Delicious Chocolate and Vanilla Cream Cake

This chocolate and vanilla cream cake is a rich, elegant dessert that I love baking when I want to impress family and friends. The layers of moist chocolate cake combined with smooth vanilla cream filling create the perfect balance of flavors. It’s indulgent yet light enough to enjoy any time of year.

Why You’ll Love This Recipe

I love this recipe because it’s a classic flavor pairing done in the most delicious way. The chocolate brings deep richness while the vanilla cream adds a silky, sweet contrast. I also like how versatile this cake is—it works just as well for a birthday celebration as it does for a casual after-dinner treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 3/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup unsweetened cocoa powder

• 1 1/2 cups granulated sugar

• 3/4 cup unsalted butter, softened

• 3 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups whole milk

For the vanilla cream filling:

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 2 teaspoons vanilla extract

For the chocolate ganache topping:

• 1 cup semi-sweet chocolate chips

• 3/4 cup heavy cream

Directions

1. I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a bowl, I whisk together the flour, baking powder, baking soda, salt, and cocoa powder.

3. In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then add the vanilla extract.

4. I alternate adding the dry mixture and milk into the butter mixture, mixing until just combined.

5. I divide the batter evenly into the pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely.

6. For the vanilla cream, I whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

7. Once cooled, I spread the vanilla cream between the two cake layers.

8. For the ganache, I heat the heavy cream until just simmering, then pour it over the chocolate chips. I stir until smooth and glossy.

9. I pour the ganache over the cake, letting it drip down the sides for a beautiful finish.

10. I chill slightly before slicing and serving.

Servings and timing

This recipe makes about 10–12 servings. It takes me 25 minutes to prepare and 30 minutes to bake, plus time for cooling and assembly, so I usually plan about 1 1/2 to 2 hours total.

Variations

Sometimes I add a layer of fresh berries between the cake and cream for a fruity touch. I also like swapping the ganache for a dusting of cocoa powder when I want a lighter finish. For extra indulgence, I fold mini chocolate chips into the vanilla cream.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. To keep it fresh, I let slices sit at room temperature for 10–15 minutes before serving. I don’t recommend freezing the assembled cake, but the cake layers can be frozen separately before filling and topping.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and store them wrapped tightly. I assemble with cream and ganache the next day.

Can I use a different filling instead of vanilla cream?

Yes, pastry cream or buttercream both work well if I want a richer filling.

Can I make this cake without ganache?

Yes, I can frost it with whipped cream or buttercream instead, but I love the glossy look and flavor of ganache.

What’s the best cocoa powder for this cake?

I use unsweetened natural cocoa powder, but Dutch-process cocoa works if I want a darker, smoother flavor.

How do I keep my cake layers moist?

I avoid overbaking and make sure to measure flour carefully. I sometimes brush the cake with a little simple syrup before layering.

Conclusion

This chocolate and vanilla cream cake is one of my favorite desserts to bake when I want something special. It’s rich, creamy, and beautifully balanced, with just the right mix of chocolate indulgence and light vanilla cream. It always feels like a celebration when I bring it to the table.

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