My baking addiction started years ago, and I’ve gained strong experience in cake baking. Recently, while watching someone make a lemon crunch cake recipe, I felt inspired to create something bold and rich.
That led me to bake the mile high chocolate cake recipe. This recipe is known for its incredibly moist layers, deep chocolate flavor, and rich frosting made from real butter and melted chocolate.
The true specialty of this mile high chocolate cake recipe is the height and texture, which make it stand out from typical chocolate cakes.
Now, I’ll walk you through how I made this mile high chocolate cake recipe step by step.
What Does Mile-High Chocolate Cake Taste Like?
Mile high chocolate cake recipe tastes intensely rich, deeply chocolatey, and incredibly indulgent. The layers are moist, soft, and tender with a deep cocoa flavor that’s enhanced by the hint of espresso in the batter.
The frosting is smooth, buttery, and chocolate-forward without being overly sweet. Together, the mile high chocolate cake recipe and frosting create a bold chocolate experience that lingers on the palate.
You get a balanced bite of soft cake and creamy frosting in every forkful. It’s the kind of dessert that satisfies serious chocolate cravings and feels luxurious, almost like something you’d expect from a high-end bakery.
How To Prepare Mile High Chocolate Cake Recipe?
Recipe Overview
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Rest time: 30 minutes for cooling
Course: Dessert
Cuisine: American
Calories: 450
Yield: 12 servings
Kitchen Utensils
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer (or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- ¾ cup unsweetened Dutch-processed cocoa powder
- 2 tablespoons instant espresso powder or instant coffee
- 2 cups all-purpose flour (spooned and leveled)
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 cup sour cream (room temperature)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon coarse Kosher salt
- 1 tablespoon vanilla extract
For the Frosting:
- 6 tablespoons unsweetened cocoa powder (not Dutch-processed)
- 4 ounces fine-quality unsweetened chocolate, finely chopped
- 6 sticks (1 ½ pounds) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups whole milk
- 1 tablespoon pure vanilla extract
How To Make The Mile High Chocolate Cake Recipe
1. Preheat and Prep Pans
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or nonstick spray, line the bottoms with parchment paper, and lightly dust with flour. Tap out any excess.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Ingredients
In a large mixing bowl, beat the sugar and oil together until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Incorporate Dairy and Dry Mix
Add the flour mixture in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix just until combined do not overbeat.
5. Bake the Layers
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
6. Make the Frosting
In a saucepan over low heat, melt the chopped unsweetened chocolate, stirring frequently. Once melted, remove from heat and let it cool slightly. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the cocoa powder, then the melted chocolate, and beat until smooth. Slowly pour in the milk and vanilla, and continue beating until the frosting is fluffy and spreadable.
7. Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the second and third layers, then frost the sides. Smooth the frosting with an offset spatula.
8. Chill and Serve
For the cleanest slices, refrigerate the cake for at least 30 minutes before slicing. Bring to room temperature before serving for the best texture and flavor.
Why My Recipe Works
This mile high chocolate cake recipe works because it carefully balances rich ingredients to create a moist, flavorful cake that rises tall and stays tender.
The Dutch-processed cocoa combined with espresso powder enhances the chocolate taste, making it deeper and more complex.
Sour cream and whole milk add moisture and a slight tang, which keeps the crumb soft and velvety. The mix of baking soda and baking powder provides the right amount of lift, giving the cake its signature height.
The frosting uses real butter and melted unsweetened chocolate, offering a creamy texture that complements the cake perfectly.
Thoughtful ingredient choices and proper technique make this mile high chocolate cake recipe reliable and delicious every time.
Decorating Ideas For Your Mile High Chocolate Cake Recipe
1. Chocolate Shavings & Shards: Garnish the top with finely shaved chocolate or large, jagged shards of chocolate for a rustic yet elegant look.
2. Fresh Berries: Add a pop of color with fresh raspberries, strawberries, or blackberries. The tartness balances the richness of the cake.
3. Whipped Cream Swirls: Pipe soft swirls of lightly sweetened whipped cream on top or around the base for a light contrast.
4. Edible Gold Leaf: For a touch of luxury, decorate with delicate pieces of edible gold leaf, adding a sophisticated shimmer.
5. Chocolate Ganache Drip: Pour a smooth chocolate ganache over the top of the cake and let it drip down the sides for a visually stunning and extra-chocolaty effect.
My Favorite Ways To Serve It Up
My favorite ways to serve up mile high chocolate cake recipe depend on the occasion and who’s at the table. For special gatherings, I like slicing generous layers and plating them with a drizzle of warm chocolate ganache or a scoop of vanilla bean ice cream.
Fresh berries on the side like raspberries or strawberries add a nice tart contrast to the richness. Sometimes I lightly dust the top with cocoa powder or powdered sugar for a simple, elegant look.
For everyday treats, a cold glass of milk or a hot espresso pairs perfectly. This mile high chocolate cake recipe never needs much its flavor does the talking.
Expert Tips
1. Cold eggs, milk, or sour cream can cause the batter to curdle or bake unevenly. Let everything sit out for at least 30 minutes before starting. This helps the batter mix smoothly and bakes evenly.
2. Dutch-processed cocoa has a smoother, deeper chocolate taste and reacts differently with leavening agents. It gives the cake its signature dark color and intense flavor, so don’t substitute it with regular cocoa powder.
3. Even if you don’t like coffee, adding espresso powder enhances the chocolate flavor. It won’t taste like coffee it just makes the chocolate bolder and richer.
4. Once the dry and wet ingredients are combined, mix just until the batter is smooth. Over mixing can make the cake dense and tough instead of light and moist.
5. Let the cake layers cool in the pans for 10 minutes, then transfer to wire racks until fully cooled. If you frost too soon, the butter in the frosting will melt, ruining the texture.
6. After assembling and frosting, chill the cake for 30–60 minutes. This helps the frosting set, making it easier to cut clean slices and enhancing the flavor as everything melds together.
How To Store Leftovers?
To store leftover mile high chocolate cake recipe, first make sure the cake is fully cooled and the frosting has set. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors.
Store mile high chocolate cake recipe in the refrigerator, where it will stay fresh for up to four days. Before serving again, let the cake sit at room temperature for about 30 minutes to soften the frosting and bring out the flavors.
For longer storage mile high chocolate cake recipe, you can freeze individual slices wrapped well in plastic and foil for up to three months. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch-processed?
Regular cocoa powder has a different acidity level and can affect the cake’s texture and flavor. It’s best to use Dutch-processed cocoa for the richest, most balanced taste.
Why is espresso powder added to the cake batter?
Espresso powder enhances the chocolate flavor, making it deeper and more intense without adding a coffee taste.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but the texture might vary slightly. Be sure the blend includes xanthan gum or another binder.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready.
Can I prepare the cake layers in advance?
Yes, you can bake the layers a day ahead. Wrap them tightly and refrigerate or freeze. Bring to room temperature before frosting and assembling.
Closing
This amazing mile high chocolate cake recipe is easier to make than it looks, and I’m happy to share my simple method to help you enjoy baking it too.
After making mile high chocolate cake recipe myself, everyone who tasted it was truly delighted and impressed by the rich flavor and moist texture. Seeing their happiness made the effort worth it.
I hope my steps inspire you to try this mile high chocolate cake recipe soon. With a little patience and care, you’ll create a stunning dessert that brings joy to everyone around you.
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Mile High Chocolate Cake Recipe
Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- ¾ cup unsweetened Dutch-processed cocoa powder
- 2 tablespoons instant espresso powder or instant coffee
- 2 cups all-purpose flour spooned and leveled
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup sour cream room temperature
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon coarse Kosher salt
- 1 tablespoon vanilla extract
For the Frosting:
- 6 tablespoons unsweetened cocoa powder not Dutch-processed
- 4 ounces fine-quality unsweetened chocolate finely chopped
- 6 sticks 1 ½ pounds unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups whole milk
- 1 tablespoon pure vanilla extract
Instructions
Preheat and Prep Pans
- Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or nonstick spray, line the bottoms with parchment paper, and lightly dust with flour. Tap out any excess.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients
- In a large mixing bowl, beat the sugar and oil together until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Incorporate Dairy and Dry Mix
- Add the flour mixture in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix just until combined do not overbeat.
Bake the Layers
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting
- In a saucepan over low heat, melt the chopped unsweetened chocolate, stirring frequently. Once melted, remove from heat and let it cool slightly. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the cocoa powder, then the melted chocolate, and beat until smooth. Slowly pour in the milk and vanilla, and continue beating until the frosting is fluffy and spreadable.
Assemble the Cake
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the second and third layers, then frost the sides. Smooth the frosting with an offset spatula.
Chill and Serve
- For the cleanest slices, refrigerate the cake for at least 30 minutes before slicing. Bring to room temperature before serving for the best texture and flavor.