Easy Triple-Layer Chocolate Cake with Vanilla Cream Filling

Rich, moist chocolate cake layers paired with a light and airy vanilla cream filling—this cake is perfect for special occasions or just because! Made in three 6-inch layers, it's the perfect size for sharing without overwhelming.

---

Jump to recipe

---

Jump to prompt

---

Recipe

Servings: 8-10

Calories per serving: ~380

Total Time: 1 hour 15 minutes (including cooling)

Easy Triple-Layer Chocolate Cake with Vanilla Cream Filling

Chocolate Cake Layers

Ingredients:

• 1 ½ cups (190g) all-purpose flour

• ½ cup (50g) cocoa powder

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ¾ cup (150g) sugar

• ⅓ cup (70g) brown sugar

• ½ cup (115g) butter, melted

• 2 eggs

• ¾ cup (180ml) milk

• ⅓ cup (80ml) hot water or coffee

• 1 ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate large bowl, whisk together sugar, brown sugar, and melted butter until smooth. Add eggs and vanilla, mixing well.

4. Alternately add the dry ingredients and milk to the wet ingredients, stirring until just combined.

5. Stir in the hot water or coffee until the batter is smooth.

6. Divide the batter evenly between the three cake pans.

7. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Vanilla Cream Filling

Ingredients:

• 1 ½ cups (360ml) whipping cream

• ½ cup (60g) powdered sugar

• 1 tbsp vanilla extract

Instructions:

1. Using an electric mixer, beat cold whipping cream until soft peaks form.

2. Add powdered sugar and vanilla, then continue beating until firm peaks form.

3. Keep refrigerated until ready to use.

Assembly

1. Place one cake layer on a serving plate.

2. Spread ⅓ of the vanilla cream filling evenly over the top.

3. Repeat with the second and third cake layers.

4. Lightly press the top layer down to secure.

5. Frost with extra whipped cream or dust with cocoa powder for a simple finish.

Nutritional Value (Per Serving, Approx.)

• Calories: 380

• Carbohydrates: 45g

• Protein: 5g

• Fat: 20g

• Sugar: 28g

Cake Ingredients

Line pans

Mix Dry Ingredients

Mix Dry Ingredients

Mix wet Ingredients

Mix Wet Ingredients

Mix Wet Ingredients

Combine Wet and Dry Ingredients

Combine Wet and Dry Ingredients

Add Water or Coffee

Mix Well

Divide Batter

Bake

Let Cool

Cream Ingredients

Whip Cream

Add Sugar and Vanilla

Mix Well

Assembly

Spread ⅓ of the vanilla cream filling evenly over the top.

Repeat with the second and third cake layers.

Repeat with the second and third cake layers.

Repeat with the second and third cake layers.

Repeat with the second and third cake layers.

Coat as you'd like

Coat as you'd Like

Serve and Enjoy

Serve and Enjoy

---

Prompt

It was a Saturday, and my husband had been battling a tough virus for a while. I realized it was risky to leave him at home with the baby while I took the older kids to a birthday party. Sadly, 20 minutes later, I received a text asking me to return home. The kids were very disappointed because they missed out on pizza and cake, so I promised them a birthday cake. I wanted it to be easy, triple layer chocolate cake, and I wanted whipping cream vanilla filling that is not as heavy as traditional butter frosting.

I asked ChatGPT:

I have whipping cream. I want to make a layered cake with creamy filling. Chocolate cake vanilla filling. Recipe please

It provided a recipe:

Here's a chocolate layered cake with vanilla cream filling using your whipping cream! It's rich but not overly sweet—perfect for picky eaters.

Chocolate Cake Layers

Ingredients:

• 1 ¾ cups (220g) all-purpose flour

• ¾ cup (75g) cocoa powder

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (200g) sugar

• ½ cup (100g) brown sugar

• ¾ cup (170g) butter, melted

• 2 eggs

• 1 cup (240ml) milk

• ½ cup (120ml) hot water or coffee

• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.

2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk sugar, brown sugar, and melted butter. Add eggs and vanilla, mixing well.

4. Alternate adding dry ingredients and milk, mixing until just combined. Stir in hot water/coffee.

5. Divide batter between pans and bake for 28-32 minutes until a toothpick comes out clean.

6. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.

Vanilla Cream Filling

Ingredients:

• 1 ½ cups (360ml) whipping cream

• ½ cup (60g) powdered sugar

• 1 tbsp vanilla extract

Instructions:

1. Beat cold whipping cream until soft peaks form.

2. Add powdered sugar and vanilla, then beat until firm peaks form. Refrigerate until needed.

Assembly

1. Once cakes are fully cooled, place one layer on a serving plate.

2. Spread a generous layer of vanilla cream filling.

3. Place the second cake layer on top and lightly press.

4. Frost with extra whipped cream or dust with cocoa powder for a simple finish.

Would you like a chocolate ganache topping or to keep it lighter?

I didn't have the exact size of pan, so I asked:

I have 3 x 6 inch pans. Can you adjust recipe?

Check out the recipe at the top of this page, or click the link below.

---

Jump to recipe

---