The Best Triple Chocolate Layer Cake

On the hunt for the perfect chocolate cake recipe? If you’re chocolate obsessed like me, you know there’s no such thing as too much chocolate. This Triple Chocolate Layer Cake is everything you’re looking for and more! Deliciously moist and decadent chocolate cake layers, with the perfect amount of milk chocolate chips sprinkled throughout. Okay, wow, yum. This easy chocolate layer cake checks all the boxes, and is truly a chocolate lover’s dream come true. Three layers of chocolatey heaven that will satisfy even the biggest sweet tooth. From the moist cake layers to the rich chocolate buttercream, you’ll be wanting more with each bite!

After reading this post, you’ll know the must-know secrets to achieving the best triple chocolate layer cake!

Let’s jump in!

What You Will Need:

• Electric Hand Mixer
• (3) 8 Inch Round Cake Pans or (4) 6 Inch Round Pans
• Non-Stick Baking Spray
• Dark Chocolate Fudge Cake Mix (I prefer Duncan Hines)
• All-Purpose Flour
• Granulated Sugar
• Cocoa Powder
• Unsalted Butter
• Sour Cream
• Vegetable Oil
• Milk
• Vanilla Extract
• Eggs
• Salt
• Milk Chocolate Chips
• Food Scale (Optional, but highly recommended!)

Tips for Perfect Cake Layers:

This Triple Chocolate Layer Cake recipe is simple to follow, and nearly fail-proof in my opinion. But these baking tips will help you achieve the perfect cake texture, every time!

Before baking:

1. Room Temperature Ingredients: Let your butter, eggs, milk, and sour cream come to room temperature before mixing. This helps the ingredients combine more evenly, resulting in a smoother batter and a finer crumb.
2. Precise Measuring: Use a food scale for accuracy, especially when measuring flour. Too much flour can make your cake dry and dense. Spoon flour into your measuring cup and level it off with a knife for the most accurate measurement.
3. Pan Preparation: Prep your pans with a baking spray, or homemade pan release. My absolute favorite is Wilton Bake Easy Spray. I have never had a cake stick when using this spray! You can also use parchment paper rounds at the bottom of the pans for extra insurance.

mixing ingredients & baking:

1. Mixing Technique: “Don’t over-mix the batter!” This is a common phrase in the baking world. Believe it or not, with recipes using a box cake mix, this isn’t the case! When you beat air into a cake mix recipe, something special happens. With that being said, don’t be afraid to use your hand mixer on a medium-high setting until your batter is smooth and all ingredients are fully incorporated!
2. Don’t Overbake: Overbaking can lead to a dry and crumbly texture. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!

after baking:

1. Cooling: Let your cake cool completely in the pan on a wire rack before removing it. This allows the cake to set and prevents tearing when being moved.
2. Storage: Be sure to store properly to lock in that moisture! I recommend double wrapping the cake layers in plastic wrap, and storing in the freezer until you are ready to apply the buttercream.

Benefits of Doctored Cake Mix Recipes

1. Easy Upgrades: Doctored box cake recipes are so convenient, and can be unbelievably good. A few added ingredients such as butter, vanilla extract, and sour cream, create a homemade taste with the perfect texture.
2. Flexibility: You can customize a doctored box cake however you’d like. Add-ins like chocolate chips, pudding mixes, or flavored extracts can transform a basic cake mix into something truly gourmet. People won’t believe it started with a cake mix!
3. Consistency: Box cake mixes provide an extremely reliable base, no fussing with baking powder or baking soda, and the end result is always consistent. Doctored cake mix recipes also allow you to add your personal touch, and shows off your unique flavor and style.
4. Time-Saving: Doctored box cake recipes are absolutely delicious, without spending hours in the kitchen. With simple tweaks, you can gift your friends and family with a homemade taste they’ll fall in love with.

Well, there you have it – the best triple chocolate layer cake! A fail-proof, and out-of-this-world chocolate cake that will have your friends and family dying for the recipe. Whether it’s for a special occasion, or just because you’re in the mood for a good slice of cake, this recipe won’t disappoint!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Print Recipe

Triple Chocolate Layer Cake

This Triple Chocolate Layer Cake is everything you're looking for and more! Deliciously moist and decadent chocolate cake layers, with the perfect amount of milk chocolate chips sprinkled throughout.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Ingredients

Chocolate Cake Layers

• 1 Box Dark Chocolate Fudge Cake Mix Duncan Hines
• 1 Cup Granulated Sugar 7 oz
• 1 Cup All-Purpose Flour 5 oz
• 1 Tsp Salt
• 1 Tbsp Cocoa Powder
• 3 Eggs Room Temperature
• 1 Stick Unsalted Butter Melted
• 3/4 Cup Sour Cream 7 oz
• 1/4 Cup Vegetable Oil 2 oz
• 1 Cup Milk 8 oz
• 1 Tbsp Vanilla Extract
• Milk Chocolate Chips Optional

Chocolate American Buttercream

• 2 Lbs Powdered Sugar 907 grams
• 2 Sticks Unsalted Butter 226 grams
• 1/2 Cup Cocoa Powder 40 grams
• 1 Tsp Vanilla Extract
• 1/2 Tsp Salt
• 6-10 Tbsp Milk or Heavy Whipping Cream See Notes

Instructions

For the Cake Layers:

• Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
• In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside until ready to incorporate into your recipe.
• Measure sour cream and milk into a small, microwave-safe bowl. Microwave for 30 seconds to bring to room temperature and set aside.
• If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5 minutes. Crack eggs into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
• Add the flour, sugar, cake mix, cocoa powder, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the ingredients until they are evenly distributed.
• Combine all ingredients (minus the chocolate chips) into the bowl containing the dry ingredients. Don't forget to add the vegetable oil and vanilla extract!
• Mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
• Pour batter into prepared cake pans. Use a food scale to evenly distribute batter between pans for consistent cake layer size.
• (Optional) Using a fork, gently press a tablespoon of chocolate chips per pan evenly into batter. After gently pressing into the batter, move batter around with the fork to cover any exposed chocolate chips. This keeps the chocolate chips from burning!
• Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it's done!
• Cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling.

For the Chocolate Buttercream:

• Start by adding the room temperature butter to a stand mixer, fitted with the paddle attachment. Whip the butter on a medium speed for about 2-3 minutes, scraping the sides of the bowl at least once during this time.
• Add 1 tablespoon of heavy cream or milk to the butter, along with the vanilla extract and salt.
• Turn mixer on low-medium, until these ingredients are incorporated. This should only take about 30 seconds. Lower mixer speed to the lowest setting, now start adding the powdered sugar in increments. I usually add the powdered sugar in about 4 increments. Adding a 1-2 tablespoons of heavy cream or milk between each.
• Add the cocoa powder. You may slightly increase your mixer speed to help blend the ingredients, but do not turn on too high or you will whip too much air into the buttercream.
• Remember to scrape the sides and bottom of the mixing bowl to make sure all of the ingredients are coming together!
• Mix on low-medium until all ingredients are incorporated, at this point you should have perfectly smooth, chocolate buttercream!

Notes

For a stiffer buttercream, add the lesser recommended amount of heavy cream/milk. For an ultra creamy buttercream, add the highest recommended amount.

*For a taller cake, use the (4) 6 inch cake pans.*

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