This Black Forest Cake is only 5 WW points per serving and features delicious chocolate cake with whipped topping and cherry filling. This cake is easy to make and low in points. The chocolate cake is made from scratch and uses lightened-up ingredients such as an alternative sweetener and applesauce instead of oil.
To make it simple, you can use a pre-made, no-sugar-added cherry pie filling from the can! The vanilla frosting is also made easily by using sugar-free Jello pudding mix, fat-free whipped topping, and Greek yogurt. This produces a light and creamy mousse-like filling that perfectly complements the rich chocolate cake and sweet-tart cherries. This is a layered cake, so you will make two 9-inch cakes and stack them with the fillings in the middle and on top.
Once it’s done, it looks incredibly impressive, with the bright cherries contrasting the white frosting and the dark chocolate cake. In my opinion, this dessert is the perfect balance of being both light yet indulgent and decadent. Also, if you enjoy baking cakes like this, you can check out my baking recipe collection, which has some other cake recipes you can try out!

Why You Should Try This Recipe
- It’s great for parties. This lovely cake is ideal for gatherings and will certainly steal the show with its beautiful presentation.
- It tastes as great as it looks! With flavors of cherries, creamy filling, and chocolaty cake, you won’t be able to get enough of it!
- It’s low in points. This lightened-up version of a classic cake can help keep you on track with your goals.
Recipe Overview
- Serving Size: 1 slice (150g)
- Number of Servings: 9
- Time to Cook: 30 minutes
- WW Points Per Recipe: 5 WW points per slice (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Black Forest Cake
For the toppings:
- 1 cup Nonfat plain Greek yogurt
- 8 oz container Fat-free whipped topping
- 1 package (1 oz) vanilla Sugar-free jello pudding mix
- 1 can (20 oz) No-sugar-added cherry pie filling
- 1 can (14 oz) Sweet dark cherries, drained

For the cake batter:
- 2 cups All-purpose flour
- 1 ½ cups Granulated sugar replacement (use a 1:1 replacement)
- 2 ¼ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 Eggs
- ⅔ cup Unsweetened applesauce
- 1 cup Unsweetened almond milk
- ½ cup Hot water
- ½ cup Unsweetened cocoa powder

Instructions for making Weight Watchers Black Forest Cake
- Preheat oven to 350°F and line two 9-inch round pans with parchment paper. To make the cake batter, first, mix the hot water and cocoa together to make a paste and set aside. Then, separately mix together the dry ingredients in one bowl and the wet ingredients in the other. Add the wet ingredients to the dry and mix until smooth. Then, fold in the cocoa paste until a smooth batter forms.

2. Distribute the cake batter between the two pans. Bake the cakes for 22 to 27 minutes or until they spring back when touched. If you insert a toothpick into the cakes, it should come out clean. Allow the cakes to cool.
3. Meanwhile, to make the vanilla topping, mix the Greek yogurt, pudding mix, and whipped topping together until smooth and thickened. For the cherry filling, combine the canned filling with the drained, loose cherries.

4. If preferred, cut the cakes to level them. To assemble the cakes, first spread about half of the vanilla filling onto the top of the bottom cake. Then, spread half of the cherry mixture on top.
5. Set the second cake on top, then repeat with the two fillings to complete the cake.

Variations and Substitutions
- Milk Substitute: Feel free to use fat-free or reduced-fat milk. Soy milk or oat milk will also work here. Don’t forget to adjust the points in the WW recipe builder.
- Sugar Vs. Replacement: If you use real sugar, the points will significantly increase because of the amount needed. However, you can always cut smaller servings to keep the WW points at bay. Use the same amount of sugar as a sweetener.
- Black Forest Cake with Coconut: You can put raw or toasted coconut on the cake for decoration and added flavor if you have some extra points to use up.
- Lower the Points: To lower the points, you can use the jello pudding with fat-free milk as the topping (instead of mixing it with Cool Whip). It will be looser, like a pudding, though, and not as fluffy. You can also cut the cake into smaller slices or use less cherry pie filling.
- Homemade Cherry Filling: If you wish to make everything from scratch, you can make a homemade cherry filling with fresh or frozen cherries.
Tips and Tricks for Making Weight Watchers Black Forest Cake
- Make sure to let the cakes cool entirely before applying the Cool Whip topping; otherwise, it will melt.
- Cutting the tops of the cakes to level them is not necessary, but it does give a better presentation, and with a flatter surface, the toppings will slide off less.
- You can also put the batter into a 9×13 pan if you would like to make a sheet cake instead.
- Store any leftovers in the refrigerator. The cake is perishable because of the Cool Whip and fruit.
- Be careful not to overbake the cake because it will dry out. It’ll also dry out if you leave it in the pan too long after baking; you can unmold it after about 10 minutes.
Black Forest Cake

Ingredients
- 1 cup Nonfat plain Greek yogurt
- 8 oz container Fat-free whipped topping
- 1 package, 1 oz vanilla Sugar-free jello pudding mix
- 1 can, 20 oz No-sugar-added cherry pie filling
- 1 can, 14 oz Sweet dark cherries, drained
- 2 cups All-purpose flour
- 1 ½ cups Granulated sugar replacement, use a 1:1 replacement
- 2 ¼ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 2 Eggs
- ⅔ cup Unsweetened applesauce
- 1 cup Unsweetened almond milk
- ½ cup Hot water
- ½ cup Unsweetened cocoa powder
Instructions
- Preheat oven to 350°F and line two 9-inch round pans with parchment paper. To make the cake batter, first, mix the hot water and cocoa together to make a paste and set aside. Then, separately mix together the dry ingredients in one bowl and the wet ingredients in the other. Add the wet ingredients to the dry and mix until smooth. Then, fold in the cocoa paste until a smooth batter forms.
- Distribute the cake batter between the two pans. Bake the cakes for 22 to 27 minutes or until they spring back when touched. If you insert a toothpick into the cakes, it should come out clean. Allow the cakes to cool.
- Meanwhile, to make the vanilla topping, mix the Greek yogurt, pudding mix, and whipped topping together until smooth and thickened. For the cherry filling, combine the canned filling with the drained, loose cherries.
- If preferred, cut the cakes to level them. To assemble the cakes, first spread about half of the vanilla filling onto the top of the bottom cake. Then, spread half of the cherry mixture on top.
- Set the second cake on top, then repeat with the two fillings to complete the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.