Mini Black Forest Cakes with a Cherry Twist

Mini Black Forest Cakes with a Cherry Twist are one of my favorite elegant desserts to make when I want to impress without going over the top. These adorable individual cakes are layered with rich chocolate sponge, whipped cream, and a luscious cherry filling—with a little twist to elevate the classic. Each bite is indulgent, fruity, and beautifully balanced between light and decadent.

Why You’ll Love This Recipe

I love this recipe because it takes the timeless flavors of a traditional Black Forest cake and packages them into cute, personal-sized servings that are perfect for parties, holidays, or whenever I want a treat that looks as good as it tastes. The cherry twist adds a fresh pop of flavor that makes them stand out from the standard version, and the small size means I don’t have to commit to a big slice—I just grab one (or two).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla extract
• Hot water or coffee (to enhance the chocolate flavor)

For the cherry twist filling:

• Fresh or frozen cherries (pitted)
• Cherry preserves or jam
• Lemon juice
• Cornstarch (to thicken)
• Optional: a splash of cherry liqueur or almond extract

For the whipped cream:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

For assembly and decoration:

• Chocolate shavings or curls
• Whole cherries (for topping)
• Optional: mini cake molds, cookie cutter rings, or a muffin pan

Directions

1. I start by making the chocolate cake—mixing dry ingredients in one bowl and wet in another, then combining and pouring into a lined sheet pan to bake a thin, even layer at 350°F (175°C) for 15–18 minutes.
2. While the cake cools, I prepare the cherry filling by simmering cherries, preserves, lemon juice, and cornstarch in a saucepan until thick and glossy. I let it cool completely.
3. I whip the cream with powdered sugar and vanilla until stiff peaks form, keeping it chilled until ready to use.
4. I cut the cooled chocolate cake into small rounds using a cookie cutter or jar lid.
5. To assemble, I layer one cake round with cherry filling and whipped cream, then top it with another cake layer and repeat.
6. I finish each mini cake with a swirl of cream, a whole cherry, and chocolate shavings.
7. I chill the cakes for at least 30 minutes before serving to let everything set beautifully.

Servings and timing

This recipe makes about 6–8 mini cakes.
Prep time: 30 minutes
Bake time: 15–18 minutes
Assembly and chilling: 30 minutes
Total time: Around 1 hour and 15 minutes

Variations

Sometimes I use kirsch to brush the cake layers for a more traditional Black Forest flavor. I’ve also swapped the cherry preserves for raspberry or mixed berries for a fruity spin. If I want an extra-rich finish, I fold a bit of melted chocolate into the whipped cream or use a chocolate ganache drizzle on top.

storage/reheating

I store the mini cakes in the fridge in an airtight container for up to 2 days. They taste best chilled and firm, but still light and creamy. I don’t freeze them once assembled, but I’ve frozen the cake and cherry filling separately in advance to save time. No reheating is needed—they’re served cold.

FAQs

Can I make these ahead of time?

Yes. I assemble them a few hours in advance and keep them chilled until serving. The flavors actually deepen a bit as they sit.

Do I have to use fresh cherries?

No. I often use frozen cherries or even canned cherry pie filling when fresh ones aren’t in season. I just adjust the sweetness if needed.

Can I make them without cake molds?

Definitely. I use a round cookie cutter or even a glass rim to cut the cake into shapes. A muffin tin works well for shaping layers too.

What makes this a “cherry twist”?

Instead of only using whole cherries or canned filling, I mix cherry preserves with fresh or frozen cherries and a splash of lemon or liqueur for a more vibrant, flavorful filling.

Can I make a full-size version?

Yes. I use the same ingredients and make a three-layer 8-inch cake. The flavor stays just as delicious—it just takes a bit more layering time.

Conclusion

Mini Black Forest Cakes with a Cherry Twist are one of my favorite desserts to make when I want something stunning, classic, and a little playful. With layers of rich chocolate, sweet cherries, and airy whipped cream, they deliver big flavor in a small, delightful package. Whether for holidays, birthdays, or just a treat-yourself moment, these mini cakes always bring joy to the table.

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