Choco Vanilla Cake Recipe
The vanilla sponge has a delicate sweetness and a soft, airy crumb that stays moist from the first serving to the last. A smooth chocolate topping brings deep cocoa richness, creating a delightful contrast against the light cake.Gentle notes of vanilla shine through without becoming too strong, giving the dessert a balanced character. Freshly baked layers hold their shape beautifully while remaining tender inside.
Equipment
- Two 8-inch round cake pans
- Large mixing bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Whisk
- Electric hand mixer
- Rubber spatula
- Cooling rack
- Offset spatula
- Wire sieve
Ingredients
Vanilla Cake
- 2 cups all-purpose flour
- 1 cup heavy cream room temperature
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup granulated sugar
- ¾ teaspoon table salt
- ½ cup vegetable oil
- 2 teaspoons baking powder
Chocolate Frosting
- 6 tablespoons unsalted butter softened
- 2¾ cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Instructions
Step 1
- Heat the oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, line each base using parchment paper, then lightly dust the sides using flour.
Step 2
- Whisk flour, baking powder, and salt inside a medium bowl until evenly blended. Leave this mixture nearby for later use.
Step 3
- Place sugar, heavy cream, vegetable oil, eggs, and vanilla inside a large bowl. Beat until smooth, pale, and completely combined.
Step 4
- Fold the dry mixture into the wet mixture little by little. Stir gently only until no dry streaks remain, creating a smooth batter.
Step 5
- Divide the batter equally between both prepared pans. Bake for 30 to 35 minutes until the tops become lightly golden and a toothpick inserted into the center comes out clean.
Step 6
- Leave the cakes inside their pans for 10 minutes. Carefully transfer them onto a cooling rack and allow them to reach room temperature before decorating.
Step 7
- Beat softened butter until creamy. Gradually mix in confectioners’ sugar and cocoa powder. Add evaporated milk along with vanilla, beating until the frosting becomes fluffy and easy to spread.
Step 8
- Spread chocolate frosting across one cooled cake layer, place the second layer on top, then cover the entire cake evenly. Slice and enjoy after allowing the frosting to set for about 20 minutes.