Vanilla Bean Chocolate Cake is not just any ordinary dessert; it’s a luscious combination of deep chocolate and aromatic vanilla that dances on your taste buds. This cake boasts a moist, tender crumb that practically melts in your mouth, elevating it above the common chocolate cake. Using both Rodelle vanilla paste and extract brings that delightful warmth of pure vanilla right to the forefront, perfect for any occasion—from birthdays to a cozy night in.

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 casual baking session with friends, and it quickly became a cherished go-to. Each forkful is a delight, and the visual appeal of the layered frosting makes it perfect for any gathering. Trust me, whether you are a chocolate lover or just someone with a sweet tooth, this Vanilla Bean Chocolate Cake will satisfy your cravings and impress your guests. Let’s dive into creating this irresistible treat!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in around 2 hours, making it a reasonable choice for both experienced bakers and novices.
Irresistible Flavor: The combination of rich chocolate and fragrant vanilla creates a flavor sensation that’s utterly indulgent.
Eye-Catching Appeal: With its multiple layers and colorful frosting, this cake is sure to be a showstopper on any dessert table.
Flexible Serving: Enjoy it for celebrations, dessert, or even a refined breakfast treat—it’s that versatile!
Diet-Friendly Options: For those with specific dietary needs, we can discuss potential substitutions!

Ingredients You’ll Need

1 3/4 cups all-purpose flour: Essential for structure, it forms the cake’s base. Use a good quality brand for the best results.
3/4 cup Rodelle Dutch process cocoa: For rich chocolate depth. Regular cocoa can work, but Dutch process offers a velvety texture.
1 1/2 teaspoons baking powder: This leavening agent helps the cake rise perfectly.
1 1/2 teaspoons baking soda: Works in conjunction with baking powder to create that airy, fluffy texture.
1/4 teaspoon salt: Enhances all the flavors; don’t skip it!
2 large eggs, lightly beaten: Adds moisture and richness, helping bind the ingredients.
1 1/2 cups sugar: Sweetens the cake and balances the bitterness of the cocoa; consider using less if you prefer a less sweet cake.
1/2 cup vegetable oil: Keeps the cake moist and tender. You can substitute with melted butter for an even richer flavor.
1 cup milk: Ensures a soft crumb; whole milk is best, but 2% works too.
1 tablespoon Rodelle vanilla paste: Adds a luxurious vanilla flavor and beautiful flecks for visual appeal.
1 teaspoon Rodelle vanilla extract: Builds on the vanilla flavor profile.
1 cup hot brewed coffee: Enhances the chocolate flavor—don’t worry, it doesn’t make the cake taste like coffee!
1 cup unsalted butter, at room temperature: For a creamy, luxurious frosting. Make sure it’s at room temperature for easy blending.
4 to 4 1/2 cups powdered sugar: Sweetens and thickens the frosting to the right consistency. Adjust based on your preferred sweetness level.
1 tablespoon Rodelle vanilla paste and 1 teaspoon Rodelle vanilla extract: Flavor boosters for the frosting.
1 tablespoon whole milk (if needed): To adjust frosting consistency—add gradually.
3 tablespoons Rodelle Dutch process cocoa: For the cocoa frosting, providing that chocolatey goodness.
1 chocolate bar for curls (if desired): Optional garnish for an elegant touch.
5 ounces high-quality chocolate, chopped: For melting into rich frosting.
4 tablespoons unsalted butter: Adds smoothness to the chocolate frosting.
3 cups powdered sugar: Sweetens the chocolate frosting.
3 tablespoons Rodelle Dutch process cocoa: More chocolate flavor!
1 teaspoon Rodelle vanilla extract: Essential for enhancing the rich taste.
1/3 cup milk: For achieving the correct consistency in your chocolate frosting.

How to Make Vanilla Bean Chocolate Cake

Preheat and Prepare: Begin by preheating your oven to 350 degrees F. While waiting, grease and flour two 9-inch round cake pans to help the cakes release easily after baking. In a separate bowl, whisk together the all-purpose flour (1 3/4 cups), Rodelle Dutch process cocoa (3/4 cup), baking powder (1 1/2 teaspoons), baking soda (1 1/2 teaspoons), and salt (1/4 teaspoon) until well combined and aerated.

Mix Wet Ingredients: In the bowl of your electric mixer, beat together the lightly beaten eggs (2), granulated sugar (1 1/2 cups), and vegetable oil (1/2 cup) on medium speed for about 2 to 3 minutes until combined and slightly fluffy. It’s essential to incorporate air here for that moist texture later. Next, stir in the milk (1 cup), Rodelle vanilla extract (1 teaspoon), and Rodelle vanilla paste (1 tablespoon).

Combine Mixtures: With the mixer on low speed, gradually add the dry ingredients until just combined, then amp up the speed to medium-high and beat for another 2 to 3 minutes. This builds into a velvety batter. Carefully fold in the hot brewed coffee (1 cup). It may look thin, and that’s perfectly okay; it’s supposed to be!

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in your preheated oven for 30 to 35 minutes or until the center seems set (a toothpick inserted should come out clean). Once baked, allow the cakes to cool in the pans for about 25 minutes before gently turning them out onto parchment paper. This cake is incredibly moist, so be gentle!

Chill the Layers: For better frosting later, I like to wrap the cooled cakes in plastic wrap and refrigerate or freeze them overnight. If freezing, it can make the cakes easier to handle and frost.

Frosting Time: When ready to frost, begin by making your chocolate fudge frosting. In the bowl of your mixer, add the unsalted butter (1 cup) and beat on high until creamy. Gradually add in powdered sugar (2 cups) while mixing on low, then stream in milk (1/3 cup) for the desired consistency. Add melted chocolate (5 ounces) and cocoa (3 tablespoons) into the mixture, plus Rodelle vanilla extract (1 teaspoon). Beat until fluffy and smooth.

Layer and Frost: Place one cake layer on a serving plate, top it with a generous layer of chocolate frosting, followed by a dollop of cocoa frosting. Spread it evenly using a spatula. Place the second cake layer on top and apply frosting to the sides using a similar technique, layering and swirling generously for a joyful, messy look.

Finishing Touches: If you want to take it up a notch, chill a chocolate bar in the freezer for about an hour, then use a vegetable peeler to create chocolate curls to decorate your cake. It adds a delightful touch and presents beautifully!

Storing & Reheating

To keep your Vanilla Bean Chocolate Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to extend its life, refrigerate for up to a week. For longer storage, consider freezing the cake by wrapping it tightly in plastic wrap and then in aluminum foil—it can last up to 3 months! To enjoy after freezing, simply thaw it in the refrigerator, and warm it slightly in the microwave for about 10 seconds for a soft texture.

Chef’s Helpful Tips

Make sure your eggs and butter are at room temperature for easy mixing and a smooth batter.
Avoid overmixing once the flour is added to prevent a tough cake.
If your cake layers dome up while baking, just trim the tops with a serrated knife for a level surface when frosting.
For an extra flavor boost, consider brewed coffee with vanilla flavor—perfect for an evening treat!
The frosting can be prepared ahead—just store it in the refrigerator and let it come back to room temperature before using.

Consider this cake as a base for experimentation; switch out the cocoa for other flavors or even add a caramel layer if you feel adventurous.

Whether it’s a birthday or any moment that calls for sweetness, Vanilla Bean Chocolate Cake brings joy and satisfaction with every single bite. Get those baking supplies ready, and create something truly delightful that both you and your loved ones will cherish!

Recipe FAQs

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, you can substitute regular cocoa powder for Dutch process; however, keep in mind that Dutch process cocoa has a different flavor profile and acidity that can enhance or adjust your cake’s taste.

How can I make the cake gluten-free?

To convert this recipe to gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for better structure.

Can I make this cake ahead of time?

Absolutely! You can bake and frost the cake up to 3 days in advance. Just keep it covered in the fridge. If you frost it later, the flavors will blend beautifully!

What’s the best way to frost a cake?

Start by adding frosting to the top of the first layer, then gently spread it out before adding the second layer. Frost the top and sides with smooth, even strokes using an offset spatula for the best results.

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Vanilla Bean Chocolate Cake

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Author: Anna
Prep Time: No Data
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 1 cake 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Vanilla Bean Chocolate Cake features a moist and rich layers, crafted with high-quality cocoa and infused with aromatic vanilla. Perfect for gatherings or a sweet treat at home, this cake offers irresistible flavors with simple preparation.

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 your oven to 350°F. Prepare two 9-inch cake pans by buttering and flouring them. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
Using an electric mixer, beat the eggs, sugar, and oil together until mixed (2-3 minutes). Add the milk, vanilla extract, and vanilla paste, mixing well. Gradually incorporate the dry ingredients at low speed, then increase speed to medium-high, mixing for another 2-3 minutes. Stir in the hot coffee until combined; the batter will be thin. Evenly divide the batter between the prepared pans and bake for 30-35 minutes, or until the center is set. Allow the cakes to cool for about 25 minutes before carefully flipping onto parchment paper.
For easier frosting, wrap the cooled cakes in plastic wrap and refrigerate or freeze overnight. The next day, prepare the frosting and layer it on top of one cake with a chocolate fudge frosting, followed by a generous scoop of cocoa frosting before adding the second cake layer.
To frost the outside of the cake, start at the bottom, adding big scoops of frosting all around, alternating with cocoa frosting, and finally, vanilla frosting on top. Smooth out the frostings using an offset spatula or knife for a blended appearance.
If desired, top with chocolate curls by freezing a chocolate bar for about an hour and using a vegetable peeler to create the curls.

Notes

For best results, let the cakes cool completely before frosting to prevent melting.
Using high-quality ingredients can make a significant difference in flavor.
If the frosting is too thick, you can add whole milk gradually until it reaches the desired consistency.