Mile-High Black Forest Cake Recipe

If you’re searching for a truly show-stopping dessert, look no further than the Mile-High Black Forest Cake. This cake is a confectionery masterpiece, with layers of ultra-moist chocolate cake, juicy boozy cherries, billowy whipped cream, and a glossy chocolate glaze. Every slice boasts all the drama and indulgence a celebration deserves. Bake this beauty for a birthday, holiday, or whenever you want to wow your guests (or treat yourself) with a dessert that towers above the rest—literally and figuratively!

Mile-High Black Forest Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake may look impressive, but its magic comes from a handful of simple, carefully chosen ingredients. Each one brings a special touch—deep chocolate flavor, fluffy creaminess, a tart cherry burst, or that signature elegant finish that makes the Mile-High Black Forest Cake unforgettable.

  • Granulated Sugar: Gives the cake its sweetness and tender crumb; don’t skimp!
  • Light Brown Sugar: Adds moisture and a delightful hint of caramel depth.
  • All-Purpose Flour: Your sturdy but soft base for high-rise chocolate layers.
  • Unsweetened Cocoa Powder: The essence of deep, chocolate richness.
  • Baking Soda & Baking Powder: These work together to ensure your cake rises tall and fluffy.
  • Espresso Powder (optional): Enhances the chocolate flavor, giving it a café-like intensity.
  • Salt: Not just a flavor balancer—this brings out every nuance in your chocolate.
  • Large Eggs + Egg Yolk (room temperature): For binding, richness, and structure.
  • Sour Cream (room temperature): Makes the crumb lush and moist—don’t skip this!
  • Whole Milk (room temperature): Adds tenderness and keeps things light.
  • Canola Oil: Ensures each bite stays soft and fresh, even on day two.
  • Vanilla Extract: Warm, aromatic notes that round out the chocolate.
  • Freshly Brewed Coffee (hot): Deepens the chocolate flavor; trust me, you want this!
  • Fresh or Frozen Cherries: The soul of any black forest cake; use what’s best in season or frozen for ease.
  • Kirsch Liqueur: Infuses cherries with that signature cherry-almond bouquet (skip for a kid-friendly version).
  • Sugar & Cornstarch (for filling): Sweetens and thickens your luscious cherry layer.
  • Heavy Cream: Whips up into dreamy clouds for those signature snow-white layers.
  • Confectioners’ Sugar: Sweetens and stabilizes your whipped cream for picture-perfect slicing.
  • Vanilla Extract (for cream): Elevates the whipped cream with fragrant undertones.
  • Mini Chocolate Chips (optional): Adds crunch and extra chocolate punch on top.
  • Dark Chocolate (grated, optional): Makes the finishing touch look like it belongs in a pâtisserie.
  • Fresh Cherries (for decoration, optional): Bring color and fresh flavor flair to every slice.
  • Semi-Sweet Chocolate (finely chopped): The base for a silky, glossy glaze.
  • Espresso Powder (optional, for glaze): Intensifies the chocolate glaze.
  • Heavy Whipping Cream (for glaze): Makes your glaze shine and sets beautifully.
  • Kirsch (optional, for glaze): Echoes the flavors in the cherries for a grown-up flavor kick.

How to Make Mile-High Black Forest Cake

Step 1: Prepare the Chocolate Cake Layers

Start by preheating your oven to 350°F. Generously spray two 9-inch round baking pans with non-stick baking spray to ensure those precious cakes slide right out. Mix together both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt in a large bowl—this dry mixture ensures each cake layer is evenly chocolatey and airy. In another bowl, whisk the eggs, egg yolk, sour cream, milk, oil, and vanilla until silky smooth. Pour the wet ingredients into the dry, mixing just until blended, then drizzle in the hot coffee and beat everything together. The batter will be thin—that’s exactly what you want for a super-moist Mile-High Black Forest Cake.

Step 2: Bake and Cool the Cakes

Divide your batter evenly between the prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes rest in their pans for about 10 minutes—this helps them firm up before you gently flip them onto a wire rack. Cool them completely; this patience will reward you with cake layers primed for clean slicing and flawless assembly.

Step 3: Make the Cherry Filling

While your cakes cool, let’s bring those cherries to life. Combine the cherries (fresh or frozen), Kirsch, sugar, and cornstarch in a saucepan over medium-high heat and stir, stir, stir! Cook until the liquid thickens and becomes syrupy, about 6 minutes, then reduce to low for just a couple more minutes. Remove the pot from the heat and let the filling cool to room temperature—it thickens beautifully as it sits, and the Kirsch (if using) adds that unmistakable grown-up cherry kick.

Step 4: Whip Up the Whipped Cream

For the traditional “snowdrift” frosting that makes the Mile-High Black Forest Cake so striking, grab a bowl and your mixer. Start whipping the cold heavy cream on medium-low, gradually adding confectioners’ sugar for sweetness and structure. A touch of vanilla extract transforms the cream into something truly special. Whip until stiff peaks form, so it stands tall between and around your cake layers.

Step 5: Make the Silky Chocolate Glaze

Finely chop your semi-sweet chocolate and pop it in a small heatproof bowl. Warm heavy cream in a saucepan until just boiling, then stir in espresso powder (optional for more buzz). Pour the hot cream over the chocolate and let it hang out for a minute before whisking into glossy smoothness. Finish with a splash of Kirsch for an extra flavor layer. Let it cool just enough so it will pour thickly but still flow over the cake.

Step 6: Assemble the Mile-High Black Forest Cake

Here’s where the magic happens! Once the cakes are fully cool, use a long serrated knife to slice each layer in half horizontally, leaving you with four equal layers. Place one layer on a stand, and spread a generous 1/2 cup of whipped cream all over. Top that with a third of your cherry filling, and repeat those layers until you reach the very top. Take your time—this is artistic! Frost the outside with the remaining whipped cream, smoothing it along the sides and over the top.

Step 7: Add the Glorious Finishing Touches

Now, for the flourishes—pour the cooled chocolate glaze over the center of the cake, letting it cascade down the sides. Sprinkle mini chocolate chips along the top for crunch, and if you’re feeling fancy, add chocolate shavings. Finally, just before serving, line the cake with a crown of fresh cherries. Refrigerate for 20 minutes for everything to firm up. Slice, admire your sky-high handiwork, and dig in!

How to Serve Mile-High Black Forest Cake

Mile-High Black Forest Cake Recipe - Recipe Image

Garnishes

You can’t go wrong with those classic garnishes: a scatter of dark chocolate shavings and a ring of fresh, glistening cherries perched atop. If you love even more texture, toss a handful of mini chocolate chips along the borders or gently press them into the sides of the cake for that extra-dramatic visual appeal. Every garnish makes the Mile-High Black Forest Cake look bakery-worthy and irresistible!

Side Dishes

This showpiece pairs perfectly with light accompaniments. For a balanced dessert plate, try serving with a bowl of unsweetened whipped cream, a fresh fruit salad, or a scoop of tangy vanilla yogurt. For dinner party vibes, a flute of sparkling wine or cherry Kirsch cocktail finds its soulmate in a generous slice of Mile-High Black Forest Cake.

Creative Ways to Present

Individual mini cakes make for an adorable and personal treat—just bake your batter in smaller pans and assemble as usual. Or, go rustic by assembling in a trifle dish, layering all components for easy scooping. Want extra drama? Serve on a tall cake stand, with decorative chocolate curls and a dusting of powdered sugar falling like fresh snow. Your guests will feel extra special, no matter how you present it!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or store them in an airtight container in the refrigerator. The Mile-High Black Forest Cake will stay wonderfully moist and flavorful for up to three days, especially thanks to the creamy filling and syrupy cherries. A little rest helps the flavors deepen even further!

Freezing

You can freeze cake layers (unfrosted) wrapped well in plastic wrap and then foil for up to three months. For assembled cake, wrap slices individually and tuck them into airtight containers. Thaw overnight in the fridge for best results, allowing the cake layers and creams to come back to their plush, dreamy textures.

Reheating

While you don’t want to “reheat” the Mile-High Black Forest Cake (it’s best served cold or at room temperature), you can leave a slice out on the counter for 20 minutes before eating. This takes off the chill and brings out every subtle flavor note.

FAQs

How do I keep my cake layers from sticking to the pan?

Make sure to use a generous coating of non-stick baking spray, or line the pans with parchment circles. Let cakes cool for at least 10 minutes before removing. Running a knife around the edge also helps avoid any sticking disasters.

Can I make the Mile-High Black Forest Cake without Kirsch?

Absolutely! If you’d prefer an alcohol-free version, simply omit the Kirsch or substitute with cherry juice for that fruity flavor. The result is still delicious and totally family-friendly.

What’s the best way to slice the finished cake neatly?

A long, serrated bread knife works wonders here. For the cleanest cuts, wipe your knife between slices and make decisive, gentle sawing motions—this keeps those luscious layers picture-perfect!

Should I use fresh or frozen cherries?

You can use either, depending on the season or your convenience. Fresh cherries add a burst of flavor when in season, but frozen cherries break down easily into a quick, syrupy filling. Just be sure to pit them first, if using fresh!

Can the Mile-High Black Forest Cake be made ahead?

Yes! Assemble the cake a day in advance and keep it covered in the fridge. This not only saves time but also gives the flavors a chance to mingle and meld, making every bite even more delicious.

Final Thoughts

This is a cake that’s impossible not to fall in love with. I hope you’ll enjoy baking (and devouring!) the Mile-High Black Forest Cake as much as I do. Whether it’s for a grand occasion or a well-deserved treat, let every towering slice remind you that you’re worth celebrating.

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Mile-High Black Forest Cake Recipe

Mile-High Black Forest Cake Recipe


  • Author: Ethan
  • Total Time: 2 hours
  • Yield: 1 9-inch cake 1x
  • Diet: Vegetarian

Description

Indulge in this decadent Mile-High Black Forest Cake, a rich and moist chocolate cake layered with luscious cherry filling, topped with whipped cream frosting, and a luxurious chocolate glaze. Perfect for special occasions or a delightful treat any day!


Ingredients

Scale

Cake:

  • 1 cup (199g) granulated sugar
  • 1 cup (213g) light brown sugar (packed)
  • 1 and 3/4 cups (210g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 3/4 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup (227g) sour cream (room temperature)
  • 1/4 cup (57ml) whole milk (room temperature)
  • 1/2 cup (113ml) canola oil
  • 1 tablespoon (14ml) vanilla extract
  • 1 cup (227ml) freshly brewed coffee (hot)

Cherry Filling:

  • 3 cups (480g) fresh or frozen cherries
  • 3 tablespoons (42ml) Kirsch liqueur
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

Whipped Cream Topping:

  • 4 cups (680ml) heavy cream
  • 1 cup (114g) confectioners’ sugar
  • 1 teaspoon vanilla extract

Decoration:

  • 1/2 cup (85g) mini chocolate chips
  • 4 ounces dark chocolate (grated)
  • 1/2 cup (80g) fresh cherries
  • 1 cup (170g) semi-sweet chocolate (finely chopped)
  • 1 teaspoon espresso powder (optional)
  • 2/3 cup (152ml) heavy whipping cream
  • 2 teaspoons Kirsch (optional)

Instructions

  1. For the Chocolate Cake: Preheat oven and prepare pans. Combine dry ingredients. Whisk wet ingredients. Mix wet into dry. Add hot coffee. Divide batter and bake.
  2. Cherry Filling: Simmer ingredients until thickened. Cool.
  3. Whipped Cream Topping: Beat cream, sugar, and vanilla until stiff peaks form.
  4. Chocolate Glaze: Melt chocolate with cream, espresso, and Kirsch. Cool slightly.
  5. Assembly: Slice cakes, layer with cream and cherry filling. Frost with whipped cream, pour glaze, and decorate. Chill before serving.

Notes

  • For an extra kick, add more Kirsch to the cherry filling or glaze.
  • Ensure cakes are completely cooled before assembling to prevent melting of whipped cream.
  • Decorate with fresh cherries and chocolate shavings just before serving for a stunning presentation.
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 480
  • Sugar: 32g
  • Sodium: 200mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: Black Forest Cake, Chocolate Cake, Cherry Filling, Whipped Cream, Dessert, Special Occasion

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