Chocolate Vanilla Layer Cake Recipes

CHOCOLATE-CANDY BAR LAYER CAKE

Steps:

• Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
• Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.

CHOCOLATE LITTLE LAYER CAKE

Steps:

• Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
• In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
• Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
• Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
• When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
• Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
• When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
• Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

GOLDEN VANILLA LAYER CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat the oven to 375°F Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
• To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
• In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
• Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
• Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
• Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.

CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
• Stir flour, sugar, baking soda, and salt together in a large bowl.
• Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
• Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
• Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!

CHOCOLATE AND VANILLA LAYER CAKE

Steps:

• Pre heat the oven to 180c/160c fan/gas mark 4 and grease two round cake tins.
• Mix together the flour, baking powder and sugar in a large bowl. Add the eggs, butter, vanilla extract and milk and combine.
• Separate the mixture into two bowls, in one of the bowls add the cocoa powder and blend, if you've added enough milk to the mixture initially the cocoa should blend perfectly to a smooth consistency.
• Pour each mixture into the tins so you'll have a tasty chocolate layer in one and a tasty vanilla layer in the other. Bake for 20 minutes or until a skewer comes out clean then leave to cool in the tins for 10 minutes before removing and cooling the cake.
• Whilst the cake halves are cooling make your buttercream, mix the butter with half of the icing to a creamy mixture, then add the rest of the icing sugar and mix. Meanwhile melt the white chocolate, then add this into the buttercream and beat, if you want to add a bit of colour to your buttercream at this point add some food colouring and mix.
• Place the bottom half of your cake onto a plate and spread half of the buttercream on top, place the other cake half on top and spread the remaining buttercream on top and if desired on the sides.