triple layer chocolate cake recipe

Written ByJenny Smyth Posted on
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The Best triple layer chocolate cake recipe

I’ve always been a fan of traditional desserts, and the triple layer chocolate cake is one that never fails to impress. This classic recipe has been around for generations, and its rich, mocha flavor is a staple in many American households. I remember my grandmother used to make it for special occasions, and the smell of chocolate wafting from the oven was always a treat.

As I grew older, I began to appreciate the technique behind this cake, the way the three layers of moist chocolate cake are separated by velvety chocolate frosting. It’s a true showstopper, and one that never fails to impress my family and friends. In fact, my kids have grown up on this recipe, and they still request it for their birthdays and other special occasions.

The best part about this recipe is that it’s not just a treat for special occasions – it’s also a great option for everyday eating. With its rich flavor and moist texture, it’s the perfect dessert to satisfy any sweet tooth. And as an added bonus, it’s relatively easy to make, requiring only a few ingredients and some basic baking skills.

My family loves it when I make this cake for dinner parties or family gatherings – it’s always a crowd-pleaser. Plus, the leftovers freeze beautifully, making it a great option for meal prep or unexpected guests. I’ve even started making mini versions of this cake for my kids’ lunchboxes or as a quick dessert after school.

This triple layer chocolate cake recipe is truly a classic – one that will be enjoyed by generations to come.

Triple Layer Chocolate Cake

4.8 from 1862 votes

A decadent triple layer chocolate cake with rich chocolate buttercream frosting. Perfect for chocolate lovers and special occasions.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the Chocolate Buttercream Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
2 tsp vanilla extract

For Assembly

Chocolate sprinkles
Fresh berries

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour three 9-inch round cake pans, tapping out any excess flour.
3In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4Add buttermilk, vegetable oil, eggs, and vanilla extract, and mix on medium speed until well combined.
5Gradually add boiling water, mixing until the batter is smooth and thin.
6The batter will look very thin, but this is correct.
7Divide the batter evenly among the prepared cake pans.
8Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9The cakes should spring back when lightly touched, and the edges should start to pull away from the sides of the pans.
10Remove the cakes from the oven and let them cool in the pans for 10 minutes.
11Then, transfer the cakes to a wire rack to cool completely.
12To make the chocolate buttercream frosting, beat the softened butter in a large mixing bowl until creamy.
13Gradually add the powdered sugar and cocoa powder, mixing well.
14Add the milk and vanilla extract, and continue to beat on medium-high speed until the frosting is light and fluffy, about 3-5 minutes.
15If the frosting is too thick, add more milk, one tablespoon at a time.
16If it is too thin, add more powdered sugar, one tablespoon at a time.
17Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
18Spread a layer of frosting on top, and place the second cake layer on top of the frosting.
19Repeat with the remaining frosting and cake layer.
20Spread the remaining frosting on the top and sides of the cake.
21Use an offset spatula to smooth the frosting.
22Decorate with chocolate sprinkles and fresh berries, if desired.

🔧Equipment

3 9-inch round cake pans
Mixing bowls
Electric mixer
Spatula
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 500mg🌾Total Carbs: 70g🥦Dietary Fiber: 4g🍬Sugars: 50g🥩Protein: 7g

📝Notes

Tips: To make the cake even more decadent, you can add a layer of chocolate ganache between the cake layers. To make the cake healthier, you can substitute half of the all-purpose flour with whole wheat flour.

This triple layer chocolate cake recipe is always a good idea for any occasion – whether you’re planning a birthday party or just need a delicious dessert for your family dinner table. One of my favorite things about this recipe is how well it freezes – making it perfect for meal prep or unexpected guests.

Simply wrap the cooled cakes in plastic wrap or aluminum foil and store them in an airtight container in your freezer for up to two months. When you’re ready to serve, thaw the cakes at room temperature or reheat them in the microwave or oven according to your preference.

❓ Frequently Asked Questions About Triple Layer Chocolate Cake

Q: What type of flour should I use in this recipe?

The recipe calls for all-purpose flour, which provides structure and texture to the cake. You can also use bread flour if you want a slightly denser cake.

Q: Can I substitute milk with water?

No, you should use milk in this recipe as it adds moisture and tenderness to the cake.

Q: Why do you need three separate layers of batter?

The three layers of batter are necessary to achieve the signature look of this cake – each layer needs time to set before adding the next one.

Q: How long does it take to assemble the entire cake?

The assembly process takes about 30 minutes once you’ve baked all three layers.

Q: Can I frost this cake with cream cheese frosting instead?

Yes, you can substitute cream cheese frosting with regular chocolate frosting if you prefer.

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