Vanilla Chocolate Cake Recipe
Make Vanilla Chocolate Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Cake Batter
Chocolate Layer
Chocolate Ganache (for filling & glaze)
Vanilla Buttercream
Finishing
Method
Vanilla Cake Batter
- 1
- 2
Dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 2 cups granulated sugar, 2.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt until evenly combined.
- 3
Cream butter and eggs
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.5 cup softened unsalted butter on medium speed until creamy, about 1 minute. Add eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add 2 tsp vanilla and mix briefly.
- 4
Combine wet and dry
With mixer on low, add one-third of the dry ingredients to the butter-egg mixture, then add half of the milk (use whole milk) and buttermilk mixture (1 cup whole milk + 0.5 cup buttermilk mixed). Continue alternating: another third of dry, remaining milk/buttermilk, then final dry. Scrape bowl as needed. Beat just until combined—do not overmix.
- 5
Adjust batter for chocolate layer
Remove about 1/3 of the total batter (reserve in a separate bowl) for the chocolate layer. You should have two portions: a larger vanilla portion and a smaller portion for chocolate.
Chocolate Layer
- 6
Make chocolate batter
To the reserved ~1/3 batter add 0.75 cup unsweetened cocoa powder and 0.5 cup granulated sugar (this replaces some sweetness lost when adding cocoa). Pour in 0.75 cup hot brewed coffee or hot water and mix on low until the cocoa is fully incorporated and the batter is smooth. If the chocolate batter is too thin, add 1–2 tbsp flour from the reserved dry mix until it reaches similar thickness to the vanilla batter.
- 7
Assemble pans
Divide remaining vanilla batter evenly between the two prepared pans. Spoon chocolate batter on top of vanilla batter in both pans to create a marbled or layered effect, or pour chocolate into one pan to make one chocolate and one vanilla layer. Smooth tops with a spatula.
- 8
Bake
Bake in preheated 350°F (175°C) oven for 25–30 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out with a few moist crumbs (internal temperature ~205°F/96°C). Remove from oven and let cakes rest in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).
Chocolate Ganache (for filling & glaze)
- 9
Heat cream
Place 0.75 cup heavy cream in a small saucepan and heat over medium until just simmering (small bubbles at edge). Do not boil.
- 10
Make ganache
Place 9 oz semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 2 minutes to soften. Stir gently until smooth and glossy. Stir in 1 tbsp unsalted butter and 1 tsp light corn syrup (if using) until combined. Let ganache cool at room temperature until thickened but still pourable for glazing, or cool further until spreadable for filling (about 20–40 minutes depending on room temperature).
- 11
Fill and glaze
If using as filling: reserve about 1/3 of ganache, spread a thin layer between cake layers. If glazing: pour slightly warm ganache over assembled frosted cake for a shiny drip, or spoon/pipe chilled ganache for decorative rosettes.
Vanilla Buttercream
- 12
Beat butter
In a clean mixer bowl, beat 1 cup softened unsalted butter on medium speed until light and fluffy, about 2–3 minutes.
- 13
Add powdered sugar
With mixer on low, add 4 cups powdered sugar in two additions, beating briefly after each to reduce dust. After incorporated, increase speed to medium and beat until combined.
- 14
Flavor and adjust consistency
Add 1 tbsp vanilla extract, 0.25 tsp salt, and 3 tbsp heavy cream or milk. Beat on medium-high for 2–3 minutes until light and fluffy. If frosting is too thick, add more cream 1 tsp at a time. If too thin, add more powdered sugar 1/4 cup at a time.
Assembly and Finishing
- 15
Level and layer
If needed, level cake layers with a serrated knife to create even surfaces. Place one layer on a cake board or serving plate. Spread a thin crumb coat of vanilla buttercream (~1/3 cup) and chill 10–15 minutes to set. Spread remaining buttercream evenly over top and sides using an offset spatula.
- 16
Add ganache and decorations
Spoon or pour slightly warm ganache over the top edge to create a drip, smoothing with an offset spatula so it runs a little down the sides. Use remaining ganache as a center filling or for piping if chilled. Add optional chocolate shavings or sprinkles on top or around the base.
- 17
Chill and serve
Chill the cake 20–30 minutes to set the ganache and buttercream for cleaner slices. Let sit at room temperature 15 minutes before serving for best texture. Slice with a sharp knife warmed under hot water and wiped dry between cuts.