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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
Cook Time30 minutes
Total Time1 hour
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.*