Celebrations are made extra special when you are able to take the time to make a cake from scratch. In my house that is no different. When a birthday is approaching, this is one of our family’s go to recipes. Pairing this cake with whipped cream frosting and berries is the best way to go. It’s sweet, but not too sweet. The berries just finish off this perfectly moist chocolate cake.
I would love to hear from you if you make this recipe. Here is the printable Triple Layer Chocolate Cake recipe for you to enjoy!
A few added chocolate curls would be a delicious addition!
Triple Layer Chocolate Cake
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. 5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. 4.83 from
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting and enjoy!
Whipped Cream Frosting
1 (8 ounce) package reduced-fat cream cheese, softened
This here is one of the simplest recipes you can make this summer. It also happens to be one of my favorites! You can toss this salad over pasta with a touch of extra virgin olive oil or to make it sizable salad for a large crowd. On the other hand, you can just make a large quantity to enjoy as leftovers over steamed rice or in a flour tortilla like I do. In any case, this is a regular dish in our home during the heat of the summer.
Here is a printable of this Recipe Black bean Salad .
Black Bean Summer Salad
2 – 16oz cans of black beans
2+ cups of frozen corn
1 to 2 avocados
2 cups cherry tomatoes (halved)
1 green bell pepper (chopped)
½ bunch of green onions
Chopped cilantro to suit your taste
2 lemons (juice only)
Salt and pepper to taste
All you really need is a bowl, can opener, colander, cutting board, knife and spoon.
- Open cans of black beans and rinse beans colander and put into large bowl.
- Measure out about 2 cups of frozen corn and put into the bowl. You can add more or less corn if you like. I like to see and pretty even ratio of beans to corn.
- Half the avocado and remove the pit, spear it with the length of your knife blade. Try not to go too deep. That will make the pit hard to get off the knife. Use a wooden spoon or the edge of a cutting board to knock the pit off the knife. Don’t use your hands to remove the pit from the knife – that may not end safely! Then carefully score the avocado flesh with your knife cut from top to bottom. Then score horizontally and use a spoon to scope out your avocado into the salad.
- Slice cherry tomatoes in half and chop up your bell peppers, cilantro, and your green onions.
- Juice your lemons and be sure to watch for the seeds.
- Then salt and pepper to taste and give your salad a good stir.
Simple and delicious!!!
I hope you enjoy this as much as we do!
From my kitchen to your home.
Cakes are typically a dessert for a special occasion. This cake is no exception. The last time I made this cake was for a girlfriends wedding, it was her favorite cake. Although I had never made this cake for her this recipe did not disappoint!
You can adorn it like I did with flowers, or you can pile on your favorite summer fruit!
Here is a printable version of this recipe here Almond cake & Champ. Frosting
1 cup unsalted butter (room temp)
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 cups cake flour
3 tsp baking powder
1 tsp salt
4 large egg whites (room temp)
1 whole egg (room temp)
2 tsp almond extract
1/2 tsp vanilla extract
1 1/4 cup buttermilk* (room temp)
Preheat your oven to 350F and grease (3) 8-inch round cake pans with nonstick spray. Line the bottom of the pans with parchment paper.
In a medium sized bowl, whisk together the flours, baking powder, and salt. Set aside.
Using a hand or stand mixer, cream together the butter and sugar on medium-high speed until it turns light and fluffy (about 3-4 minutes).
Mix in the eggs one at a time, scraping down the sides of the bowl about halfway through. Then mix in the almond and vanilla extract.
Once combined, alternate adding the dry ingredients and buttermilk. Dry, milk, dry, milk, dry. Mix well until everything just comes together.
Divide the batter evenly between your three pans and bake for 25-28 minutes or until a toothpick comes out clean.
Let the cakes cool inside their pans for about 20 minutes before removing them. Keep the parchment paper on and allow them to cool completely on a cooling rack. I like to make my cakes the day before so that they can chill overnight in the fridge (wrapping each layer in plastic wrap). This makes them nice and sturdy for assembling. If you don’t have that time, you can pop them in the fridge for at least 20 hours before building your cake.
1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
Approximately 1/4 cup of Champagne
Add powdered sugar to mixing bowl. Add softened sticks of butter
Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
Add Champagne, a little bit at a time until frosting is the proper consistency.
I hope you enjoy me recipe, from my kitchen to your home!