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!
Wilson
I'm making this a day before its going to be served and will be traveling with it. Do you recommend refrigerating it before or will it be okay room temperature. Also, it might be exposed to warmer temperatures.
Sabine
I would suggest to store it in the fridge as long as possible and don’t let it too long exposed to warmer temperatures because the buttercream will get soft and greasy. Maybe you can store it in a cool box while traveling, that would be the best. Hope that helps!
Alice
I have never made a layered cake before and usually am terrible at baking; my cakes usually come out dense and flat no matter what ? but this recipe is amazing, the cake tastes phenomenal and it’s pretty much a foolproof recipe as long as you actually follow the recipe!!
Do you think it would work to adapt different flavours with the base of this recipe? It just turned out to be such a nice light, fluffy cake I’m not sure if I want to turn to any other recipes haha
Sabine
I'm so happy that you had success with this recipe, Alice! Thank you so much for your feedback. You can look through my cake category and you will find other incredibly moist and delicious cakes in different flavors. If you mastered that one, you will master the other ones too! 🙂
Evangeline
Hey Sabine,
I haven't made this recipe yet because I was wondering what the percentage of cocoa was in the dark chocolate you used? I'm planning on using Lindt chocolate bars and I saw they had 70%, 80%, 99% etc. What do you recommend?
Sabine
Hey Evangeline, I also use Lindt a lot and go for dark chocolate between 50 - 70 % cocoa. 70% is my favorite though. Hope that helps.
Marie
I made this for my mom's birthday and was pretty happy with how it turned out! Everybody raved about how delicious it was. I only wish that the layers were thicker as my cake came out looking a little flat. The only adjustments I made were adding a little espresso powder to the dark chocolate layer and topping the cake with fresh raspberries. Yum!
Magdalene
Hello Sabine,
I have used your recipe more than once, all I can say is it has never let me down. I’m currently studying Culinary Arts although I really do love pastry. Your recipes have been a great boost to me.
It deserves a 5 star since I got a 5 star from my friends and family.
Thank you.
Sabine
Hi Magdalene, Thank you so much for your nice feedback and kind words! I really appreciate it! That sounds interesting. Best of luck to you. Sabine
Selina
Hey, I'm really interested in baking that cake but my family doesn't like american buttercream (I guess it's that one because of the high amount of powdered sugar), would it be possible to make another buttercream that is less sweet the same way as the recipe says with adding the melted chocolate at the end? for example a swiss meringue buttercream? I'm still a bit new to buttercream
Sabine
I personally did not try to make swiss meringue buttercream with chocolate. I'm not sure if the frosting would be stiff and smooth after adding the chocolate. You could try a chocolate cream cheese frosting instead. Hope that helps!
Shwetha
Hi sabine,
This looks super awesome how much should I make for a 11 inch pan and there should 3 layers .each layer height should be 2 inches .usually for vanilla cake i use 750g of flour.how should i alter this recipe.
Shwetha
Sabine
Hi Shwetha, to convert from 8" to 11 " pans I recommend to double the recipe. Hope that helps. Happy baking!
geraldine
Can I use this recipe in 9-inch molds instead of 8-inch molds?
Sabine
Yes, just do 1.5x the recipe.
Thuy Doan
How many layers do you think this recipe would make if you're using 6" pans? And would it ruin the cake if I used darker 8" pans? I only have light pans in 6".
Sabine
I wouldn't bake this recipe in 6" pans without a conversion. When the cake layers are too thick it will take a very long time in the oven until it's baked through and the edges will be dry until the center is done. When using darker pans, the baking time needs to be adjusted. Please check with a toothpick.
MARILYN LASTER
HOW DO YOU INCORPORATE THE MELTED CHOCOLATES INTO THE CAKE BATTER WITHOUT IT HARDENING WHILE ADDING IT? THE WHITE CHOCOLATE IS THE WORST.. ALSO, I’M AFRAID THE BAKING POWDER LOSES IT’S FIZZ DUE TO THE TIME NEEDED TO DIVIDE THE BATTER AND ADDING THE CHOCOLATES,.. DO YOU HAVE ANY SUGGESTIONS? THANK YOU., IM ON MY 2ND ATTEMPT AND HAVEN’T MADE IT TO THE ICING YET. I MAY HAVE THE SAME TROUBLE WITH THE MELTED CHOCOLATE THERE BUT I DON/T KNOW YET.
Sabine
Please make sure to use just high-quality chocolate and no chocolate chips. Chocolate chips like the ones in cookies, for example, are not meant to be melted and turn out dry and crumbly. Then you shouldn't have any problem.
Carla Masopust
I'm really excited to try this recipe! Can you share what brand/type of chocolate bars you use for each? (Dark/Milk/White)
Sabine
Course! I used Lindt chocolate for all three. Hope that helps!
Lindsay
I apologize for the possible novice question but I was wondering if the butter for the Cale batter needs to be rom temp? I see the icing states room temp so I thought I would check for the cake. Thank you!
Sabine
You can use room temperature butter to reduce the mixing time a bit. But it's not necessary. You can use cold butter as well.