This triple chocolate layer cake is a three layer cake featuring white chocolate, milk chocolate and dark chocolate sponges stacked with luscious vanilla marshmallow fluff buttercream. It's rich, soft and a treat for chocolate lovers looking for something a little different.
Serve this cake with mugs of white hot chocolate or malted hot chocolate.
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Why I Love This Three Layer Cake
- Three distinctly different layers of chocolate cake: white chocolate & vanilla, malted milk chocolate & dark chocolate.
- Hidden secret: At first glance, it's simply a rich chocolate layer cake. But once sliced, the distinct layers reveal themselves, taking it to a whole new level.
- Flavour: This triple chocolate layer cake outshines most ordinary chocolate cakes by miles.
- Texture: The sponge layers are wonderfully light, fluffy, and perfectly moist - proof that this cake delivers on both style and substance.
- Unique buttercream: The marshmallow fluff buttercream stops this three layer cake from being too chocolately.
Jump to:
- Why I Love This Three Layer Cake
- What Is Marshmallow Fluff Buttercream?
- Ingredients Notes
- Equipment Notes
- How To Stop Melted Chocolate From Seizing In Cake Batter
- How to Make Three Layer Chocolate Cake (Step-By-Step Instructions)
- Storage Instructions
- Freezing Instructions
- Expert tips
- Frequently Asked Questions
- More Three Layer Cakes
- 📖 Recipe
- 💬 Comments
If you want to go all out on white chocolate take a look at my white chocolate and raspberry cake, chocolate Baileys cake and my Biscoff, pear & white chocolate cake. But if a three layer cake seems a step too far then try my far simpler Dairy Milk cake - it's guaranteed to put a smile on faces as it's eaten.
What Is Marshmallow Fluff Buttercream?
Marshmallow fluff buttercream is cream cheese frosting with the addition of Marshmallow Fluff & vanilla bean paste mixed in. Marshmallow Fluff is a spreadable marshmallow creme, hugely popular in the US. It is now commonly available in UK supermarkets too - try looking for it alongside Nutella.
This buttercream is everything you could wish for in an icing: sweet, light, fluffy, easy to spread and, without a doubt, a step up from standard vanilla buttercream. It also features in my Pumpkin Pie Whoopie Pies.
Ingredients Notes
Butter/ Baking margarine: It's fine to use either butter or baking margarine for making the sponge cakes. But when it comes to the cream cheese frosting only butter will do. Margarine is a poor substitute here as it lacks depth of flavour and is softer than butter.
Chocolate: Use good quality chocolate when making the sponge cakes. Really cheap chocolate does not always melt well. I have found Callebaut to give consistent results.
Ovaltine: This is a malted milk powder designed to be mixed into hot milk to create a comforting warm milky drink. It's fine to use Horlicks in place of Ovaltine. But whichever brand of malted milk powder you select do ensure that you use the regular 'full-fat' version rather than the 'light' or 'skinny' ones. The latter do not always give fantastic results in baking.
Marshmallow Fluff: For the buttercream frosting, use the original rather than the strawberry version.
Equipment Notes
Please note: the recipe listed is for a three layer chocolate cake made in 6-inch cake pans. This cake is ideal for serving 8-10 people.
These cake pans are smaller than typical ones, which tend to measure 8-inches. I have included some instructions below for scaling up to large pans.
tips when working with chocolate
How To Stop Melted Chocolate From Seizing In Cake Batter
Each layer of this three layer chocolate cake contains real melted chocolate, which gives it an incredibly rich flavour. However, melted chocolatecan sometimes seize when added to cake batter if it is not handled carefully.
A few readers have mentioned this issue, so here are my best tips to help you avoid it:
- Use room temperature ingredients: Cold ingredients are the most common caise of seiezed chocolate. If the batter is too cold, the chocolate can start to set as soon as it is added.
- Work fairly quickly: Chocolate that cools too much after melting becomes harder to mix smoothly. I usually melt it just before I begin to mix the cake batter so it has around 5 minutes to cool slightly while I work.
- Temper the mixture first (important step): Do not pour melted chocolate straight into the batter. Instead, briskly stir one tablespoon of batter into the chocolate first, then fold this mixture back into the main bowl of batter.This helps balance the temperatures and prevents the chocolate from seizing.
Keep these three steps in mind and your chocolate should incorporate smoothly each time.
How to Make Three Layer Chocolate Cake (Step-By-Step Instructions)
- Step 1: Grease and line 3 x 6-inch circular baking tins and preheat the oven.
Melt the 3 types of chocolate in separate bowls. Set aside.
- Step 2: In a bowl beat the butter and sugar until light and fluffy, using electric beaters.
Add the eggs, one at a time, beating well between each addition. Beat in 3 tablespoons of the milk and beat again.
- Step 3: Sift the flour and baking powder into the bowl and fold it in, using a large metal spoon, until just combined.
- Step 4: Divide the cake batter equally into 3 small mixing bowls.
Bowl 1: Fold in vanilla extract.
Bowl 2: Fold in sieved Ovaltine & ½ tablespoon milk.
Bowl 3: Fold in sieved cocoa powder and 1 ½ tablespoons milk.
- Step 5: Now add the melted chocolate to each bowl using the method described above (stir 1 tablespoon of cake batter into the chocolate first, then fold it back into the main bowl).
Bowl 1: White chocolate.
Bowl 2: Milk chocolate.
Bowl 3: Dark chocolate.
- Step 6: Transfer the batters to the prepared baking tins. Bake all three cakes for approximately 20 minutes until they spring back when lightly pressed or a skewer comes out clean.
Rest for 2 minutes then carefully remove the cakes from the tins and cool completely on a baking rack.
- Step 7: Make the marshmallow fluff buttercream: Beat the icing sugar, butter & vanilla paste together until smooth. Add the cream cheese and beat well. Finally, mix in the marshmallow fluff.
- Step 8: Lay the white chocolate cake onto a plate or board. Spread a heaped tablespoon of frosting over it and top with the malted milk chocolate layer.
Spread another heaped tablespoon of frosting over this layer and top with the dark chocolate sponge.
- Step 9: Once the final layer of cake is in place, spread a thin layer of icing all over the top and sides using a palette knife is good for this. This crumb-coating helps to seal in the crumbs. chill the cake for 20 minutes in possible.
Use the remaining icing to add a thicker layer that covers the cake entirely, then carefully move your cake onto a serving plate and touch up the icing if necessary.
- Step 10: Decorate with flaked chocolate and chocolate buttons if desired (I used Cadbury white, milk and dark chocolate buttons).
Storage Instructions
The marshmallow buttercream contains cream cheese so this three layer cake will need to be refrigerated if it is not consumed within a few hours. Just let it come back to room temperature before serving.
Freezing Instructions
The sponge cakes can be made, cooled, wrapped and frozen for up to 2 months. Defrost fulling before proceeding to decorate.
Alternatively, bake & assemble the cake as instructed (but without the chocolate garnishes) then transfer to the fridge for several hours to firm up the buttercream. Wrap the cake carefully and freeze for up to 2 months. Remove the wrap before defrosting. Add the chocolate garnishes when fully defrosted. Individual slices can also be wrapped and frozen.
Expert tips
- Be accurate when measuring ingredients out: Pay careful attention to measures for the best results when baking cakes. I advocate the use of digital scales (and grams) over the cup system.
- Use the correct sized baking tins: This recipe requires 6-inch tins not 8-inch tins.
- Always grease & line the baking tins: Even if they are meant to be non-stick, it's much easier to get the baked cakes out of the tins when they have been greased (base and sides) and lined with baking parchment (base only).
- Heed my earlier advice for adding melted chocolate: Use room temperature ingredients, avoid letting the chocolate cool too much and stir a little batter into the chocolate before combining it with the rest. These steps help ensure a smooth, even batter without the chocolate seizing.
Frequently Asked Questions
If you follow my instructions carefully then this is unlikely to happen. However, if despite your best efforts, the chocolate does solidify whilst being mixed into the cake batter my advice is to proceed with baking it regardless.
You may then decide whether or not to use this imperfect layer of cake. If you decide against using it then whip up a fresh layer to use in its place and drop the imperfect sponge cake into the freezer ready to pull out when emergency chocolate cake is required to cheer somebody up.
This three layer chocolate cake recipe uses 3 x 6 inch circular cake tins. If you wish to use standard 8-inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier - just ensure you do not fill your sandwich tins more than ⅔ full with the batter and use the leftover batter to make a few cupcakes. You perhaps will not need to double the buttercream though - I'd suggest making 1.5 times that stated in the recipe.
Over-mixing leads to a dense cake, so mix gently and only until ingredients are just combined. This is especially important here as adding melted chocolate increases the risk.
By all means. Although the marshmallow fluff cream cheese frosting is delicious against the chocolate flavours in this cake you could swap it for vanilla buttercream, white chocolate buttercream, milk chocolate buttercream, dark chocolate & hazelnut buttercream or Swiss meringue buttercream. Get creative!
Yes - go for it! To do this you'll need to apply the marshmallow buttercream in a smooth layer then just drizzle your chocolate ganache around the edge of the cake.
More Three Layer Cakes
I have plenty of decadent & delicious layer cake recipes. Here are a few popular three layer chocolate cakes from my library.
Have you made this triple chocolate layer cake? I hope you enjoyed it. Let me know how you got along by leaving a comment or rating below - it would mean so much to me if you do. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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📖 Recipe
Triple Chocolate Layer Cake
Equipment
- 3 x 6-inch sandwich cake tins Please note: this recipe uses 3 x 6-inch circular cake tins. If you are using standard 8 inch tins please see my notes below.
Ingredients
For the Cakes
- 180 g Butter or baking margarine (softened)
- 180 g Caster sugar
- 3 Eggs large, free-range
- 5 tablespoons Milk
- 180 g Plain flour (all purpose flour)
- 2 teaspoons Baking powder
- 50 g White chocolate finely chopped
- 50 g Milk chocolate finely chopped
- 50 g Dark chocolate finely chopped
- ½ teaspoon Vanilla extract
- 1 Tablespoon Ovaltine (chocolate malt powder)
- 1 ½ Tablespoon Cocoa powder
For the buttercream
- 125 g Butter softened
- 250 g Icing sugar
- 125 g Cream cheese full fat
- 1 teaspoon Vanilla bean paste
- 150 g Marshmallow Fluff original
Decoration - 1 Cadbury's flake (or 40g chopped/ grated milk chocolate)
- ½ Cadbury flake or 15g grated/ flaked milk chocolate
- 100 g Chocolate buttons Cadbury make white, milk and dark chocolate buttons now
Instructions
Bake the cakes
- Preheat the oven 170°/ 325°F/ GM3
- Grease and line 3 x 6-inch circular baking tins (note these are smaller than average tins - if you are using 8-inch tins see my notes on how to scale up the recipe).
- Melt the 3 types of chocolate in separate bowls (either in a microwave or using the bain-marie method. Set aside50 g White chocolate , 50 g Milk chocolate, 50 g Dark chocolate
- In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition180 g Butter, 180 g Caster sugar, 3 Eggs, 5 tablespoons Milk
- Add 3 tablespoon of milk and beat again. Sift the flour and baking powder into the bowl and mix well180 g Plain flour, 2 teaspoons Baking powder
- Divide the cake batter equally into 3 small mixing bowls
- Bowl 1: Fold in vanilla extract.Bowl 2: Fold in sieved Ovaltine & ½ tablespoon milk.Bowl 3: Fold in sieved cocoa powder and 1 ½ tablespoons milk.½ teaspoon Vanilla extract, 1 Tablespoon Ovaltine, 1 ½ Tablespoon Cocoa powder, 5 tablespoons Milk
- Now add the melted chocolate to each bowl by stirring 1 tablespoon of cake batter into the chocolate first, then folding it back into the main bowl as follows:Bowl 1: Requires the white chocolate: stir 1 tablespoon of the vanilla batter into the white chocolate then fold it back into the bowl of vanilla batter.Bowl 2: Requires the milk chocolate: stir 1 tablespoon of the Ovaltine batter into the milk chocolate then fold it back into the bowl of Ovaltine batter.Bowl 3: Requires the dark chocolate: stir 1 tablespoon of the cocoa powder batter into the dark chocolate then fold it back into the bowl of cocoa batter.
- Transfer the batters to the prepared baking tins.
- Bake all three cakes for approximately 20-22 minutes until they spring back when lightly pressed or a skewer comes out clean.
- Let the cakes rest in the tins for 2 minutes, then remove them from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack
Make the Marshmallow buttercream
- Put the icing sugar, butter & vanilla bean paste into a large bowl and beat until smooth125 g Butter, 250 g Icing sugar, 1 teaspoon Vanilla bean paste
- Beat in the cream cheese until smooth, then mix in the marshmallow fluff125 g Cream cheese, 150 g Marshmallow Fluff
Assemble the cake
- Lay the white chocolate sponge cake onto a board and spread a heaped tablespoon of the icing on top, then place the malted milk chocolate cake carefully on top of the layer of icing.
- Top with another spoonful of icing, spread it out and add the dark chocolate layer of cake.
- Once the final layer of cake has been added, carefully spread a thin layer of icing all over the top and sides of the cake - a palette knife is good for this. I find that coating the cake in a thin layer all over helps to seal in the crumbs. Once you have done this, use the remaining icing to create a thicker layer that covers the cake entirely.
- Carefully move your cake onto a serving plate and touch up the icing if necessary. Once you are satisfied, you can add a pattern if you want to. I used the back of a dessert spoon to lift the icing in places to give a rugged appearance
- Decorate with crushed/ flaked chocolate and chocolate buttons if desired½ Cadbury flake, 100 g Chocolate buttons
Notes
- Be accurate when measuring ingredients out: Pay careful attention to measures for the best results when baking cakes. I advocate the use of digital scales (and grams) over the cup system.
- Use the correct sized baking tins: This recipe requires 6-inch tins not 8-inch tins.
- Always grease & line the baking tins: Even if they are meant to be non-stick, it's much easier to get the baked cakes out of the tins when they have been greased (base and sides) and lined with baking parchment (base only).
- Heed my advice (below) for adding melted chocolate: Use room temperature ingredients, avoid letting the chocolate cool too much and stir a little batter into the chocolate before combining it with the rest. These steps help ensure a smooth, even batter without the chocolate seizing.
How To Stop Melted Chocolate From Seizing In Cake Batter
Each layer of this three layer chocolate cake contains real melted chocolate, which gives it an incredibly rich flavour. However, melted chocolatecan sometimes seize when added to cake batter if it is not handled carefully. A few readers have mentioned this issue, so here are my best tips to help you avoid it:- Use room temperature ingredients: Cold ingredients are the most common caise of seiezed chocolate. If the batter is too cold, the chocolate can start to set as soon as it is added.
- Work fairly quickly: Chocolate that cools too much after melting becomes harder to mix smoothly. I usually melt it just before I begin to mix the cake batter so it has around 5 minutes to cool slightly while I work.
- Temper the mixture first (important step): Do not pour melted chocolate straight into the batter. Instead, briskly stir one tablespoon of batter into the chocolate first, then fold this mixture back into the main bowl of batter.This helps balance the temperatures and prevents the chocolate from seizing.
Denise says
The cake looks divine ! Question for you, my soon to be 15 year old son's birthday is coming up and being a soon to be 15 year old he has little preference to his cake or anything else. But he's requested marble cakes before and chocolate so I think he would love the layers on this one . Here's my question do you think a chocolate malt frosting would compliment this cake? I have a recipe I want to try and would love to try it with this one , or do you think you could add the malt to your frosting with success? Thanks so much!
Jane Saunders says
Hi there Denise. I'm so pleased you like the cake and I'm sure it will hit the spot with your chocolate loving son for his birthday. I have to say, I think that the flavours of the chocolate malt frosting would match deliciously. Since my frosting is based on marshmallow, I'd go with your own frosting recipe to avoid confusing the two flavours this time around. You can always make it again for another occasion with the marshmallow frosting, just to see which you prefer 😉
Denise says
Thanks! I'm looking forward to making it this week!
Jane Saunders says
Anytime - enjoy....
Nikki says
This cake looks and sounds delicious!
I'm hoping to make it for my daughters birthday coming but will need to increase the size. I have square tins 27.5cm - I was going to make the batter base for each layer on its own rather than splitting into thirds. Do you think this would work and if so what would your recommended increase of the chocolate additions be - simply tripling?
Thank you - it is an inspiration.
Jane Saunders says
Hi Nikki, I'm so thrilled you like my cake. Pleeeease send me a photo when you've made it. Wow 27.5cm cake tins, that's going to be a deliciously large layer cake (I whole-heartedly approve). Allow me to get technical....
My measurements are for 3 x 6inch (aka 16cm) circular tins. Each tin has an area to fill of approx 200cm squared or 600cm squared in total (3x200cm).
Your square tin of 27.5 cm has an area of 756cm to fill, which is a little larger than the total for my 3 circular tins.
So... yes, you'll definitely need at least the entire base for each layer - I'd expect slightly thinner layers though. And yes, I'd recommend just scaling up the flavour measurements by tripling them.
If you wanted to ensure thicker layers, I'd add a third extra of everything for each layer as well. So 60g butter & sugar, 1 egg, 1.5 tbsp milk, 60g flour, 3/4 tsp baking powder plus an extra third of each flavouring. If the mixture looks too much for the tin you can always convert the leftover batter into cupcakes.
When you bake the cake you may also need to cover it loosely with baking parchment for the last 10 minutes of baking or so if the edges look as if they are done but the centre is not. And in terms of length of bake - I'd guess anywhere between 35-50 minutes, but I'm assuming you're not a novice when it comes to baking large cakes 😉
Best of luck. Awaiting your photo eagerly....
Nikki says
Thank you so much for responding - I will definitely post a pic for you, her birthday isn't until 4th June which gives me some time to play.
I'm a little hesitant to play with your cake as it looks perfect as it is - but having a large family 10-12 serves doesn't cut it! and omg thank you for the baking parchment tip - I quite often increase recipes and crunchy edges ensue - I had never thought of something so obvious!
Thanks again...now fingers crossed!
Jane Saunders says
A pleasure to help you Nikki. I really hope it works out well.
Amanda says
Hi Jane, I'm excited to try this out for my Nieces birthday this weekend, but I have 9 Inch round pans. I'm assuming I can add a third again the ingredients as you described in Nikki's thread? Would you please let me know? We have a large family, so 6 inch cakes (layered or not) is simply not enough anyways lol!
Jane Saunders says
Hi Amanda, lucky niece. For cake pans that size I would suggest doubling the cake recipe. Ensure you don't overfill the tins (2/3 full is plenty) and use any extra cake batter to make a few cupcakes. You may need to extend the baking time slightly (around 25-28mins at a guess) and you may find that 1 1/2 times the buttercream is sufficient, but there's no harm in making double either - pile it on thick or keep any excess in the fridge for a few weeks. Hope it works out well.
Jeff says
Beautiful cake. Sounds delicious.
Jane Saunders says
Thanks Jeff
Sarah says
Every time I see this cake pop up on my screen I have to stop and admire how pretty it is - you're a star!
Jane Saunders says
ah, thankyou Sarah
Lynn | The Road to Honey says
Ha! Ha! Let me take a moment and compose myself.
Chica. . .you sure are brave to attempt to make that darn dome a third time. After the first explosion, I definitely would have be done with it. . .like for the rest of my life. But such is a mother's love. Only one question remains. . .are you still finding bits of chocolate here and there?
As for next year. . .well. . .my vote is for the ombre cake. Sure. . . a youngster might not find it as fun because it doesn't spew candy after being beaten to death with a rolling pin. . .but it is equally beautiful. In the even you do decide to make another. . .I have a robotic mop that you can borrow. 😉
Jane Saunders says
Oh gosh, Lynn. You are so funny. And yes, I am still finding bits of chocolate in random places. Pleeeease can I borrow your mop? And truth be told, I did not have time to get the chocolate off the ceiling for another week after the event. It became a bit of conversation feature whenever a visitor came. If I ever see another then I will be the one beating it to death with a rolling pin 🙂
Meghan | Fox and Briar says
Oh my goodness Jane! The chocolate explosion! I have to say that I am SO GLAD that did not happen to me, I would have lost it! But it was a tiny bit funny hearing the story 😉 I agree with Demeter, your girls are so lucky to have a mother that works so hard to make them the perfect cake! They will always remember that. And I am doubly impressed that you finished the pinata cake despite the disaster. Also THIS cake - I am in love! 3 kinds of chocolate and MARSHMALLOW frosting! Will you make this for me for my birthday? 😉
Jane Saunders says
Ha Ha - it was more than a little funny, even at the time. It's not going to be long before I make this cake again so I'll mail you a slice 😉
Michelle @ Giraffes Can Bake says
This cake is incredible, I can't stop looking at it! It's beautiful and just looks so yummy. That frosting - *droooool!*
Sharing!
I had a crazy month of cake baking too, think I need a break for a while before my next cake!
Jane Saunders says
Thanks so much, Michelle. The trouble with life is so many cakes to bake and not enough time to eat them all - this is one of my new favourites though.
Thalia @ butter and brioche says
Wow this cake looks amazing & I love the ombre layers!
Jane Saunders says
thanks so much, Thalia
Mary says
Hi Jane,
Do you think this cake would with stand fondant?
A beautiful cake by the way. It looks so impressive. A real labour of love. Thank you for sharing it.
Jane Saunders says
Hi Mary. Thanks for getting in touch. I see no reason why not - I'm appalling at fondant icing, but let me know how you get along.
demeter | beaming baker says
Woah, Jane! 4 cakes in 10 days? Color me incredibly impressed. Cake's a bit tricky for me too, so consider me doubly impressed! Your Triple Chocolate Layer Cake with Marshmallow (!!) Buttercream looks heavenly. Just heavenly.
Hannah and Milly sound like the luckiest girls in the world. They're so fortunate to have a mom that would so thoughtfully plan out and bake a cake that suits their personalities. 🙂
Wow. The 2nd version of the piñata cake... just wow. So was the chocolate too hot for the balloon? Goodness, the whole scene sounds like such a nightmare! Okay, major props to you for having finished that cake anyway. Consider the rest of us legitimately forewarned. Btw, Jane, I was completely gripped during that entire tale!
Thanks for sharing this amazing cake. I now have the wisdom to appreciate that it is not a piñata cake. Haha. Have a great weekend!
Jane Saunders says
Hi Demeter, thankyou. They are lucky little things, but they so deserve it! I much prefer regular cakes like this one to themed cakes, but while they are young, I'll indulge them for their parties. So far I've done numbers, the piñata (once too many times - yes the chocolate was far too hot), teddy bears, roller skates, a treasure island, a love heart and a great one this year for the number 10 - a glass of cola and a pizza. I can't help but wonder/ worry what's in store for next March!