• Prep Time 1 hour
  • Baking Time 30 minutes
  • Makes 12 servings
  • Freezing Excellent
  • Decadent Triple Layer Cake
    Decadent Triple Layer Cake

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • CAKE
  • 1 cup butter, softened
  • 1 ¾ cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 1/3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 ½ cups milk
  • 1 cup semi-sweet chocolate chips, melted and cooled
  • 1 cup butterscotch chips, melted and cooled
  • ICING
  • 1 cup All-Vegetable Shortening
  • 6 cups icing sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Serving Size: 12 servings

CAKE

Unit conversion :
none
1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
1 ¾ cups
425 mL
granulated sugar

Unit conversion :
437.5 ml
84 tsp
28 tbsp
3
3
eggs

2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml

Unit conversion :
833.33 ml
160 tsp
53.33 tbsp
1 tbsp
15 mL
baking powder

Unit conversion :
15 ml
3 tsp
¼ tsp
1 mL
salt

Unit conversion :
1.25 ml
1 ½ cups
375 mL
milk

Unit conversion :
375 ml
72 tsp
24 tbsp
1 cup
250 mL
semi-sweet chocolate chips, melted and cooled

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
butterscotch chips, melted and cooled

Unit conversion :
250 ml
48 tsp
16 tbsp
ICING

Unit conversion :
none
1 cup
250 mL
All-Vegetable Shortening

Unit conversion :
250 ml
48 tsp
16 tbsp
6 cups
1.5 L
icing sugar

Unit conversion :
1500 ml
288 tsp
96 tbsp
½ cup
125 mL
milk

Unit conversion :
125 ml
24 tsp
8 tbsp
1 tsp
5 mL
vanilla extract

Unit conversion :
5 ml
Next

Directions

Serving Size: 12 servings

  • Cake
  • Preheat oven to 350°F (180°C). Grease three 9” (22cm) cake pans and line bottom with parchment paper.
  • Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
  • Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Beat until combined.
  • Divide batter into 3 separate bowls (about 2 cups/500mL each). Mix melted chocolate into one bowl, melted butterscotch into second bowl and leave the third bowl plain. Stir until well mixed. Place batter into prepared pans.
  • Bake in preheated oven 25 to 30 minutes, or until lightly golden or until a toothpick inserted in centre of cake comes out clean.
  • Cool cakes in the pan on a wire rack for 10 minutes. Run a knife around the inside of the pans to loosen the cakes and invert pan onto rack to remove. Turn cake top side up.
  • Cool completely before icing.
  • Icing
  • Beat shortening, 3 cups (750mL) icing sugar, milk and vanilla with an electric mixer for 5 minutes in a large bowl. Add remaining icing sugar, 1 cup (250mL) at a time, beating for 1 minute after addition. If icing is too thick, thin out with 1 tbsp (15mL) milk at a time.
  • Place one layer of cake on serving plate or cake board. Spread on layer of icing. Repeat with each layer. Ice top and sides of cake. Refrigerate until ready to serve.
Cake

Preheat oven to 350°F (180°C). Grease three 9” (22cm) cake pans and line bottom with parchment paper.

Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.

Add eggs, one at a time, beating well after each addition. Add vanilla.

Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Beat until combined.

Divide batter into 3 separate bowls (about 2 cups/500mL each). Mix melted chocolate into one bowl, melted butterscotch into second bowl and leave the third bowl plain. Stir until well mixed. Place batter into prepared pans.

To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.

Bake in preheated oven 25 to 30 minutes, or until lightly golden or until a toothpick inserted in centre of cake comes out clean.

Cool cakes in the pan on a wire rack for 10 minutes. Run a knife around the inside of the pans to loosen the cakes and invert pan onto rack to remove. Turn cake top side up.

Cool completely before icing.

Icing

Beat shortening, 3 cups (750mL) icing sugar, milk and vanilla with an electric mixer for 5 minutes in a large bowl. Add remaining icing sugar, 1 cup (250mL) at a time, beating for 1 minute after addition. If icing is too thick, thin out with 1 tbsp (15mL) milk at a time.

Place one layer of cake on serving plate or cake board. Spread on layer of icing. Repeat with each layer. Ice top and sides of cake. Refrigerate until ready to serve.

Finish

Finished!

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