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 (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)*

Chocolate Buttercream

  • 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)*
  • 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, 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.
  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 room temperature 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 room temperature full-fat 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 and originally from Hershey’s

Keywords: cake, chocolate cake


  1. Hi Sally,
    I only have a loose- bottomed pan. Is there anything I could do to prevent the mixture from leaking?
    Also, would this cake recipe be ok for an ice cake? I.e. two layers of this chocolate cake with a layer of vanilla ice cream in the middle, and frozen?
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Meghan, Some readers have had luck with wrapping the outside of their pans (as well as lining the inside with parchment as described in the instructions), but we haven’t tested it ourselves. Yes, this cake would be delicious with an ice cream layer. You may also love our brownie ice cream sandwiches!

      1. Thank you. Just made this cake and it’s absolutely delicious! I love it. However, it’s very sweet. Is there a type of frosting that I can use to counteract the sweetness. I was thinking whipped ganache, but is there anything even more suitable?
        Also, is there a reason why you use granulated sugar instead of caster sugar?
        Thank you!

      2. Hilari @ Sally's Baking Addiction says:

        Thrilled you enjoyed this cake, Meghan! For a less sweet frosting option, you could certainly try chocolate ganache (or even whipped ganache – see the “Whipped Ganache” header in the post) or Swiss meringue buttercream. We use granulated sugar because it’s more readily available in stores near us!

      3. oooo the brownies look amazing!!

      4. Just made this cake for hubbys b-day. The cake is great ! I used whole goat milk, not the buttermilk. I changed the frosting a bit. I used just 2 sticks of butter, 5 cups powdered sugar, the cocoa, vanilla but also added 2 TB Baileys Irish Cream. This recipe goes in my book !

  2. Hello!
    I’ve made this recipe before, and it turned out beautifully!! Thank you so much.
    I’m wondering if I could add a few cups of chocolate chips to the batter? Would that produce the effect of slightly melted chocolate chips in the cake?
    Thank you for any help or advice!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Samantha! You can add 1 cup (180g) of chocolate chips (semi sweet or dark!). Use the sour cream version detailed in the notes, which creates a slightly thicker batter to hold them up.

      1. Thank you so much, I will try that!!

      2. Hi Samantha! I just made this cake for my mom’s 81st bday. (My first cake from scratch!) It turned out great.
        The parchment technique worked fine but was tedious for me. Your video doesn’t show this step and was wondering if you could provide detail on how to do it? Or alternate methods?
        Thank you so much!!

  3. Sally this is my go to chocolate cake – so delicious – Limzy, London UK

  4. hello, How many cupcakes does thi’s batter make?

    1. Trina @ Sally's Baking Addiction says:

      Hi Fia, this recipe makes about 2-3 dozen cupcakes. For more details, see recipe notes!

  5. Love this recipe, can it be used for 2x 8 inch tins? Wanted to make a choc drip cake and need it to be a bit taller for the drips.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sarah, You can use this recipe as written to make an 8 inch cake. The layers will be slightly thicker and may take an extra minute in the oven, so keep an eye on them. The cakes are done when a toothpick inserted in the center comes out clean.

      1. Thanks so much- how much taller with the cake be with 8 inch pans?

  6. Can I make these into cake pops? If so can I freeze them?

    1. Love this recipe. Wld this be sturdy enough to cover with fondant? Wanting to use as a top tier for wedding cake. Thanks.

      1. Trina @ Sally's Baking Addiction says:

        Hi Michelle, using the sour cream method/version from the notes, this cake should be just find under fondant. Hope it’s a hit!

  7. Sam ❤️ says:

    Hi Sally!
    I’m a newbie in baking and I’m always following you and your recipes here and on Youtube.. They came out perfect! ❤️
    I’m just wondering if I can make this a 2 or 3 tier triple chocolate cake?

    I hope you notice this.
    Thank you! XOXO

    1. Trina @ Sally's Baking Addiction says:

      Hi Sam! unfortunately, we haven’t tested a chocolate tiered cake yet that has a sturdy enough bottom layer. We do list some tiered layer flavor suggestions in this post. Perhaps you could do another flavor on the bottom and a chocolate tier on top? We’d love to know what you try!

  8. You say to replace “some” of the liquid ingredients with sour cream, how much is “some”? I’m excited to make this!

    1. Trina @ Sally's Baking Addiction says:

      Hi Karen! See recipe notes for details on the sour cream version.

  9. Made this for my brother in laws 11th birthday. And I made it dairy free (Almond milk with lemon juice and vegan unsalted “butter”). Cake was perfect. Buttercream was great but needs to stay very cold to keep from separating.

  10. Does the vegetable oil stay the same in sour cream version of cake :)?

    1. Trina @ Sally's Baking Addiction says:

      Yes, no other changes necessary. Happy baking, Alexis!

  11. Hello can I make this in three 6 inch tins? How long would they take? Thanks !

    1. Trina @ Sally's Baking Addiction says:

      Hi Chelsea! For a three layer 6 inch chocolate cake, we recommend using the batter from our chocolate cupcakes instead – it’s the perfect amount of batter! You can read more about baking 6 inch cakes here. Happy baking!

  12. Delicious! I’ll do it at my house! Thanks

  13. Hi Sally,

    I am not a coffee drinker and only have Nescafé instant coffee powder at home, can I use this?


    1. Trina @ Sally's Baking Addiction says:

      Definitely! See recipe notes for other options if you don’t want to use coffee.

  14. Hi Sally, want to make thicker layers for this cake recipe, can I make 1.5 batches and divide it between 2 9 inch pans? Thanks. Or would it be better to stack 3 9 inch cake layers?

    1. Trina @ Sally's Baking Addiction says:

      Hi Katie! To ensure the layers cook though correctly, we would do three layers instead of two thicker ones. Hope it’s a hit!

      1. Thanks so much, your recipes never fail to deliver.

  15. Hi Sally, could I make 1.5 batches of this cake (3 9 inch layers), or would they collapse?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lacey, You can make this cake as written as a three layer cake – see recipe note #2 for details! If you want your layers to be thicker then yes, you can make 1.5 times the recipe for three pans and follow the same baking instructions. Enjoy!

  16. Hi, Sally! I really want to make this recipe but unfortunately I can’t find natural processed cocoa here. If I have to substitute it with dutch processed cocoa, what can I do to compensate the natural processed cocoa’s acidity?

  17. Hi Sally,

    I’m thinking to try this recipe next week for my SO’s birthday. I can’t find natural cocoa powder, is 100% cocoa powder the same? if not can I substitute it and if yes how?

    Thank You!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Adrianna, does your package say “100% unsweetened cocoa powder”? If so, you’ve got the right kind. Let us know how this cake turns out for you!

      1. Hi Lexi,

        All it says is 100% Cocoa Powder, it doesn’t have any more details on it. There’s also no ingredient list so I’m assuming that’s all there is to it, would that still be correct?

        Thank You

  18. Kelsey Schram says:

    Hi Sally,
    I am making this for my 4 yr old’s birthday and will use hot water instead of coffee. Will the hot water still suffice and still taste ok?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kelsey, absolutely. Hope the cake is a hit!

  19. Hi! Just wanted to ask if you ever tried making this cake with mayonnaise? and what do you think will happen if you do use mayo? will it make it more dense? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maria, we haven’t tried making this cake with mayonnaise, so we really can’t speak to its results. For a slightly denser version, see recipe notes for our sour cream version of this cake — let us know if you try it!

  20. Best chocolate cake ! Easy to make, common ingredients that are on hand. My family loved this cake. I made it without using sour cream, did add the decaf coffee, and made my own buttermilk as usual. This is now my go-to for chocolate cake! I have made others, but this one is the best! Thank you for sharing. I’ve actually made a number of your recipes and each one has been without disappointment 🙂

  21. Hi Sally! My family and I just love your chocolate chip cookie dough cupcakes and pie-they are divine!
    We are big fans of your tasty work-keep up the palate-pleasing work!
    I do have a question, though. I have a dairy free diet and sadly cannot try this amazing recipe. Is there any way I could try to replace the sour cream and buttermilk with a rich, dairy-free option? Also, what is your favorite non-dairy butter option in baking recipes?
    Thank you and happy baking 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Anne, We have not tested this with a dairy free alternative but you can try a dairy free yogurt in place of the sour cream. For the buttermilk you can use a non dairy milk (like almond milk) to make a DIY buttermilk (see recipe note for instructions). We don’t have any experience with dairy free butter but some readers have said they enjoy the Earth Balance brand. If you are interested, here are all of our dairy free recipes.

  22. Hi Sally, can I make this cake egg free? Is there something I can replace the eggs with or could I take them out all together? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, We haven’t tested this recipe with any egg substitutes but let us know if you try any. If you are interested here are all of our egg free recipes.

  23. Yay! What a lovely cake this turned out to be. Made it over the weekend and it was an absolute hit with my 6 year old. I have tried many other recipes for chocolate cake and had almost given up. They either tasty soapy or leave a funny aftertaste forcing me to trash the entire batch which is heartbreaking in itself. This one really saved the day. Can’t thank you enough Sally!!
    Really appreciate the info on the difference between the cocoa powders.

    Looking forward to many more gems from you. Happy baking!! ❤

  24. The best chocolate cake I’ve had.

    The cupboard only had dutch processed cocoa but it seems to have worked just fine. I made the sour cream version in two 9-inch pans and it was sturdy enough to frost with a thick buttercream without crumbling apart.

    I’ll try it with natural cocoa next time to see if there’s a big difference in the final product, thank you for this recipe!

  25. Made this at the weekend with sour cream (didn’t have buttermilk) and only 250g sugar, and it turned out perfect and very moist. Only made half the buttercream, as I covered it with fondant, which was also easy enough to do. Adults and kids loved it and will definitely make it again.

  26. Is it possible to bake this cake on a half sheet pan (18×13) instead of a quarter sheet pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kay, our cake pan sizes and conversions guide can help you scale this recipe for your needs. Happy baking!

  27. This is the very first cake recipe I’ve tried and it’s easy and simple for a newbie baker like me! I used to be intimidated by cakes so when this turned out great, I was soooo happy! Thanks, Sally for this recipe! ❤️ I love that it’s moist and the chocolate flavor is amazing. It’s also not sweet which is great. It’s delicious but the star of the recipe for me is the chocolate buttercream frosting. It was unexpectedly yummy and it complemented the cake really well!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad you loved this cake recipe, Sheila! Thank you so much for giving it a try.

  28. Hi. I would like to make a stacked 10” wedding cake using your recipe. Can you give me quantities and should I use the denser version ? Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi Ann! Are you making a tiered cake? At this time, we don’t have a sturdy enough chocolate cake recipe to use as a bottom tier of a wedding cake. This homemade wedding cake post may be helpful! For a 10 inch cake (not tiered), the sour cream version of this cake should hold up well, this cake pan sizes and conversions guide will help determine how much batter you’ll need.

  29. I followed the frosting recipe well and it didn’t turn out as I thought. The flavor wasn’t good. Not sure what I did wrong

    1. Trina @ Sally's Baking Addiction says:

      Hi Lisa, happy to help! What was the issue with the buttercream? Did you make any ingredient substitutions?

  30. I made this tonight and it was easy to make and delicious!

    I made it dairy-free by subbing almond milk with vinegar for the buttermilk and Melt Organic for the butter in the frosting. I also subbed cacao powder in the given amounts with no problems or weird flavors.

    It baked for 35min in a 9×13 pan, and was perfectly done. I only made half a recipe of frosting (I bake by weight so it was easy—thanks for putting all the weights in the recipe!) and it was the perfect amount for our cake. The only thing I would change is that the Melt sticks were salted, and, even after omitting the salt, the frosting was slightly too salty. I’d add more powdered sugar next time.

    Otherwise, I’ll definitely be making this again in the future!

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