This triple chocolate ombré cake is a stunning and delicious cake. It is perfect for celebrating birthdays, anniversaries and other special occasions. It has a layer of dark chocolate, milk chocolate and white chocolate to satisfy any chocolate lover. By the way, have you tried my chocolate mousse cake yet?
Step-by-step video tutorial
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Notes on chocolate
For the tastiest ombré cake with the softest and creamiest texture, I recommend you only use quality chocolate bars from brands you love. Chocolate chips don't work well as they make the cake layers dry and crumbly and the icing slightly gritty.
- Valrhona, Guittard, Ghirardelli, or Lindt chocolate are my favorites and work beautifully.
- Use 50-60% chocolate for the semi-sweet cake layer and frosting.
Expert tips for success
- Line the baking pans with parchment paper instead of just using baking spray as the cake layers will be easier to release from the pans after baking.
- For the three layers of chocolate cake, make the cake batter and divide it into three equal portions before adding the chocolate to each portion. For dividing the batter, I highly recommend using a kitchen scale so you don't have to worry about unevenly baked cake layers.
- Allow the chocolate to cool for a few minutes before adding to the buttercream frosting. It should still be smooth, just not too warm.
- If your cake layers aren't flat after baking, slice off a thin layer from the top to create an even surface. This makes frosting easier and just looks better.
- If the frosting is too soft, add more powdered sugar to thicken it. You might want to add a pinch of salt to reduce the sweetness. To soften the buttercream, add milk, 1 teaspoon at a time, until it is the consistency you want.
How to create an ombré look
You can assemble the cake however you like. I have the dark chocolate on the bottom, followed by the milk chocolate and the white chocolate on top. This way the ombre frosting is dark on the bottom and light on top. Any combination works though, just follow your creativity.
- Make sure the flavors and colors of the cake and buttercream are together, meaning you spread the dark chocolate buttercream on top of the dark chocolate cake layer and so on.
- Spread the remaining buttercream along the sides of the cake. To do this, spread one buttercream after another along the sides of each cake layer with an offset spatula, smoothing at the end with the offset spatula to slightly blend the colors where they meet.
- You can blend the different colored buttercreams where they meet more or less to create a light or more dramatic ombré look.
How long does it last
This cake can be stored in an airtight container in the refrigerator or at cool room temperature for up to 4 days.
Make ahead and freezing instructions
- Cake layers: After baking the cake layers, let cool completely. Then tightly wrap each cake layer in plastic wrap twice. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once they are at room temperature, make the frosting and assemble the cake as instructed.
- Whole cake: After chilling for 3 hours, place the cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic wrap twice. Then wrap with aluminum foil twice or place in a freezer container. It freezes well for up to 3 months. Unwrap the cake and thaw covered in the fridge overnight.
- Single slices: Place the slices in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic wrap twice until fully covered. Place in a freezer bag or container. It freezes well for up to 3 months. To thaw, unwrap the cake and place on the counter for 1 hour.
More chocolate cake recipes to try
- Flourless Chocolate Cake
- Black Forest Cake
- Texas Sheet Cake
- S'mores Cake
- Chocolate Cake
- Air Fryer Chocolate Cake
Recipe
Triple Chocolate Ombré Cake
Calories: 663kcal
Servings: 16 servings
This triple chocolate ombré cake is a stunning and delicious cake. It is perfect for celebrating birthdays, anniversaries and other special occasions. It has a layer of dark chocolate, milk chocolate and white chocolate to satisfy any chocolate lover.
Ingredients
triple chocolate cake layers
- 2 ⅓ cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup mild flavored vegetable or canola oil
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 3 oz high-quality dark chocolate bars, melted and cooled
- 3 oz high-quality milk chocolate bars, melted and cooled
- 3 oz high-quality white chocolate bars, melted and cooled
triple chocolate buttercream
- 1 ½ cups unsalted butter, at room temperature
- 3 cups powdered sugar
- ⅓ teaspoon salt (or to taste)
- 3 oz high-quality dark chocolate bars, melted and cooled
- 3 oz high-quality milk chocolate bars, melted and cooled
- 3 oz high-quality white chocolate bars, melted and cooled
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper and set aside.
- Cake layers: In a medium bowl combine flour, baking powder, and salt, and stir to combine. Set aside.
- In a large mixing bowl with an electric 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 the batter evenly among three bowls (use a kitchen scale for accurate results). Pour the dark chocolate into one of the three bowls, stir and pour the batter into one of the prepared baking pans. Repeat with milk chocolate and white chocolate. Bake for 20-24 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.
- Buttercream: Beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Add powdered sugar and beat until fully combined and smooth. Add salt to taste and mix to combine. Divide the buttercream evenly among three bowls (use a kitchen scale for accurate results). Pour the dark chocolate into one of the three bowls and stir until creamy. Repeat with milk chocolate and white chocolate.
- Assemble the cake: If necessary, cut a thin layer off the tops of your cakes to create a flat surface. Place the dark chocolate cake layer on a cake stand and spread the dark chocolate buttercream evenly over the cake. Reserve about ¼ of the buttercream for the sides. Repeat with the milk chocolate and white chocolate layers. Spread the remaining buttercream along the sides of the cake. To do this, spread one buttercream after another along the sides of each cake layer with an offset spatula, smoothing at the end with the offset spatula to slightly blend the colors where they meet. Chill 4 hours in the fridge before serving. Store in an airtight container in the fridge up to 4 days.
Video
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Nutrition
Calories: 663kcalCarbohydrates: 68gProtein: 5gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 88mgSodium: 237mgPotassium: 270mgFiber: 2gSugar: 50gVitamin A: 775IUVitamin C: 0.1mgCalcium: 95mgIron: 3mg
Did you make this recipe?Leave a feedback and rate this recipe!
Emma
This is the best cake recipe ever. I've made this recipe at least 5 times now. All my family members want this cake for their birthday. It's so good!!!!!
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!