Baked Mile High Chocolate Cake
An exceptionally light and airy chocolate cake with a tender crumb, rising to new heights. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup softened butter
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1-2 tbsp milk
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Step 2: Whisk 1 1/2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
- Step 3: Add 1 cup milk, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Step 4: Stir in 1/2 cup hot water until combined. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Step 5: For frosting: Beat 1/2 cup softened butter until creamy. Gradually add 1/2 cup powdered sugar and 1/4 cup cocoa powder. Add 1-2 tbsp milk to reach spreading consistency. Frost cooled cake.
Frequently asked questions
How long does Baked Mile High Chocolate Cake take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Mile High Chocolate Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Mile High Chocolate Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mile High Chocolate Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mile High Chocolate Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This cake is a showstopper! My family couldn't stop raving about the deep chocolate flavor.
- ★★★★☆
The cake was delicious but the top was a bit dry. I'd add a little more liquid next time.
- ★★★☆☆
It was okay, but the chocolate flavor wasn't as intense as I expected.
