There’s something undeniably enchanting about a homemade cake, especially one that combines the rich depth of chocolate with the fragrant allure of vanilla. This Vanilla Bean Chocolate Cake stands out not only for its moist, tender crumb but also for the delicate balance of flavors that makes every bite a celebration. Picture your favorite coffee shop chocolate cake, but better—made with love in your very own kitchen. With layers of silky frosting and a touch of elegance from the vanilla bean, this cake captures both comfort and indulgence in one glorious treat.

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 fondly remember the first time I baked a chocolate cake that truly reflected my passion for baking. Surrounded by friends and family, I served slices of this cake at a gathering, and watching everyone’s faces light up with delight was priceless. It was a reminder that good food has a special way of uniting us, and this Vanilla Bean Chocolate Cake will surely become a cherished recipe in your collection too. I invite you to roll up your sleeves, preheat that oven, and discover just how rewarding creating this cake can be!

Why You’ll Love This Recipe

Simple & Quick: With just around 120 minutes, you’ll have a stunning cake that’s easy to make.
Irresistible Flavor: The rich chocolate is beautifully complemented by hints of real vanilla, resulting in a moist, luxurious texture.
Eye-Catching Appeal: This cake is not just delicious; it’s a showstopper that will impress any gathering.
Perfect for Any Occasion: Whether it’s a birthday, a celebration, or just because, this cake fits right in.
Flexible Recipe: Options like dairy-free or gluten-free adaptations mean everyone can enjoy a slice!

Ingredients You’ll Need

1 3/4 cups all-purpose flour: This creates a light and fluffy structure. Make sure to spoon and level the flour for accurate measuring!
3/4 cup Rodelle Dutch process cocoa: Used for its rich flavor; you can substitute with any quality cocoa powder, but Dutch process gives a deeper cocoa taste.
1 1/2 teaspoons baking powder & 1 1/2 teaspoons baking soda: These leavening agents help the cake rise and achieve the right texture.
1/4 teaspoon salt: Enhances flavors in baked goods. Don’t skip it!
2 large eggs, lightly beaten: Adds richness and moisture; use room temperature eggs for best results.
1 1/2 cups sugar: Sweetens the cake beautifully. You can use granulated or a mix of granulated and brown sugar for added moisture.
1/2 cup vegetable oil: Keeps the cake moist. You can substitute with melted coconut oil or applesauce for a lighter version.
1 cup milk: Use whole milk for creaminess, or any dairy alternative will also work!
1 tablespoon Rodelle vanilla paste & 1 teaspoon Rodelle vanilla extract: For that classic vanilla flavor. You could substitute with pure vanilla extract if you don’t have paste.
1 cup hot brewed coffee: Adds moisture and enhances the chocolate flavor without making it taste like coffee. Feel free to use decaf if preferred.
1 cup unsalted butter, at room temperature: Essential for the frostings, providing that delightful creamy texture.
4 to 4 1/2 cups powdered sugar: For sweetening the frosting. Sift it for a lump-free finish.
1 tablespoon whole milk (if needed): Use this if your frosting is too thick.
3 tablespoons Rodelle Dutch process cocoa: Adds depth to the frosting and goes perfectly with the cake.
1 chocolate bar for curls, if desired: Optional, for decoration, it adds a touch of flair.
5 ounces high-quality chocolate, chopped: Enhances rich chocolate flavor in the frosting.
4 tablespoons unsalted butter: This helps achieve a creamy frosting consistency.
3 cups powdered sugar: For the chocolate frosting; again, sift for the smoothest texture.
3 tablespoons Rodelle Dutch process cocoa: This pairs with the high-quality chopped chocolate to boost flavor.
1 teaspoon Rodelle vanilla extract: Complements the chocolates and rounds out the flavors.
1/3 cup milk: This is for achieving the desired frosting consistency.

How to Make Vanilla Bean Chocolate Cake

Preheat and Prepare: Start by preheating your oven to 350 degrees F. While it’s heating, butter and flour two 9-inch cake pans. This will prevent your cakes from sticking. In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients: In the bowl of your electric mixer, beat together the lightly beaten eggs, granulated sugar, and vegetable oil on medium speed for about 2 to 3 minutes until well combined. Next, stir in the milk, Rodelle vanilla extract, and Rodelle vanilla paste, mixing until incorporated.

Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients with the mixer on low speed. Once combined, increase the speed to medium-high and beat the batter for another 2 to 3 minutes until smooth. Then, slowly pour in the hot brewed coffee, stirring by hand until fully incorporated. The batter may seem thin, but that’s perfectly fine!

Bake the Cakes: Divide the cake batter evenly between the prepared pans. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool for about 25 minutes before gently turning them out onto parchment paper. These cakes are exceptionally moist, so handle them with care!

Cool and Frost the Cake: After the cakes have cooled, I like to wrap them in plastic wrap and refrigerate or freeze them for easier frosting later. If you freeze them overnight, they’ll be much sturdier to work with the next day. To frost, place one layer on a cake stand and spread a layer of chocolate fudge frosting on top, followed by a generous spoonful of the cocoa frosting. Place the second layer on top.

Frosting Layers: For the outer frosting, start at the bottom. Using a knife, add scoops of frosting around the base of the cake. Then, repeat the process with the cocoa frosting, followed by the vanilla frosting on top. It’s okay if it looks a bit messy at this stage! Using an offset spatula or knife, smooth everything out until it looks nicely blended.

Add Chocolate Curls for Elegance: If you’re feeling extra fancy, prepare some chocolate curls by placing a chocolate bar in the freezer for about an hour. Using a vegetable peeler, lightly shave curls from the chocolate bar to use as a lovely garnish on top of your cake.

Prepare the Chocolate Frosting: In a microwave-safe bowl, add the chopped chocolate and 4 tablespoons of unsalted butter. Heat in the microwave for 30 seconds on medium power, stirring after each interval until melted. Once melted, transfer this to your mixer, add in 2 cups of powdered sugar and cocoa powder, and mix on low. Gradually stream in the milk and add the remaining powdered sugar, making sure to scrape the bowl’s sides as you go. Keep mixing on medium speed until creamy and smooth.

Final Touches: Finally, if your frosting seems too thick, slowly add in more milk until you reach the desired consistency. If it’s thin, add powdered sugar a little at a time until thickened.

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 to refrigerate, it can last for about a week. For longer storage, you can freeze it! Wrap each cake layer tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. To enjoy, simply take it out to thaw at room temperature for about 1-2 hours or pop it in a warm oven briefly. Keep in mind that frostings may lose some texture after freezing, but a quick whip can often restore its fluff!

Chef’s Helpful Tips

Use room temperature ingredients! This helps create a more mixed, smoother batter, leading to better texture.
These cakes can be made ahead and frozen, which is a lifesaver if you’re preparing for an event or party.
If your frosting is too thick, add a splash of milk one tablespoon at a time until it reaches the perfect fluffiness.
Avoid overmixing your batter after adding the coffee; just gently fold until combined to keep that tender crumb.
Customize your frosting flavors with extracts like almond or mint for a fun twist!

This Vanilla Bean Chocolate Cake is a perfect balance of flavors and textures—rich chocolate cake paired with beautiful layers of vanilla and cocoa frosting, making it an irresistible treat. You’ll discover just how quick and rewarding cake-making can be, and with a few simple tweaks, there’s always room to experiment. I can’t wait for you to enjoy baking and sharing this delicious masterpiece with everyone!

Recipe FAQs

Can I use different types of cocoa powder?

Absolutely! While Dutch process cocoa adds a deeper flavor and richness, you can use regular unsweetened cocoa powder if that’s what you have on hand. Just note that the taste may vary slightly.

How can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you select includes xanthan gum, which helps mimic the structure of regular flour.

What’s the best way to serve it?

This cake is delightful served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for any occasion, from birthday parties to casual get-togethers.

Can I add other flavorings to the cake?

Of course! If you’d like to play with the flavor, consider adding a few drops of espresso or even a hint of orange zest for a refreshing twist. Just remember to keep the ratios balanced with your wet ingredients.

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Vanilla Bean Chocolate Cake

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Author: Peter
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 2 hours 20 minutes
Yield: 1 cake 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Vanilla Bean Chocolate Cake stands out with its deep chocolate flavor and moist texture, making it a wonderful choice for birthdays or family gatherings. Quick to prepare and even better to enjoy, it’s the perfect homemade indulgence.

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 degrees F. Prepare two 9-inch cake pans by buttering and flouring them. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In an electric mixer, combine the eggs, sugar, and vegetable oil, mixing on medium speed for about 2 to 3 minutes. Add the milk, vanilla extract, and vanilla paste, then mix.
Gradually add the dry ingredients, then increase the speed to medium-high and beat for another 2 to 3 minutes. Pour in the hot coffee and stir until well mixed. Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for about 25 minutes before carefully turning them out onto parchment paper.
Wrap cooled cakes in plastic wrap and chill or freeze to make frosting easier. Prepare the frosting the following day. To frost, place a layer of chocolate fudge frosting on one cake and top it with cocoa frosting before adding the second cake layer.
For a decorative finish, apply frosting using a knife in a messy style, combining layers until blended smoothly. Use a vegetable peeler to create chocolate curls from a chilled chocolate bar, if desired.

Notes

The cakes can be refrigerated or frozen for up to a week before frosting.
Using high-quality chocolate enhances the overall flavor of the cake.
Allow the cakes to cool completely before wrapping to avoid moisture loss.