Eggless Black Forest Cake

A classic black forest cake is one of the most rewarding desserts you can make at home. It combines rich chocolate, sweet whipped cream, and tart cherries in every single bite.

Many traditional recipes rely heavily on eggs for height and moisture, which can be tough if you do not eat eggs. I wanted to create an eggless black forest cake that stays completely soft, moist, and tender.

This eggless version gives you that exact same bakery style texture without any complicated steps. It is perfect for anyone with an egg allergy or anyone who simply prefers baking without eggs.

You will love how the homemade cherry filling balances the rich chocolate cake layers. Top it with some fresh whipped cream and chocolate shavings, and it is ready to enjoy.

Why You’ll Love It

Moist Chocolate Cake – Hot coffee and buttermilk create deep chocolate flavor and a soft, tender crumb without eggs.

Bright Cherry Filling – Tart cherries and glossy filling balance the rich cake with fresh fruit flavor in every bite.

Light Cream Layers – Vanilla whipped cream adds a cool, airy contrast to the moist chocolate cake and tangy cherries.

Beautiful Finish – Shaved chocolate and cherry-topped cream swirls make this cake look polished enough for celebrations.

Ingredient List

For The Chocolate Cake

• 2 cups All-Purpose Flour
• 3/4 cup Unsweetened Cocoa Powder
• 1 3/4 cups Granulated Sugar
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Fine Salt
• 1 1/2 cups Buttermilk
• 1/2 cup Neutral Oil
• 1/2 cup Hot Coffee
• 1 tbsp Apple Cider Vinegar
• 2 tsp Vanilla Extract

For The Cherry Filling

• 2 cups Pitted Sour Cherries
• 1/2 cup Cherry Juice
• 1/3 cup Granulated Sugar
• 1 tbsp Cornstarch

For The Cream

• 3 cups Heavy Cream
• 1/2 cup Powdered Sugar
• 2 tsp Vanilla Extract

For The Finish

• 3 oz Dark Chocolate, Shaved
• 12 Whole Cherries

Directions

Step 1

Heat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.

Step 2

Whisk the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and fine salt together. Add the buttermilk, neutral oil, hot coffee, apple cider vinegar, and vanilla extract, then whisk just until the batter is smooth.

Step 3

Divide the batter evenly between the pans and bake for 30 to 35 minutes until the centers spring back and a tester comes out with a few moist crumbs. Cool in the pans for 10 minutes, then turn the cakes out and cool completely.

Step 4

Combine the sour cherries, cherry juice, granulated sugar, and cornstarch in a saucepan. Cook over medium heat for 4 to 6 minutes until glossy and thickened, then cool completely.

Step 5

Beat the heavy cream, powdered sugar, and vanilla extract until firm peaks form. Keep the whipped cream chilled until assembly.

Step 6

Place one cake layer on a serving plate and spread the cooled cherry filling over the top, leaving a 1/2-inch border. Spread about one third of the whipped cream over the cherries.

Step 7

Add the second cake layer and cover the top and sides with the remaining whipped cream. Press most of the shaved dark chocolate onto the sides and scatter the rest over the top.

Step 8

Pipe or spoon 12 small swirls of whipped cream around the top and add a whole cherry to each. Chill the cake for at least 1 hour before serving so the layers set cleanly.

Tips

Measure The Flour Carefully

Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make these eggless cake layers dry and heavy.

Use the same careful method for the cocoa powder, since extra cocoa can also make the batter thicker than it should be.

Use The Coffee While It Is Hot

Add the hot coffee to the batter as soon as it is ready. The heat helps the cocoa powder blend smoothly and gives the chocolate flavor more depth.

The batter will be quite thin, and that is normal for this cake. Divide it between the pans right away so the baking soda and vinegar can do their work before the batter sits too long.

Check Both Cake Layers Early

Start checking the cakes at 30 minutes, since ovens and pan materials can vary. A tester should come out with a few moist crumbs, not wet batter.

Let the layers cool in their pans for 10 minutes, then turn them out onto a rack. Cooling them completely before filling keeps the cream from becoming soft and runny.

Try These Next

• Eggless Boston Cream Pie
• Eggless Red Velvet Layer Cake

Questions You Might Have

Can I replace the hot coffee in the cake batter?

Yes, you can replace it with an equal amount of hot water. Coffee deepens the chocolate flavor, but the cake will still be soft and rich without it.