Aug 28 2026
Restaurants›Cafe Latte›Vanilla Chocolate Recipe

Vanilla Chocolate Recipe

Inspired by Cafe Latte
Time1h 50m
Serves8

Two-Layers of Cake

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vanilla Cake Layer

Chocolate Cake Layer

Chocolate Ganache (for assembly)

For greasing and prepping

Method

Vanilla Cake Layer

  1. 1

    Prep

    Preheat the oven to 350°F (175°C). Grease and flour one 8-inch round cake pan (or two 6-inch pans) or line with parchment. Bring eggs and milk to room temperature for best results.

  2. 2

    Dry ingredients

    In a medium bowl sift or whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 0.5 tsp salt. Set aside.

  3. 3

    Cream butter and sugar

    In a large bowl with an electric mixer, cream 6 tbs softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3 minutes.

  4. 4

    Add eggs and vanilla

    Add 2 large eggs one at a time, mixing briefly after each addition until incorporated. Beat in 1 tsp pure vanilla extract.

  5. 5

    Combine wet and dry

    With the mixer on low, add about one-third of the dry ingredients, then half of the 1/2 cup milk, then another third of the dry, then the remaining milk, finishing with the remaining dry. Mix just until combined and no large streaks remain. Do not overmix.

  6. 6

    Bake

    Pour batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 20–25 minutes for an 8-inch pan (or 18–22 minutes for 6-inch) until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan 10 minutes, then invert onto a wire rack and cool completely.

Chocolate Cake Layer

  1. 7

    Prep

    Preheat the oven to 350°F (175°C) if not already hot. Grease and flour one 8-inch round cake pan (or one 6-inch to pair with the vanilla layer) or line with parchment.

  2. 8

    Dry mix

    In a medium bowl whisk together 1.25 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt. Set aside.

  3. 9

    Wet mix

    In a large bowl whisk together 1 cup granulated sugar, 4 tbs vegetable oil, 1 large egg, and 0.5 cup buttermilk until smooth.

  4. 10

    Combine and finish batter

    Add the dry ingredients to the wet mixture and stir on low just until combined. Slowly stir in 0.5 cup hot water (hot, not boiling) until the batter is smooth — it will be thin, which yields a moist crumb.

  5. 11

    Bake

    Pour batter into prepared pan and bake at 350°F (175°C) for 22–28 minutes for an 8-inch pan (or 18–24 minutes for 6-inch) until a toothpick inserted into the center comes out mostly clean. Allow to cool in pan 10 minutes, then transfer to a wire rack and cool completely.

Chocolate Ganache (for assembly)

  1. 12

    Heat cream

    Place 0.5 cup heavy cream in a small saucepan and warm over medium heat until it just begins to simmer at the edges (do not boil). Remove from heat.

  2. 13

    Make ganache

    Place 6 oz chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to soften. Stir gently until smooth and glossy. Stir in 1 tbs unsalted butter (optional) and a pinch of salt until incorporated. Let the ganache cool and thicken slightly so it’s pourable but not runny.

  3. 14

    Assemble cake

    Place the cooled vanilla layer on your serving plate. If the tops are domed, level them with a serrated knife. Spoon or pour half of the ganache over the first layer, spreading to the edges. Place the cooled chocolate layer on top, pressing gently. Pour the remaining ganache over the top, letting it drip down the sides, or spread it evenly for a more controlled finish. Chill briefly (10–20 minutes) for the ganache to set before serving.

Finishing and Serving

  1. 15

    Optional decoration

    If desired, decorate with fresh berries, a dusting of cocoa powder, or chocolate shavings while the ganache is still tacky so they adhere.

  2. 16

    Serve

    Allow the assembled cake to come to room temperature if chilled, then slice with a sharp knife (wipe blade between cuts for clean slices). Serves 8.

More from Cafe Latte