The other day my little boy came in to the kitchen begging to bake with me. How could I say no to a two year old who wants to do one of my favorite things with me!? Unsure if that was what he really wanted, were still working on our words, I asked him again as I sat him on the counter in front of me. “Bubby, did you say you want to bake with mama?” “Yeah! I ake wit you!” He then starts messing with our Kitchen Aide Mixer and asking again if we can bake.
I was on the phone with my mom as I finished cleaning up what we were doing and explained to her he asked to bake, I just had no idea what to make! She immediately says I need to make chocolate cake with the amazing peanut butter frosting I made a while back. Now, I am not the biggest fan of chocolate, but boy do I love peanut butter. So I get to searching and pull out my peanut butter frosting recipe and look through dozens of recipes for a chocolate cake that isn’t ‘too’ chocolate.
I found one, but I had to make my own tweaks to it to fit my needs and let me tell you.. this is such a moist and not overly chocolate cake. It is DELICIOUS and everyone has loved it. There are only a few pieces left!
Triple Layer Chocolate Cake
Moist, chocolate cake that everyone can enjoy! A staple recipe for any occasion and can be topped with almost any frosting.
- 3 1/2 C All Purpose Flour
- 3 C Granulated Sugar
- 1 C Unsweetened Cocoa Powder
- 1 Tbsp Baking Soda
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Salt
- 4 Eggs I used farm fresh
- 1 1/2 C Buttermilk
- 1 1/2 C Warm Water
- 1/2 C Vegetable Oil
- 2 Tsp Vanilla Extract
Preheat oven to 350 degrees. Spray & flour three 9 inch cake rounds. Tap out extra flour.
Mix flour, sugar, cocoa, baking soda, baking powder and salt in a stand mixer on low until combined.
Add eggs, buttermilk, warm water, oil and vanilla. Mix on medium until smooth.
Divide batter between all three pans. This was roughly 3 1/2 cups for me.
Bake for 30-35 minutes. To check, insert a toothpick and if it comes out clean it's ready!
Cool for 15 minutes on a wire rack. Remove from pans and either let cool completely or place in the freezer for faster cooling.
Frost & Enjoy!
If you would like to do a 9x13 inch pan, divide the recipe by 2/3rds and use 3 eggs instead of 4.
To make it more chocolate, use 1 1/2 cups cocoa powder and 3 cups of flour.
For easy removal, line the bottom of your rounds with parchment paper.