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

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A stunning two-layer cake that combines rich, moist chocolate cake and fluffy vanilla cake, frosted with creamy vanilla buttercream. Perfect for birthdays, celebrations, or whenever you can’t choose between chocolate and vanilla.

  • Author: Ella
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • 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

 

    • 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

 

    • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. For the chocolate cake: In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Stir in hot coffee. Pour into one prepared pan.
  3. For the vanilla cake: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients alternately with buttermilk and milk. Pour into second prepared pan.
  4. Bake both cakes for 28–32 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  5. For the buttercream: Beat softened butter until creamy. Gradually add powdered sugar, alternating with cream or milk. Beat until light and fluffy. Mix in vanilla and salt.
  6. Assemble cake by placing the chocolate layer on a serving plate. Spread frosting on top, then add the vanilla cake layer. Frost the top and sides.
  7. Decorate with chocolate shavings, sprinkles, or ganache drizzle if desired.
  8. Slice and serve.

Notes

  • Swap vanilla buttercream for chocolate frosting for a double-chocolate cake.
  • Add food coloring to the vanilla layer for a festive surprise.
  • Try a naked cake style by lightly frosting the sides.
  • Spread raspberry or strawberry jam between layers for a fruity twist.
  • Cake can be stored at room temperature (2 days), refrigerated (5 days), or frozen (2 months).

Nutrition

Find it online: https://elladishes.com/choco-nilla-cake-chocolate-and-vanilla-layer-cake-with-buttercream-frosting/