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This easy triple chocolate cake is a rich 3-layer chocolate cake with chocolate frosting. Perfect for birthdays, holidays, or anytime you want a classic chocolate dessert that looks impressive but is simple to make.

See a quick video on how to make this cake…

Table of Contents

WHY YOU’LL LOVE MY TRIPLE CHOCOLATE CAKE

Super moist chocolate cake layers.
Easy ingredients, effortless chocolatey frosting.
Perfect for any party or celebration.

INGREDIENTS

Cake Ingredients (for 3 × 8” pans)

1¾ cups (219g) all-purpose flour, spooned & leveled
¾ cup (62g) natural unsweetened cocoa powder
1¾ cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup (120ml) vegetable oil (or canola oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup (120ml) buttermilk, room temperature
½ cup (120ml) hot water
¾ cup (180g) full-fat sour cream, room temperature

Chocolate Buttercream Ingredients (enough for 3 layers)

1¼ cups (282g) unsalted butter, softened
3½ cups (420g) confectioners’ sugar
¾ cup (62g) unsweetened cocoa powder
3–5 Tablespoons (45–75ml) heavy cream, room temperature
¼ teaspoon salt
1 teaspoon pure vanilla extract

POPULAR SUBSTITUTIONS & ADDITIONS

Cake Ingredients

Sour Cream: Greek yogurt can be used 1:1 for a lighter texture.
Coffee: Instead of hot water use hot coffee.

Chocolate Buttercream

Heavy Cream: Whole milk or half-and-half can be used, though frosting may be a touch less fluffy.
Flavor Add-Ins:
- 1 tsp instant espresso powder to deepen chocolate flavor (optional)
- 1 tsp orange zest for a chocolate-orange twist

Cake Additions / Mix-Ins

Fruit: Fresh raspberries or cherries between layers for extra flavor.
Nuts: Chopped walnuts or pecans in the batter or between layers.
Chocolate Chips: Fold into batter (if desired) or sprinkle on top before frosting.

HOW TO MAKE TRIPLE CHOCOLATE CAKE

Here’s the step-by-step recipe…

**Step 1 – Prep the Oven & Pans:** Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment rounds, then grease the parchment.

**Step 2 – Mix Dry Ingredients:** In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.

**Step 3 – Mix Wet Ingredients:** In another bowl, whisk or mix the oil, eggs, and vanilla until smooth. Add the buttermilk and sour cream, mixing just until combined.

**Step 4 – Combine & Finish Batter:** Pour the wet ingredients into the dry ingredients. Add the ½ cup hot water and mix on low speed until fully combined. The batter will be thin.

**Step 5 – Bake:** Divide the batter evenly among the three 8-inch pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans on a wire rack.

**Step 6 – Make the Buttercream:** Beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of heavy cream, salt, and vanilla extract. Beat on low for 30 seconds, then high for 1 minute. Adjust the consistency with more sugar or cream as needed.

**Step 7 – Assemble the Cake:** Level layers if desired. Place one cake layer on a cake stand and frost evenly. Repeat with the second layer, then top with the third layer and frost the top and sides. Top with sprinkles or any other decorations as desired.

**Step 8 – Serve:** I prefer to serve immediately so the frosting is still very soft. You can also refrigerate it, then take it out 30 minutes before serving to soften the chocolate frosting. Store covered in the refrigerator for 3-5 days.

De-licious!

Also try this viral 2-ingredient Biscoff cheesecake for a quick, dreamy dessert.

TIPS FOR MAKING THE BEST TRIPLE CHOCOLATE CAKE

Start with ingredients at room temp. Eggs, sour cream, and buttermilk at room temperature mix more smoothly and give a fluffier cake.
If desired, use a cake leveler to trim the tops of each layer for even stacking and a professional look.
Work with chocolate frosting at room temperature so it spreads gently and smoothly, without tearing the cake.

WHAT TO SERVE WITH TRIPLE CHOCOLATE CAKE

Serve it with one of these frozen treats:

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

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WHY YOU’LL LOVE MY TRIPLE CHOCOLATE CAKE