Vanilla Chocolate Twist Recipe
Make Vanilla Chocolate Twist Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Cake Layers
Frosting
Assembly & Finish
Method
Cake Layers
- 1
Prep and oven
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease the parchment as well.
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 3
Cream fat and add eggs
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream 1/2 cup room-temperature unsalted butter on medium speed until smooth, about 1 minute. Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract.
- 4
Alternate liquids and dry
With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and buttermilk in two additions (start and end with dry). Mix just until combined and smooth, scraping the bowl as needed. Batter will be medium-thick.
- 5
Divide batter
Pour half of the batter into a separate bowl (roughly equal portions). To one portion, sift in 1/2 cup unsweetened cocoa powder and stir to combine. Then stir in 1/2 cup hot water into the chocolate portion until smooth; the hot water will loosen the chocolate batter. Leave the other portion as vanilla batter and stir in remaining 1/2 cup hot water if needed to match consistency (optional).
- 6
Layering in pans
To create the vanilla-chocolate twist, alternate spoonfuls of vanilla and chocolate batter into each prepared pan: place a 1/4 cup of vanilla batter in the center, then 1/4 cup chocolate on top, continuing to add alternating dollops until each pan is roughly 3/4 full. Use a skewer or knife to make 2–3 gentle figure-eight swirls through the batter to create a marbled twist—do not over-swirl.
- 7
Bake
Bake in the preheated oven for 25–30 minutes, rotating pans front-to-back halfway through, until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- 8
Cool
Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, then invert onto the rack, remove parchment, and cool completely (about 1 hour) before frosting.
Frosting
- 9
Beat butter and cream cheese
In a large mixing bowl, beat 1 cup unsalted butter and 4 oz cream cheese on medium speed until smooth and pale, about 2–3 minutes.
- 10
- 11
Adjust consistency
Add up to 2 tablespoons heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. Scrape the sides and give a final whip for 20 seconds.
Assembly & Finish
- 12
Level and fill
If necessary, level the cooled cake layers with a serrated knife to create flat surfaces. Place one layer, cut-side up, on a cake board or serving plate. Spread a thin layer (crumb coat) of frosting, about 1/3 cup, smoothing to the edges.
- 13
Stack and crumb coat
Place the second layer on top. Apply another thin crumb coat over the top and sides using a spatula. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 14
Final frost
Apply the remaining frosting into an even final coat, smoothing the sides and top. Use an offset spatula or bench scraper to get clean edges.
- 15
Chocolate drizzle and decoration
Warm 3/4 cup melted dark chocolate slightly if needed so it's pourable but not hot. Drizzle or spread a decorative ribbon of chocolate across the top to emphasize the chocolate twist. Optionally sprinkle with 2 tablespoons sprinkles or chocolate shavings while the drizzle is still tacky.
- 16
Rest and serve
Let the finished cake set at room temperature for 20 minutes or refrigerate for 30 minutes to firm the frosting. Slice with a sharp knife warmed under hot water and wiped dry for clean servings.