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Perfect Three-Layer Chocolate Cake Recipe with Easy Buttercream Roses Tutorial

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A rich, moist three-layer chocolate cake topped with delicate buttercream roses, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (312.5 g) all-purpose flour
  • 2 ¼ cups (450 g) granulated sugar
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 ¼ cups (300 ml) buttermilk, room temperature
  • 1 ¼ cups (300 ml) warm brewed coffee
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Gel food coloring (red or pink), optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and warm brewed coffee.
  4. Gradually pour wet ingredients into dry ingredients, mixing on medium speed with an electric mixer until smooth. Do not overbeat.
  5. Divide batter evenly into prepared pans (about 2 cups or 475 ml per pan). Tap pans gently to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven early.
  7. Let cakes cool in pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting.
  8. Beat softened butter on medium speed until creamy (about 3 minutes). Gradually add powdered sugar on low speed.
  9. Add heavy cream and vanilla extract, then beat on high until light and fluffy (3-5 minutes). Adjust consistency as needed.
  10. Divide buttercream into portions and add gel food coloring to desired portions for rose petals.
  11. Place one cake layer on serving plate. Spread about ¾ cup (180 ml) buttercream evenly. Repeat with second layer and top with third.
  12. Apply a thin crumb coat around the cake and chill for 15 minutes.
  13. Using piping bags fitted with petal tips, pipe buttercream roses starting from the center outwards. Add leaves with a leaf tip if desired.

Notes

If frosting is too soft while piping, chill for 5-10 minutes to firm up. Use room temperature eggs and buttermilk for smooth mixing. Avoid overmixing batter to keep cake tender. For dairy-free, swap buttermilk with almond milk plus lemon juice and use vegan butter. For gluten-free, use almond flour or gluten-free baking mix.

Nutrition

Keywords: chocolate cake, three-layer cake, buttercream roses, easy chocolate cake, moist chocolate cake, birthday cake, party cake

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