Ingredients
- 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
- Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the oven: Preheat to 350°F (180°C). Grease and line three 6-inch or 8-inch cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream wet ingredients: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Add dry ingredients: Slowly add the dry mixture, alternating with buttermilk. Mix until smooth.
- Divide batter into three equal portions.
- Add cocoa powder + melted dark chocolate to one portion.
- Add melted milk chocolate to the second.
- Add melted white chocolate to the third.
- Bake each layer for 20–25 minutes or until a toothpick comes out clean. Let cool completely.
- Make the buttercream: Beat butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Whip until fluffy.
- Assemble the cake:
- Place the dark chocolate layer at the bottom.
- Top with milk chocolate layer.
- Finish with white chocolate layer.
- Frost the cake with chocolate buttercream, smoothing the sides and top.
- Chill and serve: Refrigerate 30 minutes before slicing for cleaner cuts.
Notes
- For a lighter buttercream, reduce cocoa powder and whip longer.
- You can swap chocolate types (e.g., caramelized white chocolate).
- Ensure all cake layers are cooled before frosting to prevent melting.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American