There’s something magical about a decadent slice of Vanilla Bean Chocolate Cake. It’s a harmonious blend of rich chocolate flavor with the subtle elegance of vanilla bean that makes every bite feel like a special occasion. This cake is a testament to comfort food, perfect for any celebration or a cozy night in. With its beautifully moist layers and luscious frosting, this creation invites you to indulge and share memorable moments with loved ones.

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 stumbled upon this recipe during a sunny afternoon spent baking with my grandmother. The intoxicating aroma of chocolate mingled with vanilla wafting through the house brought back so many warm memories. After making it countless times, I can’t stress enough how this Vanilla Bean Chocolate Cake stands out from ordinary store-bought options; it’s truly a labor of love that will wow your guests and elevate any dessert table. Let’s get into this delicious recipe that’s sure to enchant your taste buds!

Why You’ll Love This Recipe

Simple & Quick: With a total cook time of just 120 minutes, you can whip up this cake without any stress.
Irresistible Flavor: The heavenly combination of rich chocolate and fragrant vanilla creates an unforgettable flavor profile.
Eye-Catching Appeal: With its stunning layers and whimsical frosting, this cake is always a showstopper.
Flexible Serving: It’s perfect for birthdays, celebrations, or simply as a delightful treat on a quiet evening.
Diet-Friendly Options: Feel free to modify the recipe for gluten-free flour or dairy-free substitutes if needed!

Ingredients You’ll Need

1 3/4 cups all-purpose flour: This forms the base of your cake. You can substitute with gluten-free flour if needed.
3/4 cup Rodelle Dutch-process cocoa: For that deep chocolate flavor! Avoid substitutions unless you have trouble sourcing it.
1 1/2 teaspoons baking powder: This helps your cake rise to fluffy perfection.
1 1/2 teaspoons baking soda: When combined with acid, baking soda adds bounce while keeping the texture light and airy.
1/4 teaspoon salt: A pinch of salt enhances all the flavors.
2 large eggs, lightly beaten: They act as a binder and add moisture. Room temperature eggs blend better.
1 1/2 cups sugar: Granulated sugar sweetens the chocolate delight.
1/2 cup vegetable oil: Keeps the cake moist. You can swap it with melted coconut oil for a hint of tropical flavor.
1 cup milk: Whole milk creates a rich texture; almond or soy milk works as dairy-free options.
1 tablespoon Rodelle vanilla paste: Intensifies the vanilla flavor. Good quality is essential here.
1 teaspoon Rodelle vanilla extract: Adds depth to the vanilla flavor.
1 cup hot brewed coffee: Enhances the chocolate richness; use decaf if preferred.
1 cup unsalted butter, at room temperature: Essential for achieving creamy frosting; ensure it’s adequately softened.
4 to 4 1/2 cups powdered sugar: For frosting sweetness; sift it for smoothness.
3 tablespoons Rodelle Dutch-process cocoa: Use this in your frosting for added chocolate flavor.
1 teaspoon Rodelle vanilla extract: For extra depth in your frosting too.
1 tablespoon whole milk, if needed: Adjusts frosting texture; add sparingly.
1 chocolate bar for curls, if desired: A fun finishing touch!
5 ounces high-quality chocolate, chopped: This enhances the depth of flavor in your frosting.
4 tablespoons unsalted butter: Combined with chocolate for the frosting base.
3 cups powdered sugar: More sweetness for the frosting.
3 tablespoons Rodelle Dutch-process cocoa: To keep the chocolatey theme going.
1 teaspoon Rodelle vanilla extract: For that nostalgic vanilla undertone.
1/3 cup milk: Again, helps in blending the frosting smoothly.

How to Make Vanilla Bean Chocolate Cake

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it warms up, butter and flour two 9-inch cake pans carefully to ensure the cakes slide out effortlessly when baked.

Mix Dry Ingredients: In a medium-sized 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 blend adds structure and lift to your cake.

Combine Wet Ingredients: In the bowl of your electric mixer, combine 2 beaten large eggs, 1 1/2 cups sugar, and 1/2 cup vegetable oil. Beat everything together on medium speed for about 2 to 3 minutes until the mixture is smooth and combined.

Add Milk and Vanilla: Gradually stir in 1 cup of milk, 1 tablespoon of Rodelle vanilla paste, and 1 teaspoon of Rodelle vanilla extract. These ingredients add moisture and that signature flavor we crave in a vanilla bean chocolate cake.

Incorporate Dry Ingredients: With your mixer on low speed, slowly fold in the dry mixture you prepared earlier. Once all flour is added, increase the speed to medium-high. Beat the batter for another 2 to 3 minutes until it’s well blended.

Introduce Coffee: Next, pour in 1 cup of hot brewed coffee into the cake batter, stirring gently by hand until it’s combined. Don’t worry if the batter looks thin; this is normal, and it’s a sign of real moistness in the final cake.

Bake the Cake: Divide the batter evenly between the two prepared pans and place them in the oven. Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Let your cakes cool for about 25 minutes in the pans before carefully turning them out onto parchment paper to cool completely. To make frosting easier, wrap the cooled cakes in plastic wrap and refrigerate or freeze them overnight.

Prepare the Frostings: For the frosting, start by beating 1 cup of unsalted butter in your electric mixer until creamy. Gradually add 4 to 4 1/2 cups powdered sugar, mixing on low speed until incorporated. Toss in 1 tablespoon Rodelle vanilla paste and 1 teaspoon Rodelle vanilla extract. Scrape down the bowl and beat on high for 3 to 4 minutes until fluffily creamy.

Make the Chocolate Frosting: In a medium bowl, melt 5 ounces of chopped high-quality chocolate with 4 tablespoons of unsalted butter in the microwave. Heat for 30 seconds on medium power and stir until smooth. In a separate bowl, combine 2 cups of powdered sugar, 3 tablespoons of Rodelle Dutch-process cocoa, and a splash of milk, then beat until creamy.

Frosting Assembly: Place one layer of cake on a serving plate. Spread a layer of chocolate fudge frosting on top, and then dollop a big spoonful of the cocoa frosting and smooth it out. Carefully place the second cake layer on top. For a whimsical touch, use different frostings to layer around the sides.

Decorate with Curls: If you want to get fancy, freeze a chocolate bar for an hour, then use a vegetable peeler to create chocolate curls for the top.

Storing & Reheating

Store leftover Vanilla Bean Chocolate Cake at room temperature in an airtight container for about 2 days. If you prefer to keep it for longer, transfer it to the refrigerator, where it can last up to a week. You can also freeze your cake for up to 3 months. To reheat, simply thaw it in the refrigerator, then let it come to room temperature before serving. Be mindful that texture might change slightly; refresh flavors by serving with a dollop of cream or fresh fruit.

Chef’s Helpful Tips

Avoid Overmixing: Be cautious when mixing the batter after adding dry ingredients. Overmixing may lead to tough cakes, so mix just until everything is combined.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best incorporation.
Use Quality Ingredients: Opt for high-quality chocolate and cocoa for an intensely rich flavor.
Layer Wisely: If your cakes are domed on top, level them off with a sharp knife so they stack evenly, leading to a beautiful presentation.
Make Ahead: This cake can be made days in advance. Frost it right before serving for the freshest taste.

There you have it! A heavenly Vanilla Bean Chocolate Cake that’s sure to impress and delight—not just your tastebuds, but everyone around you. Feel free to get creative with toppings or serve it alongside fresh berries; after all, this is your cake to love.

Recipe FAQs

Can I use different types of cocoa powder?

Absolutely! While Dutch-process cocoa lends a deep, rich flavor to the Vanilla Bean Chocolate Cake, you can use natural cocoa if that’s what you have on hand. Just keep in mind the flavor profile may shift slightly.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s one that includes xanthum gum to help with structure. The texture may differ slightly, but it will still be delicious.

Why does my cake come out dry?

Dry cakes usually result from overbaking or not using enough liquid ingredients. Ensure to monitor baking times closely and use the toothpick test to check for doneness.

Can I freeze the frosted cake?

While you can freeze it, unfrosted cakes usually freeze better. If you must freeze a frosted cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

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Vanilla Bean Chocolate Cake

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

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Description

This Vanilla Bean Chocolate Cake is a delightful dessert featuring layers of rich chocolate, a hint of vanilla, and an easy-to-follow frosting technique. Perfect for celebrations or a comforting treat at home!

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. Grease and flour two 9-inch cake pans. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, beat the eggs, sugar, and vegetable oil together for 2 to 3 minutes. Add milk, vanilla extract, and vanilla paste. Gradually stir in dry ingredients, then increase the speed to medium-high and beat for 2 to 3 minutes.
Pour in the hot brewed coffee, carefully stirring by hand until well mixed. The batter will be thin. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until set in the center. Let cool for about 25 minutes before turning out onto parchment paper.
Wrap the cooled cakes in plastic wrap and refrigerate or freeze. Frost the first layer with chocolate fudge frosting, then add a layer of cocoa frosting, leveling with a spatula. Place the second layer on top.
For the outside frosting, apply big scoops of frosting initially at the bottom, layering the chocolate, cocoa, and then vanilla frostings. Use a spatula to smooth out the frosting, creating a blended color effect. If desired, finish with chocolate curls.

Notes

Make sure the cakes are completely cooled before frosting to prevent melting.
Using hot coffee in the batter enhances the chocolate flavor.
For an easier frosting experience, refrigerate the cakes before applying the frosting.