Triple Layer Chocolate Cake

Triple Layer Chocolate Cake

Super moist and tasty chocolate cake. This will be your go-to chocolate cake recipe.
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
Servings: 12
Author: Nancy Salinas


  • 1 3/4 c. plus 2 tbsp. all-purpose flour
  • 1 3/4 c. Granulated Sugar
  • 3/4 c. Dark Cocoa Powder
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 c. Buttermilk, room temperature
  • 1/2 c. Canola Oil or Vegetable Oil
  • 1/2 c. Espresso Instant Coffee, follow brewing instructions on package
  • 1 tbsp. Vanilla Extract
  • 3 Eggs, room temperature

Frosting Ingredients

  • 1 1/2 c. Unsalted Butter, room temperature
  • 4 1/2 c. Confectioner's Sugar sifted
  • 1 1/4 c. Cocoa Powder sifted
  • 1 tbsp. Vanilla Extract
  • 2 tbsp. Instant Expresso, room temperature follow brewing instructions
  • 5 tbsp. Heavy whipping cream
  • Pinch of Salt


  • Preheat oven to 350 degrees.
  • Spray three 8-inch cake pans with nonstick cooking spray.
  • Cut parchment paper to fit in each 8-inch cake pan.
  • In a large bowl, whisk flour, sugar, baking soda and baking powder, set aside.
  • In another bowl, combine buttermilk, oil, vanilla extract, cooled espresso and eggs.
  • Combine dry ingredients to wet ingredients very carefully.
  • Stir till combine, but do NOT over mix.
  • Pour batter into the 3 prepared cake pans, distributing evenly.
  • Bake for 20 minutes.
  • Once the cake is done, remove from oven and place on wire rake to cool completely.
  • Once the cake has completely cool, flip cake carefully on the serving platter you will be using to frost the cake. Peel parchment paper. I like to place a clean parchment paper around the edges of the cake so that when I am done frosting I just remove the paper for a clean look.


  • Using a mixer, cream butter for 4 minutes, scraping sides of the bowl.
  • Add vanilla extract, cocoa powder, expresso, and a pinch of salt, mix on low for 1 minute.
  • Increase speed to medium-high, mix for another 1 minute.
  • Turn mixer off and carefully add confectioner sugar to the mixer.
  • Mix on low till combined, about 1 minute till combined.
  • Increase speed on medium-high for 5 minutes, turning off to scrape the bowl as needed.
  • Turn off mixer and add heavy cream and mix for another 2 minutes on medium-high, the frosting should be light and fluffy.
  • Now begin to frost each layer and cake completely.
  • Design and enjoy!


The Espresso Instant Coffee I used was “Via Roma”. I used 1 rounded teaspoon in a 6 oz. cup. adding boiling water and stir. You may use any espresso coffee of your choice. 
Make sure buttermilk, eggs, coffee and butter are all room temperature. Do not skip this step. 
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By Nancy Salinas

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