Best 7 Triple Layer Sour Cream Chocolate Cake Recipes

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Are you craving a rich, decadent chocolate cake that melts in your mouth? Look no further! The triple-layer sour cream chocolate cake is an absolute delight, perfect for satisfying your sweet tooth. With its moist, fluffy layers, luscious sour cream frosting, and rich chocolate ganache, this cake is a true masterpiece that will impress your family and friends. Get ready to embark on a culinary journey as we guide you through the steps of creating this heavenly dessert.

Here are our top 7 tried and tested recipes!

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 19

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
  • Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
  • Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
  • Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

TRIPLE-LAYER CHOCOLATE CAKE



Triple-Layer Chocolate Cake image

Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
CHOCOLATE CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.

TRIPLE-LAYER CHOCOLATE CAKE



Triple-Layer Chocolate Cake image

The sour cream in this cake makes it extra-rich. Recipe is from Woman's World. To melt chocolate chips, microwave on high for 1 minute, stirring every 15 seconds. Prep time includes cooling time.

Provided by CookingONTheSide

Categories     Dessert

Time 3h25m

Yield 16 serving(s)

Number Of Ingredients 11

2 tablespoons instant coffee granules
1 cup water
1 (18 1/4 ounce) package devil's food cake mix
3 eggs
2/3 cup sour cream
1 cup mini chocolate chip
1 cup butter, room temperature
1 1/3 cups milk chocolate chips, melted and cooled
1 3/4 cups confectioners' sugar
3 tablespoons milk
chocolate sprinkles (optional)

Steps:

  • Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
  • Stir coffee granules into 1 cup water.
  • At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
  • Increase speed to medium-high; beat 2 minutes.
  • Stir in mini chips.
  • Divide batter between pans.
  • Bake 20-22 minutes or until pick inserted into centers comes out clean.
  • Cool 10 minutes; remove from pans to racks; cool.
  • At medium-high speed, beat butter and melted chips until fluffy.
  • Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
  • Place 1 cup frosting in pastry bag with large rosette tip.
  • Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
  • Top with second cake layer; spread with 3/4 cup frosting.
  • Top with remaining layer; spread top and sides of cake with remaining frosting.
  • Pipe rosettes around edge of cake.
  • If desired, sprinkle with chocolate sprinkles.

Nutrition Facts : Calories 393.4, Fat 23.6, SaturatedFat 12.2, Cholesterol 75.3, Sodium 371.8, Carbohydrate 45.8, Fiber 1.5, Sugar 32.4, Protein 4.3

TRIPLE CHOCOLATE CAKE



Triple Chocolate Cake image

Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups milk
2 large eggs
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts :

"HAVE MERCY!" TRIPLE CHOCOLATE CAKE



When you want a really good dessert, make this triple layer chocolate cake with rich, creamy frosting.

Provided by Fuller House

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ cups milk
1 (12 ounce) package semisweet chocolate chips
½ cup butter
8 ounces sour cream
4 ½ cups sifted powdered sugar

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
  • Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
  • Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
  • Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
  • To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 120.4 g, Cholesterol 108.1 mg, Fat 33.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.6 g, Sodium 410.6 mg, Sugar 81.2 g

TRIPLE-CHOCOLATE CAKE



Triple-Chocolate Cake image

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1/4 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
  • In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg

DARK TRIPLE CHOCOLATE CAKE



Dark Triple Chocolate Cake image

You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.

Provided by Kathy

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

1 (18 ounce) package dark devil's food cake mix
1 (3 3/4 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1 1/2 cups chocolate chips

Steps:

  • In a large bowl combine all ingredients except chocolate chips.
  • Beat 4 minutes.
  • Fold in chocolate chips.
  • Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
  • Cool in pan for 15 minutes then turn onto serving plate.

Nutrition Facts : Calories 549.2, Fat 33.1, SaturatedFat 10.9, Cholesterol 86.4, Sodium 623.4, Carbohydrate 63.6, Fiber 3.1, Sugar 41.4, Protein 7.3

Tips:

  • Use Room Temperature Ingredients: Softened butter and eggs blend more evenly, resulting in a smoother and more consistent batter.
  • Do Not Overmix the Batter: Overmixing can develop the gluten in the flour, making the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake in a Water Bath: This technique helps create a moist and evenly baked cake. Place the cake pan inside a larger pan filled with hot water.
  • Cool the Cake Completely Before Frosting: This allows the cake to set and prevents the frosting from melting.
  • Use High-Quality Chocolate: The quality of the chocolate will greatly impact the flavor of the cake. Use a semisweet or bittersweet chocolate with a cocoa content of at least 60%.

Conclusion:

The Triple-Layer Sour Cream Chocolate Cake is a rich, decadent, and moist cake that is perfect for any occasion. The combination of chocolate, sour cream, and nuts creates a complex and flavorful cake that is sure to impress. With a few simple tips and tricks, you can easily create this delicious cake at home. Remember to follow the recipe carefully and pay attention to the baking time and temperature. With a little patience and effort, you can create a stunning and delicious Triple-Layer Sour Cream Chocolate Cake that will be the star of any dessert table.

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