Chocolate Vanilla Dream Cake Ultimate
This Chocolate Vanilla Dream Cake is a symphony of flavors and textures, featuring light vanilla and rich chocolate cake layers held together by a dreamy, balanced frosting. Perfect for celebrations or a delightful treat any day of the week, this cake is sure to impress with its moist layers and harmonious blend of chocolate and vanilla.
Equipment
- 9-inch round cake pans (2)
- Parchment paper rounds (optional)
- Large mixing bowls (3)
- Electric mixer
- Whisk
- Measuring cups and spoons
- Wire rack
- serrated knife
- Cake stand or serving plate
- Spatula or knife for frosting
Ingredients
- 2 cups all-purpose flour for chocolate cake
- 2 cups granulated sugar for chocolate cake
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder for chocolate cake
- 1 ½ teaspoons baking soda
- 1 teaspoon salt for chocolate cake
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs for chocolate cake
- 2 teaspoons vanilla extract for chocolate cake
- 1 cup boiling water
- 2 cups all-purpose flour for vanilla cake
- 1 ½ cups granulated sugar for vanilla cake
- 3 ½ teaspoons baking powder for vanilla cake
- ½ teaspoon salt for vanilla cake
- ½ cup 1 stick
- 1 cup milk
- 2 large eggs for vanilla cake
- 2 teaspoons vanilla extract for vanilla cake
- 4 cups powdered sugar
- ½ cup heavy cream
- 2 teaspoons vanilla extract for frosting
- Pinch of salt for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Place parchment paper rounds on the bottom for extra insurance against sticking.
- For the Chocolate Cake: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add the boiling water, mixing until just combined (the batter will be thin).
- Pour the batter evenly into one of the prepared cake pans.
- For the Vanilla Cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the other prepared cake pan.
- Bake both cakes for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the Dreamy Frosting: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the heavy cream, vanilla extract, and salt. Beat on medium speed for 2-3 minutes, or until light and fluffy.
- Assembling the Cake: Once your cakes are completely cool, level them off with a serrated knife if needed. Place one cake layer (chocolate or vanilla) on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Carefully place the second cake layer on top of the frosting. Frost the entire cake with the remaining frosting, creating a smooth and even finish. Add swirls or decorate with chocolate shavings or sprinkles.
Notes
Make sure your butter, eggs, and milk are at room temperature for the vanilla cake. Don't overmix the cake batter. If your oven tends to bake unevenly, rotate the cake pans halfway through baking. Cool the cake completely before frosting. Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can add a layer of raspberry jam, chocolate ganache, or cream cheese filling between the cake layers. Experiment with different extracts, such as almond extract, peppermint extract, or coffee extract.