Ladies and gentlemen, today I’m excited to present to you the Mile-High Chocolate Cake—a true showstopper.
With its towering layers of moist, rich chocolate cake and creamy frosting, this dessert is perfect for any special occasion.
Whether you’re celebrating a birthday, holiday, or simply enjoying a treat, this cake will not only impress with its height but also delight with its deep, indulgent flavor.
You can even customize it with exciting variations like raspberry, salted caramel, or peanut butter. It’s a cake that guarantees both wow-factor and unforgettable taste!
I’ve perfected this recipe over the years, and I’m excited to share it with you. From the ingredients to the step-by-step instructions, I’ll guide you through each part of the process to ensure your cake turns out perfectly every time.
How To Prepare Mile-High Chocolate Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Course: Dessert
Calories: 520 kcal
Cuisine: American
Yield: 10 servings
Kitchen Utensils
Before diving into the recipe, here’s a quick list of the utensils and equipment you’ll need:
- 2 9-inch round cake pans
- Electric mixer (or a whisk, if you’re feeling ambitious!)
- Mixing bowls
- Measuring cups and spoons
- Offset spatula or butter knife for frosting
- Cooling rack
- Sifter (for dry ingredients)
- Parchment paper (optional, but helpful)
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ½ cups unsweetened cocoa powder (preferably Dutch-processed)
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 large eggs (at room temperature)
- 1 ½ cups whole milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (for extra moisture)
- 1 cup buttermilk (for richness)
For the frosting:
- 1 cup unsalted butter (softened)
- 1 ½ cups unsweetened cocoa powder
- 4 ½ cups powdered sugar
- ½ cup whole milk (or more, for desired consistency)
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 oz dark chocolate (melted, for extra richness)
For decoration (optional):
- Chocolate shavings, sprinkles, or fresh berries for topping
- Chopped nuts (walnuts, pecans, etc.)
- Extra melted chocolate for drizzling (if desired)
Instructions:
1. Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you don’t have three) or line the bottoms with parchment paper for easy removal. Set aside.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine, ensuring all dry ingredients are well distributed.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and stir until smooth using a hand mixer or stand mixer on low speed. Once combined, gradually pour in the boiling water, mixing until the batter is thin and well-combined. (This adds moisture and helps create that tender crumb.)
5. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re using two pans, the cakes might take a little less time to bake.
6. Cool the Cakes:
Allow the cakes to cool in their pans for 10 minutes before removing them from the pans. Place the cakes on a wire rack to cool completely.
7. Prepare the Frosting:
In a large bowl, beat the softened butter until smooth and creamy. Gradually sift in the cocoa powder, then add the powdered sugar, a little at a time, alternating with the milk. Continue mixing until the frosting is smooth and creamy. Stir in the vanilla extract and melted dark chocolate, then taste and adjust with a pinch of salt if necessary.
8. Assemble the Cake:
Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Add a second layer of cake and repeat with frosting. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. If you have a turntable, this is the time to use it for an even coat of frosting.
9. Decorate the Cake:
For an extra touch, decorate the cake with chocolate shavings, sprinkles, or fresh berries on top. You can also drizzle extra melted chocolate over the top or add chopped nuts around the sides for a bit of texture.
10. Serve and Enjoy!
Allow the cake to set for at least 30 minutes before slicing to ensure the frosting firms up a little. Cut a slice, serve, and enjoy the towering beauty of your Mile-High Chocolate Cake!
Special Notes
Storage: This cake keeps well for up to 3 days at room temperature, as long as it’s covered. For longer storage, keep it in the fridge for up to a week, though it might dry out a little.
Make-Ahead: You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. The frosting can be made ahead too and stored in the fridge—just let it come to room temperature before frosting.
Customization: Feel free to add a little instant coffee to the cake batter (about 1 tablespoon) to enhance the chocolate flavor, or mix in chocolate chips for extra texture!
Best Serving Ideas
To serve your Mile-High Chocolate Cake, slice it into generous portions using a serrated knife to maintain the clean layers.
For a polished presentation, wipe the knife between cuts to ensure neat slices. You can serve it as is, or pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for added contrast.
The cake is best enjoyed at room temperature, so allow it to sit for about 30 minutes after frosting to ensure the flavors fully develop.
Whether it’s a special occasion or an everyday treat, this cake will impress every time!
Best Variations of Mile-High Chocolate Cake
1. Chocolate Peanut Butter Mile-High Cake
If you’re a fan of the iconic chocolate and peanut butter combination, this variation is a must-try! By incorporating a layer of creamy peanut butter frosting between the chocolate cake layers, you’ll get the perfect balance of rich chocolate and smooth, nutty sweetness.
2. Salted Caramel Chocolate Mile-High Cake
The sweet and salty contrast is incredibly satisfying, and when paired with chocolate, it becomes a showstopper!
A salted caramel filling between layers of the rich chocolate cake adds a layer of complexity, while the salted caramel drizzle on top offers the perfect finishing touch.
3. Raspberry Chocolate Mile-High Cake
If you’re a fan of fruity flavors with your chocolate, adding a raspberry twist to your Mile-High Chocolate Cake can create a stunning contrast in both flavor and color.
Fresh or jammed raspberries add a touch of tartness that pairs beautifully with the rich, moist chocolate layers.
4. Mocha Chocolate Mile-High Cake
Coffee and chocolate are a match made in heaven, and when combined in a Mile-High Chocolate Cake, they create a decadent, irresistible dessert that will wake up your taste buds.
The subtle bitterness of coffee enhances the depth of the chocolate and adds an extra layer of richness.
5. Chocolate Mint Mile-High Cake
Mint and chocolate is a classic flavor combination that’s always a crowd-pleaser. Whether it’s for the holidays or just a fresh twist on your traditional chocolate cake, the coolness of mint balances perfectly with the rich, indulgent chocolate.
Conclsuion
The Mile-High Chocolate Cake is more than just a dessert; it’s a statement of indulgence and creativity. With its towering layers of rich, moist cake and silky, decadent frosting, this treat is guaranteed to be the highlight of any celebration or gathering.
While it may take a little time and patience, the results are well worth the effort, offering a cake that’s as delicious as it is stunning.
Perfect for birthdays, holidays, or any special occasion, this cake turns an ordinary dessert experience into a memorable event.
So, don’t be afraid to go all out, stack those layers high, and enjoy every rich, chocolatey bite!
Here Are Some Recipes You Might Enjoy
Deliciously Vanilla Cake with Chocolate Mousse Filling
White Cake With Chocolate With Frosting
Cracked Wheat Bread Recipe || Best Homemade
Coconut Vanilla Bean Cake || Tropical Treat
Banana And Date Bread Recipe || A Perfect Snack
Beer And Cheese Bread Recipe – A Hearty Delight
Mile-High Chocolate Cake
Equipment
- 2 9-inch round cake pans
- Electric mixer (or a whisk, if you’re feeling ambitious!)
- Mixing bowls
- Measuring cups and spoons
- Offset spatula or butter knife (for frosting)
- Cooling rack
- Sifter (for dry ingredients)
- Parchment paper (optional, but helpful)
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ½ cups unsweetened cocoa powder preferably Dutch-processed
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 large eggs at room temperature
- 1 ½ cups whole milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water for extra moisture
- 1 cup buttermilk for richness
For the frosting:
- 1 cup unsalted butter softened
- 1 ½ cups unsweetened cocoa powder
- 4 ½ cups powdered sugar
- ½ cup whole milk or more, for desired consistency
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 oz dark chocolate melted, for extra richness
For decoration (optional):
- Chocolate shavings sprinkles, or fresh berries for topping
- Chopped nuts walnuts, pecans, etc.
- Extra melted chocolate for drizzling if desired
Instructions
Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you don’t have three) or line the bottoms with parchment paper for easy removal. Set aside.
Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine, ensuring all dry ingredients are well distributed.
Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir until smooth using a hand mixer or stand mixer on low speed. Once combined, gradually pour in the boiling water, mixing until the batter is thin and well-combined. (This adds moisture and helps create that tender crumb.)
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re using two pans, the cakes might take a little less time to bake.
Cool the Cakes:
- Allow the cakes to cool in their pans for 10 minutes before removing them from the pans. Place the cakes on a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually sift in the cocoa powder, then add the powdered sugar, a little at a time, alternating with the milk. Continue mixing until the frosting is smooth and creamy. Stir in the vanilla extract and melted dark chocolate, then taste and adjust with a pinch of salt if necessary.
Assemble the Cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Add a second layer of cake and repeat with frosting. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. If you have a turntable, this is the time to use it for an even coat of frosting.
Decorate the Cake:
- For an extra touch, decorate the cake with chocolate shavings, sprinkles, or fresh berries on top. You can also drizzle extra melted chocolate over the top or add chopped nuts around the sides for a bit of texture.
Serve and Enjoy!
- Allow the cake to set for at least 30 minutes before slicing to ensure the frosting firms up a little. Cut a slice, serve, and enjoy the towering beauty of your Mile-High Chocolate Cake!