Black Forest Cake {Alcohol-free}

Rich. Fluffy. Fantastic. Imagine tender layers of chocolate cake, juicy cherries, and pillows of sweetened whipped cream all coming together in a perfectly moist and delicious cake. My Black Forest Cake recipe is exactly that and made using my No-Fuss Chocolate Cake as the base, so you know it’s going to be easy and delicious. It’s also such a lovely dessert to make for Valentine’s Day—romantic, sweet, and sure to impress. It’s a light, fluffy dessert that’s so easy to enjoy—you might find yourself reaching for a second slice without even thinking about it! Whether you’re whipping it up as a weeknight treat or for a special celebration, this alcohol-free, approachable version has you covered.

Why You’ll Love This Recipe
- Multi-purpose: Whether it’s Valentine’s Day or a weeknight treat, this cake fits the bill.
- Simple: Uses simple ingredients including fresh OR frozen cherries.
- Beginner-Friendly: Easy steps, show-stopping results.
- Family Forward: No alcohol, so everyone can enjoy!
- Easy to Eat: Whipped cream and cherries keep it irresistibly light.

Frequently Asked Questions
What is Black Forest Cake?
Black Forest Cake is a classic German dessert traditionally made with layers of chocolate sponge cake, cherries, whipped cream, and sometimes kirsch (a cherry liqueur). My version can be made with fresh or frozen cherries, uses a moist and easy chocolate cake, and skips the alcohol, making it a family-friendly dessert to enjoy!
Is it best to use fresh or frozen cherries?
Fresh cherries work wonderfully when they’re in season however when making this cake all year round – I love using frozen cherries! If preparing your own fresh cherries, simply pit them and slice them in half before cooking. Either fresh or frozen cherries can be cooked down into a compote with a little sugar, water, and lemon juice.
Can I make this cake ahead of time?
Absolutely! The cake can be assembled a day or two in advance and stored in the refrigerator. The flavours combine beautifully together overnight.
How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge. The cake will stay fresh for up to a week.
Can I substitute the whipped cream with something else?
Absolutely! If you’re looking for a non-dairy option, coconut whipped cream is a great alternative. It’s light, fluffy, and pairs wonderfully with the chocolate and cherries.

Step-By Step Instructions to make my Black Forest Cake
One-Bowl Chocolate Cake
Preheat your oven to 350F (convection oven 325F). Oil and line two, 9” cake pans with parchment paper rounds.
In large mixing bowl, combine flour, sugar, espresso powder, cocoa, salt, baking soda and baking powder. Whisk to mix and aerate mixture.


To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste. Add boiling water to the mixture (slowly).



Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.

Pour 1/2 of batter into each cake pan. Bake cakes for ~35 minutes or until a toothpick inserted in the centre comes out clean.


Let cakes cool in their cake pans for 10 minutes before moving to wire cake racks to cool completely.

*while the cake is cooling, you can start preparing the cherries!
Cherry Compote
Combine cherries (frozen or fresh), sugar, almond extract , lemon juice, and water in your medium saucepan. Allow mixture to come to a boil over medium heat and cook for 5-10 minutes, or until fragrant and cherries are have slightly softened.


Remove cherries from the liquid and continue to cook liquid until it has reduced to 1/2-2/3 of the volume, ~5 minutes (note: Be sure to watch this mixture carefully and stir frequently! It can burn really quickly)


Allow the cherries and cherry reduction to cool.
Vanilla Whipped Cream
In a large bowl with an electric mixer, beat whipped cream, vanilla, and sugar. Whipped cream is done when stiff peaks are created when the mixer whisk is taken out of the cream.


Assembly
On top of your first cake layer, use a fork to poke holes over the surface.
Using a brush, soak the first layer with cherry reduction.

On top of this first layer, spread half of your whipped cream mixture and scatter cherries over the surface.


Add your second cake layer. Press it slightly to ensure it is steady over the whipped cream/cherries. Generously add the remaining whipped cream to the top, decorate with cherries, extra cherry reduction, and chocolate curls as you desire!



Enjoy!


Also check out:

Black Forest Cake {Alcohol-free}
Ingredients
One-Bowl Chocolate Cake
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- 2/3 cup Cocoa unsweetened, dutch processed
- 1 1/2 tsp Espresso Powder optional
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- a pinch of salt kosher or fine sea salt
- 2 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 cup Milk* Dairy or nut milk (almond, coconut, cashew, oat, soy) – use your favourite!
- 1/2 cup Vegetable/Canola oil or another light, flavourless oil
- 1 cup Hot Water
Simple Cherry Compote
- 4 cups Fresh or Frozen Cherries Pitted and halved
- 1/2 cup Granulated Sugar
- 1/2 cup Water
- 1/2 Lemon, juiced (aka juice from 1/2 of a lemon)
- 1/2 tsp Almond Extract
Vanilla Whipped Cream (Chantilly Cream)
- 2 1/2 cups Heavy Cream
- 5 tbsp Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Cherry reduction (liquid from compote) optional
Instructions
One-Bowl Chocolate Cake
- Preheat your oven to 350F (convection oven 325F). Oil and line two, 9” cake pans with parchment paper rounds.
- In large mixing bowl, combine flour, sugar, espresso powder, cocoa, salt, baking soda and baking powder. Whisk to mix and aerate mixture (note: espresso powder amplifies the chocolate flavour).
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste. Add boiling water to the mixture (slowly).
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Pour 1/2 of batter into each cake pan. Bake cakes for ~35 minutes or until a toothpick inserted in the centre comes out clean.
- Let cakes cool in their cake pans for 10 minutes before moving to wire cake racks to cool completely.
- *while the cake is cooling, you can start preparing the cherries!
Simple Cherry Compote
- Combine cherries (frozen or fresh), sugar, almond extract, lemon juice, and water in your medium saucepan. Allow mixture to come to a boil over medium heat and cook for 5-10 minutes, or until fragrant and cherries are have slightly softened.
- Remove cherries from the liquid and continue to cook liquid until it has reduced to 1/2-2/3 of the volume, ~5 minutes (note: Be sure to watch this mixture carefully and stir frequently! It can burn really quickly)
- Allow the cherries and cherry reduction to cool.
Vanilla Whipped Cream
- In a large bowl with an electric mixer, beat whipped cream, vanilla, and sugar.
- Whipped cream is done when stiff peaks are created when the mixer whisk is taken out of the cream.
Assembly
- Place your first cake layer on your cake board.
- Use a fork to poke holes over the surface of your first layer of cake.
- Using a brush, soak the first cake layer with cherry reduction.
- On top of this first layer, spread half of your whipped cream mixture and scatter cherries over the surface.
- Add your second cake layer. Press it slightly to ensure it is steady over the whipped cream/cherries.
- Generously add the remaining whipped cream to the top, decorate with cherries, and extra cherry reduction as you desire!
- Enjoy!
Video
Notes
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be.
- Go slow while mixing batter with hot water to ensure that you do not spill hot batter on yourself!
- Cake layers can last up to 6 months in the freezer. Package them in a double layer of plastic wrap and tin foil/a freezer bag. To thaw – simply remove cakes from freezer and set at room temperature for up to an hour to thaw)
- Easily replace frozen cherries with fresh when they are in season!
- Experimenting with additional flavour extracts can be a fun way to update this recipe! You can also always try using a combination of cherry jams and/or fresh fruit.