The Best Triple Layer Chocolate Cake! Super moist, tender, chocolate deliciousness! Quick and easy to make! Skip the box and give this a try!
Course Dessert
Cuisine American
Keyword Triple Layer Chocolate Cake
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 712kcal
Author Kathleen
Ingredients
Cake:
2CupsSugar
1 3/4CupsAll-Purpose Flour
3/4CupsCocoa Powder
1 1/2TeaspoonsBaking Powder
1 1/2TeaspoonsBaking Soda
1TeaspoonsSalt
2Eggs
1CupWhole Milk
1/2CupVegetable Oil
2TeaspoonsVanilla Extract
1TeaspoonInstant Espresso Powder
1CupBoiling Water
Frosting:
1Cup2 Sticks Unsalted Butter
1 1/3CupCocoa Powder
6CupsPowdered SugarSifted
2/3CupWhole Milk
2TeaspoonsVanilla Extract
Instructions
Make the Cake:
Preheat the oven to 350 degrees. Line the bottom of 3- 8 inch, high sided, round cake pans with parchment paper and spray well with nonstick cooking spray.
In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla and using a hand-held electric mixer, beat on medium speed, for about 2 minutes.
Add espresso powder to boiling water and stir to dissolve.
Add boiling water to the cake batter and stir until well combined. Batter will be thin-this is how it's supposed to look!
Pour batter evenly into prepared baking pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans set on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Make the Frosting:
In a large microwave-safe bowl, melt butter completely. Stir in cocoa.
Add powdered sugar and milk, alternately, using an electric hand-held mixer and beating until smooth and a spreadable consistency is reached. Stir in vanilla. If needed, add a little extra milk.