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Triple Layer Chocolate Cake with Chocolate Buttercream Frosting

Serves 16
Time 40 min
Decorate this irresistible cake with dark, milk or white chocolate shavings, curls or leaves. If sugar is a concern, consider frosting only the middle layers of the cake then save the remaining frosting for another use.
Special Diets:
Ingredients
  • Triple Layer Chocolate Cake
  • 1 1/2 cup (3 sticks) unsalted butter, softened, plus more for the pans
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 3/4 cup milk
  • Chocolate Butter Cream Frosting
  • 1 1/2 cup unsweetened cocoa
  • 5 1/2 cups powdered sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup milk (plus 1 to 2 tablespoons more, if needed)
  • 2 teaspoons pure vanilla extract
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Exclusively for Prime members in select ZIP codes.

Method

For the cake, preheat oven to 350°F.

Grease and lightly flour three 8-inch round cake pans and set aside.

With an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes.

Add vanilla and eggs, one at a time, scraping the bowl down after each addition.

In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt, then add to butter mixture in batches, alternating with milk and ending with flour mixture. Do not overmix.

Divide batter evenly between the three pans, smooth out and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool slightly, then remove from pans and transfer to cooling racks to let cool completely.

Meanwhile, for the frosting, combine cocoa and powdered sugar in a medium bowl.

In another bowl, use an electric mixer to cream butter with 1 cup of the cocoa-sugar mixture, then add the remaining cocoa-sugar mixture, alternating it with the milk.

Beat until frosting is easily spreadable, then blend in vanilla.

When cakes are completely cool, frost the top of each, then stack them evenly and frost the sides and top with remaining frosting.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Triple Layer Chocolate Cake
  • 1 1/2 cup (3 sticks) unsalted butter, softened, plus more for the pans
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 3/4 cup milk
  • Chocolate Butter Cream Frosting
  • 1 1/2 cup unsweetened cocoa
  • 5 1/2 cups powdered sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup milk (plus 1 to 2 tablespoons more, if needed)
  • 2 teaspoons pure vanilla extract
Shop with Prime

Exclusively for Prime members in select ZIP codes.