Eggless Black Forest Cake

This eggless Black Forest cake is a delicious chocolate cake soaked in cherry syrup, covered with delicately sweetened whipped cream and chocolate shavings. All the flavors are a match made in heaven.

Its a stunning and decadent cake but quite simple to make with basic ingredients. Dark chocolate shavings are used to decorate the cake, they also enhance the flavor in every bite and provide a textural element.

I have decorated this cake in the traditional way, with homemade whipped cream, rich chocolate ganache, cherries and chocolate shavings. It is a classic cake which can be used to celebrate any occasion.  Traditionally the cake uses cherry brandy but I have made a non-alcoholic version.

It is a light and perfectly sweet dessert. You cannot go wrong with these flavors!
Lets get started with a family favorite no-fail recipe!




1. This recipe make two 6" cakes. Make it in two batches if you want a taller cake.

2. Black Forest cake calls for cherries, use either fresh or canned.

3. I have used cherry syrup ( liquid from canned cherries ) to soak the cake, you can use cherry liquer  or simple syrup too.

4. When making the whipped cream frosting, make sure everything is chilled.

5. For layering, I have used chopped canned cherries, if desired use cherry compote or jam. If you are using canned cherries, look for one without any artificial flavors.

6. I have used this brand of cherries and heavy syrup from it for layering and soaking the cake:

Dry Ingredients

1 US cup = 250 ml

  • 1 1/4 cup all purpose flour ( maida ) / 165 grams

  • 1/4 cup cocoa powder / 20 grams

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • Small pinch of salt

  • 1 tsp instant coffee powder

Wet Ingredients

  • 1/2 cup full fat room temperature thick yogurt

  • 1/2 cup any flavorless oil / 125 ml

  • 1/2 cup full fat room temperature milk / 125 ml

  • 2 tbsp hot water to dissolve the coffee powder.

  • 3/4 cup regular / granulated cane sugar / 142 grams

  • 2 tsp vanilla essence

Ingredients for whipped cream frosting

  • 3 cups heavy whipping cream / 750 ml

  • 1/3 cup powdered sugar

For topping and filling

  • 1/2 cup - 1 cup of pitted cherries fresh or canned (use ones which have no added flavoring if using canned)


  • 1/2  cup cherry syrup. ( The liquid from the canned cherries )
    ( About 3-5 tbsp for each layer of cake )


1. Take 1 tsp of coffee and add hot water to it. Mix, keep it aside

2. Sift all the dry ingredients, mix them very well.

3. In a bowl add yogurt, oil, sugar, and mix them all together nicely.

4. Now add coffee, 1/2 cup room temperature milk along with vanilla essence. Again mix everything well.

5. Finally add dry ingredients into prepared wet ingredients gradually to make a lump free batter (do not over mix)

6. Pour into two 6 inch round pans lined with parchment paper and bake at 350 F / 180 C for 25 min or till the toothpick comes out clear.

7. Once the cakes are baked, let them cool completely before the next step.

8. When the cake comes to room temperature, wrap in a cling foil and refrigerate for at least one hour before decorating.

9. While the cake is cooling in the refrigerator, lets make the whipped cream frosting.

10. Take chilled heavy whipping cream, and sift powdered sugar into it. Start whisking till you see soft peaks.

11.  When ready to decorate, take the cake out of the refrigerator and pour about 3-4 tbsp (more or less) of cherry syrup into each layer. It is the liquid from the canned cherries. Let the cake soak the syrup nicely.

12. Apply a layer of whipped cream frosting and drained cherries ( as many as you want ) between each layer and decorate the outside as desired.

Make sure to drain the cherries before layering.

I have made a 3 layer cake.

13. The final cake is covered in whipped cream frosting, decorated with chocolate shavings on the sides and topped with ganache and cherries.