Description
A luscious and decadent dessert featuring layers of dark, milk, and white chocolate, frosted with rich chocolate buttercream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder (for dark chocolate layer)
- ¼ cup melted dark chocolate
- ¼ cup melted milk chocolate
- ¼ cup melted white chocolate
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- ½ cup cocoa powder (for frosting)
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (180°C). Grease and line three 6-inch or 8-inch cake pans with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until the batter is smooth and well combined.
- Split the batter evenly into three separate bowls.
- To the first portion, add the cocoa powder and melted dark chocolate. Stir until evenly incorporated.
- Add the melted milk chocolate to the second portion and mix well.
- Stir the melted white chocolate into the third portion until combined.
- Pour each batter into the prepared cake pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans, then remove and set aside.
- Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, followed by the heavy cream, vanilla extract, and a pinch of salt. Continue whipping until the frosting is light, fluffy, and spreadable.
- Place the dark chocolate cake layer on your serving plate or cake stand as the base.
- Spread a layer of chocolate buttercream over the dark chocolate cake, then place the milk chocolate cake layer on top.
- Add another layer of chocolate buttercream and finish by placing the white chocolate cake layer on top.
- Use the remaining buttercream to frost the top and sides of the entire cake, smoothing it with a spatula or icing smoother for a clean finish.
- Refrigerate the assembled cake for 30 minutes to firm up the buttercream, which will make slicing cleaner and easier. Bring to room temperature before serving for the best flavor and texture.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg