Triple Layer Chocolate Cake

Three chocolate cake layers with frosting in between and on top of the cake.

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

Course Dessert

Cuisine American

Prep Time 25

Cook Time 28

Total Time 53

Servings

Calories 646kcal

Author Anne Clark

Equipment

Three 8" round cake pans
Parchment paper
Electric mixer
Large mixing bowls
measuring cup(s)
measuring spoons

Ingredients

CHOCOLATE CAKE

1 cup unsalted butter, softened to room temperature It takes 30 minutes to 1 hour for butter to soften on countertop.
2-½ cups granulated sugar
4 large eggs, room temperature It takes about 30 minutes for eggs to come to room temp on countertop.
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsweetened cocoa powder
2-¼ cups boiling water

CHOCOLATE BUTTERCREAM FROSTING

1 cup unsalted butter, room temperature It takes 30 minutes to 1 hour for butter to soften on countertop.
½ cup cocoa powder
16 oz powdered sugar
1 teaspoon pure vanilla extract
1-2 tablespoons whole milk

Instructions

As a best practice, measure out all the ingredients and read through all the instructions before you begin making the recipe.
Preheat oven to 350°F. Grease and flour (or spray with Baker's Joy) three 8” round cake pans, then line bottom with round parchment paper. Set aside.
In a large mixing bowl with your mixer on medium speed, blend the room temperature butter and sugar until creamy (6-7 minutes). Blend in the eggs and vanilla extract until well combined.
In another large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium bowl, mix the cocoa powder and boiling water until no lumps remain.
Gradually incorporate the dry ingredients and the hot-water-cocoa mixture into the bowl containing the butter and sugar mixture, alternating between the two. You'll want to have your mixer on low speed for this step.
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).
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 completely cool before frosting them.

WHILE THE CAKE IS COOLING, PREPARE THE FROSTING:

In a large mixing bowl, blend the butter and cocoa powder on low speed until smooth.
Slowly add the powdered sugar (1 cup at a time) and mix on low speed until thoroughly blended.
Stir in vanilla and 1 tablespoon of milk. Add an additional tablespoon of milk if the frosting is too thick to spread.

AFTER THE CAKE HAS COMPLETELY COOLED, ADD THE FROSTING:

To assemble the cake, place one cake layer top side down on a cake plate. Add ⅓ of the frosting to the top of the cake layer and spread it out evenly. You will not frost the sides of the cake; only the top and in between each layer.
Take another cake layer and level off the rounded top with a knife. Place it on top of the first layer, top side down. Add another ⅓ of the frosting to this layer and spread out evenly.
Take the third layer and level off the rounded top with a knife. Place it on top of the second layer, top-side down. Spread the remaining frosting on the top layer.

Notes

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.

Ensure your ingredients are at room temperature for a smoother batter and better texture.

Store any leftover cake on your kitchen counter. Plastic cake holders work best by not only keeping the cake fresh and moist but also keeping the frosting from getting destroyed if the cake were only covered with plastic wrap or foil. The plastic lid should be tall enough to not touch the frosting.

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