Vanilla Bean Chocolate Cake is a divine treat that marries rich chocolatey goodness with the warm, inviting aroma of vanilla beans. This cake has a soft, moist texture and layers of luxurious frosting that will make any occasion feel special. With each bite, you’ll get a delightful burst of flavor, showcasing the beautiful interplay between deep cocoa and fragrant vanilla—definitely an impressive dessert that tastes as good as it looks.

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 discovered this recipe on a chilly winter evening, craving something sweet to warm my spirit. As I wandered through my kitchen, gathering ingredients, I was instantly transported to a place of nostalgia. This Vanilla Bean Chocolate Cake became my go-to dessert for family gatherings, birthdays, and spontaneous celebrations. It’s as easy to whip up as it is breathtaking, making it a favorite for both seasoned bakers and those just starting. Trust me, once you give it a try, it will become a staple dessert in your home as well.

Why You’ll Love This Recipe

Simple & Quick: In just about 120 minutes, you can prepare, bake, and frost a stunning cake that’s perfect for any celebration.
Irresistible Flavor: The combination of rich chocolate and fragrant vanilla creates a delightful flavor profile that will have your taste buds dancing.
Eye-Catching Appeal: With its beautiful layered frosting and optional chocolate curls, this cake is a showstopper that will impress your guests.
Flexible Serving: Perfect for birthdays, holidays, or simply a sweet treat whenever the mood strikes!
Diet-Friendly Options: Easily adapt it for dietary needs by using gluten-free flour or non-dairy milk.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: This is the foundation of your cake, providing structure. For a gluten-free option, use a 1:1 gluten-free flour blend.
3/4 cup Rodelle Dutch-process cocoa: This unsweetened cocoa powder results in a rich chocolate flavor. Always use Dutch-process for deeper color and taste.
1 1/2 teaspoons baking powder: Helps the cake rise beautifully.
1 1/2 teaspoons baking soda: Works alongside the baking powder for the perfect crumb.
1/4 teaspoon salt: Enhances the sweetness of the cake.
2 large eggs, lightly beaten: They add moisture and stability to the cake’s structure.
1 1/2 cups granulated sugar: Sweetens the cake, creating a lovely moist texture.
1/2 cup vegetable oil: Keeps the cake fresh and adds tenderness.
1 cup milk: Improves flavor and moisture content. Use buttermilk for an extra tangy taste.
1 tablespoon Rodelle vanilla paste: For a punch of authentic vanilla flavor.
1 teaspoon Rodelle vanilla extract: Adds another layer of vanilla richness.
1 cup hot brewed coffee: Deepens the cake’s flavor while keeping it moist. Use decaf if concerned about caffeine.
1 cup unsalted butter, at room temperature: Essential for creamy frosting.
4 to 4 1/2 cups powdered sugar: Sweetens and thickens your frosting.
1 tablespoon Rodelle vanilla paste: Enhances the frosting with a lovely vanilla aroma.
1 teaspoon Rodelle vanilla extract: For additional flavor in your frosting.
1 tablespoon whole milk, if needed: Adjusts frosting consistency.
3 tablespoons Rodelle Dutch-process cocoa: For the chocolate frosting, providing deep chocolate flavor.
1 chocolate bar for curls, if desired: Gives a beautiful finishing touch.
5 ounces high-quality chocolate, chopped: To create a luscious chocolate frosting.
4 tablespoons unsalted butter: Adds richness to the frosting.
3 cups powdered sugar: Sweetens and thickens the chocolate frosting.
3 tablespoons Rodelle Dutch-process cocoa: To deepen the flavor of the chocolate frosting.
1 teaspoon Rodelle vanilla extract: To tie together the chocolate flavor.
1/3 cup milk: Ensures your frosting is creamy and spreadable.

How to Make Vanilla Bean Chocolate Cake

Preheat the Oven: Start by preheating your oven to 350 degrees F. Butter and flour two 9-inch cake pans to make sure your cake slides out easily later.

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

Mix the Wet Ingredients: In your electric mixer bowl, beat together 2 large eggs, 1 1/2 cups granulated sugar, and 1/2 cup vegetable oil. Mix on medium speed for about 2 to 3 minutes until combined. The sugar will dissolve, and the mixture should look fluffy. Add in 1 cup milk, 1 tablespoon vanilla paste, and 1 teaspoon vanilla extract, mixing until evenly combined.

Combine Wet and Dry: Gradually stir in the dry ingredients with the mixer on low speed. Once they’re combined, switch to medium-high speed for another 2 to 3 minutes. The batter will be smooth. Carefully pour in 1 cup of hot brewed coffee and stir by hand to combine. This will make the batter thinner, but it’s meant to be that way!

Bake the Cakes: Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes. You’ll know the cakes are done when they pull away from the edges and a toothpick comes out clean from the center. Let the cakes cool in the pans for about 25 minutes before gently turning them out onto parchment paper.

Cool and Wrap the Cakes: Once the cakes have cooled, I find that wrapping them in plastic wrap and refrigerating or freezing them overnight makes them easier to frost. If you go the freezing route, they’ll be perfectly chilled for frosting the following day.

Frost the First Layer: To frost, place one cake layer on a serving plate. Spread a layer of chocolate fudge frosting on top. Use a big spoonful of cocoa frosting to dollop on and spread it evenly.

Layer and Frost Again: Gently place the other cake layer on top and repeat the frosting with both layers again, adding chocolate and vanilla frostings in that delightful swirl. Start with large dollops at the bottom and keep layering them up, smoothing with an offset spatula as you go, until it’s just how you like it.

Add Finishing Touches: If you want to be fancy, make some chocolate curls! Simply freeze a chocolate bar for about an hour and use a vegetable peeler to create curls. Sprinkle these across the top of the frosted cake for that extra “wow” factor.

Make Your Vanilla Frosting: Add 1 cup unsalted butter to your mixer and beat on high speed until creamy. With the mixer on low, gradually add in 4 to 4 1/2 cups powdered sugar until it’s well mixed. Add in the remaining vanilla paste and extract, beating on high for another 3 to 4 minutes until fluffy. If it’s too thick, you can mix in 1 tablespoon of milk for a creamier texture.

Chocolate Frosting Instructions: Melt 4 tablespoons of unsalted butter with 5 ounces of chopped high-quality chocolate in the microwave, heating in 30-second intervals until melted. Combine this with 2 cups of powdered sugar and 3 tablespoons of cocoa in your mixer, mixing slowly. Add 1/3 cup milk and continue mixing until smooth.

Storing & Reheating

To store your Vanilla Bean Chocolate Cake, keep it in an airtight container at room temperature for up to 3 days. If you prefer refrigeration, it can last about a week in a good container. For longer storage, you can freeze the whole cake or individual slices for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight. The texture may change slightly when frozen, but a quick reheat in the microwave for about 10 seconds will freshen it up beautifully.

Chef’s Helpful Tips

Avoid Overmixing: Overmixing can lead to dense cake. Mix just until combined for a fluffier texture.
Use Room Temperature Ingredients: For best results, ensure your eggs and butter are at room temperature; this helps create a creamy batter.
Cooling Time Matters: Allowing your cakes to cool completely before frosting is essential to avoid melting the frosting.
Experiment with Flavors: Feel free to add a touch of almond extract or espresso powder for deeper flavor profiles.
Make Ahead: You can bake the cake layers ahead of time; just frost them when you’re ready to serve.

Vanilla Bean Chocolate Cake is not only satisfying, but it’s also an experience to share with family and friends. The combination of soft layers enveloped in rich, creamy frosting can brighten up any occasion. Whether it’s for birthdays or random Tuesday evenings, bring this cake to share and watch everyone light up with joy. Don’t hesitate to get creative with the frosting swirls or garnishes. I’d love to hear how you enjoy it—happy baking!

Recipe FAQs

Can I use different cocoa powder?

Absolutely! While Dutch-process cocoa provides a rich flavor, you can use regular unsweetened cocoa powder if that’s what you have on hand. Just keep in mind that it may alter the taste slightly.

How do I fix a dry cake?

If your cake turns out dry, it may have been overbaked or lacked moisture in the batter. To remedy this after baking, serve it with a drizzle of milk or cream to add some moisture back. Always monitor bake time closely!

Can I make this recipe gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free 1:1 baking flour. The texture may slightly differ, but it’ll still be delicious.

How can I customize the frosting?

Feel free to experiment! You can whisk in flavors like peppermint extract for a minty twist or use citrus zest for a fresh zing. Just adjust the sugar accordingly to maintain consistency.

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

Print Recipe

Description

This Vanilla Bean Chocolate Cake is a mouthwatering dessert that combines rich flavors of chocolate and vanilla. It’s easy to make with simple ingredients like cocoa powder, brewed coffee, and cream, resulting in a moist cake perfect for any gathering or celebration.

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 degrees F and prepare two 9-inch cake pans by buttering and flouring them. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, blend the eggs, sugar, and vegetable oil until well combined, mixing for 2 to 3 minutes on medium speed. Incorporate the milk, vanilla extract, and paste. Gradually add the dry mixture while mixing at low speed, then increase to medium-high and beat for another 2 to 3 minutes.
Pour the hot coffee into the batter and mix gently until combined. The batter will be thin. Distribute the batter evenly between the prepared pans. Bake in the oven for 30 to 35 minutes until set in the center. Allow the cakes to cool for about 25 minutes before turning them out onto parchment paper.
For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. Make the frosting the next day. To frost, place a layer of chocolate fudge frosting on one cake, followed by a layer of cocoa frosting, then place the second cake layer on top.
To frost the outside, start at the bottom, applying large scoops of frosting all around the cake in alternating layers of chocolate, cocoa, and vanilla. Use an offset spatula to smooth the frosting until it looks cohesive but still maintains a messy aesthetic. Optionally, top with chocolate curls made by peeling a chilled chocolate bar.

Notes

For easier handling, refrigerate or freeze the cake layers before frosting.
Ensure the coffee is hot when added to help the batter combine smoothly.
Use high-quality chocolate for the best flavor in frosting.