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three slices of chocolate layer cake with three different colors of layers on dessert plates
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4.95 from 19 votes

Triple Chocolate Ombré Cake

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. 
Prep Time1 hour
Cook Time25 minutes
Chill Time4 hours
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 663kcal
Author: Sabine

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
  • 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.

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Nutrition

Calories: 663kcal | Carbohydrates: 68g | Protein: 5g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 237mg | Potassium: 270mg | Fiber: 2g | Sugar: 50g | Vitamin A: 775IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 3mg