Make the cake previous night and store it at room temperature.The flavor of cake enhances by the next day.
- Prepare the frosting and decorate the same day. Refrigerate the cake and finish in 2 days otherwise the texture of the cake turns slightly dense.
- You can heat up the cake in microwave and spread fresh frosting once it cools down.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi. I have a 8inch pan and i dont mind cutting the cake from between. Will this much quantity be enough for it . My pan is 3 inch tall.
Secondly i have tried baking cakes couple of time but at 350 degrees in middle rack at 40 mins also sometimes my cake is undercooked. I do not open my oven in between. Can you please help me i am in usa and using oven from gas range.
Thank you
Hi Dana,
Sorry missed replying your comment. Yes you will get a thin 8 inch cake. It won’t be really tall like mine in the pictures. Reduce the temperature to 340 and bake a little longer until a tester comes out clean.
Hi Swasthi,
I wanted to know of I could bake the cake in cooker since I don’t have access to an oven right now.
Hi Shreya
Yes you can bake it. For the method follow this cooker cake post
I don’t have vanilla extract so what can I use in place of that or can i skip??
I don’t suggest making this without vanilla extract or essence. Not sure if only cinnamon powder will add the flavor.
Hi, i m big fan of urs. I want a recipe for fresh fruitcake like we get white layered cake in market.pls avoid butter n eggs
Hi,
Thank you! I will try
HI,
how do you get absolutely flat/even cakes to get a an evenly finished looking cake after icing?
Hi Rashi,
Nothing special! I guess it’s the right oven temperature, using the right pan (size) and a correct recipe helps. I never slice my cake tops.
Hi
I have tried few of your recipies and everything came out so good and tasty..
Had a problem with the cake shape once it is baked, it used to break on top.. what is the reason ?
Want to make this cake for my daughters Bday. Have few questions.,
Only 22 cm pan (which is 8.66 inch) available in the nearby shop. Would you please tell me what will be the measurement change I need to do ? I am thinking to make the layers in batches do you think it will be okay ? Will baking cake one day and frosting next day work good?
Hi,
Thank you! Cake can crack on top, if the oven is too hot or the pan is smaller than suggested for the recipe.
Yes for this recipe you can use the pan which you mentioned. But will have to pour the entire batter to a single pan as it is a larger one. If you plan to make a 3 layer cake, then make 3 such cakes. I don’t suggest slicing the cake to layers as it would be on the thinner side & may even break. You may need to reduce the baking time slightly. Yes you can bake the cakes the previous night and frost the next morning. Also note the frosting I mentioned in the post may not be enough. Yo may want to make a little more to be on the safer side. Hope this helps.
Thank you so much for your reply ?
I am planning to make frosting with cream and also cream cheese as per your suggestion on other comment. Hope it comes out nice. All set to bake..
Welcome!
Hope you enjoy making it
🙂
i want to know something. can’t we make black forest eggless cake by using condensed milk
I don’t have the recipe using condensed milk.
Hi mam..I tried your recepies..whatever i tried those came exactly..Thank you soo much..In cake preparation how to set heat in oven means up & down or only from down side…?that my doubt..please Can you help me?
Hi Pramila,
Glad to know! You have to bake it, meaning both the rods (top & bottom) must be ON
Hi
I tried your recipe of chocolate sponge cake and it came out very well. Thanks for the recipe.
I have one query, I am planning to buy hand mixer. Do you help me with that? I want to know which brand you prefer for hand mixer.
As I want to buy which is tried one.
Hi Sulabha
Glad to know! I prefer kitchen aid – 5 speed hand mixer.
Hope this helps
Hi,
Is there any substitute for cherries in the cake, m not finding them. N what does whipped cream is made of? And can I use dairy milk chocolate as shavings?
Hi,
You can try with chopped pineapple. But I am not sure if pineapple goes well with chocolate. It goes well with white chocolate. You mean whipping cream or whipped cream?
It’s great to use ur recipe for chocolate cakes .. first time I have used milk as I always use curd ..but I still face difficulties in frosting , the cream never whipps properly .. any tip plz advice ..
Thanku fr this densely delicious recipe .
Hi Vibha,
Glad to know the cake turned out great. Whipping in hot weather is very hard. Simply turn on the Air Conditioner in the room and then whip or Place some ice cubes in a large bowl and then keep your cream bowl over it. Then whip it. With the second method you have to be very cautious as it quickly over whips. Hope this helps
It’s great to use ur recipe for chocolate cakes .. first time I have used milk as I always use curd ..but I still face difficulties in frosting , the cream never whipped properly .. any tip plz advice ..
Thanku fr this densely delicious recipe .
Made this for my wife’s birthday and it turned out really well. Thanks for sharing.
Glad to know!
Thank you
Hi,
First, your recipes are great! Thanks. I just wanted to ask what would you use to stabilize your whipped cream? without stabilizing it, would it stay stiff or would it fall by the next day? You mentioned cornstarch in one of your recipes. Is that a stabilizer?
Hi Reshma
Thank you. I don’t. But the whipped cream I use has stabilizer added to it. So it does stay stiff. It is good to frost the cake the same day you plan to use. Yes cornstarch can be added but you can taste the starch in it. It does taste different. I would suggest adding cream cheese instead. You can use about 4 ounce (or 115 grams). Also add 4 to 5 tbsps extra powdered sugar. I have made this a couple of times with good success. You can check this carrot cake recipe for frosting. Add the whipping cream after the cream cheese is smooth. Hope this helps
Hi Swasthi
I m planning to try this black forest recipe of urs. M new to baking and hav 2 queries to ask.
1st: in most of the cake recipes I have read baking powder also in the ingredients. But in this recipe, you haven’t used it. Plz.clear my doubt if its really needed or not in baking.
2nd: Can I make it on gas too wth same ingredients n steps?
Kindly reply
Hi Swati,
Baking powder and baking soda are 2 different leavening agents that help the cakes to rise. It depends on the recipe. This recipe works well with baking soda. It does not need baking powder.
I didn’t understand your 2nd question. You can make it in a cooker or pan. Check this link to know the steps. Cooker cake
Hi Swasthi i really really want to try your recipes but i am stuck with measurement issues could you please help me
Hi Priya,
Yes I can help you.Here are the details
1 cup =240 ml cup
1 tbsp= 1 tablespoon=15 ml
1 tsp = 1 teaspoon=5 ml.
Hope this helps
Hi swasthi,
Thanks for the wonderful recipe….I have a doubt regarding the amount of vanilla…if using vanilla essence how much should we use?
Hi Sunitha,
You are welcome. About half tsp of essence should be enough. Actually it depends on the brands too.Some are too strong and just need a few drops. Essence is made with synthetic ingredients & is not good for our body so try to find a extract if possible.Hope you enjoy making this cake.
🙂
hi dear,
thanks for your quick reply and valuable suggestion too… 🙂 will surely try to find vanilla extract next time….i am planning to bake this cake for my husband’s birthday and shall surely let you know the results…between which chocolate would you suggest for preparing chocolate shavings that would be easily available here…..
Hi Sunitha,
You can use any sweetened plain chocolate without nuts etc. I used a dark chocolate for this post. But I had once used milk chocolate from cadbury. It is usually lighter in color than the dark chocolate & may not look so good. If you love the dark chocolate look then you can try for bournville in cadbury. It is easily available in India. You can check the pics of milk chocolate shavings I used on this chocolate sponge cake. Hope you enjoy baking the cake. Wishing you all a great day! God bless!
🙂
Hi swasthi,
Thank u so much for your wishes and prayers…you made our day with this fabulous recipe..:) it was really moist, chocolaty and easy to prepare….I shall share the pics through email…..
Hi Sunitha,
So Glad your had a great day! Yes please send the images. So excited to see them.
🙂
Hi,
Thanks for sharing the recipe. I have the same doubt. Should I use exact measurements in your recipe example 1 1/2 cups flour.. and I should use 3 pans instead?
So if I need only 2 cakes, then I should reduce the quantities you had stated. 1 cup of flour instead. Is this correct?
Hi,
The cake I made using your recipe was awesome!! Thank you very much! There was a small deviation though, I made a 9 inch double layered black forest cake, so, used your recipe measurements X 2 to make two chocolate sponge layers and rest all instructions were followed as is. Thanks again for the wonderful egg less black forest recipe!!
-Kavita
Hi Kavita
You are welcome. Thanks a lot for the info on 9 inch cake. Very happy to know the cake turned out good.
🙂
my black forest cake turned out awesome. Very delicious and fantastic. But my whipped cream wasn’t so stable like yours. Did you stabilize yours?
I Didn’t stabilize. Which cream did you use?
Hi please tell me what brand of cream you had used
Hi Tawee
I have used emborg whipping cream. If you live in India you can look for milky mist.