Choco-nilla Cake: Chocolate and Vanilla Layer Cake with Buttercream Frosting

This Choco-nilla Cake brings together the best of both worlds—rich chocolate and fluffy vanilla—layered into one stunning dessert. Each bite offers the indulgent depth of cocoa balanced by the light sweetness of classic vanilla, all wrapped in a silky vanilla buttercream. It’s the kind of cake I love baking when I want to impress or simply treat myself to something truly special.

Why You’ll Love This Recipe

I love this recipe because it solves the classic debate: chocolate or vanilla? With both layers in one cake, there’s no need to choose. The chocolate layer is moist and deeply flavored thanks to cocoa and hot coffee, while the vanilla layer is buttery and soft. The frosting ties everything together with a creamy, sweet finish, and the decorations make it feel like a bakery-style treat. It’s perfect for birthdays, celebrations, or just because I’m in the mood for something extraordinary.

Ingredients

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

For the Chocolate Cake Layer
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
2 large eggs
½ cup buttermilk
½ cup hot coffee (or hot water)
1 tsp vanilla extract

For the Vanilla Cake Layer
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
¼ cup whole milk
2 tsp vanilla extract

For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt

Optional Decoration
Chocolate shavings
Sprinkles
Ganache drizzle

Directions

1. I begin by preheating the oven to 350°F (175°C) and greasing and lining two 8-inch round cake pans—one for each cake layer.

2. To make the chocolate cake batter, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Then I add the eggs, oil, buttermilk, and vanilla, mixing until smooth. I stir in the hot coffee last, which makes the batter thin and silky. I pour this into one of the prepared pans.

3. For the vanilla cake batter, I whisk the dry ingredients—flour, baking powder, baking soda, and salt—in a separate bowl. In a large bowl, I beat the butter and sugar until fluffy, then add the eggs one at a time, followed by the vanilla. I mix in the dry ingredients, alternating with the buttermilk and milk, until smooth. This batter goes into the second prepared pan.

4. I bake both cakes for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. I let them cool completely on a wire rack before assembling.

5. While the cakes cool, I make the buttercream frosting. I beat the softened butter until creamy, then gradually add the powdered sugar, alternating with the cream or milk. I beat it until it’s light and fluffy, and finally mix in the vanilla and a pinch of salt.

6. To assemble, I place the chocolate cake layer on a serving plate and spread a layer of frosting on top. I gently place the vanilla cake on top of it, then frost the top and sides, smoothing everything with an offset spatula.

7. For decoration, I love to add a handful of chocolate shavings, a dusting of sprinkles, or a drizzle of ganache to really highlight the “choco-nilla” contrast.

8. I slice it up and serve—each bite delivers that perfect balance of chocolate richness and vanilla elegance.

Servings and timing

This cake serves 10 to 12 people.
Prep time: 25 minutes
Bake time: 30 minutes
Cooling and assembly: 45 minutes
Total time: About 1 hour 40 minutes

Variations

• I sometimes swap the vanilla frosting for chocolate buttercream for a double-chocolate twist.

• If I’m feeling festive, I’ll tint the vanilla layer with food coloring for a fun surprise inside.

• For a more rustic look, I do a “naked cake” style by leaving the sides barely frosted.

• Adding a layer of raspberry or strawberry jam between the cakes is a fruity twist I enjoy.

storage/reheating

I store this cake in an airtight container at room temperature for up to 2 days. If I’m keeping it longer, I refrigerate it for up to 5 days—just letting it come to room temp before serving for the best texture.
To freeze, I wrap the individual cake layers tightly in plastic wrap and freeze for up to 2 months. I thaw them overnight in the fridge before frosting.

FAQs

Can I make the cake layers ahead of time?

Yes, I often bake the layers a day in advance. I wrap them in plastic and store them at room temperature or freeze them until I’m ready to assemble.

Do I have to use coffee in the chocolate cake?

No, hot water works just fine. But I like using coffee because it enhances the chocolate flavor without making the cake taste like coffee.

Can I use a different frosting?

Definitely. Cream cheese frosting or even whipped ganache would work beautifully. I just pick what suits my mood.

How do I keep the cake layers even?

I make sure to level the cake tops with a serrated knife once cooled if they domed while baking. That helps the finished cake look professional.

Can I bake this as a sheet cake?

Yes, I can bake the batters separately in two 9×13 pans, then layer them. It won’t be as tall, but it’ll still taste amazing.

Conclusion

This Choco-nilla Cake is a crowd-pleaser that blends two beloved flavors into one showstopping dessert. I love how the moist chocolate and tender vanilla cakes complement each other, especially when they’re joined by fluffy buttercream and a little decorative flair. It’s fun to bake, stunning to serve, and even better to eat—truly the best of both cake worlds.