Easy Vanilla and Chocolate Cake
This Easy Vanilla and Chocolate Cake is the ultimate guide to a classic, moist, and fluffy layered cake. With rich chocolate and smooth vanilla flavors, it's perfect for birthdays, celebrations, or anytime you need a delicious dessert!
Equipment
- Mixing bowl
- Electric mixer for cake batter and frosting
- Two 9-inch round cake pans greased and lined with parchment paper
- Oven preheated to 350°F
- Spatula for spreading frosting
- Cooling rack for cooling the cakes
Ingredients
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup milk
- 1/2 cup cocoa powder for chocolate layer
- 2 cups buttercream frosting for assembling and decorating the cake
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until smooth.
- Divide the batter evenly into two bowls. Stir cocoa powder into one bowl to create the chocolate layer, leaving the other as vanilla.
- Pour each batter into prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to a cooling rack.
- Once the cakes are completely cool, layer them with buttercream frosting in between. Frost the top and sides of the cake as desired.
- Slice and serve this delicious vanilla and chocolate layered cake. Enjoy!
Notes
- Optional Equipment: An offset spatula can help spread frosting smoothly.
- Customization: Add chocolate chips to the batter for extra texture.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Serving Tip: Pair with a scoop of vanilla ice cream for extra indulgence.