Eggless Blackforest cake

Black forest cake is one of the sweetest surprises you can give to your beloved.It is creamy yummy cake which can make you fall in love all over again.Most kids love this cake too.Best part of home baking is it makes your house filled with warm sweet smell of a fresh baked cake.Compliments received are just the cherry upon it. Eggless blackforest cake is yummy, soft, moist delicacy which fills your heart with pride.

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The secret to this perfect cake is ensuring enough time to set the cream and also using the best cherries and chocolate for ganache. Although that is the hardest part since it looks so yummy!Always remember using the best ingredients definitely results in a great cake.

Scroll below to read the recipe of eggless blackforest cake

Eggless Blackforest cake

Prep Time: 5 hours

Cook Time: 35 minutes

Eggless Blackforest cake


  • For cake: (Double layer)
  • 1 ½ cup condensed milk
  • 1 cup self-raising plain flour
  • 1 cup wholemeal self-raising flour
  • ½ cup cocoa powder
  • ¼ tsp.baking soda
  • ½ cup / 100 grams butter
  • 2 tsp vanilla essence
  • ¼ cup brown sugar
  • ½ cup milk
  • For filling
  • 2 cups heavy cream
  • 2 tbsp caster sugar
  • ½ cup morello cherries,chopped
  • 10-12 maraschino cherries for garnish
  • Bowl for whipping cream and electric mixer attachments , kept for1 hour in freezer


  1. Melt the butter,beat it with sugar until mixed.
  2. Add condensed milk,vanilla essence.
  3. Beat it until you get a homogenous mixture. Add the dry ingredients with milk and mix with electric mixer.
  4. Grease two pans evenly with butter.Divide and pour the mixture equally in two pans and bake in a pre-heated oven for 30-35 minutes or until a toothpick comes out clean
  5. Using an electric mixer set on high speed, whip the cream with sugar,until medium to stiff peaks form, about 1 minute.Do not overbeat.
  6. Spread ⅓ cream mix on 1 cake, top it with chopped cherries
  7. Add the second layer of cake,spread 1/3rd of whipped cream evenly on the cake.
  8. Grate a dark chocolate block with mandolin slicer.
  9. Spread the chocolate on the sides and top of the cake.
  10. Add the remaining whipped cream in an icing cone and decorate.
  11. Let it refrigerate for 4-5 hours.
  12. Garnish with maraschino cherries.

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