Name: Mile-High Black Forest Cake Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: German-Inspired
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup hot water; 2 cups pitted dark cherries (fresh or frozen); 1/3 cup granulated sugar; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon lemon juice; 2 cups heavy whipping cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; Chocolate shavings and extra cherries for garnish

Jump to Recipe·Print Recipe

If you’ve ever dreamed of a dessert so decadent and impressive it practically belongs in a pastry museum, let me introduce you to the Mile-High Black Forest Cake. This showstopper melds ultra-moist chocolate cake layers, clouds of sweetened whipped cream, and a tart, ruby-red cherry filling, all stacked grandly and billowing with chocolate shavings. Each bite is a delightful dance of flavors and textures: rich, fluffy, fruity, and creamy. Whether you’re celebrating a birthday, a holiday, or just a night when you crave something special, this Mile-High Black Forest Cake is guaranteed to create memories—and maybe even a few happy swoons around the table.

Mile-High Black Forest Cake Recipe - Recipe Image

Ingredients You’ll Need

Baking this Mile-High Black Forest Cake is simpler than you think, thanks to straightforward ingredients that each bring something vital to the party. Every element, from the deep cocoa to the juicy cherries, works together to create a cake that’s as delicious as it is dramatic.

All-purpose flour: Provides the sturdy structure to hold those beautiful layers mile-high.
Granulated sugar: Lends sweetness that balances the bitterness of cocoa and the tartness of cherries.
Unsweetened cocoa powder: The secret to deeply chocolaty cake layers—choose Dutch process if you want extra richness.
Baking soda: Gives the cake a lovely, tender lift.
Baking powder: Works hand-in-hand with baking soda for maximum rise.
Salt: Just a pinch, but absolutely crucial to highlight all the flavors.
Buttermilk: Adds tang and moisture, keeping your cake soft and flavorful.
Vegetable oil: Keeps the cake moist and tender for days—if it lasts that long!
Eggs: Bind everything together and add richness.
Vanilla extract: Rounds out the flavors with lovely warmth.
Hot water: Helps the cocoa bloom, intensifying the chocolate flavor.
Pitted dark cherries (fresh or frozen): Bring that signature sweet-tart pop to every bite.
Granulated sugar (for filling): Sweetens the cherries so they shine.
Cornstarch: Thickens the cherry mixture to just the right consistency for filling.
Water: Binds the cherry filling so it’s just the right texture for layering.
Lemon juice: Brightens and balances the cherry flavor—don’t skip it!
Heavy whipping cream: Whips up fluffy and decadent for the ultimate frosting.
Powdered sugar: Only a touch needed to subtly sweeten the cream.
Vanilla extract (for frosting): Adds cozy, fragrant notes to every silky spoonful.
Chocolate shavings and extra cherries: For garnish—because more is more with this cake!

How to Make Mile-High Black Forest Cake

Step 1: Bake the Cake Layers

Start by preheating your oven to 350°F and preparing three 8-inch cake pans with grease and parchment rounds. In a roomy bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt so all your dry ingredients are evenly distributed. Pour in the buttermilk, oil, eggs, and vanilla, mixing just until you have a silky, uniform batter. The magic touch comes next: stir in the hot water slowly—yes, your batter will be thin, but that’s the secret to extra-moist cakes. Divide the luscious mixture between your pans, then bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool completely; it’s crucial for easy assembly later.

Step 2: Prepare the Cherry Filling

While your cakes cool and fill your kitchen with chocolatey fragrance, focus on the cherry filling. In a small saucepan, combine cherries, sugar, cornstarch, water, and a splash of lemon juice. Cook everything over medium heat, stirring often, until the cherries burst, the mixture bubbles, and the filling becomes thick and glossy. Once thickened, set aside to cool—it needs to be room temperature before layering onto the Mile-High Black Forest Cake.

Step 3: Whip Up the Creamy Frosting

The whipped cream is what makes this cake a cloudlike dream. Grab your coldest bowl (metal works best) and beat together the heavy cream, powdered sugar, and vanilla until stiff peaks stand tall. This lightly sweetened whip will be your fluffy, snowy topping. If you’re assembling the cake a bit in advance, you might opt for stabilized whipped cream to ensure perfect slices.

Step 4: Assemble Your Mile-High Black Forest Cake

Time to build! Place one cooled cake layer onto your serving platter and slather with a generous helping of whipped cream. Spoon on half the cherry filling, letting those dark jewels peek out temptingly. Add the second cake layer, repeat with whipped cream and the rest of the cherry filling, then crown the tower with the final cake round. Cover the entire cake—top and sides—with dreamy whipped cream. Finish with chocolate shavings and a tumble of extra cherries on top. Refrigerate for at least an hour before slicing, so your Mile-High Black Forest Cake cuts clean and stays mile-high!

How to Serve Mile-High Black Forest Cake

Garnishes

When it comes to garnishing this beauty, don’t hold back! Sprinkle a generous handful of chocolate shavings across the snowy whipped cream, then nestle extra dark cherries here and there for a pop of color. Edible flowers or a light dusting of powdered sugar make it feel extra festive and ready for any special occasion.

Side Dishes

Because the Mile-High Black Forest Cake is such a superstar, simple sides are perfect. A scoop of vanilla ice cream or a dollop of crème fraîche complements the rich chocolate and tart cherry flavors without overshadowing them. If you want something refreshing, pair it with a strong espresso or a cup of fragrant black tea for wonderful balance.

Creative Ways to Present

Get playful with presentation! Serve generous wedges on elegant dessert plates and drizzle a little cherry syrup around each slice to echo the filling. For parties, cut the cake into petite squares for a mini-cake bar. If you’re feeling whimsical, layer cubes of cake, cherries, and cream in clear glasses for individual Mile-High Black Forest trifles—guaranteed to wow guests and minimize mess!

Make Ahead and Storage

Storing Leftovers

If you have slices remaining (and that’s a big if!), cover the Mile-High Black Forest Cake well and refrigerate for up to three days. An airtight cake carrier works beautifully to prevent the whipped cream from absorbing fridge odors, and it helps keep the layers moist and luscious.

Freezing

To extend your cake’s life, you can freeze unassembled cake layers and cherry filling separately for up to two months, tightly wrapped. If you want to freeze assembled slices, flash-freeze them on a tray before wrapping individually in plastic wrap and foil. Thaw overnight in the fridge for the best texture and flavor.

Reheating

Since this cake is best served chilled or at room temperature, there’s no need to reheat. If your cake or slices have chilled longer than you’d like, let them sit out at room temperature for 20–30 minutes before serving to enjoy the Mile-High Black Forest Cake at its creamy, soft best.

FAQs

Can I use canned cherries or pie filling instead of making the cherry filling from scratch?

For the most authentic flavor, homemade cherry filling is best, but in a pinch, high-quality cherry pie filling works—you may want to add a splash of lemon juice or kirsch for brightness. Drain canned cherries well if substituting to avoid a soggy cake.

What’s the secret to getting such tall, mile-high layers?

Good cake height comes from a combination of properly measured leaveners, using fresh baking soda and baking powder, and not overmixing the batter. Don’t forget to divide the batter as evenly as possible among the three pans for uniform, sky-high layers.

How do I make stabilized whipped cream?

To ensure your whipped cream holds up on the Mile-High Black Forest Cake, try adding 1 tablespoon of sifted cornstarch or instant clear gelatin when you beat the cream, or use a store-bought whipped topping designed for cakes. This helps prevent the cream from weeping over time.

Can I make this cake gluten-free or dairy-free?

Absolutely! For gluten-free, use a 1:1 gluten-free baking flour blend. To make it dairy-free, swap the buttermilk for plant-based milk with a teaspoon of vinegar, and use coconut cream instead of heavy cream for the frosting. The result is still irresistibly delicious.

What’s the best way to cut and serve the Mile-High Black Forest Cake so it stays tidy?

For neat slices, use a long, sharp knife dipped in hot water and wiped dry between each cut. Chilling the Mile-High Black Forest Cake before slicing also helps the layers and filling set, giving you those perfect bakery-style pieces every time.

Final Thoughts

Baking the Mile-High Black Forest Cake is truly an experience—part showpiece, part treat, and entirely unforgettable. I hope you give it a try, share it with those you love, and enjoy every decadent bite! Your celebration will taste as spectacular as it looks.

Mile-High Black Forest Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: admin
Total Time: 1 hour 5 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent layers of chocolate cake, cherry filling, and whipped cream frosting with this Mile-High Black Forest Cake recipe. Perfect for special occasions or a sweet treat any day!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

For the Cherry Filling:

2 cups pitted dark cherries (fresh or frozen)
1/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

For the Whipped Cream Frosting:

2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

For Assembly:

Chocolate shavings and extra cherries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
Prepare the Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in hot water until fully incorporated. Divide batter between pans and bake for 25–30 minutes.
Make the Cherry Filling: Cook cherries, sugar, cornstarch, water, and lemon juice until thickened. Cool completely.
Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake: Layer cake, whipped cream, and cherry filling. Top with final cake layer, cover with whipped cream, and garnish. Chill before serving.