Chocolate and Vanilla Cake

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Introduction:
This Chocolate and Vanilla Cake is a delightful dual-flavor dessert that beautifully combines the richness of chocolate with the classic flavor of vanilla. Featuring moist chocolate and vanilla cake layers, this cake is perfect for any celebration or as a sweet treat for any day. It’s frosted with a creamy buttercream that complements both flavors, making it a favorite among cake lovers.

Ingredients

For the Chocolate Cake:

  • All-purpose flour: 1 ½ cups (190g)
  • Unsweetened cocoa powder: ½ cup (45g)
  • Baking powder: 1 teaspoon
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Sugar: 1 cup (200g)
  • Eggs: 2 large
  • Whole milk: ½ cup (120ml)
  • Vegetable oil: ½ cup (120ml)
  • Vanilla extract: 1 teaspoon
  • Boiling water: ½ cup (120ml)

For the Vanilla Cake:

  • All-purpose flour: 1 ½ cups (190g)
  • Baking powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Sugar: 1 cup (200g)
  • Eggs: 2 large
  • Whole milk: ½ cup (120ml)
  • Butter, softened: ½ cup (113g)
  • Vanilla extract: 2 teaspoons

For the Buttercream Frosting:

  • Unsalted butter, softened: 1 cup (226g)
  • Powdered sugar: 4 cups (480g)
  • Heavy cream: 2–4 tablespoons (for desired consistency)
  • Vanilla extract: 1 teaspoon
  • Cocoa powder: ¼ cup (30g, for chocolate frosting)

Optional Garnishes:

  • Chocolate shavings or sprinkles
  • Fresh berries

Instructions

  1. Prepare the Cake Batter:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • For the Chocolate Cake: In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the sugar, eggs, milk, oil, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet ingredients, then stir in the boiling water until well combined.
  • For the Vanilla Cake: In another bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually mix in the milk and vanilla, followed by the dry ingredients.
  1. Bake the Cakes:
  • Divide the chocolate batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes before transferring to a wire rack.
  • Repeat the same process for the vanilla cake batter in the other two pans.
  1. Make the Buttercream Frosting:
  • In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until well combined. Add heavy cream and vanilla extract, then beat until fluffy.
  • For chocolate frosting, remove half of the vanilla buttercream and mix in cocoa powder until combined.
  1. Assemble the Cake:
  • Once the cakes are completely cooled, level the tops if necessary. Place one layer of chocolate cake on a serving plate and spread a layer of buttercream on top. Add a layer of vanilla cake, then spread more buttercream on top. Repeat with the remaining layers, alternating flavors.
  • Frost the entire cake with the remaining buttercream, smoothing it out as desired. Decorate with chocolate shavings, sprinkles, or fresh berries.
  1. Serve:
  • Slice and serve the cake at room temperature. Enjoy!

Tips for Success

  • Make sure all ingredients are at room temperature for the best results.
  • Level your cakes with a serrated knife for a stable stacking.
  • Chill the cake for 30 minutes after frosting to help set the buttercream before slicing.

Recommendations

  • Pair each slice with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
  • This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition (per slice, based on 12 servings)

  • Calories: 380 kcal
  • Protein: 4g
  • Carbohydrates: 50g
  • Fat: 18g
  • Fiber: 1g
  • Sodium: 210mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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