There’s something magical about a Vanilla Bean Chocolate Cake that makes it irresistible to almost everyone. The luscious layers of chocolate cake, combined with the subtle complexity of real vanilla bean flavors, create a heavenly dessert experience that transcends the ordinary. This cake is incredibly moist, rich, and incredibly inviting, making it the perfect choice for birthdays, celebrations, or just a cozy weekend treat at home. Whether you’re sitting down with family or entertaining friends, this cake is bound to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vanilla Bean Chocolate Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vanilla Bean Chocolate Cake

I first came across this delightful recipe during a baking competition among friends, and it quickly became a staple in my kitchen. Every bite brings a symphony of flavors, with chocolate and vanilla having that perfect balance. It’s easy to whip up, and I can guarantee that it will leave your guests begging for seconds. I can’t wait for you to bake and share this Vanilla Bean Chocolate Cake with your own loved ones!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake up in about 120 minutes, perfect for those who want something homemade but don’t have all day!
Irresistible Flavor: The combination of rich chocolate and fragrant vanilla makes every slice an indulgent treat.
Eye-Catching Appeal: The contrasting colors of the frosting create an impressive look that will wow your guests.
Flexible Serving: Perfect for any occasion, whether it’s a festive celebration or a cozy night in with coffee.
Diet-Friendly Options: Easily adjustable for gluten-free flours or dairy alternatives if needed.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: This forms the base of the cake. For gluten-free options, you can substitute with a 1-to-1 baking blend.
3/4 cup Rodelle Dutch process cocoa: Provides a deep, rich chocolate flavor. Dutch process cocoa is preferred for its smoothness.
1 1/2 teaspoons baking powder: Helps the cake rise and become light in texture.
1 1/2 teaspoons baking soda: Works with the acidic coffee to create fluffy layers.
1/4 teaspoon salt: Enhances all the flavors, balancing sweetness.
2 large eggs, lightly beaten: Eggs provide structure and richness. Use room temperature eggs for the best results.
1 1/2 cups sugar: Adds sweetness and moisture to the cake.
1/2 cup vegetable oil: Keeps the cake moist; you can swap in melted coconut oil or unsweetened applesauce for a lighter version.
1 cup milk: Adds moisture and richness—use whole milk for the best texture.
1 tablespoon Rodelle vanilla paste: Offers more depth of vanilla flavor. You can replace with additional extract if needed.
1 teaspoon Rodelle vanilla extract: Adds a warm vanilla scent and flavor.
1 cup hot brewed coffee: Enhances the cake’s chocolate flavor. Use decaf if preferred.
1 cup unsalted butter, at room temperature: Essential for creamy frosting; room temperature makes it easier to blend.
4 to 4 1/2 cups powdered sugar: Ideal for creating a luscious frosting texture.
1 tablespoon Rodelle vanilla paste (for frosting): This ensures a rich vanilla flavor throughout.
1 teaspoon Rodelle vanilla extract (for frosting): Complements the chocolate tones beautifully.
1 tablespoon whole milk (if needed for frosting): Adjusts frosting consistency.
3 tablespoons Rodelle Dutch process cocoa (for frosting): Deepens chocolate flavor in the frosting.
1 chocolate bar for curls (if desired): Use for beautiful decoration.
5 ounces high-quality chocolate, chopped: For the top layer of the frosting.
4 tablespoons unsalted butter (for melted chocolate frosting): Balances the sweetness and makes the frosting creamy.
3 cups powdered sugar (for melted chocolate frosting): Creates a perfect sweet layer.
3 tablespoons Rodelle Dutch process cocoa (for melted chocolate frosting): Enhances the chocolate flavor.
1 teaspoon Rodelle vanilla extract (for melted chocolate frosting): Adds a lift of vanilla aroma.
1/3 cup milk: Used for adjusting frosting consistency.

How to Make Vanilla Bean Chocolate Cake

Preheat the Oven: Begin by preheating your oven to 350 degrees F. Butter and flour two 9-inch cake pans to prevent sticking later.

Whisk Dry Ingredients: In a small bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup Rodelle Dutch process cocoa, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt. This mixture creates the foundational texture and structure for the cake.

Combine Wet Ingredients: In the bowl of your electric mixer, beat together 2 large eggs, 1 1/2 cups sugar, and 1/2 cup vegetable oil until combined, about 2-3 minutes on medium speed. Then, stir in 1 cup milk, 1 tablespoon Rodelle vanilla paste, and 1 teaspoon Rodelle vanilla extract. The batter should look creamy and smooth.

Mix Batters: With your mixer set to low speed, gradually blend in the dry ingredient mixture. Once fully combined, increase to medium-high speed and continue mixing for another 2-3 minutes.

Add Coffee: Now, pour in 1 cup hot brewed coffee. Stir by hand to combine—don’t worry if it looks thin. This is what ensures your cake will be incredibly moist.

Bake the Cake: Divide the batter evenly between the pans and bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 25 minutes before removing them from the pans, as they are very soft.

Prepare for Frosting: For easy frosting, wrap the cooled cakes in plastic wrap and refrigerate overnight or freeze for at least several hours. This not only makes them easier to handle but also helps maintain moisture.

Frosting Preparation: The next day, make your frosting. To begin, add 1 cup unsalted butter to your mixer bowl and beat until creamy. Gradually incorporate 4 cups powdered sugar on low speed until well combined. Add 1 tablespoon Rodelle vanilla paste, 1 teaspoon Rodelle vanilla extract, and beat on high for 3-4 minutes until fluffy. If the texture is too thick, blend in 1 tablespoon of whole milk to achieve your desired consistency.

Layering the Cake: Place one cake layer on a serving plate and spread a generous layer of chocolate fudge frosting over it. Next, place a spoonful of the cocoa frosting on top and level it out. Carefully add the second cake layer on top.

Applying Frosting: Start at the bottom of the layered cake, using a knife to scoop frosting onto the sides and top. Layer the cocoa frosting and then the vanilla. Aim for a fun, slightly messy look, almost like a painter’s palette! Smooth it out with an offset spatula until you achieve a pleasing finish.

Add Chocolate Curls (Optional): For the finishing touch, chill a chocolate bar for about an hour, and then use a vegetable peeler to create beautiful curls on top of the cake.

Final Touch with Chocolate Frosting: Melt 4 tablespoons unsalted butter and 5 ounces chopped chocolate together in the microwave. Stir every 30 seconds until fully melted. Then, mix in 2 cups powdered sugar, 3 tablespoons cocoa, and 1/3 cup milk until all combines into a creamy frosting. Add more powdered sugar if too thin, or milk if it’s too thick.

Storing & Reheating

To store your Vanilla Bean Chocolate Cake, keep it tightly wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to three months. To refresh after freezing, simply let it thaw at room temperature and enjoy as is. No need to worry about the texture—it remains tender and flavorful!

Chef’s Helpful Tips

Make sure your eggs and butter are at room temperature for easier mixing and better texture.
If you find your cake layers are domed, simply level them off with a serrated knife for a prettier presentation.
Don’t rush the cooling process; allowing the cakes to cool completely helps prevent the frosting from melting.
Experiment with different frostings! Swap in cream cheese frosting or a simple whipped cream for a lighter approach.
Always taste your batter before baking! This lets you adjust sweetness or add a pinch more cocoa if desired.

There’s nothing quite like the comforting experience of baking and sharing this Vanilla Bean Chocolate Cake. It’s a beautiful way to bring people together around delicious food, creating memories that last beyond the dessert table. Don’t hesitate to experiment with the flavors and decorations; every rendition is a new opportunity to create something lovely! Enjoy your time in the kitchen, and more importantly, enjoy every bite of your creation.

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day or two ahead of time. Just store them in an airtight container until you’re ready to frost and serve. Alternatively, freeze the layers for up to three months; just make sure they’re well wrapped!

Can I use a different type of cocoa powder?

Certainly! While Dutch process cocoa gives a smooth richness, you can use regular unsweetened cocoa as well. The cake will still turn out delicious, though the flavor may differ slightly.

How can I make this recipe gluten-free?

To create a gluten-free version, simply substitute the all-purpose flour with a gluten-free 1-to-1 baking blend. The result will still be flavorful and satisfying!

What if my frosting is too thick?

If your frosting seems too thick to spread, don’t worry! Just beat in a tablespoon of milk at a time until you reach your desired consistency. This will help create a smooth and luscious texture that’s perfect for spreading.

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Vanilla Bean Chocolate Cake

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Author: Peter
Prep Time: No data
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 1 cake 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Vanilla Bean Chocolate Cake combines the richness of cocoa and the elegance of vanilla for a delectable dessert. Perfect for celebrations or simple gatherings, it’s easy to prepare and features a moist texture and delightful flavor, making it a must-try for every dessert enthusiast.

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup rodelle dutch process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups sugar
1/2 cup vegetable oil
1 cup milk
1 tablespoon rodelle vanilla paste
1 teaspoon rodelle vanilla extract
1 cup hot brewed coffee
1 cup unsalted butter, at room temperature
4 to 4 1/2 cups powdered sugar
1 tablespoon rodelle vanilla paste
1 teaspoon rodelle vanilla extract
1 tablespoon whole milk, if needed
3 tablespoons rodelle dutch process cocoa
1 chocolate bar for curls, if desired
5 ounces high quality chocolate, chopped
4 tablespoons unsalted butter
3 cups powdered sugar
3 tablespoons rodelle dutch process cocoa
1 teaspoon rodelle vanilla extract
1/3 cup milk

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Instructions

Preheat the oven to 350°F and grease two 9-inch cake pans.
In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, blend eggs, sugar, and vegetable oil at medium speed for 2-3 minutes.
Add milk, vanilla extract, and vanilla paste. Mix well.
Gradually add dry ingredients to the mixture, then increase mixer speed to medium-high and beat for another 2-3 minutes.
Carefully stir in the hot coffee until fully combined, keeping in mind the batter will be thin.
Pour the batter evenly into prepared pans and bake for 30-35 minutes or until set.
Allow cakes to cool for about 25 minutes before removing from pans and transferring to parchment paper.
For easier frosting, wrap cooled cakes in plastic and refrigerate or freeze them overnight.
Frost one layer with chocolate fudge frosting, then spread cocoa frosting on top before placing the second layer.
Apply a mix of frostings around the cake, smoothing out with a spatula until you achieve a desired look.
Finish with chocolate curls, if using, made by peeling from a chilled chocolate bar.

Notes

For best results, refrigerate or freeze the cakes before frosting to ensure they hold their shape.
Feel free to use different types of frosting for a twist on the flavors.
The cake can be topped with different decorations based on your preference.