A decadent treat that blends moist vanilla cake with rich chocolate layers
If you’re dreaming of a cake that brings the best of both worlds—fluffy vanilla and fudgy chocolate—this Rich Chocolate and Vanilla Cake is your answer. Whether it’s a celebration or just a weekend indulgence, this layered beauty is a showstopper. And yes, it’s beginner-friendly and perfect for impressing a crowd!
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Why You’ll Love This Rich Chocolate and Vanilla Cake
This cake delivers everything you want from a layered dessert:
- Moist, tender vanilla base
- A luscious chocolate top that’s rich but not too heavy
- Buttery, balanced flavor with just the right sweetness
It smells like a dream while baking—warm vanilla and rich cocoa—and slices up into a bakery-style presentation that’ll have everyone asking for seconds. Plus, you can easily tweak it for cupcakes, layered cakes, or bundt pans.
Ingredients: Simple pantry staples.
Texture: Soft, light, but indulgent.
Skill Level: Easy enough for beginners!
Ingredients List
For the Vanilla Layer (Bottom):
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Chocolate Layer (Top):
(You can provide this next if you’d like—I can complete the recipe!)
Necessary Tools for Preparation
- Two mixing bowls
- Whisk or electric hand mixer
- 9×13 baking dish or two 8-inch cake pans
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line your baking dish or pans.
- Make the vanilla batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add vanilla extract and milk, mixing until smooth.
- Gradually add the dry ingredients into the wet ingredients, stirring just until combined.
- Pour into your pan and spread evenly.
Pause here until chocolate layer ingredients are added! I’ll add the chocolate layer and full baking instructions next.
Tips for Perfecting This Rich Chocolate and Vanilla Cake
- Use room temperature eggs and butter for smoother batter.
- Don’t overmix after adding flour—just stir until incorporated to keep it tender.
- Want a deeper vanilla flavor? Add a splash of almond extract.
What to Serve With It
- A scoop of vanilla bean ice cream
- A dollop of whipped cream
- Hot coffee or a glass of cold milk
Storage Instructions Rich Chocolate and Vanilla Cake
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- You can freeze slices individually for up to 2 months—just thaw and enjoy.
General Information
This cake is a crowd-pleaser for birthdays, potlucks, and family dinners. You can easily double the recipe for larger events, or split it into layers for a frosted layer cake.
FAQ
Can I make this cake ahead of time?
Absolutely! Bake it a day in advance and store tightly wrapped.
Can I make it gluten-free?
Yes, swap the flour for a 1:1 gluten-free baking blend.
Can I frost it?
Yes! A classic buttercream or chocolate ganache would pair beautifully.
Conclusion
Whether you’re baking for a birthday, holiday, or just because, this Rich Chocolate and Vanilla Cake brings nostalgic flavor and beautiful presentation. I’d love to see how yours turns out—tag your cake pics on Pinterest or comment below!
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Print
🍰 Rich Chocolate and Vanilla Cake (Layered Classic!)
- Total Time: 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A bakery-style rich chocolate and vanilla cake with two delicious layers—fluffy vanilla and fudgy chocolate—made from scratch with simple ingredients.
Ingredients
Vanilla Layer:
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
Chocolate Layer (suggested):
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter
1 cup brown sugar
2 large eggs
½ cup sour cream or Greek yogurt
½ cup brewed coffee or hot water
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt for the vanilla layer.
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In a separate bowl, cream butter and sugar. Beat in eggs one at a time. Add vanilla and milk.
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Mix dry ingredients into wet just until combined. Spread into the bottom of prepared pan.
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For the chocolate layer: Combine flour, cocoa, baking powder, baking soda, and salt.
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In another bowl, beat butter and brown sugar until creamy. Add eggs, then sour cream and coffee.
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Mix dry ingredients into wet to form the chocolate batter.
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Carefully pour over the vanilla batter and spread evenly.
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Bake 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
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Let cool before slicing. Serve plain or with frosting of choice.
Notes
Use brewed coffee in the chocolate layer to deepen flavor (you won’t taste the coffee). For a shortcut, both layers can be baked separately and stacked. Frost with chocolate ganache or vanilla buttercream for extra indulgence.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
