This triple layer chocolate cake is a showstopping dessert that delivers deep cocoa flavor, a moist crumb, and velvety chocolate frosting in every bite. It’s the ultimate indulgence for chocolate lovers and perfect for birthdays, holidays, or any celebration that calls for a rich, decadent treat.

Why You’ll Love This Recipe

Rich, intense chocolate flavor in every layer
Moist and tender cake that stays soft for days
Luxurious chocolate buttercream frosting
Visually impressive and perfect for special occasions
Surprisingly easy to make with simple ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder (preferably Dutch-processed)
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar (for extra moisture and depth)
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot coffee (enhances the chocolate flavor)
Unsalted butter (for frosting)
Powdered sugar
Semisweet or dark chocolate (melted, for frosting)
Heavy cream (for smooth, spreadable consistency)

Directions

Prepare the batter:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
Combine wet ingredients:
In another bowl, beat the eggs, then mix in buttermilk, oil, and vanilla extract. Slowly add the wet ingredients to the dry mixture.
Add hot coffee:
Stir in hot coffee carefully—it will thin the batter, which is expected. The coffee intensifies the chocolate flavor without tasting like coffee.
Bake the layers:
Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cakes cool completely on a wire rack.
Make the frosting:
Beat softened butter until fluffy. Add powdered sugar, cocoa powder, melted chocolate, and vanilla. Gradually add heavy cream until smooth and spreadable.
Assemble the cake:
Level the cake layers if needed. Spread frosting between each layer, then frost the top and sides. Use a piping bag for decoration, if desired.

Servings and Timing

Servings: 12–14 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling and Assembly Time: 1 hour
Total Time: 2 hours

Variations

Salted caramel layer: Spread a thin layer of caramel between each cake layer before frosting.
Mocha twist: Add espresso powder to the frosting or cake batter for a coffee-flavored variation.
Gluten-free option: Use a high-quality gluten-free flour blend designed for baking.
Fruit filling: Add a thin layer of raspberry or cherry preserves between the cake layers.

Storage/Reheating

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze individual slices or whole layers (unfrosted) for up to 2 months. Wrap tightly in plastic wrap and foil.
Reheating: Serve at room temperature. If refrigerated, allow 30 minutes to warm before serving.

FAQs

Why is there coffee in the batter?

Coffee enhances the chocolate flavor, making the cake richer and more complex. It won’t make the cake taste like coffee.

Can I make this as a two-layer cake?

Yes, simply divide the batter into two pans instead of three and increase baking time slightly.

Can I use boxed cake mix?

For convenience, you can use boxed chocolate cake mix, but the flavor and texture of homemade will be superior.

What’s the best cocoa to use?

Dutch-processed cocoa gives a deeper color and smoother taste, but natural unsweetened cocoa also works.

How do I prevent dry cake?

Do not overbake. Using buttermilk and oil also helps retain moisture.

Can I frost it with ganache instead?

Yes, chocolate ganache makes a luxurious alternative to buttercream frosting.

Do I have to level the layers?

Leveling helps the cake stack evenly, but it’s optional if your layers are fairly flat.

Can I make the cake layers ahead of time?

Yes, bake the layers a day or two in advance and store them tightly wrapped in the fridge or freezer.

What piping tip did you use?

A large star tip is commonly used for the swirls on top, but any decorative tip can be used based on preference.

Can I use milk instead of heavy cream in the frosting?

You can, but the frosting will be thinner and less rich. Add milk gradually and adjust the consistency.

Conclusion

This triple layer chocolate cake is a masterpiece of flavor and texture. Each layer is soft, rich, and beautifully complemented by the silky chocolate buttercream. Whether for a special celebration or just a luxurious weekend treat, this cake will leave a lasting impression on anyone who tastes it. Its striking presentation and irresistible taste make it a dessert worth repeating.

Triple Layer Chocolate Cake

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A decadent triple layer chocolate cake made with rich cocoa, layered with creamy chocolate frosting, and perfect for special occasions or indulgent cravings.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 12–14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, vegetable oil, buttermilk, hot water, and vanilla extract. Mix until well combined and smooth.
Divide the batter evenly among the three prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the butter until light and fluffy. Add powdered sugar and cocoa powder gradually, beating to combine.
Slowly add heavy cream and vanilla extract. Beat until smooth and spreadable.
Assemble the cake by spreading frosting between each layer and over the top and sides of the cake.
Chill for 15–20 minutes to set the frosting before serving if desired.