Published: June 30, 2026

These Black Forest Mini Cakes are soft, chocolatey and filled with a homemade cherry compote. Each mini cake is brushed with a sweet cherry syrup and topped with a light and fluffy whipped cream frosting. This recipe makes twelve 3-inch mini cakes that are perfect for birthdays, holidays or any occasion that calls for something a little extra special.

WHY YOU’LL LOVE THIS RECIPE

❤️ Classic flavor combination - Chocolate, cherries and whipped cream come together in the most iconic Black Forest flavor.

❤️ Perfect mini size - These 3-inch cakes are individually portioned, making them ideal for serving and sharing.

❤️ Soft chocolate sponge - The cake layers are light, fluffy and deeply chocolatey.

❤️ Homemade cherry compote - The filling is made with real cherries, giving it a fresh, slightly tart contrast to the sweet cake.

❤️ Cherry syrup soak - Brushing the layers with cherry syrup keeps the cakes extra moist and flavorful.

❤️ Light whipped cream topping - The whipped cream adds a soft, airy finish that balances the richness of the chocolate.

❤️ Perfect for special occasions - These mini cakes look elegant and feel like something from a bakery.

❤️ A fun twist on a classic cake - All the traditional Black Forest flavors, but in a cute, modern mini version.

Tools you will need for this recipe

3-inch mini cake pans: These are essential for getting the perfect mini cake shape and size. I used a cake pan called Zenker Special Tartlet Tray from Amazon Germany, but unfortunately it is not available on Amazon US. I’ve linked a few similar options below that work just as well and will give you the same result.
Kitchen scale: Helps you measure ingredients accurately, which is important for consistent cake layers and texture.
Piping bag: Useful for neatly filling and decorating the cakes.
Mixing bowls: Needed for preparing the cake batter and whipped cream separately.
Spatula: Great for folding and scraping down the sides of the bowl.
Saucepan: Used for cooking both the cherry compote and the cherry syrup.
Strainer: Helps you strain the cherry syrup.
Electric mixer (optional): Makes whipping the cream and mixing the batter easier and faster, but not strictly necessary.
Hand whisk: A great alternative to an electric mixer for whipping cream or mixing the cake batter.

Essential Baking Prep Tools

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Fine Mesh Strainer Buy Now →	Mixing Bowl Set Buy Now →	Stainless Whisk Set Buy Now →

Notes, Tips & Tricks

→ Use 3-inch mini cake pans - These are the ideal size for creating perfectly portioned mini Black Forest cakes with clean, even layers. They help the cakes bake evenly and give you that classic bakery-style look. I used the Zenker Special Tartlet Tray from Amazon Germany, but since it’s not available on Amazon US, I’ve linked similar alternatives that will work just as well.

→ If you don’t have mini cake pans, you can make cupcakes instead - This recipe also works really well as cupcakes if you don’t have mini cake pans. However, it will yield more cupcakes than mini cakes, roughly around 24 standard-sized cupcakes. Keep in mind these are regular cupcakes, not jumbo or oversized ones, so you’ll still get a nice individual portion size.

→ Try not to overbake the cakes - Be careful not to overbake the chocolate sponge, as it can dry out quite easily. The cakes should stay soft and moist to pair well with the cherry compote, syrup and whipped cream.

→ Do not overmix the batter once the flour is added - Once you add the dry ingredients, mix only until everything is just combined. Overmixing can develop too much gluten in the batter, which results in dense, dry cakes instead of soft and fluffy.

→ Use sour cherries if possible, but sweet cherries also work: - Sour cherries are ideal for this recipe because they add a bright, tangy contrast that balances the richness of the chocolate and whipped cream. If you can’t find them, sweet cherries work just fine. They will simply make the cakes more sweet and rich, rather than tangy and light. Both versions are delicious, it just depends on whether you prefer a fresher, fruitier profile or a more indulgent, sweet one.

→ Grease your cake pans generously - Make sure to properly grease your mini cake pans before adding the batter. This helps the cakes release cleanly after baking and keeps the layers intact. You can also lightly dust them with flour or use parchment if needed for extra insurance.

Frequently Asked Questions

1. How should I store these mini cakes?
Store them in an airtight container in the fridge for up to 3 days. Because of the whipped cream and cherry filling, they should always be kept chilled.

2. How can I prevent the cakes from drying out?
As mentioned above, airtight storage is key. You can also wrap the sides of each mini cake tightly with plastic wrap or acetate strips to help lock in moisture and prevent the edges from drying out.

3. Can I freeze these mini cakes?
Yes, but only the cake layers. Freeze the cakes without filling and frosting for up to 1 month. When ready to use, thaw them in the fridge, then fill and decorate once fully defrosted.

4. What kind of cherries should I use?
Sour cherries are ideal because they add a nice tangy contrast to the rich chocolate and whipped cream. However, sweet cherries also work perfectly and will simply make the cakes a bit sweeter.

5. Can I blend the cherry compote?
Yes, absolutely. You can blend the cherry compote into a smooth filling if you prefer a more uniform texture instead of fruit pieces. Both versions work well.

6. Why does my whipped cream look grainy?
This usually means the cream was slightly overwhipped. Once it goes past soft peaks, the fat starts to separate, creating a grainy texture.

7. Why is my whipped cream runny?
This means the cream was underwhipped and hasn’t reached stiff enough peaks to hold its shape. Make sure to whip until soft to medium-stiff peaks form.

8. Can I leave out the hot coffee from the batter?
If needed, yes. You can replace it with boiling hot water instead. It still helps bloom the cocoa and enhances the chocolate flavor.

9. Why did my chocolate chips sink to the bottom?
This usually happens when the chocolate pieces are too large or heavy for the batter. Using mini chocolate chips or smaller pieces helps them stay evenly distributed throughout the cake.

10. Can I make these as cupcakes instead?
Yes. You can bake this recipe as cupcakes, but it will yield more, around 24 regular-sized cupcakes instead of 12 mini cakes. Baking time will also be slightly shorter, so keep an eye on

11. Why did my cakes turn out dry?
This usually happens if they were overbaked or if too much flour was added. Make sure to measure ingredients accurately and check the cakes slightly early while baking.

Ingredients you will need for this recipe

For the syrup

Cherries: This is the base of the syrup and gives it a deep cherry flavor that soaks into the cake layers. Frozen cherries work perfectly if fresh aren’t available.
Water: Helps extract the cherry flavor and creates a light syrup consistency for brushing the cakes.
Granulated sugar:Substitution: Caster sugar works as well.

For the cherry compote

Cherries: Frozen cherries can be used if fresh aren’t in season.
Granulated sugar: Adjust slightly depending on how sweet your cherries are.
Lemon juice: Adds brightness and balances the sweetness of the cherries.
Vanilla bean paste:Substitution: Vanilla extract or vanilla bean seeds.

For the mini cakes

Eggs: Provide structure, moisture, and help the cakes rise properly. No direct substitution.
Dark brown sugar: Light brown sugar works as well if that’s what you have, but will be slightly less rich.
Granulated sugar:Substitution: Caster sugar.
Neutral oil: Keeps the chocolate cake soft and moist even after chilling.
Full fat plain yogurt: Adds moisture and tenderness while also enhancing the richness of the crumb. Substitution: Sour cream or Greek yogurt.
Vanilla bean paste/extract: Enhances the flavor.
Salt: Balances sweetness and intensifies the chocolate flavor. Any fine salt works.
All purpose flour: Provides structure for the mini cakes.
Cocoa powder: Gives the cakes their rich chocolate flavor and deep color.
Baking powder + baking soda: Helps the cakes rise and stay fluffy.
Boiling hot coffee: Enhances the chocolate flavor without making the cake taste like coffee.
Substitution: Boiling hot water.
Chocolate chips: Add little pockets of melted chocolate inside the cakes.

For the frosting

Whipping cream: Creates a light, airy whipped cream topping.
Powdered sugar: Sweetens the whipped cream while keeping it smooth and stable.
Vanilla bean paste/extract

Step by step instructions with photos

1. First, prepare the syrup.

2. Add the cherries, sugar and water to a saucepan.

3. Cook over medium-high heat for 15 minutes until the cherries soften.

4. While cooking, make sure to gently press down on the cherries.

5. After about 15 minutes, strain it and keep the syrup in a glass jar. Let it cool, then place it in the fridge.

6. Prepare the compote.

7. Add the cherries, lemon juice, vanilla and sugar to a saucepan.

8. Mix everything together and cook over medium heat for about 20-25 minutes, until the mixture slightly thickens and most of the water has evaporated, but it’s still juicy. (Note: You can also blend it, if you prefer a smooth texture)

9. Transfer to a jar or bowl and let it cool completely in the fridge.

10. Preheat the oven to 180°C and grease 12 three-inch mini cake pans with butter.

11. Prepare the mini cakes.

12. In a small bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Set aside.

13. In a large bowl, beat the eggs with the brown sugar and granulated sugar until fluffy and pale.

14. Then mix in the oil, vanilla and yogurt.

15. Next, add the dry ingredients and mix until just combined.

16. Next, pour in the hot coffee and mix.

17. Lastly, gently fold in the chocolate chips.

18. Divide the batter between 12 three-inch mini cake pans.

19. Bake in the preheated oven for about 22 minutes, or until a toothpick comes out clean.

20. Once ready, remove from the oven and let them sit in the pans for 5-10 minutes. Then transfer to a wire rack, cover with a tea towel and let them cool completely.

21. Once the cakes have completely cooled, it’s time to fill and frost them.

22. For the frosting, whip the cream with the vanilla and sugar until fluffy. Try not to overwhip it, as it can become grainy.

23. Transfer to a piping bag.

24. To fill the cakes, cut out a small hole in the middle and spoon the jam inside, then place the cut-out piece back on top.

25. Brush each cake with the cooled syrup.

26. Then frost each cake with the whipped cream.

27. Enjoy.

Yield: 12

Author: Angie