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+ servings
Chocolate Triple Layer Cake is 3 deliciously moist layers of cake, topped with pink buttercream frosting and candied sprinkles.

Chocolate Triple Layer Cake

Course Dessert
Cuisine American
Keyword Birthday Cake, Chocolate Cake, Chocolate Cake with Pink Icing, Triple Layer Chocolate Cake
Prep Time 30 minutes
Cook Time 40 minutes
Servings 10


For The Chocolate Cake

  • 1 1/2 cups cocoa powder
  • 1 1/2 cups boiling water
  • 4 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 2 tsp baking soda
  • 2 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 5 eggs
  • 1 cup Greek yogurt (plain)

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


  1. 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

  1. Pour boiling water into bowl with cocoa powder and whisk thoroughly until blended. Set aside.

  2. Beat together flour, baking powder, baking soda, sugar, oil and eggs until smooth.

  3. Beat in yogurt, followed by cocoa powder mixture until thoroughly mixed and no lumps remain.

  4. 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.

  5. 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

  1. 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.

  2. 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.

  3. Gently put the second layer on top, and repeat the icing process.

  4. Repeat with a final layer, and spread icing on top to form a smooth layer.

  5. 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.

  6. Top with sprinkles or decorations of your choice. Cut and serve.

  7. Notes: Cake can be made into three thick layers or four smaller layers - great to customize.

  8. Want flavoring? Add some strawberry flavoring oil or other flavors to the icing when mixing.

  9. 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.