Nothing compares to the indulgence of a classic Vanilla Bean Chocolate Cake. This irresistible dessert balances the deep, rich flavors of Dutch-process cocoa with the delicate aroma of vanilla, creating a slice of heaven that moistens the palate with every bite. It reminds you of cozy gatherings and sugary celebrations with friends and family, filling your kitchen with the warm scent of baking. Plus, who can resist a beautifully layered cake that makes every occasion feel extra special?

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 still remember the first time I baked this Vanilla Bean Chocolate Cake — it was my mother’s birthday, and I wanted to create something memorable. It was the perfect blend of nostalgia and delight; everyone gathered around the table, mouths watering as I unveiled the cake. The combination of velvety chocolate cake and creamy frosting makes it a surefire hit, whether it’s a birthday party, a holiday feast, or simply a day that needs a sweet treat. If you’re ready to impress, let’s dive into this luscious delight that is sure to become a favorite in your home!

Why You’ll Love This Recipe

Simple & Quick: Takes just 120 minutes to bake, perfect for a weekend baking project.
Irresistible Flavor: The combination of vanilla and rich chocolate creates a unique depth of flavor.
Eye-Catching Appeal: Stacked layers adorned with multiple frostings make it a visual feast.
Flexible Serving: Great for any occasion — from casual get-togethers to elegant dinner parties.
Diet-Friendly Options: Consider using gluten-free flour for a gluten-free version that still tastes amazing.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: Essential for providing structure; you can substitute with a gluten-free blend if needed.
3/4 cup Rodelle Dutch-process cocoa: This adds depth of flavor; don’t substitute with regular cocoa unless necessary as it affects the taste.
1 1/2 teaspoons baking powder: Helps the cake rise; always check for freshness.
1 1/2 teaspoons baking soda: Further supports rising; necessary for this cake’s texture.
1/4 teaspoon salt: Balances sweetness and enhances flavors.
2 large eggs, lightly beaten: The binding agent; room temperature eggs work best for mixing.
1 1/2 cups sugar: Provides sweetness and moisture; you could use a sugar substitute for lower-calorie options.
1/2 cup vegetable oil: Keeps the cake moist; melted coconut oil is a great substitute.
1 cup milk: Adds moisture; whole milk or a dairy-free option like almond milk can work.
1 tablespoon Rodelle vanilla paste: Richer than extract; enhance flavor with pure extract if needed.
1 teaspoon Rodelle vanilla extract: Adds depth, use high-quality for best results.
1 cup hot brewed coffee: Enhances the chocolate flavor; can replace with hot water in a pinch.
1 cup unsalted butter, at room temperature: The base for frosting, it creates a creamy texture; avoid margarine for flavor.
4 to 4 1/2 cups powdered sugar: Used for frosting; sift to avoid lumps for a smoother finish.
1 tablespoon Rodelle vanilla paste: Again for the frosting, enhances the flavor profile.
1 teaspoon Rodelle vanilla extract: Adds depth to the frosting.
1 tablespoon whole milk, if needed: To achieve desired frosting consistency.
3 tablespoons Rodelle Dutch-process cocoa: For a chocolate frosting twist.
1 chocolate bar for curls, if desired: Optional for decoration; use high-quality chocolate.
5 ounces high-quality chocolate, chopped: Used for enhancing chocolate flavor in the frosting.
4 tablespoons unsalted butter: Makes the frosting creamy; ensure it’s at room temperature.
3 cups powdered sugar: Required for the frosting; sift for best blending.
3 tablespoons Rodelle Dutch-process cocoa: To make a rich chocolate frosting.
1 teaspoon Rodelle vanilla extract: Enhances flavor.
1/3 cup milk: Adds creaminess and adjust frosting consistency.

How to Make Vanilla Bean Chocolate Cake

Preheat the oven: Begin by preheating your oven to 350 degrees F. While it warms, prepare your pans by buttering and flouring two 9-inch round cake pans to ensure a smooth release after baking.

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 step mixes your dry ingredients and ensures even distribution.

Beat wet ingredients: In the bowl of your electric mixer, combine 2 large eggs, 1 1/2 cups sugar, and 1/2 cup vegetable oil. Beat on medium speed for about 2 to 3 minutes until well incorporated. The mixture should look pale and slightly thickened.

Add liquids: Mix in 1 cup milk, 1 tablespoon Rodelle vanilla paste, and 1 teaspoon Rodelle vanilla extract until combined. Gradually stir in the dry ingredients while the mixer is on low, gradually increasing to medium-high for another 2 to 3 minutes. The batter will appear smooth and velvety.

Incorporate coffee: Pour in 1 cup hot brewed coffee and gently stir by hand to avoid splashing. It may seem a little thin, but this is perfectly normal; it adds moisture to the cake. Pour the batter evenly into the prepared pans.

Bake the cakes: Place the pans in the preheated oven, baking for 30 to 35 minutes. You’ll know they’re ready when the centers are set and a toothpick inserted comes out clean. Remove from the oven and let them cool in the pans for about 25 minutes.

Cool and wrap: Carefully turn the cakes out onto parchment paper, being mindful of their moist texture. Once cool, wrap them in plastic wrap and refrigerate or freeze for easier frosting later.

Prepare the frosting: For the chocolate fudge frosting, start by adding 4 tablespoons unsalted butter into a bowl of an electric mixer. Beat it on high speed until creamy. Gradually add in 3 cups powdered sugar, 3 tablespoons Rodelle Dutch-process cocoa, 1 teaspoon Rodelle vanilla extract, and 1/3 cup milk, mixing until smooth and fluffy.

Layer the cakes: Place one cake layer on a serving platter. Spread a layer of chocolate fudge frosting generously over it, followed by a big spoonful of cocoa frosting on top. Place the second cake layer gently on top.

Frost the cake: Taking your offset spatula, start from the bottom edge of the cake, applying big scoops of frosting. Alternate scooping between the chocolate, cocoa, and vanilla frostings, letting them mix for a playful effect. Smooth it over several times until it looks beautifully swirled.

Decorate with curls: If you’re feeling fancy, chill a chocolate bar for about an hour. Using a vegetable peeler, scrape some curls off the bar to decorate your cake with a touch of elegance.

Prepare chocolate frosting: In a microwave-proof bowl, melt together 5 ounces chopped high-quality chocolate and 4 tablespoons unsalted butter on medium power, stirring until smooth. Combine with 2 cups powdered sugar and 3 tablespoons Rodelle Dutch-process cocoa, adding 1/3 cup milk until fully incorporated.

Storing & Reheating

You can store your Vanilla Bean Chocolate Cake at room temperature for up to three days, covered to keep it moist. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. When ready to enjoy, allow it to thaw in the fridge overnight, then gentle reheat individual slices in the microwave for about 10 seconds to refresh their warmth and texture.

Chef’s Helpful Tips

For a light and airy cake, make sure your baking powder and baking soda are fresh.
Room temperature eggs and butter yield a better emulsion, resulting in a lighter batter.
Don’t skip the coffee; it intensifies the chocolate flavor without making the cake taste like coffee.
If the frosting becomes too thick, add milk 1 tablespoon at a time until the desired consistency is achieved.

This Vanilla Bean Chocolate Cake is not just a dessert; it’s a reason to gather, to celebrate, and to enjoy life’s sweet moments. Whether you share it with loved ones or treat yourself to a decadent slice alone, you’ll find that this cake brings joy with every bite. Don’t hesitate to experiment with flavors, perhaps adding a layer of raspberry jam or a hint of espresso for a fun twist. May your baking endeavors be just as rewarding as the taste of this delightful cake you’re about to create!

Recipe FAQs

Can I use a different type of cocoa powder?

Absolutely! However, if you want that signature rich flavor, Dutch-process cocoa works best. Regular cocoa can be used too, but it will impart a lighter flavor and color to your cake.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that is intended for baking. Just ensure that the blend contains xanthan gum for optimal texture.

How do I know when the cake is done baking?

A good indicator is to insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready. It should also spring back lightly when touched.

Can I make this cake in advance?

Absolutely! You can bake the cakes, let them cool completely, wrap them tightly, and freeze for up to three months. Frosting can be prepared in advance as well and stored in the refrigerator for up to a week. Just mix well before using.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Vanilla Bean Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: N/A
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 1 cake 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This Vanilla Bean Chocolate Cake features a rich chocolate taste, simple ingredients, and an easy preparation. Perfect for gatherings or a cozy dessert at home, it’s a delicious choice for any occasion!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In an electric mixer, combine the eggs, sugar, and oil, mixing on medium speed for 2-3 minutes. Stir in the milk, vanilla paste, and extract. Gradually add the dry ingredients while mixing on low. Once incorporated, increase to medium-high speed and mix for another 2-3 minutes.
Gently stir in the hot coffee into the batter. Pour the batter evenly into both prepared pans and bake for 30-35 minutes until set. Let cool for about 25 minutes before removing from the pans.
Wrap cooled cakes in plastic wrap and refrigerate or freeze to firm up, making them easier to frost later. Once firm, start on your frosting.
To frost, spread a layer of chocolate fudge frosting on one cake, followed by cocoa frosting, and then place the second cake on top.
For a layered frosting finish, scoop frosting on the sides starting from the bottom and alternate with layers of cocoa and vanilla frosting. Smooth with an offset spatula, creating a messy yet visually appealing look.
Optional: For decoration, chill a chocolate bar and use a vegetable peeler to create curls and place them on top of the cake.

Notes

For best results, chill the cakes before frosting.
Use high-quality cocoa for a more intense chocolate flavor.
Feel free to customize frostings based on your preference.