Triple Chocolate Layer Cake

Triple Chocolate Layer Cake


"I used to have no problem at all making chocolate cake from a box, in fact I preferred boxed chocolate cake until I found this recipe. This cake is easy to prepare is super moist, fluffy and absolutely delicious! The frosting for this cake is unlike any chocolate frosting I have ever tasted. I use it for any recipe that calls for chocolate frosting. Its to die for! Make this cake!!! You will not be disappointed! Recipe comes from (she rocks!)"
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 degrees F.Butter and flour two round 9 inch cake pans, or use non-stick cooking spray.
  2. For the Cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium sized bowl.
  3. Using a handheld or stand mixer, combine the buttermilk, oil, room temperature eggs and vanilla in a large bowl. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be thin.
  4. Pour the batter into the prepared cake pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes at 345 degrees (my ovens calibration is a bit off). Allow to cool completely before frosting.
  5. For the Frosting: Cream the butter with a hand mixer on medium speed for 3-4 minutes, butter should be light and fluffy. Add 3 cups of the powdered sugar and 3/4 cup cocoa powder. Mix on low, next add 3 tbsp of heavy cream and 1 tsp vanilla. If frosting is too thin add additional powdered sugar, if too thick add up to 2 more TBSP cream. Frosting should be fluffy, and creamy.
  6. Place 1 layer, flat side up on a plate or cake stand. With a knife or offset spatula, spread about a 1/3 inch thick layer over the bottom layer. Next, place the second layer on top, rounded side up and spread the remaining frosting evenly on the top and sides of the cake. Decorate with chocolate chips.
  7. *Buttermilk is required for this recipe. Make your own by measuring 1 tablespoon of lemon juice or white vinegar in a measuring cup. Add enough milk to reach 1 cup total. Stir and let sit for 5 minutes to "sour".
  8. *Room temperature eggs are essential for the cake and proper leavening. If needed, place cold eggs in bowl of hot tap water for 5-10 minutes.


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