Chocolate cake gets an exciting makeover with three distinct chocolate flavours hidden beneath luscious vanilla marshmallow fluff buttercream in this recipe for triple chocolate layer cake. It’s a simple but effective concept.
This recipe was first published in March 2016 and updated in May 2020.
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March is my crazy month of birthday cake baking. My record is 4 cakes in the space of just 10 days. That’s a lot of eggs. A lot of icing. A lot of cake. It really is a cake-a-thon. In the midst of this baking madness, this fantastic triple chocolate layer cake with marshmallow buttercream was born for my younger daughter’s birthday a few years back.
We’re talking about three distinct layers of light & bouncy chocolate sponge cake:
- White chocolate & vanilla – sweet & fresh
- Malted milk chocolate – homely, comforting chocolate heaven
- Dark Chocolate – satisfyingly intense
What’s not to love about this triple chocolate layer cake?
What Makes This Chocolate Cake So Special?
Yes, this triple chocolate layer cake is essentially a large chocolate cake. But the different layers that reveal themselves once the cake is cut into takes it over the edge. It is far more exciting than a typical chocolate cake.
I’d say this recipe for triple chocolate cake is ideal for any chocolate lover – child or adult. It was a hit with everybody around our tea-table.
One or two people picked out their favourite layers, but most, me included, just fell for the entire bundle.
Then of, course, there’s the marshmallow fluff buttercream.
What is Marshmallow Fluff Buttercream?
It’s a regular buttercream with the addition of Marshmallow Fluff & vanilla bean paste.
Marshmallow Fluff, if you’ve not come across it before, is a spreadable marshmallow creme, hugely popular in the US. It is now commonly available in UK supermarkets too – try looking for it in the chocolate spread area.
This marshmallow fluff buttercream is my absolute favourite – you may remember it from my Pumpkin Pie Whoopie Pies. It 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.
And this marshmallow frosting makes a welcome deviation from the cocoa theme in this decadent recipe for triple chocolate cake.
How do you Make This Cake?
There are three stages to making this fantastic recipe:
- Baking the sponge cakes
- Making the buttercream
- Assembling and decorating the layers
Before we get to the instructions, I’d like to talk about working with melted chocolate. It can be a tricky beast to master.
How to successfully Mix Melted Chocolate into Cake Batter
Each layer of this extravagant triple chocolate cake contains real chocolate. When melted chocolate is added to cake batter, it can have a tendency to cool too quickly and end up seizing before it is fully mixed in.
Occasionally readers write in to tell me that although they enjoyed the cake, they experienced this problem. So I’d like to share a few tips to help you avoid this issue too:
- Use room temperature ingredients – melted chocolate will start to reset if it comes into contact with other colder ingredients, so never use chilled ingredients for this recipe. This is perhaps the main reason chocolate seizes when mixed into cake batter
- Work quickly – chocolate that has cooled too much after melting is the second most likely reason that the chocolate does not mix smoothly into the cake batter, so if you are a slower baker, keep this in mind. I’m a relatively quick baker, so I melt the chocolate before I begin to mix the cake batter. This is so that it can cool for around 5 minutes
- Stir a tablespoon of cake batter directly into the chocolate and then blend it all back into the remaining cake batter. This step really does help reduce the risk of the chocolate seizing when incorporating it into the cake batter since it helps even-out the differences in temperature between the chocolate and the cake batter
Keep these 3 points in mind as you make this recipe for triple chocolate cake and you’ll be rewarded with 3 perfectly blended batters.
Making the Cakes
Now we’ve covered the basics of working with chocolate in cake batter, follow these instructions to make this fantastic recipe for triple chocolate layer cake:
- 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
- Now remember to work quickly
- 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
- Add 3 tbsp of milk and beat again. Sift the flour and baking powder into the bowl and mix well
- Divide the cake batter equally into 3 small mixing bowls – you can weigh it out for precise division if desired
- For the White Chocolate & Vanilla Sponge:
- Take one of the 3 bowls of the cake batter
- From this bowl, take a tablespoon of the cake batter and quickly mix it into the melted white chocolate
- Gently fold this white chocolate mixture and the vanilla extract back into the bowl containing the rest of the cake batter – remember, this double-action will stop the chocolate from seizing when it is mixed into the cake batter
- Spoon the batter into one of the baking tins and spread it out with a blunt knife
- For the Malted Milk Chocolate Sponge:
- stir an extra tablespoon of milk and the Ovaltine powder into the second bowl of cake batter
- From this bowl, take a tablespoon of the cake batter and stir it quickly into the melted milk chocolate
- Fold this chocolate mixture back into the rest of the cake batter then spoon the batter into another of the baking tins & spread it out
- For the Dark Chocolate Sponge:
- stir an extra tablespoon of milk and the cocoa powder (sifted) into the remaining bowl of cake batter
- Quickly mix a tablespoon of this cake batter into the melted dark chocolate
- Fold this chocolate mixture back into the rest of the cake batter, spread the batter into the last of the baking tins
- Bake all three cakes for 20-25 minutes until the cake springs back when lightly pressed or a skewer comes out clean. Let cool completely on a baking rack
See the recipe card for full instructions.
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 in my recipe notes for scaling up to large pans.
Make the Marshmallow Fluff Buttercream
These is absolutely nothing complicated in making this buttercream. Simply beat the icing sugar, butter & vanilla paste together until smooth, follwed by the cream cheese. Finally, mix in the marshmallow fluff.
Since this buttercream contains cream cheese, it does need to be refrigerated if it will not be consumed in a few hours.
Either make it in advance, chill and allow to come back to room temperature before using it or use to decorate the cake and refrigerate, again remembering to let it come to room temperature before serving.
Assembling the Cake
Spread a heaped tablespoon of frosting over the white chocolate cake layer, smooth with a blunt knife and top with the malted milk chocolate layer. Repeat to add the final layer of dark chocolate 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, especially if you can chill the cake for 20 minutes or so at this point too.
Use the remaining icing to create a thicker layer that covers the cake entirely, then 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 or chopped chocolate if desired.
I knew I was onto a winner for my girl with this recipe for triple chocolate cake. She adores chocolate & marshmallows so to have a multitude of chocolate all stacked up into a birthday cake and then include marshmallow in the icing was like a dream come true for her.
And me, let’s be honest.
Have you seen my other triple layer cakes?
- Chocolate & Vanilla Malted Milkshake Cake with Italian Buttercream
- Triple Layer Coffee Cake
- Cinnamon Apple Cake with Salted Maple Buttercream
- Turkish Delight Cake
If you tried this recipe please give it a rating below. Don’t forget to share your creations with me on Instagram too – I love to hear how you’ve got along. Use #littlesugarsnaps and tag me @jane_littlesugarsnaps.
Triple Chocolate Layer Cake
Ingredients
For the Cakes
- 180 g/ 6 1/2oz softened butter
- 180 g/ 6 1/2oz caster sugar
- 3 eggs
- 5 tbsp milk
- 180 g/ 6 1/2oz plain (all purpose) flour (sifted)
- 2 tsp baking powder
- 50 g/ 2oz white chocolate – finely chopped
- 50 g/ 2oz milk chocolate – finely chopped
- 50 g/ 2oz dark chocolate – finely chopped
- 1/2 tsp vanilla extract
- 1 1/2 tbsp Ovaltine (chocolate malt powder)
- 1 1/2 tbsp cocoa powder
For the buttercream
- 125 g/ 4 1/2oz softened butter
- 250 g/ 9oz icing (confectioner’s) sugar
- 125 g/ 4 1/2oz cream cheese
- 1 tsp vanilla bean paste
- 150 g vanilla Marshmallow Fluff
Decoration – 1 Cadbury’s flake (or 40g chopped/ grated milk chocolate)
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. Set aside
- 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
- Add 3 tbsp of milk and beat again. Sift the flour and baking powder into the bowl and mix well
- Divide the cake batter equally into 3 small mixing bowls
- For the White Chocolate & Vanilla Sponge: from the first mixing bowl take a tablespoon of the cake batter and stir it quickly into the melted white chocolate. Then gently fold this white chocolate mixture and the vanilla extract back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed into the cake batter. Gently spoon the batter into one of the baking tins and spread it out with a blunt knife
- For the Malted Milk Chocolate Sponge: stir an extra tablespoon of milk and the Ovaltine powder into the second bowl of cake batter. From this bowl, take a tablespoon of the cake batter and stir it quickly into the melted milk chocolate. Then fold this chocolate mixture back into the rest of the cake batter. Spoon the batter into another of the baking tins & spread it out
- For the Dark Chocolate Sponge: stir an extra tablespoon of milk and the cocoa powder (sifted) into the remaining bowl of cake batter. Quickly mix a tablespoon of this cake batter into the melted dark chocolate, then fold this chocolate mixture back into the rest of the cake batter. Spread the batter into the last of the baking tins
- Bake all three cakes for 20-25 minutes until the cake springs back when lightly pressed or a skewer comes out clean
- Let cool in the tins for 2 minutes, then remove 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 paste into a large bowl and beat until smooth
- Beat in the cream cheese until smooth, then mix in the 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 or chopped chocolate if desired
BEAUTIFUL CAKE , DO YOU THINK I COULD COVER THE OUSIDE WITH CHOCOLATE GANACHE INSTEAD OF THE CREAM CHEESE ICING AND JUST HAVE THE CREAM CHEESE TO SANDWICH THE LAYERS TOGETHER.
Thanks Angela. I don’t see why you couldn’t customise the icing to your tastes and requirements. Let me know how it turns out.
Hello, Jane!
I love this cake, I made it for my birthday last year and it turned out great! Well, I’m not sure what’s going on now, but I made this cake for my sisters birthday a couple of weeks ago and it stuck to the pan horribly and fell all apart. I ended up having to cut the cakes into chunks and serve it as a trifle. It was a hit and the cakes were delicious, but I was really looking forward to serving the cake the wai yt was intended. I just tried to make the cake again, and the same thing has happened. I follow the recipe to a T…. except I make it in the 8” pans. Help, please!!
Oh, how strange. It sounds like an issue with the pans, to be honest. When you say the cake stuck to the pan, do you mean the base or sides or the pan? Did you grease and line the pans with baking parchment? I’ve had trouble with greaseproof paper rather than parchment and likewise, I’ve had difficulty making cakes if my pans get too old and loose their coating. Even with new pans I always grease and line with parchment. Hope my thoughts help.
Thank you so much for your quick reply! The base of the cakes stick. I did grease the pans, but did not use parchment paper. I’m going to try again this morning using parchment paper, wish me luck! ????
I’m sure that will make all the difference. Pesky tins.
Hi, I want to make this cake for my sons birthday party. I want to make double barrel cake with six layers. Will his recipe produce a cake that is dense enough be stacked and not topple over?
Thanks!
Wow, that sounds like an epic cake. Lucky boy! The texture is very much that of a typical sponge cake – I’ve never attempted to stack a cake more than 3 layers high, so I can’t say for certain if it might topple. I’d suggest using cake dowling to offer support to be on the safe side. And perhaps make the bottom 3 layers slightly wider than the top 3 layers of you have a variety of baking tins. Hope that helps.
Hi, I love your cake looks amazing. I recently started to learn how to make cakes, I will definitely make this.
Thanks Narine, I hope you enjoy your baking. Once you start, it’s hard to stop 🙂
Hi Jane,
Your cake looks amazing and I’m in the process of recreating this (as a two tier version) for my niece’s Christening cake, however the milk chocolate layer is proving problematic for me. I have made several attempts and this layer always looks fine when baking but once out of the oven shrinks. I just wondered which Ovaltine it is that you use – the one that is to be mixed with milk or the one that is made with water? – this is the only thing I can think that could be making a difference, the white chocolate and dark chocolate layers have baked perfectly and I’m at a loss with this but don’t like to give up!
Hi Lauren, sorry to hear that the malted chocolate layer is misbehaving. How strange. I baked mine with the original ovaltine, which requires milk. Are you using the same flour, baking powder etc as with the other layers? Everything else equal I’m at a loss as to why this layer keeps shrinking for you. Fingers crossed the change in powder works.
Hello,this cake looks amazing and would like to make it for my chocolate obsessed daughters birthday. I am just wondering if I can eliminate the marshmallow from the icing? I am planning on doing a chocolate ganash drip cake so am worried the marshmallow will make this to sweet.
That sounds lovely. I can see why you might need to switch the frosting though. I’d switch out the marshmallow frosting for a regular buttercream or one from a drip cake if you have a recipe to hand. Happy baking.
Gosh, this not only looks damn delicious the photos with the fairies are just gorgeous’! love, love, love!
Thankyou so very much Tania.
HI Jane – how many do you think it would feed at the larger size. Need a birthday cake for 25 people and my 10 yr old daughter is making it (with my help!)!
Hi Lara, how lovely. I’d say the 6 inch layer cake would serve 10-12 comfortably whereas the 8 inch layer cake would serve 16-18. I honestly think you’ll struggle to get 25 servings from it (sorry). If you go ahead and bake it, have fun. My tip would be to get your daughter to read through the instructions beforehand so she’s clear when & how to mix the chocolate into the cake batter to avoid it seizing up on her.
Hi Jane, I have just come across this and after I stopped laughing at your chocolate explosions I thought I would offer some advice ? I make sugar bowls with balloons and after a couple of colourful sugar explosions I found that filling the balloon with cold water stops it from exploding! I hope you don’t give up on pinata domes.
Becky
Oh Becky, thankyou for your advice. Occasionally the photos of myself and my kitchen after the explosion pop up in my personal Facebook memories feed (as if I could ever forget). I’m sure I will venture back to these cakes at some point – maybe when I’m a Granny – but I’ll remember that tip. I think sugar explosions sound a bit more dangerous than chocolate ones 🙂
I’d like to make this for my daughter’s third birthday. She’s asked for red icing on her cake. Will this buttercream hold up to piping if I wanted to do some red accents around the edge? Thanks!
Hi Maria, that sounds fun. I don’t think you’ll have any problem piping it. Can I make a couple of suggestions – if you think it’s too loose to pipe straight away let it firm up in the fridge for a short time and maybe try piping a little bit first (off the cake) to see how you get along.