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.

Course Dessert
Prep Time 10 minutes
Total Time 40 minutes


  • 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


  1. Preheat oven to 350 degrees. Spray & flour three 9 inch cake rounds. Tap out extra flour.

  2. Mix flour, sugar, cocoa, baking soda, baking powder and salt in a stand mixer on low until combined.

  3. Add eggs, buttermilk, warm water, oil and vanilla. Mix on medium until smooth.

  4. Divide batter between all three pans. This was roughly 3 1/2 cups for me.

  5. Bake for 30-35 minutes. To check, insert a toothpick and if it comes out clean it's ready!

  6. Cool for 15 minutes on a wire rack. Remove from pans and either let cool completely or place in the freezer for faster cooling. 

  7. Frost & Enjoy!

Recipe Notes


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.

Categories: Desserts

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