Triple-Layer Chocolate Cake

Total Time Prep: 40 min. Bake: 20 min. + cooling
Yield 12 servings
Test Kitchen Approved
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! —Abigail Rider, East Point, Kentucky

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • CHOCOLATE CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • Pinch salt

Directions

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts

1 slice: 790 calories, 42g fat (20g saturated fat), 150mg cholesterol, 352mg sodium, 98g carbohydrate (75g sugars, 3g fiber), 9g protein.

Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! —Abigail Rider, East Point, Kentucky
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC