Of course! This Decadent Chocolate and Vanilla Layer Cake is the ultimate celebration dessert. It features incredibly moist, tender layers paired with a rich, silky buttercream, creating a stunning and classic contrast.
This recipe is detailed to ensure success, even for beginner bakers.
Decadent Chocolate and Vanilla Layer Cake
This recipe creates a tall, impressive 4-layer, 8-inch cake. The process is broken down into manageable steps.
Part 1: The Cake Layers
We’ll make one versatile batter and divide it to create both flavors.
Ingredients for the Cake:
· 3 cups (360g) all-purpose flour
· 2 cups (400g) granulated sugar
· 1 tbsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 4 large eggs, at room temperature
· 1 cup (240ml) buttermilk, at room temperature *
· 2 tsp vanilla extract
· ½ cup (50g) unsweetened cocoa powder (natural, not Dutch-process)
· ½ cup hot water
*No buttermilk? Make a DIY version: Add 1 tbsp of white vinegar or lemon juice to a 1-cup measuring cup, then fill it with whole milk. Let it sit for 5 minutes until it curdles.
Instructions for the Cake Layers:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line the bottoms of four 8-inch round cake pans with parchment paper. If you only have two pans, you will bake in two batches.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cream Butter and Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the softened butter on medium speed for 1 minute until smooth. Gradually add the dry ingredient mixture to the butter with the mixer on low. Mix until it resembles coarse sand.
- Combine Liquids: In a separate jug or bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Create the Batter: With the mixer on low, gradually add the wet ingredients to the dry/butter mixture. Increase the speed to medium and beat for about 60 seconds until the batter is smooth and well-combined. Do not overmix.
- Divide the Batter: Weigh or evenly divide the batter between two separate bowls.
- Create Vanilla Batter: To one bowl, ensure it’s well-mixed. This is your vanilla layer batter.
- Create Chocolate Batter: In a small bowl, mix the ½ cup of cocoa powder with the ½ cup of hot water until it forms a smooth, thick paste. Add this paste to the second bowl of batter and fold in until completely combined and no streaks remain.
- Bake: Pour one bowl of vanilla batter into one prepared pan and one bowl of chocolate batter into another. Smooth the tops. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Repeat with the remaining batter if baking in batches. The cakes must be completely cool before frosting.
Part 2: The Decadent Chocolate Buttercream
This is a rich, silky, and stable frosting perfect for layering and decorating.
Ingredients for the Buttercream:
· 2 cups (4 sticks / 452g) unsalted butter, softened to room temperature
· 5 cups (600g) powdered sugar, sifted
· 1 cup (100g) unsweetened cocoa powder, sifted
· ½ tsp salt
· 2 tsp vanilla extract
· 6-8 tbsp heavy cream or whole milk
· 4 oz (115g) semi-sweet or dark chocolate, melted and cooled slightly
Instructions for the Buttercream:
- Beat the Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for 5-7 minutes until it is very pale and fluffy.
- Add Dry Ingredients: With the mixer on low, gradually add the sifted powdered sugar, sifted cocoa powder, and salt. Mix until just combined.
- Combine and Whip: Scrape down the bowl. Add the vanilla extract and 6 tablespoons of heavy cream. Increase the speed to medium-high and whip for 3-4 minutes until very smooth and fluffy.
- Add Melted Chocolate: With the mixer on low, slowly pour in the slightly cooled, melted chocolate. Once incorporated, whip for another minute. If the frosting is too thick, add more cream, one tablespoon at a time, until you reach a spreadable consistency.
Part 3: Assembling the Masterpiece
- Level the Cakes: If your cake layers have domed tops, use a long serrated knife to carefully slice off the very top to create a flat surface.
- The Base: Place one vanilla layer on your cake stand or serving plate. Spread a generous, even layer of chocolate buttercream over the top.
- Stack: Place a chocolate layer on top. Frost. Repeat with the remaining vanilla and then chocolate layers, spreading frosting between each.
- Crumb Coat: Apply a thin layer of buttercream over the entire cake—top and sides. This “crumb coat” traps any loose crumbs. Refrigerate the cake for 20-30 minutes to set this layer.
- Final Frosting: Once the crumb coat is firm, apply the final, thick, and smooth layer of chocolate buttercream over the entire cake. Use a bench scraper and offset spatula for smooth sides.
- Decorate (Optional):
· Classic: Use a piping bag to create swirls or shells on the top edge.
· Elegant: Garnish with chocolate shavings, fresh berries, or a drizzle of melted chocolate.
· Simple: Leave it beautifully smooth for a modern look.
Pro-Tips for a Perfect Cake
· Room Temperature is Key: Having your butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a light and tender crumb.
· Weigh Your Ingredients: For the most accurate results, especially with flour, use a kitchen scale.
· Don’t Overmix: Once the flour is incorporated, stop mixing. Overmixing develops gluten and leads to a tough cake.
· Cool Completely: Frosting a warm cake is a recipe for a melted, sliding disaster.
· Sift Your Cocoa & Powdered Sugar: This prevents lumps in your beautiful, smooth buttercream.
This cake is a showstopper. The combination of moist, fluffy vanilla and rich, dark chocolate, all enveloped in that decadent frosting, is pure bliss. Enjoy every slice