The mile high chocolate cake recipe from My Baking Addiction is a rich, moist cake layered with creamy, chocolate buttercream frosting. I’ve made this cake many times because it consistently delivers deep chocolate flavor and a tender crumb.
Over the years, I have adjusted the original recipe slightly by adding a bit more sour cream to enhance moisture and swapping out some sugar for brown sugar to deepen the taste.
This mile high chocolate cake recipe stands tall and impressive, and the process of making it is rewarding. I’ll walk through the step-by-step method I follow to recreate this delicious dessert at home.
Why You’ll Love This Recipe
You’ll love this mile high chocolate cake recipe because it delivers an incredibly rich and moist chocolate cake that rises beautifully tall.
The combination of melted chocolate and sour cream keeps the texture soft and tender, while the balanced sweetness never feels overwhelming.
The buttercream frosting is smooth, creamy, and deeply chocolatey, making every slice indulgent. This mile high chocolate cake recipe looks impressive on any table, making it a great choice when you want to wow guests.
It’s a recipe I keep coming back to because of how reliably delicious and satisfying it turns out every single time.
How To Prepare Mile High Chocolate Cake Recipe?
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Total Time: About 1 hour 15 minutes
Course: Dessert
Cuisine: American
Yield: about 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter for flour and cocoa powder
- Rubber spatula
- Whisk
- 9-inch round cake pans (3)
- Cooling racks
- Saucepan (for melting chocolate and butter)
- Offset spatula or butter knife (for frosting)
- Toothpick or cake tester
Ingredients
For the Cake:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 4 large eggs, at room temperature (about 30 minutes out of the fridge)
- 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- 1 cup packed light brown sugar
- 2 1/4 sticks (about 10 tablespoons) unsalted butter, softened
- 5 ounces good-quality unsweetened chocolate, chopped
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
- 1 1/2 teaspoons pure vanilla extract
For the Buttercream Frosting:
- 1 cup unsweetened Dutch-processed cocoa powder, sifted to remove lumps
- 1 to 4 tablespoons milk (add gradually, depending on desired consistency)
- 1 tablespoon meringue powder
- 3 cups powdered sugar
- 2 cups unsalted butter, softened to room temperature
- 1/4 teaspoon coarse kosher salt (or half the amount if using table salt)
- 2 teaspoons vanilla extract
Instructions
1. Prepare the Pans and Ingredients
Preheat your oven to 350°F (175°C). Butter and lightly flour three 9-inch round cake pans or line them with parchment paper. Take your eggs out of the fridge so they can come to room temperature for about 30 minutes — this helps the cake rise better.
2. Melt Chocolate and Butter
In a small saucepan, gently melt the chopped unsweetened chocolate with 2 1/4 sticks of softened butter over low heat, stirring often until smooth and fully combined. Set aside to cool slightly.
3. Mix Dry Ingredients
Sift together the cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. This will ensure a light texture and no lumps in the cake.
4. Beat Sugars and Eggs
In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Using an electric mixer, beat on medium-high speed until the mixture is pale, thick, and creamy—this will take about 3-4 minutes.
5. Add Wet Ingredients
Pour the melted chocolate and butter mixture into the egg and sugar mixture, blending on low speed. Then add the sour cream and vanilla extract, mixing until just combined.
6. Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture in thirds, folding or mixing on low speed after each addition. Be careful not to over mix—stop as soon as everything is incorporated.
7. Bake the Cake Layers
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
8. Prepare the Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, sifted Dutch-process cocoa powder, and meringue powder, mixing well. Add the vanilla extract and salt. If the frosting is too stiff, add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
9. Assemble the Cake
Once the cake layers are completely cooled, place the first layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake evenly. Chill for 30 minutes if you want the frosting to set before serving.
Notes: Use high-quality unsweetened chocolate for best flavor. Bring eggs and butter to room temperature before starting to ensure a smooth batter.
Sifting the cake flour is crucial for light, tender cake layers. Meringue powder in the frosting stabilizes it and adds a nice texture. If the frosting is too stiff, add milk a teaspoon at a time to soften.
Nutrition Facts Of Mile High Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 45g |
| Sugars | 35g |
| Protein | 5g |
| Fiber | 3g |
Why My Recipe Works
This mile high chocolate cake recipe succeeds because melted unsweetened chocolate and sour cream add moisture and a rich, deep flavor.
Using eggs at room temperature helps create a smooth, even batter that bakes into a tender crumb. Sifting flour and cocoa powder prevents lumps and keeps the texture light.
The blend of baking soda and baking powder ensures the cake rises properly without falling flat. The buttercream frosting provides a creamy, slightly salty balance that enhances the chocolate without overpowering the cake.
All these elements work together to produce a dessert that looks impressive and tastes delicious every time.
Serving Suggestions
Serve this mile high chocolate cake recipe slightly chilled or at room temperature for the best texture and flavor. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a cool, creamy contrast.
Fresh berries, like raspberries or strawberries, bring a bright, fruity note that cuts through the richness. For a more decadent touch, drizzle warm chocolate sauce or sprinkle chopped nuts on top.
This mile high chocolate cake recipe also pairs wonderfully with a cup of strong coffee or a glass of cold milk, making each slice feel even more indulgent.
Health Benefits
This mile high chocolate cake recipe includes ingredients that offer some nutritional value despite being a treat. Unsweetened chocolate contains antioxidants that may help protect the heart and reduce inflammation.
Eggs provide protein, vitamins, and minerals important for overall health. Sour cream contributes calcium and beneficial proboscis, supporting digestion.
Butter supplies essential fats that help with nutrient absorption. While this dessert is rich and should be enjoyed in moderation, these ingredients bring small health benefits alongside the delicious flavor.
Best Variations
➤ Mocha Mile High — Add a tablespoon of instant espresso powder to the cake batter and a splash of coffee to the buttercream for a rich coffee-chocolate flavor.
➤ Peanut Butter Chocolate — Swirl creamy peanut butter into the frosting or add chopped peanuts between layers for a crunchy, nutty twist.
➤ Mint Chocolate — Mix a few drops of peppermint extract into the frosting and sprinkle crushed peppermint candies on top for a refreshing touch.
➤ Raspberry Chocolate — Add a layer of fresh raspberry jam between the cake layers or top the cake with fresh raspberries to balance the richness.
➤ Salted Caramel — Drizzle homemade salted caramel sauce over the frosting and sprinkle flaky sea salt for a sweet-salty finish.
My Tips For Success!
1. Take the time to bring your eggs and butter to room temperature before starting. It makes mixing easier and the batter smoother.
2. Sifting the flour and cocoa powder really makes a difference no lumps and a lighter cake.
3. When adding the dry ingredients, be gentle and don’t over mix. Stir just until everything comes together.
4. Using good-quality unsweetened chocolate adds a richer, deeper flavor you can really taste.
5. Let the cake cool completely before frosting so the buttercream stays nice and firm.
6. If the frosting feels too stiff, add a splash of milk little by little until it spreads perfectly.
Additions And Substitutions
Additions
- Chopped Nuts: Fold in toasted walnuts or pecans for crunch.
- Chocolate Chips: Stir in dark or semi-sweet chips for extra bursts of chocolate.
- Espresso Powder: Add a teaspoon to the batter to deepen the chocolate flavor.
- Orange Zest: Mix in some fresh orange zest for a bright, citrus twist.
- Shredded Coconut: Add a bit of shredded coconut to the batter or sprinkle on top for texture.
Substitutions
- Greek Yogurt for Sour Cream: Use plain Greek yogurt instead of sour cream for a tangy, lighter texture.
- Coconut Oil for Butter: Swap melted coconut oil for butter to add a subtle tropical flavor.
- Whole Wheat Flour for Cake Flour: Replace cake flour with whole wheat pastry flour for a nuttier taste and more fiber.
- Maple Syrup for Brown Sugar: Use pure maple syrup instead of brown sugar for natural sweetness and a hint of maple flavor.
- Almond Milk for Regular Milk: Use almond milk in the frosting if you want a dairy-free option.
Storage Instructions
Store the mile high chocolate cake recipe covered tightly with plastic wrap or in an airtight container to keep it fresh. At room temperature, it will stay good for up to two days.
For longer storage, refrigerate the cake for up to five days, but bring it back to room temperature before serving so the texture and flavor shine.
You can also freeze the mile high chocolate cake recipe layers wrapped well in plastic and foil for up to three months.
FAQs about Mile High Chocolate Cake Recipe
How do I prevent the cake from sinking in the middle?
Make sure your baking powder and baking soda are fresh and measure accurately. Avoid opening the oven door during baking, as sudden temperature changes can cause sinking. Also, mix the batter gently without over mixing.
Can I use a different type of flour?
Cake flour is recommended for its fine texture, but you can substitute with all-purpose flour by removing 2 tablespoons per cup of flour to keep it light. Sift well to avoid lumps and a dense crumb.
What’s the best way to soften butter quickly?
If you’re short on time, cut butter into small cubes and let it sit at room temperature for 15-20 minutes. Alternatively, microwave it on low power in 5-second bursts, watching carefully to avoid melting.
How do I make sure the frosting isn’t too runny or too stiff?
Add milk one teaspoon at a time if the frosting is too stiff, beating well after each addition. If it’s too runny, add a little more powdered sugar gradually until it thickens to your liking.
Can I freeze the cake after it’s frosted?
Yes, you can freeze the frosted cake. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
Conclusion
This mile high chocolate cake recipe is more than just a dessert it’s a celebration of rich flavors and careful baking. The moist layers and creamy frosting come together in a way that delights both the eyes and the palate.
Baking mile high chocolate cake recipe repeatedly has shown me how small adjustments can make a big difference.
Sharing this mile high chocolate cake recipe creates moments of joy and connection, proving that sometimes the best memories come from the simplest, sweetest creations made from scratch.
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Mile High Chocolate Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter for flour and cocoa powder
- Rubber spatula
- Whisk
- 9-inch round cake pans (3)
- Cooling racks
- Saucepan (for melting chocolate and butter)
- Offset spatula or butter knife (for frosting)
- Toothpick or cake tester
Ingredients
For the Cake:
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder not Dutch-process
- 4 large eggs at room temperature (about 30 minutes out of the fridge)
- 2 3/4 cups sifted cake flour not self-rising; sift before measuring
- 1 cup packed light brown sugar
- 2 1/4 sticks about 10 tablespoons unsalted butter, softened
- 5 ounces good-quality unsweetened chocolate chopped
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
- 1 1/2 teaspoons pure vanilla extract
For the Buttercream Frosting:
- 1 cup unsweetened Dutch-processed cocoa powder sifted to remove lumps
- 1 to 4 tablespoons milk add gradually, depending on desired consistency
- 1 tablespoon meringue powder
- 3 cups powdered sugar
- 2 cups unsalted butter softened to room temperature
- 1/4 teaspoon coarse kosher salt or half the amount if using table salt
- 2 teaspoons vanilla extract
Instructions
Prepare the Pans and Ingredients
- Preheat your oven to 350°F (175°C). Butter and lightly flour three 9-inch round cake pans or line them with parchment paper. Take your eggs out of the fridge so they can come to room temperature for about 30 minutes — this helps the cake rise better.
Melt Chocolate and Butter
- In a small saucepan, gently melt the chopped unsweetened chocolate with 2 1/4 sticks of softened butter over low heat, stirring often until smooth and fully combined. Set aside to cool slightly.
Mix Dry Ingredients
- Sift together the cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. This will ensure a light texture and no lumps in the cake.
Beat Sugars and Eggs
- In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Using an electric mixer, beat on medium-high speed until the mixture is pale, thick, and creamy—this will take about 3-4 minutes.
Add Wet Ingredients
- Pour the melted chocolate and butter mixture into the egg and sugar mixture, blending on low speed. Then add the sour cream and vanilla extract, mixing until just combined.
Combine Wet and Dry Ingredients
- Gradually add the sifted dry ingredients to the wet mixture in thirds, folding or mixing on low speed after each addition. Be careful not to over mix—stop as soon as everything is incorporated.
Bake the Cake Layers
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Buttercream Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, sifted Dutch-process cocoa powder, and meringue powder, mixing well. Add the vanilla extract and salt. If the frosting is too stiff, add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Assemble the Cake
- Once the cake layers are completely cooled, place the first layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake evenly. Chill for 30 minutes if you want the frosting to set before serving.
Notes
Nutrition Facts Of Mile High Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 30g |
| Saturated Fat | 18g |
| Carbohydrates | 45g |
| Sugars | 35g |
| Protein | 5g |
| Fiber | 3g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.