Black Forest Mini Cake

These are a tiny version of the normal Black Forest cake. Their flavour combo is amazing and I it isn’t too heavy so everyone can enjoy it. This recipe can also work for making a normal sized cake too.


Sponge Cake:

  • 1/2 cup flour
  • 1/3 cup granulated sugar
  • 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/3 cup vegetable oil
  • 2 egg, separated
  • 1/4 cup cold water
  • Pinch of cream of tartar
  • 1/2 tsp powdered gelatine

Cherry Jello:

  • 1 (6 oz) packet cherry jello
  • 2 cups water

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar


  • Shaved chocolate
  • Maraschino cherries


  1. Make your jello according to the package directions. Do this a bit in advance to let the jello set.
  2. Preheat your oven to 350° F or 175° C. Line a baking sheet with parchment paper making sure the edges are also covered.
  3. Mix all the dry ingredients in a bowl then make a well in the center and add in the egg yolk, water, and oil. Set aside
  4. In a clean metal or glass bowl, whip your egg white with the cream of tartar until soft peaks.
  5. Using the same beaters, mix you dry ingredients until well combined. Then fold in your whipped egg white in two batches
  6. Line a square baking pan with parchment paper then pour in the batter and spread it out thinly and evenly.
  7. Bake for 12 minutes or until a skewer inserted comes out clean. Leave it to cook then whip the cream with the sugar
  8. To assemble, cut your cakes into circles and alternate between cake, whipped cream and jello. Finish off the top with some shaved dark chocolate and a maraschino cherry.

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