Triple Chocolate Cake

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon 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.

slice of chocolate cake on a plate

Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

Devil’s Food Chocolate Cake… But Better

This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color.

This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!

This Chocolate Cake Is:

  • Extra moist
  • 2 layers, but can be made as 3 layers or as a sheet cake
  • Soft with a velvety crumb
  • Deeply flavorful
  • Unapologetically rich, just like my flourless chocolate cake
  • Covered with creamy chocolate buttercream

chocolate cake on white cake stand

triple chocolate cake

Chocolate Cake Video Tutorial

Chocolate Cake Ingredients

Each ingredient serves an important role. For best results, do not make substitutions.

  1. All-Purpose Flour: The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
  2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
  3. Baking Soda & Baking Powder: Use both baking soda and baking powder for lift.
  4. Salt: Salt balances the flavor.
  5. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, too!
  6. Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
  7. Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
  8. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, and German chocolate cake recipes.
  9. Vanilla Extract: Vanilla extract adds flavor.
  10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)

chocolate cake batter

How to Make Chocolate Cake

What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.

Need cupcakes instead? Use my super moist chocolate cupcakes recipe.

Lately I’ve Been Using Sour Cream

As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

  1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
  2. Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!

Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂

slice of chocolate cake on a plate

Chocolate Buttercream

Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

  1. Unsalted Butter
  2. Confectioners’ Sugar
  3. Unsweetened Cocoa Powder
  4. Heavy Cream or Milk
  5. Vanilla Extract
  6. Salt

Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

Chocolate frosting in glass bowl

slice of chocolate layer cake on a plate

So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chip garnish. Let’s eat!


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slice of chocolate cake on a plate

Triple Chocolate Layer Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) 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*
  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

Chocolate Buttercream

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 34 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
  • 35 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


  1. 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.
  2. Make the cake: 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.
  3. 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!)
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. Make the buttercream: 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, 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 another Tablespoon of cream if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)
  6. Assemble and frost: 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.
  7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  2. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
  3. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
  4. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  5. Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of full-fat room temperature sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
  6. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
  7. Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
  8. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  9. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
  10. Bundt Pan: I recommend my chocolate cream cheese bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
  11. 9×13 Inch Pan: You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.
  12. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.

Recipe adapted from Ina Garten

Keywords: cake, chocolate cake

Triple Chocolate Layer Cake. The fudgiest homemade chocolate cake ever!


  1. Sally! i’ve made this insanely sinfully delicious chocolate cake 2 times now! we love the sour cream version!! Thank YOU! i’ve passed along your recipe to all my girlfriends!

    QUESTION: my 5 year old daughter has requested me to make this yummy cake for her BIRTHDAY! she says: mama! your chocolate cake is WAAAY better then the one from the store! and she also loves decorating it with me too! 🙂

    can i use this recipe to make a —> 2 Layer Sheet Cake? with a 9 x 13 x 2 pan
    can i divide the batter between 2 pans ? or do i need to make 2 x recipes (1 for each pan)

    her BDay is next saturday sep 19

    thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Joni, This recipe fits in one 9×13 inch pan (see recipe notes for details). For two layers I recommend making it twice. I hope she has a fantastic birthday!

      1. Hey! I made this recipe and it was absolutely delicious! I was planning to make a 4 layer 6” cake with this recipe but was wondering if it would be too crumbly to stack?

  2. Sally back at it AGAIN. Seriously the best chocolate cake I’ve ever had. I made a test cake before I make it for a baby shower and my husband is over the moon thanks for sharing your immense talent with us!

  3. Hi Sally!!
    I have lost count of how many times I have made this recipe, I am famous among my friends for it, it’s simply FANTASTIC! However, I always struggle with the same issue and I don’t know what else to do 🙁 since it’s really moist, when I’m going to take it out of the pan I often make a mess, sometimes it gets stick to the pan and won’t come out, some others comes out but slightly destroyed or other times just half the cake comes out and other one it’s just stick to the plan even though I use parchment paperh, do you have any recommendation for this?
    Thank you so much <3

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nubia, Our best tip for releasing cakes from pans are to spray the pan with non-stick spray, line the bottom with a round piece of parchment paper, and then lightly spray again. When the cake has cooled and you are ready to invert the pan to remove the cake, you can run a sharp knife around the edges to be sure the sides aren’t stuck. I hope this helps!

  4. This must be the best chocolate cake ever, I made this for my son’s 17th birthday thou I trouble with frosting cake kept com Breaking away it tasted amazing

  5. Hey Sally,
    Can this chocolate cake recipe be used for cake pops?
    Ceci Gill

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cecilia, I suggest this recipe for Chocolate Cake Pops.

  6. Hi Sally,

    I’m hoping to bake this for my daughter’s birthday this week. Can I use whole-wheat flour instead of plain flour?
    I’ve tried a couple of your recipes before – the chocolate Swiss Roll cake and Banana Walnut cake and it came out amazing!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nisha, I don’t recommend whole wheat flour here. The cake would be very heavy and dense – best to stick with the recipe!

  7. Which chocolate buttercream recipe would be enough to decorate a 3 layer 10inch stump cake?

    1. Hi Sarah, better to have more frosting than you need, so I suggest doubling my chocolate buttercream recipe.

  8. Hi Sally,

    I only had dutch-processed cocoa powder so tried using that instead of natural. I doubled the baking powder though, trying to compensate for using different cocoa powder. The cake came out well, though I wont know how different it tastes versus if i used natural cocoa powder. How would using dutch-processed cocoa powder affect the taste/texture of the cake?

    And if we use dutch processed cocoa powder (sorry for not following your note), should we change anything in the recipe to accomodate the different cocoa powder?


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jo, The switch to dutched cocoa would require additional testing, natural cocoa really is best here. That said, I’m glad your cake turned out using what you had! Dutch cocoa is more mellow in flavor so it may not have tasted as chocolately. If you are interested in reading more about them you can check out this post Dutch-process Vs Natural Cocoa Powder.

  9. I’ve made this amazing cake before as a two layer cake, but this year my son requested a LEGO themed chocolate cake for his birthday . This time I want to bake it in a sheet cake pan and divide it into three smaller rectangles and frost them in different colors to make them look like legos. Do you think this cake is sturdy enough for this?

    1. Hi Megan, to ensure that this cake is sturdy enough for all that shaping, I recommend replacing most of the buttermilk with sour cream. (Such as 3/4 cup sour cream and 1/4 cup buttermilk.) That will produce a thicker batter and sturdier cake.

  10. Hi Sally,

    Will it be possible to make this cake in three 6-inch pans? hoping to make this for my husband’s birthday next week.

    Love your recipes,


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nibedita, These chocolate cupcakes are just as moist and chocolate-y, and the batter fits perfectly into three 6-inch pans. See the baking directions in the post 6 Inch Cakes. Happy baking 🙂

  11. Hi Sally! Love your blog! I’d love to make this cake for my nephews birthday tomorrow. I’m going to use a 13x18x1 half sheet pan & bake two for a large layer cake. Should I double the recipe per half sheet? Or will one recipe per pan suffice? Thank you! Happy baking!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, To calculate how much batter to use for different size pans see the post Cake Pan Sizes & Conversions.

  12. Hello Sally,

    I’m Frenchy so excuse me for my bad English.
    Your vanilla naked cake was a big success for my friend’s baby shower 🙂
    I would like to make a chocolate naked cake for my little boy’s birthday and your chocolate cake looks perfect. I made a first try with this recipe (it’s delicious!) but as I plan to make a two-tiered cake I think that the sour cream would allow for denser texture.
    Unfortunately in France we don’t have sour cream! I found a recipe for sour cream but I don’t know if it’s good. There it is :
    – 1 cup (250 ml) of cream (the one with the highest percentage)
    – 1/4 cup (65 ml) of milk
    – 3/4 teaspoon of vinegar

    In a container, combine the milk and vinegar and leave to act for about 10 minutes. Add a cup of cream. Close the container and let stand at room temperature for 24 hours. Refrigerate and use during the week.

    Do you think this is a good compromise?

    Thank you for your answer, have a nice day!


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marjorie, We are so glad you enjoyed the vanilla naked cake! For this chocolate cake, we have never tried making a homemade sour cream. However, plain Greek yogurt works as a substitute for sour cream. Enjoy!

  13. How long would you bake for cupcakes? Approx how many would of yield?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amelia, See recipe note #12 🙂

  14. Super soft super delish. I always look for recipes that are in Grams(kilograms) and here I got one. The recipe is self explanatory and worth the effort. Thanks a ton sally.

  15. Hi Sally!
    I have made this recipe and it is amazing every time!
    I’m wanting to make a 12 inch cake, do you think this amount of mixture would do one layer of a 12 inch and I just bake 3 times?
    Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, We are so glad you enjoy this recipe! For different size pans you can use the post Cake Pan Sizes & Conversions to calculate how much batter you would need. Happy baking!

  16. Hi, Sally! If I’m making an 11×15 cake, half chocolate/half vanilla, could I use this chocolate recipe and your vanilla cake recipe in the same pan? Will they bake the same being in the same pan? I plan to have a divider in the middle while I pour my batters so they don’t mix! Thanks!!☺️

    1. Hi Destiny! What a fun idea– but you’ll have a lot of extra batter. Even one of the cakes is too much batter for that size pan. You can try halving each and using your divider. The cakes should bake in the same amount of time.

      1. Thank you so much, Sally I have quite a few cakes to bake so I should be able to divide the extra batter between the those! I absolutely love all of your recipes and all of the great tips and advice you give!

  17. It is really a good recipe. Too delicate super delish. The formula is plain as day and worth the exertion. Thanks a lot, sally.

  18. Well, that’s an easy five stars. I made this yesterday, and it came out precisely as described.

    In case there is any doubt, this is all about the recipe and directions: I have never baked a layer cake or made buttercream frosting before, so I illustrated that any numpty can make this professional grade cake as long as they can follow instructions!

    From my learning curve: weaker or less coffee (some people could taste it).

  19. the best chocolate cake recipe I’ve ever tried! It’s so chocolaty and moist, will definitely be making again

  20. Hey Sally!
    I wanted to know if the above mentioned recipe for buttercream frosting is adequate to frost the two layers as well as the midsection of the cake?

    P.S The cake looks sooooo scrumptious!!!

    1. Stephanie @ Sally's Baking Addiction says:

      It is! The recipe as written is what was used for all the frosting in the above photos. 🙂

  21. Hi Sally.
    Thankyou for posting such detailed recipes. You are such a star ⭐️. Baked this triple chocolate cake for my dads birthday and it was so so amazing. Everybody loved it and it’s the best cake I have ever made. Big Thankyou to you.
    Quick question- can we half the recipe ? I ended up making a 2 kg cake with your recipe details , which is a LOT. I want yo make a smaller cake so wondering if the recipe can be halved and does the over temperature and timing change?

    Thank you

    1. Hi Somjita, so glad you enjoyed this cake recipe. Thank you! You can halve this recipe for one 9-inch cake if desired. Same bake time and temperature. Use a toothpick to test for doneness. I also have a one layer chocolate cake in my chocolate cake pops post if you want to try that one. Same great flavor.

  22. This was the perfect combo of moistness, chewiness and flavour. We used the sour cream frosting and added some jarred Morello cherries to make a black forest cake. The espresso made a lovely smoky, deep and bitter tint that balanced the rich cake. Will do again!

  23. Made this cake for my daughters 18th birthday. I can’t tell you how EASY and DELICIOUS it was. We all loved it!!

  24. I think I have a new favourite chocolate cake recipe – I made this for my nephew’s sixth birthday cake and it was lovely. I’m often underwhelmed by chocolate cakes because they tend to be dry compared with my favourite carrot cake, and/or don’t have a satisfying chocolate flavour, but this one ticked both those boxes, yet it wasn’t excessively sticky like a mud cake. That’s a difficult balance to strike! I baked the cakes ahead of time, froze them per your instructions and thawed them a few days later to decorate. Thank you very much!

  25. I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.

  26. Hi Sally! Love your recipes. Was wondering if its okay to half all the measurements for this recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alisha, You can definitely cut the recipe in half for a one layer cake. Enjoy!

  27. Just wanted to see if this makes enough icing for the 9 inch cake to do a border on the top and bottom (in addition to the filling and regular frosting?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jenel, You should have enough. If you wish to make a very large border (like with a Wilton 2D tip or any similar large size) you may wish to make a little extra just to be sure!

  28. Well…yummylicious! This recipe is a definite keeper. I liked that you call for less sugar than Ina Garten’s recipe and I thought it was plenty sweet. Extremely moist and decadent and made me feel like I spent hours in the kitchen creating this, when it was quite simple of make. Thank you for sharing!

  29. Hi Sally,

    I tried this recipe…it was just short of perfect as the cake was tooooo crumbly for my taste. Could you point out what i can do to make it a stiffer texture ? Thankyou

  30. I watched the tutorial, read the whole page, the notes, the comments, etc., because it was my first time making a cake from scratch. Thank you, Sally, for adapting this Ina Garten recipe! Your tips were very helpful because they had alternatives, for example, I made my own buttermilk because I didn’t have the real thing, also I used milk for the frosting. I greased and floured 2 different-sized round cake pans because I didn’t have parchment paper, didn’t even know what it was! I also added a bit of espresso powder to the frosting. It came out great! Not magazine worthy, but not bad for a beginner! Your recipe made me feel less intimidated about baking cakes from scratch. Thank you, Sally!

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