Decadent Triple Chocolate Layer Cake - White, Milk & Dark Chocolate

This triple chocolate layer cake - white, milk & dark chocolate has three soft cake layers, each made with a different type of chocolate. This works perfectly for chocolate lovers who can’t make up their mind which chocolate layer cake they actually want!

I love that the chocolate itself creates the ombré look, so there’s no need to rely on food coloring. It also makes a gorgeous Birthday Layer Cake when you want something a little more special. If you’re in the mood for another rich chocolate dessert, try my Chocolate Mousse Cake too. Keep reading because I’ll show you how to get those three chocolate layers right without making the cake dry.

Jump to:

• Video Instructions
• Try This Triple Chocolate Cake
• Why You'll Love It
• Ingredients
• Instructions
• Recipe Tips
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Try This Triple Chocolate Cake

If choosing between white, milk, and dark chocolate is difficult, this triple chocolate ombre cake gives you all three, which is any chocolate lover’s dream. Each layer has its own chocolate flavor, and the buttercream follows the same white-to-dark combination.

My favorite part is cutting into the cake and seeing those three distinct layers. It looks like it takes a lot of complicated decoration techniques, but the chocolate does most of the work when it comes to creating the different shades.

Why You'll Love It

• Three chocolates in one cake: White, milk, and dark chocolate each get their own cake layer and buttercream.
• No food coloring needed: The three chocolates naturally create the different shades.
• Great for celebrations: This works especially well as a Birthday Layer Cake, but it’s also suitable for an anniversary cake and other special occasions.
• You only make one base batter: Divide it into three bowls before adding the different chocolates.
• The frosting works the same way: Make one buttercream base, divide it, then add a different chocolate to each portion.

Ingredients

• Chocolate bars: I recommend good-quality chocolate bars rather than chocolate chips. Melted bars have a smoother consistency, whereas chocolate chips can become gritty and may leave the cake layers drier. You don't even need Dutch-process cocoa powder or natural cocoa powder for the chocolate taste!
• Mild-flavored oil: Vegetable or canola oil works well. You can also use sunflower oil. Avoid anything strongly flavored because you don’t want it competing with the chocolate.
• Buttermilk: As in a German chocolate cake recipe, this adds moisture and works with the other ingredients to give the cake a soft texture.
• Butter: Use unsalted butter at room temperature for both the cake and buttercream. Softened butter is much easier to beat until creamy.

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottoms and sides of three 8-inch (20cm) round cake pans with parchment paper.

2. Combine the all purpose flour, baking powder, and salt in a medium bowl and set aside.

3. In a large mixing bowl, beat ½ cup of butter, ½ cup vegetable oil, and 1 cup sugar for 2 to 3 minutes or until creamy using a hand electric mixer or stand mixer fitted with a whisk or paddle attachment. 

Recipe Note: I have used vegetable oil for this recipe, but any mild-flavored oil will work.

4. Add the large eggs and vanilla extract and mix until fully incorporated.

5. Alternately add the dry ingredients and 1 cup buttermilk, beginning and ending with the dry ingredients. Mix only until combined.

6. Divide the batter evenly between three bowls. I recommend using a kitchen scale here because it makes getting three even cake layers much easier.

7. Stir the cooled melted dark chocolate into the first large bowl, milk chocolate into the second, and white chocolate into the third.

8. Transfer each batter to a prepared cake pan and bake for 20-24 minutes. A toothpick inserted into the center should come out clean. Don’t overbake the layers because they can become dry. Let them cool on a cooling rack completely.

9. For the buttercream, beat the butter on medium-high speed for 2-3 minutes until soft and creamy. Add the powdered sugar and beat until smooth, then mix in the salt.

10. Divide the buttercream evenly between three bowls. Stir cooled dark chocolate into one, milk chocolate into another, and white chocolate into the last.

11. If necessary, trim the tops of the cooled cakes so you have flat, even surfaces to work with. Place the dark chocolate cake on your cake stand. Spread dark chocolate buttercream over the top of the cake, reserving about ¼ for the outside.

12. Add the milk chocolate layer and milk chocolate buttercream, followed by the white chocolate layer and white chocolate buttercream. Spread the reserved dark rich chocolate buttercream, milk, and white chocolate buttercreams around the corresponding sections on the sides of the cake.

13. Use an offset spatula to smooth the frosting and gently blend the areas where the different chocolates meet. Chill the finished cake in the fridge for 4 hours before serving.

Recipe Tips

• Let each type of melted chocolate cool before adding it to the cake batter or buttercream.
• Divide the plain batter before adding any chocolate.
• Do the same with the buttercream so you get equal amounts of each flavor.
• A kitchen scale makes dividing the batter and buttercream much easier, as is true in most cake recipes.
• Don’t overmix the cake batter once the cake flour has been added.
• Don’t overbake the layers. You want them soft rather than dry.
• Make sure the cakes are completely cool before adding buttercream.
• If the buttercream is too soft, add a little more powdered sugar.
• If it’s too thick, add whole milk 1 teaspoon at a time.
• If the buttercream tastes too sweet, a small pinch of salt can help balance it.
• You can always drip some chocolate ganache over the top if you want even more chocolate. You can also add a crumb coat with the leftover cake.

What Can You Serve With This?

• Fresh strawberries or raspberries
• Vanilla ice cream
• Whipped cream
• Fresh fruit
• Coffee or espresso
• A cold glass of milk

FAQs

Recipe