Introduction

This is the ultimate chocolate cake recipe for creating a wonderfully moist and rich dessert. Topped with smooth vanilla frosting, it’s perfect for any celebration or sweet craving. If you enjoy easy chocolate desserts, you might also like the No-Bake German Chocolate Pie Recipe or the Strawberry Earthquake Cake Recipe for more delicious ideas.

Ingredients

This decadent chocolate cake with vanilla cream delivers a rich, moist crumb and velvety frosting that melts in your mouth, creating the perfect balance of deep cocoa and sweet vanilla.

• 1 3/4 cups flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder (high-quality)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup oil (canola, vegetable, or coconut)
• 2 large eggs
• 1 cup buttermilk
• 1/2 teaspoon vanilla
• 1 cup hot water
• Vanilla Frosting: 1 cup butter (softened)
• Vanilla Frosting: 1 (8-ounce) package cream cheese (room temperature, softened)
• Vanilla Frosting: 4 1/2 cups powdered sugar
• Vanilla Frosting: 2 teaspoons vanilla bean paste

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Chocolate Cake with Vanilla Cream recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Chocolate Cake with Vanilla Cream: flour, cocoa powder, sugar, eggs, butter, baking powder, vanilla extract, and heavy cream. Bring butter and eggs to room temperature for easier mixing and a smoother batter.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to prevent sticking and ensure easy removal after baking.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking powder, and ½ teaspoon salt. Sifting the cocoa and flour helps avoid lumps and ensures a light, airy chocolate cake texture.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup softened unsalted butter with 1¾ cups granulated sugar until light and fluffy, about 3–4 minutes. Scrape the bowl occasionally to incorporate all ingredients evenly.

Add 4 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract until combined.

Step 4 — Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and 1½ cups whole milk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—do not overmix.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for even baking.

Step 5 — Bake the Chocolate Cake Layers

Place the pans in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched.

Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 6 — Make the Vanilla Cream Frosting

In a chilled bowl, beat 2 cups heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Keep the cream and bowl cold for best whipping results.

For a stable frosting, avoid overbeating—stop as soon as peaks hold their shape.

Step 7 — Assemble the Chocolate Cake with Vanilla Cream

Place one cooled cake layer on a serving plate. Spread a generous layer of vanilla cream over the top. Carefully place the second layer on top.

Frost the top and sides with the remaining vanilla cream. Use an offset spatula for a smooth, even finish.

Step 8 — Chill and Serve

Refrigerate the assembled Chocolate Cake with Vanilla Cream for at least 1 hour before slicing. This helps the frosting set and makes for cleaner slices.

Garnish with chocolate shavings or fresh berries if desired. Store any leftovers in the refrigerator.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	58g
Fat	19g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy contrast to the sweet chocolate cake with vanilla cream.
• Almond flour for all-purpose flour — A gluten-free, lower-carb option that gives the chocolate cake a nutty flavor and dense texture.
• Coconut sugar for granulated sugar — A lower-glycemic sweetener with caramel notes that complement both the chocolate and vanilla cream.
• Avocado for oil — Provides healthy fats and creaminess, making the chocolate cake moist without altering its rich flavor.
• Oat milk for dairy milk — A dairy-free alternative that keeps the chocolate cake tender and pairs smoothly with vanilla cream.
• Applesauce for eggs — A vegan swap that adds natural sweetness and moisture, perfect for binding the cake batter.
• Low-sodium baking powder — Reduces sodium content without affecting the rise or flavor of your chocolate cake with vanilla cream.
• Coconut cream for whipped cream — A dairy-free, lactose-free topping that offers a light, tropical twist to the vanilla cream.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic temperature contrast
• Drizzle with warm chocolate ganache or raspberry coulis for added elegance
• Serve alongside fresh berries like strawberries or raspberries to cut the richness
• Accompany with a cup of dark roast coffee or espresso for a sophisticated pairing
• Perfect for birthday celebrations, dinner parties, and holiday gatherings
• Garnish with mint leaves and powdered sugar for a beautiful finishing touch

This Chocolate Cake with Vanilla Cream shines when served at room temperature, allowing the flavors to fully develop. For special occasions, consider layering the cake with additional vanilla cream between tiers or creating individual mini-cakes for personalized plating.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, butter, and dairy to room temperature for better emulsification and a smoother batter.
• Mistake: Overmixing the cake batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which makes the cake tough.
• Mistake: Not properly preparing your cake pans. Fix: Grease the pans, line them with parchment paper, and dust with cocoa powder to prevent sticking.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the last 10 minutes of the bake time to check, as sudden temperature drops can cause the cake to fall.
• Mistake: Using a dull knife to level or slice the cake layers. Fix: Use a long, serrated knife and a gentle sawing motion for clean, even layers without tearing.
• Mistake: Assembling the Chocolate Cake with Vanilla Cream while the cake is still warm. Fix: Cool the layers completely on a wire rack so the cream doesn’t melt and make the cake soggy.
• Mistake: Whipping the vanilla cream until it’s too stiff. Fix: Stop whipping when soft peaks form for a light, spreadable texture that won’t deflate.
• Mistake: Storing the finished cake at room temperature. Fix: Refrigerate it immediately, as the dairy-based cream is perishable and requires cold storage.

Storing Tips

• Fridge: Refrigerate your chocolate cake with vanilla cream in an airtight container for up to 4 days.
• Freezer: Wrap the cake tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C).

Always allow your chocolate cake with vanilla cream to cool completely before storing to maintain freshness and prevent condensation.

Conclusion

This Chocolate Cake with Vanilla Cream is a classic dessert that’s sure to impress. For more delicious treats, try our Fluffy Chocolate Cake Recipe or Chocolate Bliss Cheesecake Recipe. Share your results in the comments and subscribe for more sweet recipes!

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Chocolate Cake with Vanilla Frosting

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A moist and rich chocolate cake paired with a creamy, smooth vanilla frosting made from butter and cream cheese, perfect for any celebration.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder (high-quality)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup oil (canola, vegetable, or coconut)
• 2 large eggs
• 1 cup buttermilk
• 1/2 teaspoon vanilla
• 1 cup hot water
• Vanilla Frosting: 1 cup butter (softened)
• Vanilla Frosting: 1 (8-ounce) package cream cheese (room temperature, softened)
• Vanilla Frosting: 4 1/2 cups powdered sugar
• Vanilla Frosting: 2 teaspoons vanilla bean paste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat together oil, eggs, buttermilk, and vanilla for 1 minute.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Slowly add hot water and mix until the batter is well combined (batter will be thin).
6. Pour batter evenly into greased cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the vanilla frosting: beat butter and cream cheese together until smooth and creamy.
10. Add powdered sugar gradually while mixing, then beat in vanilla bean paste until smooth.
11. Once cakes are completely cool, frost with vanilla frosting as desired.

Notes

1. Use high-quality cocoa powder for the best chocolate flavor. 2. The batter will be thin, but this helps make the cake moist. 3. For a richer frosting, use cream cheese at room temperature and beat well to avoid lumps.

Nutrition

• Calories: 420
• Sugar: 42g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 55mg

FAQs

Can I make this Chocolate Cake with Vanilla Cream ahead of time?

Yes, you can bake the chocolate cake layers a day in advance. Store them tightly wrapped at room temperature. Prepare the vanilla cream fresh on the day of serving for the best texture and flavor.

How do I prevent my vanilla cream from becoming runny?

Ensure your mixing bowl and beaters are completely cold before whipping the cream. Chill the vanilla cream thoroughly after making it. A stable, thick cream is essential for a perfect Chocolate Cake with Vanilla Cream.

What is the best way to store leftover Chocolate Cake with Vanilla Cream?

Store any leftover cake in an airtight container in the refrigerator. The vanilla cream is perishable, so refrigeration is necessary. Enjoy within 2-3 days for the best quality.