If you have a serious sweet tooth and a love for rich, decadent desserts, you simply must try this Mile-High Black Forest Cake Recipe. This cake is a stunning celebration of classic flavors, taking the traditional Black Forest cake to towering new heights with layers of moist chocolate cake, luscious cherry filling, fluffy whipped cream, and a silky chocolate glaze. Every bite is a perfect harmony of velvety cocoa, tart cherries, and creamy goodness that’s bound to wow your family and friends. Trust me, this cake isn’t just a dessert; it’s a showstopper that makes any occasion memorable.
Ingredients You’ll Need
Gathering the right ingredients for this Mile-High Black Forest Cake Recipe is the first step to success. The list may seem long, but every single one is essential: from rich cocoa powder that gives the cake its deep chocolate flavor, to fresh cherries that add a burst of brightness. Each element plays a vital role in building the layers of taste, texture, and that beautiful visual contrast.
- Granulated sugar: Adds sweetness and helps tenderize the cake crumb.
- Light brown sugar (packed): Brings a subtle molasses note and moisture to the cake.
- All-purpose flour: The structure and foundation for the cake batter.
- Unsweetened cocoa powder: Packs in the intense chocolate flavor and dark color.
- Baking soda: Acts as a rising agent for a light crumb.
- Baking powder: Works with baking soda for perfect lift and rise.
- Espresso powder (optional): Enhances the chocolate flavor without adding bitterness.
- Salt: Balances sweetness and amplifies other flavors.
- Eggs (large, room temperature): Bind ingredients and add richness.
- Egg yolk (large, room temperature): Provides extra moisture and tenderness.
- Sour cream (room temperature): Keeps the cake moist with a slight tang.
- Whole milk (room temperature): Adds creaminess and softens the batter.
- Canola oil: Contributes to a tender crumb and keeps the cake moist for days.
- Vanilla extract: Deepens the flavor with warm, floral notes.
- Freshly brewed coffee (hot): Amplifies the chocolate flavor intensity.
- Fresh or frozen cherries: The star of the cherry filling for that signature tartness.
- Kirsch liqueur: Adds authentic Black Forest flavor (optional but recommended).
- Sugar (for cherry filling): Sweetens the fruit and helps with thickening.
- Cornstarch: Thickens the cherry filling to just the right consistency.
- Heavy cream: Pillowy whipped cream topping and luscious glaze base.
- Confectioners’ sugar: Sweetens and stabilizes the whipped cream.
- Mini chocolate chips (optional): For a fun, crunchy decoration on top.
- Dark chocolate (grated, optional): Adds elegant chocolate shavings as garnish.
- Fresh cherries (for decoration, optional): Beautify the cake with fresh fruit accents.
- Semi-sweet chocolate (finely chopped): For the luxurious chocolate glaze.
- Espresso powder (optional, for glaze): Intensifies the chocolate in the glaze.
- Kirsch (optional, for glaze): Incorporates subtle cherry notes into the glaze.
How to Make Mile-High Black Forest Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
First, preheat your oven to 350°F and grease two 9-inch round pans. The secret to the perfect cake layers lies in carefully mixing your dry ingredients—two kinds of sugar, cocoa powder, flour, leaveners, and salt—then gently folding in the wet ingredients: eggs, sour cream, milk, oil, and vanilla. Finally, beat in hot coffee to make a thin, luscious batter. Pour the batter evenly into the pans and bake for 30 to 35 minutes until a toothpick comes out almost clean. Cool the cakes in their pans for 10 minutes before transferring them to a rack to cool completely.
Step 2: Make the Cherry Filling
Next, the magic of the cherry filling starts by simmering fresh or frozen cherries with sugar, cornstarch, and Kirsch over medium-high heat. Stir often as the mixture thickens around 6 minutes, then reduce the heat and cook a little longer. Let this bright, thick filling cool thoroughly to be ready for layering.
Step 3: Whip the Cream Topping
For the luscious whipped cream, beat heavy cream with confectioners’ sugar and vanilla until stiff peaks form. This fluffy topping not only balances the rich cake and tart cherries but also creates the soft, creamy layers that make this recipe truly Mile-High Black Forest Cake Recipe perfection.
Step 4: Prepare the Chocolate Glaze
To create the shiny chocolate glaze, finely chop semi-sweet chocolate and place it in a heatproof bowl. Warm your cream with espresso powder on the stove, then pour the hot cream over the chocolate and whisk until silky smooth. Adding Kirsch at this stage is optional but highly recommended for extra depth.
Step 5: Assemble the Cake
Carefully slice each cake layer in half horizontally to get four even layers. On a cake stand or serving plate, spread whipped cream, add cherry filling, then repeat to build those glorious layers. Coat the outside with the remaining whipped cream, then drip the chocolate glaze slowly over the top so it cascades down the sides elegantly. Finish by sprinkling mini chocolate chips or chocolate shavings and chilling the cake for about 20 minutes to set before serving.
How to Serve Mile-High Black Forest Cake Recipe
Garnishes
Garnishing your Mile-High Black Forest Cake Recipe is where you can get creative and add that wow factor. Fresh cherries lined up around the edges give a pop of color and freshness, while dark chocolate shavings or mini chips add a delightful texture contrast. These simple touches elevate the presentation to something truly special.
Side Dishes
This rich cake pairs wonderfully with a light, fresh fruit salad or a scoop of vanilla ice cream to balance the indulgence. A glass of sparkling wine or cherry-infused cocktails can also complement the flavors for a sophisticated celebration.
Creative Ways to Present
For an eye-catching display, try serving individual slices with a dollop of whipped cream and a cherry on top. Or, use a cake stand and surround your cake with a wreath of fresh cherries and edible flowers for a festive look. Adding a dusting of cocoa powder or edible gold leaf can make your Mile-High Black Forest Cake Recipe the star of the dessert table.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep the whipped cream fresh. The cake tastes even better the next day as the flavors meld together, but aim to enjoy it within 2-3 days for optimal freshness.
Freezing
If you want to prepare ahead, this cake freezes beautifully. Wrap it tightly in plastic wrap and then foil for freezer storage. Thaw it overnight in the refrigerator before serving to preserve the texture and flavor.
Reheating
Reheat slices gently at room temperature or briefly warm them in the microwave for about 10-15 seconds if desired, but be cautious not to melt the whipped cream. This cake is best enjoyed chilled or at room temperature.
FAQs
Can I use canned cherries instead of fresh or frozen?
While fresh or frozen cherries are ideal for the best texture and flavor in the cherry filling, canned cherries can work in a pinch. Just be sure to drain them well and adjust the sugar accordingly since canned fruit may already be sweetened.
Is espresso powder really necessary in this recipe?
Espresso powder is optional but highly recommended because it intensifies the chocolate flavor without making the cake taste like coffee, creating a richer, more complex cake.
Can I make this cake dairy-free?
Yes, you can substitute dairy with plant-based alternatives like coconut cream for whipped topping and dairy-free milk, but the texture and flavor might be slightly different from the original.
How do I slice the cake evenly into layers?
Use a long, serrated knife and a steady hand. Rotating the cake as you cut slowly through helps to create even layers. Some home bakers also mark the edges gently before slicing for guidance.
What is the purpose of Kirsch in the recipe?
Kirsch is a cherry-flavored brandy that adds authentic Black Forest cake flavor. It enhances both the cherry filling and chocolate glaze with a subtle depth and complexity, though it’s optional if you prefer to omit the alcohol.
Final Thoughts
There’s nothing quite like the joy of slicing into a beautiful, towering dessert that tastes as incredible as it looks. The Mile-High Black Forest Cake Recipe is a timeless favorite elevated to delicious new heights, blending luscious chocolate, vibrant cherries, and airy whipped cream into a show-stopping masterpiece. Whether for a birthday, holiday, or just a special treat, this cake promises smiles, compliments, and perhaps even seconds – so go ahead, bake it, share it, and savor every bite!
PrintMile-High Black Forest Cake Recipe
This Mile-High Black Forest Cake is a decadent layered dessert featuring rich, moist chocolate cake combined with a luscious cherry filling, creamy whipped topping, and a smooth chocolate glaze. The cake is flavored with espresso and Kirsch liqueur to enhance the classic Black Forest flavors. Perfect for special occasions, this impressive cake is beautifully decorated with chocolate chips, chocolate shavings, and fresh cherries.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 cake, serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Chocolate 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
Chocolate Glaze
- 1 cup (170g) semi-sweet chocolate, finely chopped
- 1 teaspoon espresso powder (optional)
- 2/3 cup (152ml) heavy whipping cream
- 2 teaspoons Kirsch (optional)
Decoration (Optional)
- 1/2 cup (85g) mini chocolate chips
- 4 ounces dark chocolate, grated
- 1/2 cup (80g) fresh cherries
Instructions
- Prep Pans: Preheat your oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
- Mix Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment or a large bowl using an electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt on low speed until all dry ingredients are thoroughly combined. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined and smooth.
- Combine Wet & Dry: Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add the hot freshly brewed coffee and continue beating for about 1 minute until the batter is completely combined. Note that the batter will be quite thin.
- Bake Cake Layers: Divide the batter evenly between prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes on a cooling rack. Then remove from pans and transfer to the rack to cool completely.
- Make Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch, sugar, and cornstarch. Simmer, stirring almost constantly, until the mixture thickens, about 6 minutes. Reduce heat to low and cook for another 2 minutes. Remove from heat, transfer to a heatproof bowl, and cool completely.
- Prepare Whipped Cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy cream on medium-low speed while slowly adding confectioners’ sugar. Add vanilla extract. Increase to medium-high speed and whip until stiff peaks form.
- Make Chocolate Glaze: Finely chop the semi-sweet chocolate and place in a small heatproof bowl. Warm the heavy cream over medium heat until boiling, then add espresso powder (if using) and whisk until smooth. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth and incorporate Kirsch if using. Let cool for 5 minutes.
- Slice Cake Layers: Using a long serrated knife, carefully slice each cake layer horizontally in half to create four even layers in total.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of whipped cream evenly over the layer, then spoon 1/3 cup of cherry filling on top. Repeat layering with the next cake layer, whipped cream, and cherry filling. Place the final cake layer on top.
- Frost Cake: Spread all remaining whipped cream evenly over the top and sides of the assembled cake.
- Glaze Cake: Slowly pour the cooled chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips on top for decoration.
- Chill: Refrigerate the cake for about 20 minutes to set the glaze and whipped cream frosting before slicing.
- Decorate and Serve: Just before serving, garnish the edges of the cake with fresh cherries and sprinkle with grated dark chocolate shavings. Slice and enjoy. Store leftovers in the refrigerator and consume within 1 hour for best freshness.
Notes
- This recipe includes espresso powder and Kirsch liqueur for authentic flavor, but both are optional and can be omitted if unavailable or undesired.
- Ensure all wet ingredients are at room temperature for best batter consistency.
- When dividing and layering cake, use a serrated knife to carefully slice layers evenly without crumbling.
- Whip cream until stiff peaks form to ensure stable frosting and filling.
- The cake should be served relatively soon after assembling (within 1 hour) to maintain its texture and freshness.
- Use freshly brewed hot coffee to intensify the chocolate flavor in the cake batter.
