Triple Layer Cocoa Cake
This Triple Layer Cocoa Cake is rich, moist, and intensely chocolatey—a celebration on a plate that’s perfect for any special occasion!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9-inch Round Cake Pans
- Cooling rack
- Electric Mixer
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup lukewarm water divided
- 0.5 cup buttermilk
- 2.5 cups cake flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 stick butter room temperature (8 tablespoons)
- 2 large eggs room temperature
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly.
- Grease and flour three 9-inch round cake pans. This will help the cake layers release easily after baking.
- In a small bowl, combine 1 cup of lukewarm water with the unsweetened cocoa powder. Stir until smooth, then set aside to cool slightly.
- In a large mixing bowl, whisk together the cake flour, baking soda, granulated sugar, and brown sugar until well combined.
- In a separate bowl, beat the room-temperature butter with an electric mixer until creamy and light in color. This should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. This will help ensure your batter is smooth and well-mixed.
- To the butter and egg mixture, add the buttermilk and the cooled cocoa mixture. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake layers from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Once the layers are completely cool, frost between the layers and on top using your favorite chocolate frosting. Enjoy a slice of your homemade Triple Layer Cocoa Cake!
Notes
- Ensure butter and eggs are at room temperature for a smooth batter and fluffy cake.
- Don’t skip cooling the cake layers before frosting to avoid melting the frosting.
- Sift cocoa powder and flour for a lighter, more tender cake texture.