Triple Layer Chocolate Cake

Over the weekend, my Mom celebrated her 80th (!!) birthday! It’s such an achievement! At this age, she seems to have everything she wants and needs, so all she asked for was a chocolate and coffee flavored cake with vanilla ice cream. She just loves these flavors together, so that’s what we knew we had to make for her!

There are a million and one chocolate cake recipes on the internet, but since we didn’t have time to taste test this ahead of time, I went with a tried-and-true baker, Sally’s Baking Addiction. I knew her cake would taste wonderful even without trying it. And I was absolutely right! I’m so glad I made her recipe because the cake was jam packed with flavor, but the cake was still light and the addition of the buttercream layers put this cake over the edge! It was dynamite! And that’s saying a lot from someone who doesn’t love chocolate (me, I know, I’m weird!)!

The one thing pay attention to ahead of time is that this cake needs many hours to make – about 4 hours. The cakes have to be fully cooled when you frost them and it needs time to fully set up in the fridge once it’s all done being frosted. The actual making and frosting part doesn’t take that much time, but the cooling time definitely does! Just wanted to point that out!

If your mom was having a big birthday, what kind of cake would you make her? I’d love to hear in the comments below! Happy baking!

Triple Layer Chocolate Cake

Servings: 12
Time: 55 minutes + cooling time
Difficulty: medium
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Ingredients

Cake:

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup avocado oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
1 cup freshly brewed strong hot coffee (regular or decaf)

Directions

Buttercream:

1 and 1/4 cups unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons 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 & raspberries

Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the 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 speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste. Add another pinch of salt if desired.
Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips and/or raspberries, if desired.
Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.