Learn how to make a beautiful Triple Chocolate Ombré Cake from scratch! Dark chocolate, milk chocolate, and white chocolate combined into one delicious cake.
Find the step-by-step recipe including ingredients and instructions in the recipe card at the bottom of the post. Video as additional content available (does not provide any additional information to the written recipe).
Triple Chocolate Cake Layers
For the cake layers, you need three 8" (20cm) baking pans. Cut out 8" parchment paper circles for the bottoms of the pans. You can lightly grease the sides of the pans, but I prefer to cut parchment paper stripes for the sides.
When the cake is baked and cooled, invert the pan, and the cake will come out easily. Then remove the paper and voilá.
For the three chocolate layers we need just one cake batter and divide it into three before adding the chocolate. To have three equal amounts of batter I recommend using a kitchen scale. You don't need to worry then that the cake layers are different in height, texture, and baking time.
The cake batter is made of flour, baking powder, salt, butter, oil, sugar, eggs, vanilla, and buttermilk. I added butter and oil to have the best of both worlds. Butter adds a great flavor to the cake and oil a great texture.
After dividing into three add melted dark chocolate, milk chocolate, and white chocolate.
Triple Chocolate Buttercream
For making the chocolate buttercream, beat softened butter until very creamy. Then sift in powdered sugar and beat until fluffy and creamy. Add a bit of salt to cut down the sweetness.
Then divide buttercream into three equal batches and add dark, milk, and white chocolate. Stir until super creamy.
NOTE: Please use just high-quality chocolate or couverture for the cake and the buttercream. The taste of the chocolate is very dominant in the cake and especially in the buttercream. The better the chocolate is, the better the cake is. The same is true in the other direction.
Now we have three chocolate cake layers and the prepared buttercream. Let's bring this all together.
Place the first cake layer on a cake turner or cake stand. I was long, long thinking about whether the dark or the white chocolate layer should be the first. It is beautiful either way. In the end, I decided to start with the dark chocolate layer, as you can see.
When you start with the dark chocolate layer as I did, spread dark chocolate evenly on top of the cake. Reserve buttercream for the sides. If you want to make a naked cake, then spread all of the buttercream on top.
Lay milk chocolate cake layer on top and spread with milk chocolate buttercream. Repeat with the white chocolate layer.
If you don't like a naked cake, spread the rest of the buttercream on the sides of the cake. I did this by spreading one color after another around the sides with an offset spatula and leveled it at the end with the offset spatula.
Don't worry, if the colors mix up a bit. I think it is even more beautiful when the colors go into another where they meet.
If you make this Triple Chocolate Ombré Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like No-Bake Chocolate Cheesecake, Fudge Brownie Ice Cream Cake, Fresh Cherry Cake, Almond Peach Galette.
Triple Chocolate Ombré Cake
Ingredients
triple chocolate cake layers
- 2 ½ cups all-purpose flour (300g)
- 1 teaspoon salt
- 3 teaspoon baking powder
- ½ cup butter (113g)
- ½ cup oil (120ml)
- 1 cup granulated white sugar (200g)
- 2 large eggs
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 1 cup buttermilk (240ml)
- ½ cup dark chocolate, melted and cooled (85g)
- ½ cup milk chocolate, melted and cooled (85g)
- ½ cup white chocolate, melted and cooled (85g)
triple chocolate buttercream
- 1 ½ cups butter, room temperature (339g)
- 3 cups powdered sugar (360g)
- ⅓ teaspoon salt
- ½ cup dark chocolate, melted and cooled (85g)
- ½ cup milk chocolate, melted and cooled (85g)
- ½ cup white chocolate, melted and cooled (85g)
Video
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Lightly grease the sides of the pan with butter or oil that the paper sticks to the pan. Set aside.
- In a medium bowl combine flour, salt, and baking powder and stir to combine. Set aside.
- Make the triple chocolate cake layers: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add eggs and vanilla and mix until fully incorporated. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one batter and stir to combine. Transfer to one prepared baking pan. Repeat with milk and white chocolate. Bake for 22-25 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
- Make the triple chocolate buttercream: Beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Stir in salt to combine. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one buttercream and stir until creamy. Repeat with milk and white chocolate.
- Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place the dark chocolate cake layer on a cake stand, turner, or serving plate. Spread the dark chocolate buttercream evenly on top of the cake. Reserve about ¼ for the sides. Place milk chocolate layer on top and spread with milk chocolate buttercream. Again, reserve about ¼ for the sides. Repeat with the white chocolate layer. Frost the outside and the sides of the cake with the remaining frosting. For best results, spread one color after another around the sides with an offset spatula and level with the offset spatula in the end. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.
Tessa
Hello! Can this recipe be made in advance? My thought was to make everything day before, assemble day of. Any suggestions?
Sabine
Hi, yes that is absolutely possible. Store the cake layers in an airtight container at room temperature and the frostings in the refrigerator. Let the frosting sit at room temperature for 30-60 minutes before assembling the cake. I hope that helps.
Ashish Jain
Hi Sabine,
I am planning to bake this cake for my wife on her bday as she has been thinking of baking a chocolate ombre cake herself for quite some time now.
Request your help on couple of queries
1. Can I substitute eggs with 1/2cup Greek yogurt?
2. Are the chocolates used for cake batter and frosting sugar less or should they have some % of sugar?
Sabine
Hi Ashish, I haven't tried this particular recipe with Greek yogurt but you can certainly use 1/4 cup of Greek yogurt for each egg. The chocolates I used were white (no percentages), milk (about 35%), and dark (about 50%). I hope that helps. Good luck and happy birthday to your wife.
Ashish Jain
Thanks Sabine,
Your comment came on the day when I had to bake the cake!
We all loved the cake, especially dark chocolate and milk chocolate layer.
Maybe it was the white chocolate I used, but the white frosting was too sweet for our taste. Will definitely try it again next time.
Gabi
This cake was definitely a little more involved but SO worth it!! It’s a huge party pleaser because it’s so unique and tastes like you’re eating pure chocolate <3. Thank you so much for the recipe!
Ritika
Hi,
I have a small oven. Can I bake all the three layers together in 1 cake tin ?
Sabine
No, that wouldn't work out, sorry.
Navodi Peiris
Can I use milk instead of buttermilk?
Sabine
You can replace the buttermilk as follows. Pour 1 tbsp (15ml) of vinegar into a 1 cup (240ml) measuring cup and add milk until you measure 1 cup (240ml) of liquid in total. Then let stand for 5 minutes until it curdles a little. Then use it.
Marianne
Hi Sabine! I'm gonna make this cake this weekend and it looks great. I would like to use a coffee flavored simple syrup. Is this advisable? I'm making the cake layers 2 days in advance and putting on the buttercream the day I will be serving it, is it better to use the simple syrup right after baking and cooling, or should I wait and do it on the day I'm serving? Thanks so much in advance! Greetings from the Netherlands.
Sabine
Hi Marianne, I would add it when you assemble and frost the cake. Sounds delicious. Hope that helps. Have a wonderful weekend.
Sherrie Bowen
I'm planning to make this cake for my sons birthday, per is request. Can I use Ghirardelli baking chocolate or do I need to use regular chocolate bars found in the candy aisle?
Sabine
Yes, you can use Ghirardelli baking chocolate for the batter. You could also use it for the frosting if you like the taste of it when eaten plain. If you prefer the taste of another chocolate more, I would go with another one for the frosting since the chocolate flavor determines the flavor of the frosting. I hope that helps!
Darina
Hi Sabine,
thank you so much for this recipe! I made it for my birthday and it turned out great. OMG. Sooooo chocolatey! My friends loved it and one of them even asked me about the recipe. It's foolproof and easy.
Darina ❤️
Sabine
Hi Darina,
Thank you so much for your nice feedback! I'm happy that you like the cake as much as we do. It's a fantastic birthday cake for sure. Happy belated birthday.
Sabine 🙂
doyle
The wife made this for my birthday. It turned out great. Thanks for sharing.
Sabine
Thank you!