Get ready to elevate your baking game with the most decadent, show-stopping dessert that will make your taste buds dance and your guests swoon! This Vanilla Triple Layer Cake with Whipped Dark Chocolate Frosting isn't just a cake—it's a culinary masterpiece that combines the classic comfort of vanilla with the rich, luxurious intensity of dark chocolate. Whether you're celebrating a special occasion or simply craving a slice of pure bliss, this recipe promises to transform an ordinary day into an extraordinary celebration of flavor and texture.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hrs 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz dark chocolate, melted
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract thoroughly.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the chocolate frosting, whip the heavy cream until soft peaks form. Gradually add melted dark chocolate and powdered sugar, continuing to whip until smooth and fluffy.
- Once cakes are completely cooled, place the first layer on a cake stand. Spread a layer of chocolate frosting on top.
- Carefully place the second cake layer and repeat with frosting. Add the final cake layer.
- Frost the entire cake with the remaining whipped dark chocolate frosting, creating smooth sides and a decorative top.
- Refrigerate the cake for at least 1 hour to allow the frosting to set before serving.
- Slice and serve at room temperature. Store any leftover cake covered in the refrigerator for up to 4 days.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for the most uniform and smooth cake batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Use Parchment Paper: Always line your cake pans with parchment paper for easy cake removal and perfect layer shape.
- Check Cake Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cool Completely: Allow cakes to cool entirely before frosting to prevent the chocolate frosting from melting or sliding off.
- Chill for Success: Refrigerating the cake helps set the frosting and makes it easier to slice cleanly.
- Room Temperature Serving: Let the cake sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 65g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 145mg
