Mile-High Black Forest Cake Recipe
If you’ve ever dreamed of biting into a rich, fluffy slice of chocolatey heaven bursting with luscious cherries and fluffy whipped cream, then you’re in for a treat with this Mile-High Black Forest Cake Recipe. This stunning layer cake stands tall with velvety chocolate layers, vibrant cherry filling, and clouds of fresh whipped cream that come together in a show-stopping dessert perfect for celebrations or simply indulging your sweet tooth. It’s a classic with a towering twist that will make any occasion unforgettable and have everyone asking for the recipe.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to nailing this Mile-High Black Forest Cake Recipe. Each component plays an important role—from the deep cocoa notes of the cake to the sweet-tart burst of cherries and the light, airy whipped cream that holds everything together. Here’s what you’ll want on hand:
- All-purpose flour: The foundation of your cake giving it structure while keeping it tender.
- Unsweetened cocoa powder: Adds rich chocolate flavor and beautiful dark color.
- Granulated sugar: Sweetens the cake and helps with crumb texture.
- Baking powder and baking soda: These leaveners ensure your cake rises perfectly tall and light.
- Salt: Balances and enhances all the flavors.
- Espresso powder (optional): A secret boost to deepen the chocolate taste without adding coffee flavor.
- Buttermilk: Provides moisture and a slight tang that keeps the crumb soft.
- Vegetable oil: Keeps the cake moist and tender longer than butter alone.
- Eggs: Bind ingredients and add richness.
- Vanilla extract: Brings warmth and rounds out the flavors beautifully.
- Hot water: Helps bloom the cocoa for an intense chocolate punch.
- Pitted dark cherries: The heart of the filling offering seasonal sweetness and texture.
- Cherry juice or water: Used to simmer the cherries and create the perfect filling.
- Sugar (for filling): Sweetens the cherries just right.
- Cornstarch slurry: Thickens the cherry filling to a luscious consistency.
- Heavy whipping cream: Whipped into fluffy frosting that’s light yet indulgent.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
- Kirsch or cherry syrup (optional): Adds a boozy cherry flair or sweetness when alcohol is omitted.
- Chocolate shavings or curls: Classic elegant decoration that pairs perfectly with cherry and cream.
- Extra cherries for topping: Bright, fresh garnish that makes your cake pop visually and tastefully.
How to Make Mile-High Black Forest Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C) and prepping three 8-inch round cake pans with grease and parchment. In a large bowl, whisk together the dry ingredients including flour, cocoa, sugar, leaveners, salt, and espresso powder if you’re using it. In a separate bowl, mix buttermilk, oil, eggs, and vanilla. Combine the wet and dry ingredients gently, then slowly stir in hot water to create a smooth batter. Divide the batter equally between pans. Bake for about 28 to 32 minutes until a toothpick inserted comes out clean. Allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 2: Make the Cherry Filling
Next, in a saucepan, combine the pitted cherries, cherry juice or water, and sugar. Bring the mixture to a gentle simmer over medium heat, letting the cherries soften and infuse the syrup. Stir in a cornstarch slurry to thicken the filling, cooking for an additional 2 to 3 minutes. Once thickened and glossy, take it off the heat and let it cool fully to avoid melting your whipped cream later on.
Step 3: Whip Up the Creamy Frosting
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream frosting is your light and luscious layer that perfectly balances the rich chocolate and sweet cherries. Keep it refrigerated until the moment of assembly.
Step 4: Assemble Your Mile-High Black Forest Cake
Start by leveling any domed cake tops so each layer stacks evenly. Place the first cake layer on your serving plate and brush it with Kirsch or cherry syrup for that classic boozy cherry note or extra moisture. Spread a generous layer of whipped cream, then spoon over some cherry filling. Repeat this layering for the second cake layer. Once the third cake layer is on top, frost the entire cake with the remaining whipped cream. Decorate with chocolate shavings and fresh cherries to create that iconic Black Forest look. Chill your masterpiece for at least an hour to let everything set beautifully before slicing.
How to Serve Mile-High Black Forest Cake Recipe
Garnishes
For garnishes, nothing beats classic chocolate curls and fresh cherries that add vibrant color and an elegant touch. A light dusting of cocoa powder or a few sprigs of fresh mint can also brighten the plate. These details make your Mile-High Black Forest Cake Recipe feel extra special and invite everyone to dig into a slice of pure joy.
Side Dishes
Pair this indulgent cake with a scoop of vanilla bean ice cream or a simple bowl of mixed berries to complement its rich flavors without overwhelming the palate. For a more adult crowd, a glass of chilled Kirsch or a bold espresso also beautifully balances the dessert.
Creative Ways to Present
If you’re feeling playful, try serving this cake as mini layered parfaits or cupcakes using the same components for a fun twist. You can also experiment with layering the cherry filling between thinner cake slices and piping the whipped cream for a more refined look. Presentation is half the delight when sharing this iconic cake.
Make Ahead and Storage
Storing Leftovers
Store leftover slices of your Mile-High Black Forest Cake Recipe covered tightly in the refrigerator. The whipped cream frosting keeps the cake moist, but it’s best enjoyed within two days for the freshest taste and texture.
Freezing
You can freeze unfrosted cake layers wrapped well in plastic wrap and then foil for up to three months. Defrost in the fridge overnight before assembling. Avoid freezing once fully assembled to keep the whipped cream’s delicate texture intact.
Reheating
Since this is a cold, cream-based cake, it’s best served chilled and not reheated. If the cake feels too cold, simply take it out of the refrigerator about 15 minutes before serving to soften the whipped cream slightly for the most luscious experience.
FAQs
Can I use fresh cherries for the cherry filling?
Absolutely! Fresh cherries add a wonderful natural sweetness and texture, but frozen work just as well when fresh are out of season. Just make sure to thaw and drain frozen cherries before cooking.
Is there a non-alcoholic substitute for Kirsch?
Yes, cherry syrup or extra cherry juice are perfect substitutes that keep the cherry flavor without the alcohol, making the cake family-friendly.
How do I prevent my whipped cream from deflating?
Chill the bowl and beaters before whipping, and don’t overbeat. Adding a little powdered sugar helps stabilize the cream for a longer-lasting whip.
Can this cake be made in advance?
Definitely. This Mile-High Black Forest Cake Recipe can be assembled a day before your event and stored in the fridge. This resting time actually helps the flavors meld beautifully.
What’s the secret to making the cake layers so moist and tall?
The combination of buttermilk, oil for moisture, and hot water to bloom the cocoa powder gives the cake a tender crumb and height that holds up wonderfully under the layers of filling and frosting.
Final Thoughts
This Mile-High Black Forest Cake Recipe is truly a celebration in every bite. With its towering layers of rich chocolate, juicy cherry filling, and silky whipped cream, it’s a dessert that brings smiles and happy memories. Don’t hesitate to make it your next special treat—you’ll love sharing this stunning slice of German-inspired magic with your favorite people.
Print
Mile-High Black Forest Cake Recipe
- Total Time: 1 hour 10 minutes (plus at least 1 hour chilling time)
- Yield: 12–14 slices 1x
- Diet: Vegetarian
Description
Mile-High Black Forest Cake is a decadent layered chocolate cake filled with luscious cherry filling and topped with fluffy whipped cream frosting. This German-inspired classic combines moist cocoa cake layers with tart cherries and a hint of cherry brandy or syrup, perfect for celebrations and special occasions.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Cherry Filling:
- 2 cups pitted dark cherries (fresh or frozen)
- 1/2 cup cherry juice or water
- 1/4 cup sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
For the Whipped Cream Frosting:
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1/4 cup Kirsch (cherry brandy) or cherry syrup (optional)
- Chocolate shavings or curls
- Extra cherries for topping
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the hot water until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Cherry Filling: In a medium saucepan, combine the pitted dark cherries, cherry juice (or water), and sugar. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for 2 to 3 minutes until the filling thickens. Remove from heat and let cool completely before using.
- Make the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: If necessary, level the cooled cake layers to create a flat surface. Place the first cake layer onto a serving plate and brush evenly with Kirsch or cherry syrup if using. Spread a layer of whipped cream over the cake, then spoon some of the cherry filling on top. Repeat this layering process with the second cake layer. Place the final cake layer on top and cover the entire cake (top and sides) with the remaining whipped cream. Decorate the top with chocolate shavings and extra cherries as desired. Chill the assembled cake in the refrigerator for at least 1 hour before slicing to ensure clean layers.
Notes
- For a non-alcoholic version, substitute the Kirsch with cherry juice or syrup.
- This cake can be made 1 day in advance and stored covered in the refrigerator to enhance the flavors and maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-Inspired
