Triple Chocolate Ombré Cake

Just imagine sinking your teeth into this indulgent triple chocolate ombre cake. It’s made of three sumptuous chocolate sponge layers sandwiched and coated in triple chocolate buttercream frosting.

Flour Baking powder Salt Butter Oil Sugar Buttermilk Chocolates (dark, milk, white) Vanilla extract Powdered sugar


In a medium bowl, combine flour, baking, powder, and salt. Set aside.


In a large mixing bowl, beat butter, oil, and sugar for 2 to 3 minutes or until creamy. Use an electric mixer with a whisk attachment.


Add eggs and vanilla. Mix until fully incorporated.


Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir to combine.


Divide your batter into three bowls with equal portions. Pour dark chocolate into one of the bowls and stir. Do the same for the milk and white chocolate portions.


Pour your batters into three separate lined baking pans. Bake for 20 to 24 minutes or until a toothpick in the center comes out clean. Let the cake layers cool.


To make the buttercream, beat butter until soft and creamy. Add sugar and beat again until smooth. Add salt and mix to combine.


Like the batters, divide your buttercream into three bowls with equal portions. Add chocolate to these bowls and stir until creamy.


Assemble your cake starting with the dark chocolate cake layer, dark chocolate frosting, milk chocolate cake layer, milk chocolate frosting, white chocolate cake layer, and white chocolate frosting.


Coat your cake with the remaining buttercream, starting with dark chocolate at the bottom, milk chocolate in the middle, and white chocolate on top.


Smooth the surface and sides of your cake with a spatula. Then, to create the ombre effect, blend the areas where two colors meet.


Enjoy your triple chocolate ombre cake topped with berries and flowers, sprinkled with chocolate chips and nut shavings, or even topped and drizzled with even more chocolate!

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