Triple Chocolate Layer Cake

A deeply rich, tender, and ultra-moist chocolate cake with two luscious layers and a creamy chocolate buttercream that melts into every crumb. This triple chocolate indulgence is made for true chocolate lovers.

Why You’ll Love This Recipe

This cake delivers an irresistible combination of soft chocolate sponge, smooth chocolate buttercream, and a final touch of chocolate on top. The batter uses hot coffee to intensify the cocoa flavor, while the buttermilk ensures exceptional moisture. It’s simple to make, yet tastes like a professional bakery creation—perfect for celebrations or anytime you crave a luxurious chocolate dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

1¾ cups flour
¾ cup unsweetened cocoa powder
1¾ cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)

Chocolate Buttercream

1¼ cups butter, at room temperature
3½ cups powdered sugar
¾ cup cocoa powder
3–5 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of salt

Directions

Chocolate Cake

1. Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Whisk until the mixture becomes smooth.
4. Pour in the hot coffee (or hot water). The batter will be thin—this is expected.
5. Divide the batter evenly between the two pans.
6. Bake for 23–26 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Chocolate Buttercream

1. Beat the butter in a mixing bowl for 2 minutes until creamy.
2. Gradually add the powdered sugar and cocoa powder.
3. Add the heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes.
4. If the frosting is too thick, add additional cream, one tablespoon at a time.

Assembling the Cake

1. Place the first cooled cake layer on a serving plate and spread a generous layer of buttercream over the top.
2. Position the second cake layer over it, then frost the top and sides with the remaining buttercream.
3. Press chocolate chips into the top, if desired.

Servings and Timing

This recipe yields approximately 12 servings.
Prep time: about 20 minutes
Bake time: 23–26 minutes
Cooling and assembly time: about 1 hour
Total time: roughly 1 hour and 45 minutes

Variations

• Add a layer of chocolate ganache for an ultra-rich finish.
• Use dark cocoa powder for a deeper, more intense flavor.
• Swap chocolate chips on top with chocolate curls or grated chocolate.
• Add a touch of espresso powder to the dry ingredients for enhanced cocoa notes.
• Make it a triple-layer cake by dividing the batter into three 8-inch pans and adjusting bake time slightly.

Storage/Reheating

Store the assembled cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
To freeze, wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
If you prefer serving the cake slightly warm, microwave individual slices for 10–15 seconds to soften the frosting.

FAQs

How do I keep the cake layers moist?

Using buttermilk and hot coffee helps ensure a moist crumb, and avoiding over-baking is key.

Can I substitute hot water for the coffee?

Yes. Hot water works perfectly; coffee is simply used to intensify the chocolate flavor.

Can I make the cake layers ahead of time?

Yes. Bake the layers, cool completely, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months.

How do I prevent the cake from doming?

Bake the cakes on the center rack and ensure your oven temperature is accurate. Baking strips can also help.

Can I use a different frosting?

Absolutely. Chocolate ganache, whipped cream frosting, or cream cheese frosting all pair well.

What type of cocoa powder works best?

Unsweetened natural cocoa powder is ideal, but Dutch-processed will give a deeper, darker flavor.

Why is the batter so runny?

The addition of hot liquid is intentional—it helps dissolve the cocoa and creates an ultra-moist cake.

Can I bake this in one pan instead of two?

Yes, but the bake time will increase, and the cake should be cut into layers after cooling.

Can I make this recipe dairy-free?

Use plant-based milk with 1 tablespoon of vinegar to replace buttermilk and choose dairy-free butter and cream alternatives.

How do I get smooth frosting on the sides?

Apply a crumb coat first, refrigerate for 20 minutes, then apply the final layer of frosting with a bench scraper.

Conclusion

This triple chocolate layer cake is a celebration of rich, deep cocoa flavor wrapped in a soft, decadent crumb and silky chocolate buttercream. Whether for a special occasion or a simple sweet craving, every slice delivers pure chocolate bliss.

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