Mile-High Black Forest Cake

I’ll never forget the first time I attempted a Mile-High Black Forest Cake. It was for my mom’s 50th birthday, and I was determined to impress her. Let me tell you, that towering masterpiece nearly toppled over mid-assembly (who knew whipped cream could be so rebellious?), but the look on her face when she saw it? Pure magic. Since then, I’ve perfected this showstopper, balancing rich chocolate layers, tart cherries, and billowy cream into what my friends now call “the cake that ruined all other cakes.”

What makes this Mile-High Black Forest Cake special isn’t just its height; it’s how every bite delivers that perfect harmony of flavors. The secret? A moist chocolate cake (thank you, hot coffee in the batter), cherries simmered just until jammy but still bright, and cream whipped stiff enough to hold up those dramatic layers. After a decade of tweaking, this recipe is foolproof, even if your cake decorating skills are more “homemade charm” than “pastry chef.” Trust me, if I can pull this off after my initial whipped cream avalanche, so can you.

Table of Contents

Why You’ll Love This Mile-High Black Forest Cake Recipe

This isn’t just any cake, it’s the kind of dessert that makes people stop mid-conversation and say, “Wow, you made that?!” Here’s why it’ll become your go-to showstopper:

• Decadent but balanced: Each bite delivers rich chocolate cake, tart cherry filling, and cloud-like whipped cream in perfect harmony. No single flavor overpowers, just pure delicious teamwork.
• That dramatic height: Slicing into those towering layers never gets old.
  Pro tip: Use a serrated knife dipped in hot water for clean cuts that show off every beautiful stripe.
• Foolproof assembly: My whipped cream trick (chill the bowl AND the beaters!) keeps those layers standing tall instead of sliding into a delicious puddle.
• Crowd-pleasing magic: Works for birthdays, holidays, or “I survived Tuesday” celebrations. The espresso powder in the batter? That’s my little secret for making the chocolate flavor sing.

Seriously, once you see how easy it is to create something this stunning, you’ll be volunteering to bring dessert everywhere.

Essential Ingredients for Your Mile-High Black Forest Cake

Listen, I know baking can feel like a chemistry experiment sometimes, but trust me, getting these ingredients just right makes all the difference between a “meh” cake and a masterpiece. Here’s exactly what you’ll need, broken down by component (and yes, room temperature matters, more on that later!).

For the Chocolate Cake Layers:

• 1 cup granulated sugar – Not packed, just leveled off
• 1 cup light brown sugar, packed – Press it firmly into your measuring cup
• 1¾ cups all-purpose flour – Spoon and level to avoid dense cake
• 1 cup unsweetened cocoa powder – I prefer Dutch-process for deeper flavor
• 2 teaspoons baking soda – Check the expiration date!
• 1 teaspoon baking powder – The fresh stuff rises better
• 1 teaspoon espresso powder (optional) – My secret weapon for boosting chocolate flavor
• ¾ teaspoon salt – Kosher or sea salt works best
• 2 large eggs + 1 yolk, room temperature – Cold eggs don’t incorporate as well
• 1 cup sour cream, room temperature – Full-fat only for moisture
• ¼ cup whole milk, room temperature – Skim milk makes drier cake
• ½ cup canola oil – Neutral flavor lets chocolate shine
• 1 tablespoon vanilla extract – Splurge on the good stuff
• 1 cup freshly brewed coffee, hot – Water works, but coffee? Magic.

For the Cherry Filling:

• 3 cups fresh or frozen cherries – Pitted and halved (thaw frozen ones first)
• 2 teaspoons sugar – Adjust to taste if your cherries are super tart
• 2 teaspoons cornstarch – This thickens the juices perfectly

For the Whipped Cream & Decorations:

• 4 cups heavy cream – Minimum 36% fat, cold straight from the fridge
• 1 cup confectioners’ sugar – Sifted to prevent lumps
• 1 teaspoon vanilla extract – Clear kind if you want pure white cream
• ½ cup mini chocolate chips (optional) – For decorating the sides
• 4 ounces dark chocolate, grated (optional) – Use a microplane for fine shavings
• ½ cup fresh cherries (optional) – With stems for pretty topping

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate, finely chopped – Bars melt smoother than chips
• 2/3 cup heavy whipping cream – Heat it just until steaming
• 1 teaspoon espresso powder (optional) – Again with the chocolate booster!

Pro tip: Measure everything before you start, it’s called “mise en place” and keeps you from frantic pantry digs mid-recipe. (I learned that the hard way with flour-covered phone screens.)

Tools You’ll Need to Make a Mile-High Black Forest Cake

Okay, let’s talk tools, because scrambling for the right equipment while your batter sits there is no fun. Here’s exactly what you’ll need within arm’s reach:

• Stand mixer or hand mixer – For creaming, whipping, and general cake magic. Bonus: The paddle attachment helps avoid overmixing.
• Two 9-inch round cake pans – Light-colored metal works best for even baking.
• Cooling rack – Crucial for letting those layers breathe (no soggy bottoms!).
• Serrated knife – For splitting cake layers like a pro.
• Saucepan – A small one for simmering cherries without scorching.
• Offset spatula – My secret weapon for smooth whipped cream layers.
• Microplane or box grater – For snowy chocolate shavings that make everyone swoon.

That’s it! No fancy gadgets, just the basics to build your masterpiece. (Though if you have a cake turntable? Even better.)

How to Make a Perfect Mile-High Black Forest Cake Step by Step

Alright, let’s dive into the magic! I’ll walk you through each step just like I’m right there in the kitchen with you, because honestly, that’s how I learned (through many trial-and-error cakes). Follow these steps, and you’ll have a towering masterpiece that’ll make you feel like a pastry pro.

Preparing the Chocolate Cake Layers

First things first: preheat that oven to 350°F and spray your pans like you’re defending against cake stickiness (which, let’s be honest, is the enemy). Now, here’s where room temperature ingredients save the day, cold eggs and sour cream make for lumpy batter, and nobody wants that.

In your stand mixer, whisk together all those dry ingredients, sugars, flour, cocoa powder (hello, chocolatey goodness), baking soda and powder (the rise-makers), espresso powder (my secret flavor booster), and salt. Give it a quick mix on low just to say hello.

In another bowl, whisk together the eggs, yolk, sour cream, milk, oil, and vanilla until they’re best friends. Pour this into the dry ingredients and mix on low until combined, don’t overmix! Now comes the fun part: slowly stream in that hot coffee while mixing. The batter will be thin, but trust me, this makes the moistest cake ever.

Divide the batter between your pans (I use a kitchen scale to be exact) and bake for 30-35 minutes. When a toothpick comes out with moist crumbs (not wet batter), they’re done. Cool in pans for 10 minutes, then flip onto racks, this prevents soggy bottoms!

Making the Cherry Filling

While those cakes cool, let’s tackle the cherries. In a saucepan over medium heat, toss your cherries (fresh or thawed frozen), sugar, and cornstarch. The cornstarch is key, it thickens those delicious juices without turning them into glue.

Let it simmer for about 6 minutes, stirring occasionally. You’ll see it go from watery to gloriously jammy. Reduce heat and cook 2 more minutes, the cherries should be soft but still hold their shape. Pour this into a bowl and let it cool completely (I pop mine in the fridge). Warm filling equals melty whipped cream, and we don’t want that!

Whipping the Cream and Assembling the Cake

Here’s my favorite trick: chill your mixing bowl and beaters in the freezer for 10 minutes. Cold tools make whipped cream whip up faster and hold its shape better. Pour in your cold heavy cream and start on low speed, gradually adding the confectioners’ sugar and vanilla. Once it starts thickening, bump up to medium-high until you get stiff peaks, when you lift the beaters, the peaks should stand straight up proudly.

Now, the moment of truth: assembly! Take your cooled cake layers and slice each horizontally in half with a serrated knife (dip it in hot water between cuts for cleaner slices). Place your first layer on a cake plate or stand, spread about ½ cup whipped cream, then dollop ⅓ cup cherry filling in the center and gently spread it out. Repeat with remaining layers, you’ll have four glorious tiers!

Adding the Chocolate Glaze and Decorations

For the grand finale: chocolate glaze! Finely chop your chocolate (bars work better than chips) and place it in a heatproof bowl. Heat the cream until it’s steaming but not boiling, then whisk in the espresso powder if using. Pour this over the chocolate, let it sit for a minute (this is the “blooming” phase where magic happens), then whisk until smooth.

Let the glaze cool slightly, about 5 minutes, so it’s thick but still pourable. Carefully pour it over the top of your cake, letting it drip down the sides naturally. Now decorate! I press mini chocolate chips onto the sides (just toss them gently and they’ll stick), sprinkle chocolate shavings on top, and crown it all with fresh cherries. Step back and admire your masterpiece, you did it!

Pro Tips for the Best Mile-High Black Forest Cake

After years of making this cake (and yes, a few hilarious disasters), I’ve learned all the tricks to make sure yours turns out perfect every single time. These are my golden rules:

• Chill everything for the whipped cream: Bowl, beaters, even the cream itself, cold tools make the difference between stiff peaks and sad soup. I pop mine in the freezer for 10 minutes before starting.
• Use fresh cherries when possible: Frozen work fine for filling, but nothing beats fresh cherries on top, their glossy red skins make the cake look bakery-worthy.
• Slice cakes when cool but not cold: Trying to split warm layers? Disaster. But fully chilled cakes crumble. Aim for room temperature, about 1 hour after baking.
• The toothpick lie: Don’t trust a clean toothpick, your cake’s overbaked! Look for moist crumbs clinging to it instead.
• Glaze patience is key: Let it thicken slightly (about 5 minutes) so it drapes beautifully instead of flooding your cake stand.

Bonus: If your layers start sliding during assembly, pop the cake in the fridge for 10 minutes between layers. Works like magic!

Mile-High Black Forest Cake Variations and Substitutions

Listen, I know we don’t always have exactly what a recipe calls for, or maybe you want to put your own spin on things! Here are my tried-and-true swaps that still deliver that wow factor:

• Cherry shortcuts: No fresh cherries? Use canned pie filling in a pinch (drain excess syrup) or frozen dark sweet cherries. Just promise me you’ll avoid the neon-red maraschinos, they’re better for cocktails!
• Dairy-free dream: Swap heavy cream with coconut cream (chill the can overnight and scoop out the thick part). For the cake, use almond milk and vegan sour cream, the coffee keeps it moist.
• Gluten-free fix: My friend Sarah swears by a 1:1 GF flour blend (she likes King Arthur’s). The texture’s slightly denser but still delicious.
• Boozy twist: Soak those cake layers with a kirsch (cherry brandy) syrup, just mix ¼ cup sugar with ½ cup hot water and 2 tablespoons kirsch. Brush it on!

The beauty of this cake? It’s adaptable. Just keep the chocolate-cherry-cream trinity, and you’re golden.

How to Store and Serve Mile-High Black Forest Cake

Okay, let’s talk cake survival, because this beauty deserves to be enjoyed at its best! First rule: always refrigerate due to the whipped cream. Cover it loosely with plastic wrap or a cake dome, and it’ll stay fresh for 3-4 days (though let’s be real, it never lasts that long in my house).

Here’s my serving secret: let it sit at room temp for 20 minutes before slicing. Cold cake can taste dull, but that brief rest lets the chocolate flavor wake up beautifully. Use a hot knife for clean cuts, just dip it in hot water and wipe dry between slices.

Pro tip: Leftovers? Layer pieces in mason jars with extra cherries for adorable single-serve desserts!

Mile-High Black Forest Cake FAQs

Over the years, I’ve gotten so many questions about this cake, let me save you some stress by spilling all my hard-earned answers!

Can I freeze this cake?
Yes, but strategically! Freeze only the baked, unfrosted cake layers tightly wrapped in plastic, then foil, for up to 3 months. Thaw overnight in the fridge before assembling. Whipped cream and cherry filling? Make those fresh.

How do I prevent soggy layers?
Two words: cool completely. Hot cake + cold cream = sad, soggy mess. Let cakes cool 1 hour minimum, and make sure your cherry filling is fridge-cold before spreading. Also, that thin crumb coat of whipped cream between cake and cherries? It’s a moisture barrier!

My whipped cream keeps deflating, help!
Are your bowl and beaters ice-cold? (Like, 10 minutes in the freezer cold.) Also, whip to stiff peaks, when you lift the beater, the peak should stand straight up without flopping. Underwhipped cream slides right off those tall layers.

Can I make this ahead?
Absolutely! Bake layers up to 2 days early (wrap tightly at room temp). Make cherry filling 1 day ahead (keep refrigerated). Assemble day-of for freshest results, nobody likes weepy whipped cream.

Nutrition Information for Mile-High Black Forest Cake

Let’s be real, this isn’t exactly a “diet” cake, and that’s exactly why we love it! Since ingredients can vary (are you using full-fat cream or a lighter version? Extra chocolate shavings or just a sprinkle?), I don’t give exact numbers. But here’s what you should know:

• Portion control is your friend: A little slice goes a long way with these rich flavors. I cut mine into 12 servings, perfect for savoring without overdoing it.
• Natural goodness: Those cherries pack antioxidants, and dark chocolate has flavonoids. See? Practically health food! (Okay, maybe don’t quote me on that.)
• Dietary tweaks: Using my dairy-free or gluten-free swaps? That’ll change the stats, but the indulgence factor stays sky-high.

Bottom line: This is a celebration cake meant to be enjoyed guilt-free. Life’s too short not to eat the cake, especially when it’s this good!

Made this masterpiece? Tag me on Instagram @recipesbycharlotte. I live for your cake photos and kitchen victories!

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