Chocolate Vanilla Cake. Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Stir in the salt, baking powder, and vanilla Gently mix in the flour in three parts, alternating with the cream and starting and ending with the flour. Pour the batter into one of the prepared pans.
Soft and fluffy vanilla cake, sandwiched between two layers of soft and fluffy chocolate cake, and frosted with both chocolate and vanilla buttercream. Truly the best of both worlds! Fridays and cake are honestly just the best combo. You can cook Chocolate Vanilla Cake using 18 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chocolate Vanilla Cake
- Prepare 3 cups of all-purpose flour.
- Prepare 1 1/2 tsp of baking powder.
- Prepare 1 tsp of baking soda.
- Prepare 1 1/2 tsp of kosher salt.
- You need 3 sticks of unsalted butter (room temperatures).
- It’s 2 cups of sugar.
- It’s 4 of eggs.
- It’s 1/4 cup of Greek yoghurt.
- Prepare 1 1/2 of whole milk.
- It’s 1 tbs of vanilla extract.
- It’s 3/4 cups of cocoa powder.
- It’s 1/4 cup of black coffee.
- Prepare of Frosting.
- You need 4 sticks of butter (room temperatured).
- It’s 4 cups of powders sugar.
- Prepare 1 tbs of vanilla extract.
- It’s 1/2 cups of unsweetened cocoa powder.
- You need 1/4 of heavy cream.
It's a combo that doesn't happen too often, but when it does, it's good. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake.
Chocolate Vanilla Cake step by step
- Preheat the oven to 350 degrees F. Butter 3 (8-inch) round cake pans and line with parchment paper. In a medium size bowl, combine the flour, baking powder, baking soda, and salt..
- In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs, one at a time, until incorporated. Add the greek yoghurt and vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the milk and ending with flour until just combined..
- Remove 1/3 of the batter (about 3 cups) and spread in 1 of the prepared cake pans. Set aside..
- To the remaining batter, beat in the cocoa powder and coffee. Divide the chocolate batter evenly between 2 cake pans. Transfer all 3 cakes to the oven and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling..
- To make the frosting. Beat the butter and powdered sugar in the bowl of a stand mixer until the butter is light and fluffy, about 4 minutes. Add the vanilla and beat until combined. Remove 1 cup of the vanilla frosting and set aside.To the remaining frosting, add the cocoa powder and cream and whip the frosting for 2-4 minutes more or until light and fluffy..
- Place a chocolate layer on a plate or cake stand and spread the top with chocolate frosting. Place the vanilla cake on top and spread with vanilla frosting. Add the final chocolate layer and frost the top and sides of the cake with chocolate frosting. If desired, you can alternate between chocolate and vanilla frosting to create a marbled, swirled look. Slice and serve. Enjoy!.
Cool and ice with Fluffy Butter Frosting. Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect. Completely cloaked in chocolate frosting, naturally. This vanilla cake recipe has been a long time coming.
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