There’s something undeniably magical about a perfectly baked Vanilla Bean Chocolate Cake. The rich, deep flavor of quality cocoa blended with the sweet, aromatic notes of vanilla creates a dessert that is simply irresistible. With its moist and tender texture, every slice feels like a warm hug, inviting you to indulge in just one more piece. This cake can easily become the star of any gathering, taking moments to transform into a celebration of flavors and joy.

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 delightful creation during a family gathering, where homemade desserts often stole the spotlight. It was there that I realized the true charm of the Vanilla Bean Chocolate Cake—not only does it taste divine, but it also evokes memories and connections with every bite. Whether you’re looking for a show-stopping dessert for a special occasion or simply craving a delightful sweet treat, I promise this recipe will not disappoint. You’ll want to make it over and over again; I know I do!

Why You’ll Love This Recipe

Simple & Quick: In about 120 minutes, you can whip up this moist, decadent cake that impresses everyone.
Irresistible Flavor: A perfect balance of rich chocolate and fragrant vanilla bean makes each bite unforgettable.
Eye-Catching Appeal: Its beautiful layers and frosting make this cake visually stunning, perfect for gatherings.
Flexible Serving: This cake is delightful for celebrations, cozy family dinners, or even an afternoon snack with coffee.
Diet-Friendly Options: You can easily make this cake gluten-free or dairy-free with the right substitutions.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: A foundational ingredient giving structure to the cake; you can use a gluten-free blend to adapt.
3/4 cup Rodelle Dutch process cocoa: This brings a rich, dark chocolate flavor; avoid substitutions for best results.
1 1/2 teaspoons baking powder: Helps the cake rise; ensure it’s fresh for optimal fluffiness.
1 1/2 teaspoons baking soda: Provides additional leavening; check the expiration date to keep your cake from being dense.
1/4 teaspoon salt: Enhances all flavors; don’t skip it!
2 large eggs, lightly beaten: Adds moisture and richness; room temperature eggs will incorporate better.
1 1/2 cups sugar: Sweetens the cake; for less sweetness, consider reducing by a quarter cup.
1/2 cup vegetable oil: Keeps the cake moist; can substitute with melted coconut oil or applesauce for a lighter option.
1 cup milk: Offers moisture; use whole milk for a richer cake or non-dairy milk for a vegan version.
1 tablespoon Rodelle vanilla paste: For that unmistakable vanilla flavor; feel free to use pure vanilla extract but adjust quantities.
1 teaspoon Rodelle vanilla extract: A double punch of vanilla; necessary for the rich flavor profile.
1 cup hot brewed coffee: Intensifies the cake’s chocolate flavor; can replace with hot water if preferred.
1 cup unsalted butter, at room temperature: Adds creaminess; ensure it’s softened but not melted.
4 to 4 1/2 cups powdered sugar: Used for frosting; sift for a smoother consistency.
1 tablespoon Rodelle vanilla paste: More delicious vanilla flavor in your frosting; enhances sweetness.
1 teaspoon Rodelle vanilla extract: Complements the butter’s flavor in the frosting.
1 tablespoon whole milk, if needed: Adjusts frosting consistency; add just a little at a time.
3 tablespoons Rodelle Dutch process cocoa: For chocolate frosting; use high-quality cocoa for best taste.
1 chocolate bar for curls, if desired: Adds a beautiful decorative touch; any chocolate of choice works.
5 ounces high-quality chocolate, chopped: For extra delicious chocolate frosting; the better the chocolate, the richer the flavor.
4 tablespoons unsalted butter: Necessary for a creamy and smooth frosting.
3 cups powdered sugar: In addition to the above, for classic frosting; always sift for smoother results.
3 tablespoons Rodelle Dutch process cocoa: Enhances the chocolate flavor in the frostings.
1 teaspoon Rodelle vanilla extract: The final touch to a high-quality frosting.
1/3 cup milk: Keeps the frosting smooth and spreadable; adjust as needed for desired thickness.

How to Make Vanilla Bean Chocolate Cake

Preheat the oven: Start by preheating your oven to 350 degrees F. Butter and flour two 9-inch cake pans to ensure easy release after baking.

Combine dry ingredients: In a small bowl, whisk together 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, and 1/4 teaspoon salt. This step ensures your leavening agents are evenly distributed throughout the flour, giving your cake a perfect rise.

Mix wet ingredients: In the bowl of your electric mixer, combine 2 large eggs (lightly beaten), 1 1/2 cups sugar, and 1/2 cup vegetable oil. Beat on medium speed for about 2 to 3 minutes until well combined. Then, add 1 cup milk, 1 tablespoon Rodelle vanilla paste, and 1 teaspoon Rodelle vanilla extract. Mix until just combined.

Combine dry and wet ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Once all dry ingredients are added, increase the speed to medium-high and beat for an additional 2 to 3 minutes. This helps develop the cake’s structure.

Add hot coffee: Pour 1 cup hot brewed coffee into the batter. Stir it in by hand until it’s well combined. The batter will be thin, but that’s perfect for a moist cake!

Bake the cakes: Pour the cake batter evenly into the prepared pans. Bake for 30 to 35 minutes, checking for doneness when a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pans for about 25 minutes before gently turning them out onto parchment paper.

Wrap and chill: I like to wrap the cooled cakes in plastic wrap and refrigerate or freeze them. This makes frosting easier later on—I often freeze them overnight.

Prepare frosting: Once the cake layers are chilled, it’s time to make the frosting. Beat 1 cup unsalted butter in the mixer until creamy. Gradually add in 4 to 4 1/2 cups powdered sugar, blending well. Add in 1 tablespoon Rodelle vanilla paste and 1 teaspoon Rodelle vanilla extract, mixing until fluffy.

Make chocolate frosting: In another bowl, melt together 4 tablespoons unsalted butter and 5 ounces high-quality chocolate using the microwave (30 seconds on medium power, stirring each time). Mix the melted chocolate with 2 cups of powdered sugar, 3 tablespoons Rodelle Dutch process cocoa, and 1/3 cup milk until smooth. Add more powdered sugar if needed for thickness.

Layer the cake: Start frosting by placing a layer of the chocolate frosting on top of one cake layer, evening it out before adding a spoonful of cocoa frosting. Place the second cake on top.

Frost the exterior: For a fun look, use an offset spatula to apply big scoops of frosting starting at the bottom. Alternate with cocoa and vanilla frosting on the outside, smoothing them with the spatula until you get a blended, textured look. Don’t worry if it looks messy; that’s part of the charm!

Add finishing touches: Finally, if desired, create chocolate curls by freezing a chocolate bar for about an hour, and then using a vegetable peeler to shape curls on top of your cake.

Storing & Reheating

Store your Vanilla Bean Chocolate Cake at room temperature in an airtight container for up to three days. For longer freshness, refrigerate it for about a week, or freeze it tightly wrapped in plastic wrap and foil for a maximum of three months. When you’re ready to enjoy, simply reheat individual slices in the microwave for about 10-15 seconds. Note that freezing may slightly change the texture, but a quick reheat helps refresh its deliciousness.

Chef’s Helpful Tips

Ensure eggs and butter are at room temperature; it helps create a smoother batter.
Don’t overmix once adding the flour—this can lead to a tougher cake.
If you’re in a hurry, you can skip chilling the cakes, but your frosting may be more challenging to apply smoothly.
If your frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
Feel free to experiment with flavored extracts or additional toppings, like chopped nuts or chocolate chips, for added delight.

The rich taste and smooth texture of this Vanilla Bean Chocolate Cake truly make it a go-to dessert that impresses every time. Whether it graces your own table or someone else’s, each bite is a delicious reminder that homemade treats have a special way of bringing joy. Enjoy baking, tasting, and sharing this amazing cake!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cakes and store them wrapped in plastic wrap in the refrigerator for up to a week, or freeze them for up to three months. Just frost them when you’re ready to serve.

How do I achieve a more intense chocolate flavor?

To amplify the chocolate experience, you can use high-quality cocoa powder and chocolate. Also, consider adding a teaspoon of instant espresso powder to your batter, which enhances the chocolate flavor beautifully.

Can this recipe be adjusted for dietary restrictions?

Yes, this cake can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Dairy-free options can also be achieved by using plant-based butter and non-dairy milk.

What’s the best way to store leftovers?

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate or freeze it, ensuring it’s well wrapped to maintain freshness.

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Vanilla Bean Chocolate Cake

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Author: Anna
Prep Time: Not specified
Cook Time: 120 minutes
Total Time: 0 hours
Yield: 1 cake 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

Treat yourself to a slice of Vanilla Bean Chocolate Cake, featuring a rich chocolate flavor enhanced by vanilla. This easy-to-make, moist cake is perfect for any gathering, whether it’s a celebration or a cozy dinner at home.

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 the oven to 350°F and grease two 9-inch cake pans. Mix flour, cocoa, baking powder, baking soda, and salt in a bowl.
In an electric mixer, combine eggs, sugar, and oil on medium speed for 2 to 3 minutes. Stir in milk, vanilla extract, and paste. Mix in the dry ingredients, then beat for another 2 to 3 minutes.
Gradually mix in the hot coffee until incorporated. Pour the batter into both pans and bake for 30 to 35 minutes or until set. Carefully cool the cakes before removing them from the pans.
Wrap the cooled cakes in plastic and chill or freeze to make frosting easier. Frost with layers of chocolate fudge frosting and cocoa frosting in between layers.
Apply frosting to the outside, layering chocolate, cocoa, and vanilla frostings. Smooth out the frosting using a spatula while leaving a messy, blended appearance.
Top with chocolate curls, if desired, by freezing a chocolate bar and shaving curls with a vegetable peeler.

Notes

For a moist cake, allow it to cool completely before frosting.
Frosting when the cake is cold can make the process easier and neater.
Top with chocolate curls to enhance presentation and flavor.