Mile High Chocolate Cake Recipe
Mile High Chocolate Cake is a rich, indulgent dessert featuring multiple layers of moist chocolate cake paired with creamy chocolate buttercream frosting. With a perfect balance of sweetness and cocoa flavor, it’s a show-stopping treat ideal for birthdays, holidays, or any special occasion.
Equipment
- 2 round 9-inch cake pans
- Electric mixer (stand or handheld)
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
- Offset spatula (for frosting)
- Serrated knife (if leveling the cake)
Ingredients
For the Cake:
- 3 1/2 cups sifted cake flour not self-rising; sift before measuring
- 1 2/3 cups granulated sugar
- 6 ounces fine-quality unsweetened chocolate chopped
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 large eggs at room temperature
- 1 1/3 cups whole milk
- 2 1/2 sticks unsalted butter softened
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cups packed light brown sugar
- 2 2/3 cups sour cream
For the Frosting:
- 8 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1 1/3 cups unsalted butter softened
- 5 1/3 cups powdered sugar sifted
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/3 cup whole milk or more if needed
Instructions
For The Cake
- Preheat the Oven & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Melt the Chocolate: In a heatproof bowl, melt the chopped unsweetened chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, baking soda, and salt.
- Cream Butter & Sugars: In a separate large bowl, beat together the softened butter, light brown sugar, and vanilla extract until light and fluffy.
- Add Eggs & Milk: Add the eggs, one at a time, beating well after each addition. Gradually add the whole milk and mix until smooth.
- Incorporate Chocolate: Mix in the melted chocolate until well combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
- Cook Flour Mixture: In a small saucepan, whisk the all-purpose flour into the milk over medium heat. Stir constantly until the mixture thickens and starts to boil. Remove from heat and let it cool to room temperature.
- Beat the Butter & Sugar: In a large bowl, beat the softened butter with the powdered sugar, cocoa powder, and vanilla extract until smooth and fluffy.
- Add Flour Mixture: Once the flour mixture is cool, add it to the butter mixture and beat until creamy and smooth. If the frosting is too thick, add milk, a tablespoon at a time, until it reaches your desired consistency.
Assemble the Cake:
- Frost the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top, then place the second cake layer on top. Frost the entire cake with the remaining frosting.
- Chill and Serve: Let the cake set for about 30 minutes to firm up the frosting before slicing and serving.