There’s something wonderfully indulgent about a rich chocolate cake, but when you elevate that with the aromatic allure of vanilla bean, it transcends the ordinary dessert experience. This Vanilla Bean Chocolate Cake is not just a treat; it’s a celebration of flavor. Picture layers of moist, dark chocolate cake paired with the creamy richness of three types of frosting, creating a texture that’s both heavenly and memorable. Every bite delivers a delightful surprise, mingling the deep cocoa notes with the fragrant warmth of vanilla, making it perfect for any occasion.

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 recipe while searching for a dessert that would impress my friends at a small gathering. Little did I know that this cake would steal the show! The combination of robust chocolate and pure vanilla creates a cake so luscious that even the most discerning dessert lover would agree it’s a slice worthy of any celebration. Whether it’s a birthday, anniversary, or just a well-deserved treat for yourself, I encourage you to give this Vanilla Bean Chocolate Cake a try. I promise you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: With a prep and cook time of about 2 hours, this cake is surprisingly easy to whip up.
Irresistible Flavor: The pairing of rich chocolate with vanilla bean extracts creates a decadent taste that’s hard to resist.
Eye-Catching Appeal: Two layers adorned with creamy, colorful frostings make for a showstopper dessert.
Flexible Serving: Perfect for parties, celebrations, or as a delightful afternoon treat.
Diet-Friendly Options: Easily adaptable to suit different dietary needs with simple swaps.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: This provides the structure for your cake. For a gluten-free option, consider using a 1-to-1 gluten-free flour blend.
3/4 cup Rodelle Dutch process cocoa: This high-quality cocoa gives a robust chocolate flavor. Regular cocoa can also be used if you don’t have Dutch processed.
1 1/2 teaspoons baking powder: Helps your cake rise beautifully!!
1 1/2 teaspoons baking soda: Works in tandem with baking powder for a light, fluffy texture.
1/4 teaspoon salt: Enhances the flavors beautifully.
2 large eggs, lightly beaten: Eggs provide moisture and structure. Make sure they’re at room temperature for the best incorporation.
1 1/2 cups sugar: Sweetens the cake perfectly.
1/2 cup vegetable oil: Creates a moist texture; you can swap it for melted coconut oil for a different flavor.
1 cup milk: Adds moisture. Whole milk is recommended for richness, but any milk type will do.
1 tablespoon Rodelle vanilla paste: Offers deeper flavor nuances than regular extract.
1 teaspoon Rodelle vanilla extract: Enhances the vanilla flavor even further.
1 cup hot brewed coffee: The coffee intensifies the chocolate flavor without tasting like coffee!
1 cup unsalted butter, at room temperature: Butter makes for a creamy frosting.
4 to 4 1/2 cups powdered sugar: Sweetens and thickens the frosting.
1 tablespoon Rodelle vanilla paste: Adds flavor to your frosting.
1 teaspoon Rodelle vanilla extract: Enhances the frosting’s overall taste.
1 tablespoon whole milk, if needed: Adjusts the consistency of the frosting.
3 tablespoons Rodelle Dutch process cocoa: For the cocoa frosting to deepen the chocolate flavor.
1 chocolate bar for curls, if desired: Adds a beautiful finishing touch.
5 ounces high-quality chocolate, chopped: Essential for that luscious chocolate frosting.
4 tablespoons unsalted butter: Needed for the chocolate frosting.
3 cups powdered sugar: Sweetens the chocolate frosting.
3 tablespoons Rodelle Dutch process cocoa: Deepens the chocolate flavor in the frosting.
1 teaspoon Rodelle vanilla extract: Adds that lovely vanilla hint.
1/3 cup milk: Perfect to reach the desired frosting consistency.

How to Make Vanilla Bean Chocolate Cake

Preheat and Prepare: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans to ensure an easy release once baked.

Mix 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 there are no lumps in the dry mixture.

Combine Wet Ingredients: In the bowl of your electric mixer, beat together 2 large eggs, 1 1/2 cups sugar, and 1/2 cup vegetable oil until combined; this should take about 2 to 3 minutes on medium speed. Next, stir in 1 cup milk, 1 tablespoon Rodelle vanilla paste, and 1 teaspoon Rodelle vanilla extract for those lovely flavors.

Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Once everything is incorporated, increase the speed to medium-high for about 2 to 3 minutes until the batter is smooth.

Add Coffee: Pour in 1 cup of hot brewed coffee into the batter. Don’t worry about the thin consistency; this step enhances the flavor and moisture. Stir by hand to ensure it’s well combined.

Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in the oven for 30 to 35 minutes, or until the center is set and a toothpick comes out clean. Let the cakes cool for about 25 minutes before carefully turning them out onto parchment paper to cool completely.

Chill for Easy Frosting: Once cool, I like to wrap the cakes tightly in plastic wrap and refrigerate or freeze them for better handling while frosting. Freezing overnight works best.

Frost the First Layer: Remove the cakes from the fridge or freezer. Start frosting one layer with a generous portion of the chocolate fudge frosting. Follow this with a dollop of cocoa frosting, evening it out with a spatula.

Layer and Frosting Artistry: Place the second cake layer on top. For the outside frosting, start at the bottom, adding large dollops of frosting to the sides of the cake in a haphazard way. It’s all about that rustic, messy charm!

Smooth it Out: Use an offset spatula or knife to lightly drag the frosting around the cake, creating smooth edges. Don’t worry if it looks a little messy; it adds to the homemade charm!

Garnish: If you’d like, add a decorative touch by making chocolate curls. Simply place a chocolate bar in the freezer for about an hour, then use a vegetable peeler to create delightful curls.

Make the Vanilla Frosting: In a clean mixer bowl, beat 1 cup of unsalted butter on high speed until creamy. Gradually add the powdered sugar, followed by 1 tablespoon Rodelle vanilla paste and 1 teaspoon Rodelle vanilla extract. Mix until fluffy, scrapping down the sides as needed. Adjust the consistency with a tablespoon of milk if necessary.

Prepare the Cocoa Frosting: Take half of the vanilla frosting and place it into a separate bowl. Mix in 3 tablespoons of Rodelle Dutch process cocoa until fully combined.

Chocolate Frosting: Melt together 5 ounces of chopped high-quality chocolate and 4 tablespoons of unsalted butter in the microwave, stirring in 30-second bursts. In the mixer, combine this mixture with 2 cups of powdered sugar, the cocoa, and 1/3 cup milk, blending until creamy. If the consistency is off, adjust with more powdered sugar or milk.

Storing & Reheating

To store your Vanilla Bean Chocolate Cake, keep it at room temperature for up to 3 days, covered with a cake dome or foil. For longer storage, refrigerate for up to a week. Wrapping it tightly in plastic wrap allows for freezing up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight, and if necessary, reheat individual slices in the microwave for about 10-15 seconds to enhance the flavor.

Chef’s Helpful Tips

To avoid a dry cake, make sure to not overmix the batter once the dry ingredients are added.
For a tender cake, use room-temperature eggs and milk; they incorporate better!
Timing is key: keep an eye on the cakes to prevent over-baking—take them out once a toothpick inserted in the center comes out clean.
For rich flavors, use high-quality chocolate and cocoa.
Consider making the cakes a day in advance; this enhances the texture and makes frosting easier.
Experiment with different toppings like fresh berries or sprinkles for added flair!

This Vanilla Bean Chocolate Cake embodies excellence. With its rich, moist cake and indulgent frosting, it’s not just a dessert—it’s an experience. Whether you’re making a special occasion feel even more special or simply treating yourself, this cake promises joy in every bite. Don’t hesitate to experiment with flavors and presentations; let your creativity flow in the kitchen!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them tightly wrapped in the refrigerator. Frost them just before serving for the best texture and flavor.

How can I make this cake more chocolatey?

If you crave additional chocolate richness, try adding chocolate chips to the batter or increasing the cocoa powder slightly for a deeper flavor.

Is there a substitute for the coffee in the recipe?

Yes, you can use hot water instead. It won’t have the same depth as coffee, but it will still work well to maintain moisture in the cake.

How can I adjust the sweetness of the frosting?

If you find the frosting too sweet, you can add a pinch of salt to balance the flavors or reduce the sugar slightly. Alternatively, you can also incorporate unsweetened cocoa for a less sweet yet rich frosting.