Three-Layer Chocolate Buttermilk Cake

Buttermilk and sour cream work double duty here, creating a cake so tender it practically melts on your tongue.

The instant coffee doesn’t make this taste like mocha. Instead, it amplifies the chocolate into something richer and more complex, like the difference between a drugstore candy bar and expensive dark chocolate.

Ground cinnamon adds a whisper of warmth that makes you wonder what that intriguing depth is without being able to put your finger on it.

The technique of chilling and splitting each layer transforms three cakes into six gossamer-thin tiers, ready for whatever frosting or filling makes your heart sing.

Baker’s Tips

• Use room temperature eggs and buttermilk so the batter emulsifies smoothly without curdling the butter
• Don’t skip the coffee. It makes chocolate taste more intensely chocolate, not coffee-flavored
• Freeze the split layers before frosting so they’re sturdy enough to stack without tearing
• A serrated knife or cake leveler makes splitting the layers evenly much easier

Frosting Variations

• Classic buttercream: The powdered sugar and heavy cream in the ingredient list suggest a silky buttercream filling
• Cream cheese frosting: Tangy frosting balances the rich chocolate beautifully
• Chocolate ganache: For true chocoholics, pour warm ganache between layers and over the top