Triple Layer Chocolate Cake

The best chocolate cake is made from scratch with easy homemade chocolate frosting.  Rich and decadent 3 layers of chocolatey goodness!

You're going to love this triple layer chocolate cake with chocolate buttercream frosting! It's the perfect cake for any special occasion such as birthdays, holidays, family get-togethers, or office parties.

If you need an easy holiday snack to go with your desserts, try my White Chocolate Chex Mix - it's perfect for gifting and party trays.

Why You'll Love This Cake

This easy homemade chocolate cake is moist and delicious.  Rich chocolate layers are frosted with decadent chocolate buttercream frosting.

Imagine sinking your fork into a slice of moist, velvety chocolate cake that practically melts in your mouth. That's what awaits you with this triple layer chocolate cake. Each layer is a symphony of flavors, with a perfect balance of sweetness and cocoa intensity.

Whether you're a chocoholic or just someone who appreciates a good dessert, this cake will have you coming back for seconds. Why not also try my other chocolate treats such as Chocolate Chess Pie, Dark Chocolate Brownies, and Chocolate Muffins!

Readers' Tips and Comments

• Lydia wrote, "I made this cake for my dad's birthday. It is soo good! We put nutter butters on it and everyone wants a piece. I tried putting a picture, but it turns out I'm not good at Pinterest yet. Anyway, thanks for sharing the recipe! 🙂 "
• "Verdict: Delicious cake!!! New favorite! Absolutely wonderful, Great texture." Thanks for the comment, Brenda!
• Melissa added, "Great recipe!!! I added instant coffee to the boiling water before pouring it into the cocoa. And I used a dark Dutch pressed cocoa. I have been trying chocolate cupcake recipes and my hubby said this is definitely the best by far! I made it into cupcakes instead of a cake. It made 44! I didn't use the frosting recipe. I used a vanilla buttercream!"

Ingredients for Chocolate Cake

Let's take a quick look at the ingredients for this cake. Each ingredient in this recipe serves a specific purpose in creating the perfect texture, flavor, and structure for your triple layer chocolate cake. All ingredients should be room temperature for the best results.

All-purpose flour - flour is the main ingredient. It provides the essential structure and texture, ensuring that the cake holds its shape while remaining tender and moist. The type of flour used and how it's incorporated into the recipe can significantly impact the final result of the cake - so don't get tempted to use self-rising flour.

Unsweet cocoa powder - another key ingredient is the cocoa powder! It's what gives this cake its rich chocolate flavor. We use the unsweetened version because we are adding just the right amount of sugar to the cake batter.

Unsalted butter - butter is known for its contribution to moisture, flavor, tenderness, leavening, texture, and browning of the cake. Stick with unsalted butter because we will add just the right amount of salt needed.

Granulated sugar - basically, sugar provides sweetness and makes the cake enjoyable and satisfying to eat! But you already knew that, right 🙂

Large eggs - eggs provide moisture for the cake and they also act as binders, holding the ingredients together and preventing them from separating during mixing and baking. Neat!

Pure vanilla extract - largely a flavor enhancer, vanilla extract is a small yet key ingredient for this cake.

Baking soda and baking powder - These two work together ensuring that the cake rises while baking. It's what makes it fluffy!

Powdered sugar - this is for the chocolate buttercream frosting (truly, the icing on the cake 🙂 Also known as confectioners' sugar or icing sugar, it gives the frosting its decadent sweetness. We'll add a little milk for the perfect consistency for spreading it on the cake.

Ingredient Substitutions and Additions

You can use dark cocoa powder for a richer flavor or swap out some of the butter for vegetable oil to make it even more moist. For an extra touch of decadence, consider adding chocolate chips, chopped nuts, or even a hint of coffee to the batter.

How to Accurately Measure Dry Ingredients

Have you ever heard someone say, "I never measure ingredients, I just eyeball it." That's fine and dandy but when it comes to baking, precision is very important. Without the proper measuring technique, it can make or break the outcome!

So, here's how to properly measure those dry ingredients so you will have the best cake results!

1. For ingredients such as flour, sugar, baking soda, baking powder, cocoa powder, and powdered sugar, you'll want to spoon the ingredient into the measuring cup or measuring spoon. Pile it high, then level it off with the back of a knife.
2. Here's a great YouTube tutorial on How to Measure Dry Ingredients.

How to Make Triple Layer Chocolate Cake

For the absolute best results, please follow the actual recipe card!

Step 1. In a large mixing bowl, blend the butter and sugar until creamy (6-7 minutes). Blend in the eggs and vanilla extract until well combined.

Step 2. In another large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 3. In a medium bowl, whisk the unsweetened cocoa powder and boiling water no lumps remain.

Why use boiling water? It actually intensifies the chocolatey flavor, makes the cake extra fluffy, and helps to create an even higher rise.

Step 4. Gradually incorporate the dry ingredients and chocolate mixture into the bowl containing the butter and sugar, alternating between the two.

Step 5. Evenly spread the cake batter into the three 8-inch round cake pans and place them into the oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean (not ooey gooey with cake batter).

Step 6. Remove the cake pans from the oven and let them cool on a wire rack for 10 minutes. Then one at a time, turn the cake pans over to release the cakes onto a wire rack to cool completely (20-30 minutes). Cakes should be complete cool before frosting them.

Step 7. After the cake layers have completely cooled, make the chocolate buttercream frosting.

Step 8. Add the frosting between each layer and then top the cake with frosting! I like to leave the sides unfrosted because I think it adds uniqueness and shows off those rich chocolate layers 🙂

How to Make Even Layers

Here are some tips to get those cake layers even. When your cake layers are even, they fit together seamlessly, making assembly much easier. Uneven layers can be challenging to stack and frost evenly, potentially leading to a lopsided or unstable cake.

• If you want perfectly even layers, use a kitchen scale to weigh the batter and ensure each pan gets an equal amount. This is especially important if you're making a multi-layer cake.
• Use an offset spatula to spread the cake batter evenly in each pan. Smooth the surface of the batter to eliminate any lumps or air bubbles.
• Gently tap each cake pan on the countertop a few times to release any large air bubbles. This helps the cake layers bake more evenly.
• If your cakes have a slight dome or uneven tops, you can use a cake leveler or a serrated knife to trim them to an even height.

Make Ahead Tips

To save time, make the cake layers the day before. Let them completely cool and cover the baking pans with foil or plastic wrap. The cake layers will be extra moist and ready to frost the next day.

You an also make the cake layers and freeze them a month in advance! Make the cake layers but don't frost them. Once the layers have completely cooled, wrap them in plastic wrap and place each layer in a freezer bag. Freeze the cake layers for up to 1 month. When you are ready to assemble the cake, remove the cake layers from the freezer and let them thaw on the countertop. Then, make the frosting and frost the cake layers.

Baking Tips for Success

• Ensure your ingredients are at room temperature for a smoother batter and better texture.
• Don't overmix the batter; mix just until combined to avoid a dense cake.
• Use a toothpick or cake tester to check for doneness; it should come out clean when inserted into the center.
• Grease and flour your cake pans to prevent sticking. You can also add a round piece of parchment paper to the pans before filling.

From Cake to Muffins

Pour batter into muffin pan(s) with cupcake liners that have been sprayed with non-stick spray.   Fill muffin cups about ⅔ full.  Bake at 350°F for about 15-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean (no gooey batter attached).  This recipe will make about 25-30 cupcakes.

Alternative Baking Pans

Pour the batter into a greased and floured Bundt pan and bake for about 50-55 minutes. The cake is done when a toothpick inserted comes out clean (no gooey batter attached).  Cool for 20 minutes in the pan on a wire rack before releasing the cake from the pan.

Pour the batter into a 9" x 13" cake pan sprayed with non-stick baking spray and bake for 35-40 minutes or until a toothpick inserted comes out clean (no gooey batter attached).