Introduction

This classic triple chocolate cake is a chocolate lover’s dream, combining rich cocoa flavors in both the moist cake and the creamy buttercream frosting. Perfect for any celebration or just a special treat, it’s sure to impress with its deep chocolate taste and tender crumb.

A slice of rich chocolate cake with two thick, dark brown layers of moist cake separated by a smooth, darker chocolate frosting layer. The top of the slice is covered with an even layer of chocolate frosting with textured swirls, and six small dollops of glossy chocolate frosting sit along the back edge. The slice rests on a white plate with a small fork holding a bite-sized piece of the cake in the foreground. The scene has a white marbled texture surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Optional for decoration: semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper rounds, then grease the paper to ensure the cakes release easily after baking.
Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
Step 3: Using a mixer with a whisk attachment or a whisk by hand, combine the oil, eggs, and vanilla on medium-high speed until blended. Add the buttermilk and mix until combined.
Step 4: Pour the wet ingredients into the dry ingredients. Add the hot coffee and mix on low speed until the batter is smooth and fully combined. The batter will be thin.
Step 5: Evenly divide the batter between the prepared pans. Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pans on a wire rack.
Step 6: To make the buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then on high for 1 minute. Adjust consistency by adding more sugar or cream as needed; taste and add a pinch more salt if desired.
Step 7: If the cake layers have domed tops, level them by slicing off the rounded part with a serrated knife. Place one cake layer on a serving plate, spread frosting evenly on top, then add the second layer. Cover the entire cake with the remaining frosting. Decorate with chocolate chips if you like.
Step 8: Refrigerate the unfrosted cake for 30-60 minutes to set the frosting before slicing. Serve the cake chilled or at room temperature.

Tips & Variations

Using espresso powder enhances the chocolate flavor but can be omitted if you prefer.
For a dairy-free version, substitute the buttermilk with almond milk plus 1 tablespoon lemon juice and use a non-dairy butter substitute.
Leveling the cakes ensures a flat surface for even frosting and a polished final look.
If the frosting is too thin, add a little more powdered sugar and cocoa powder; if too thick, add a bit more cream.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Using a cake carrier helps maintain freshness and makes transport easier. The cake can be served chilled or brought to room temperature before serving. For best texture, allow refrigerated cake to sit at room temperature for 20-30 minutes before slicing.

How to Serve

A three-layer round chocolate cake covered in smooth, dark brown chocolate frosting sits on a white scalloped cake stand. The side of the cake is decorated with four rows of shiny dark chocolate chips tightly placed all around. The top of the cake is frosted with the same smooth chocolate and has a small circle of chocolate chips in the center. The cake stand is on a wooden surface with a colorful cloth in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Frost the cake the day you plan to serve for the freshest result.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic its acidity. Let it sit for 5 minutes before using.