Mile High Black Forest Cake
There’s something utterly show-stopping about a Mile High Black Forest Cake towering on your dessert table. This German-inspired beauty layers rich chocolate cake, sweet cherry filling, and billowy whipped cream into one unforgettable centerpiece.
Whether you’re celebrating a birthday, holiday, or just treating yourself to something special, this sky-high cake delivers on both drama and flavor. The combination of deep chocolate, tart cherries, and vanilla cream is pure magic.
Why You’ll Love This Recipe
This Mile High Black Forest cake isn’t just beautiful—it’s surprisingly doable for home bakers. The moist chocolate layers are made with simple pantry ingredients, and the assembly is more forgiving than you’d think.
The classic flavor combination never goes out of style. Chocolate and cherries are a match made in heaven, and the lightness of whipped cream balances everything perfectly.
Plus, this cake freezes beautifully, so you can make components ahead. Less stress on party day means more time to enjoy the compliments rolling in.
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Ingredients You’ll Need
The beauty of this recipe is that it uses straightforward ingredients you can find at any grocery store. No exotic imports or specialty shop trips required.
For the chocolate cake layers, you’ll need cocoa powder, flour, sugar, eggs, and buttermilk. The buttermilk keeps everything incredibly moist and tender.
The cherry filling uses canned or jarred cherries (dark sweet cherries work best), along with cornstarch and kirsch for authentic German flavor. Skip the kirsch if serving kids—it’s optional but adds depth.
Mile High Black Forest Cake
Course: DessertCuisine: GermanDifficulty: Intermediate12
servings30
minutes2
hours35
3
hours5
A stunning layered chocolate cake with cherry filling and whipped cream frosting that reaches impressive heights. Classic German flavors in an unforgettable presentation.
Ingredients
- Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee, cooled
½ cup vegetable oil
2 teaspoons vanilla extract
- Cherry Filling
2 cans (15 oz each) dark sweet cherries in syrup
3 tablespoons cornstarch
¼ cup granulated sugar
2 tablespoons kirsch (optional)
½ teaspoon vanilla extract
- Whipped Cream Frosting
3 cups heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract
- For Garnish
Chocolate shavings or curls
Fresh or maraschino cherries
Extra whipped cream
Directions
- Make the Cake
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, then line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat eggs, buttermilk, coffee, oil, and vanilla until well combined.
- Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes until smooth. Batter will be thin.
- Divide batter evenly among prepared pans. Bake 30-35 minutes until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Cherry Filling
- Drain cherries, reserving 1 cup of the syrup. Roughly chop half the cherries, leaving the rest whole.
- In a saucepan, whisk together reserved syrup, cornstarch, and sugar. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in cherries, kirsch, and vanilla. Let cool completely before assembling cake.
- Make the Whipped Cream
- In a chilled bowl, beat cold heavy cream on medium speed until it begins to thicken.
- Add powdered sugar and vanilla, then increase speed to high. Beat until stiff peaks form. Don’t overbeat.
- Assemble the Cake
- Place first cake layer on serving plate. Spread with half the cherry filling, leaving a ½-inch border.
- Spread a layer of whipped cream over cherries (about 1 cup). Top with second cake layer.
- Repeat with remaining cherry filling and more whipped cream. Add final cake layer.
- Frost top and sides with remaining whipped cream. Use an offset spatula for smooth finish.
- Garnish with chocolate shavings and fresh cherries. Refrigerate at least 1 hour before serving.
Notes
- Make Ahead: Cake layers can be baked 2 days ahead and wrapped tightly. Cherry filling keeps refrigerated for 3 days. Assemble day of serving for best results.
Storage: Keep refrigerated up to 3 days. Bring to cool room temperature 20 minutes before serving.
Substitutions: Use frozen cherries if fresh aren’t available. Replace kirsch with cherry juice or almond extract. For stabilized whipped cream, add 2 tablespoons cream cheese.
Tip: Freeze cake layers for 15 minutes before assembling—they’re easier to work with when slightly firm.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Total Fat | 28g |
| Sugars | 52g |
| Protein | 6g |
Tips for the Perfect Layer Cake
Getting those perfectly even layers makes all the difference in a mile-high cake. Use a kitchen scale to divide batter equally between pans, or measure with a large measuring cup for accuracy.
Don’t skip the cooling time—warm cake layers will melt your whipped cream instantly. Patience here pays off with a stunning, stable cake that holds its shape.
For ultra-smooth sides, do a “crumb coat” first with a thin layer of whipped cream, chill for 30 minutes, then apply the final frosting layer. This traps any loose crumbs.
Serving Suggestions
This Mile High Black Forest Cake is a statement dessert that needs little accompaniment. Serve slices with a cup of strong coffee or espresso to complement the chocolate.
For an extra special presentation, drizzle individual plates with chocolate sauce before adding cake slices. A small scoop of vanilla ice cream on the side never hurts either.
Cut with a sharp knife dipped in hot water and wiped clean between slices. This gives you those picture-perfect clean edges everyone will admire.
Storage and Make-Ahead Tips
This cake keeps beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen and meld together after a day.
You can bake the chocolate layers up to a month ahead and freeze them wrapped in plastic wrap and foil. Thaw overnight in the refrigerator before assembling.
The cherry filling also freezes well for up to two months. Only make the whipped cream frosting fresh on assembly day for the best texture and stability.
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes! Use 4 cups pitted fresh cherries with ¾ cup water and ½ cup sugar. Cook until cherries break down, then thicken with cornstarch. Fresh cherries give a brighter, more tart flavor.
How do I prevent my whipped cream from deflating?
Make sure your cream, bowl, and beaters are very cold. Don’t overbeat—stop as soon as stiff peaks form. For extra stability, add 2 tablespoons of cream cheese or 1 teaspoon of gelatin to the cream.
Can this cake be made without alcohol?
Absolutely. The kirsch adds authentic flavor but isn’t essential. Substitute with 1 tablespoon almond extract or simply use extra vanilla extract in the cherry filling.
