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Chocolate Triple Layer Cake is 3 deliciously moist layers of cake, topped with pink buttercream frosting and candied sprinkles.
Print Recipe
5 from 1 vote

Chocolate Triple Layer Cake

Prep Time30 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Birthday Cake, Chocolate Cake, Chocolate Cake with Pink Icing, Triple Layer Chocolate Cake
Servings: 10
Calories:

Ingredients

For The Chocolate Cake

For The Pink Buttercream Frosting

  • 2 sticks butter
  • 4 cups powdered sugar (start with 3, then add more while mixing until the texture is right)
  • 3-4 Tbsp milk
  • 1 tsp vanilla extract
  • Pink gel coloring (or your choice)
  • Optional: candied sprinkles, mini chocolate chips, additional icing

Instructions

  • Preheat oven to 350° and line (3) 8 or 9 inch cake pans with parchement paper and spray with non stick spray. Set aside.

For The Chocolate Cake

  • Pour boiling water into bowl with cocoa powder and whisk thoroughly until blended. Set aside.
  • Beat together flour, baking powder, baking soda, sugar, oil and eggs until smooth.
  • Beat in yogurt, followed by cocoa powder mixture until thoroughly mixed and no lumps remain.
  • Pour cake batter into three lined/sprayed 8 or 9 inch cake pans, and bake for 30-40 minutes. *Start checking at 30 minutes to make sure you don't overcook.
  • Once toothpick inserted and has come out clean, remove cakes from oven, let cool for a few minutes, then remove from pan and place on a wire rack to cool.

For The Pink Buttercream Frosting

  • In a large bowl, beat all ingredients together until smooth and fluffy. Start with 3 cups of powdered sugar and gradually add more until the right consistence is obtained. If you add too much, balance it out with more milk, 1 Tbsp at a time.
  • Cut the tops off each layer so that they are flat. Place the first layer on a serving dish, then "plop" a generous scoop of icing on top. Spread out from the middle until you have a solid layer.
  • Gently put the second layer on top, and repeat the icing process.
  • Repeat with a final layer, and spread icing on top to form a smooth layer.
  • To ice your sides, spread small spoonfuls all over the sides of the cake, and with a long icing spreader or paddle, scrape the sides all the way around so that you have a "bare" iced look. This step doesn't have to be perfect, so make it look however you like.
  • Top with sprinkles or decorations of your choice. Cut and serve.
  • Notes: Cake can be made into three thick layers or four smaller layers - great to customize.
  • Want flavoring? Add some strawberry flavoring oil or other flavors to the icing when mixing.
  • Customize this cake by adding as much or as little decorations as you like, including edge icing, different sprinkles, mini chocolate chips, or fresh fruit such as berries on top.