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Better Together Chocolate Vanilla Birthday Cake. Because sometimes you just want chocolate and vanilla. Now you don’t have to choose! Soft and fluffy vanilla cake, sandwiched between two layers of soft and fluffy chocolate cake, and frosted with both chocolate and vanilla buttercream. Truly the best of both worlds!
Fridays and cake are honestly just the best combo. It’s a combo that doesn’t happen too often, but when it does, it’s good.
If you follow along on Instagram, then you know that my favorite (and only) little sister turned ten years old yesterday. Yes, yes, yes, Asher is TEN and I have no idea how or why time has to go so fast. Also, if Asher is ten that means in five years I am going to be about to turn thirty, and oh my gosh, this scares the living hell out of me…
Anyway, Asher is ten, and obviously we needed cake to celebrate. Here’s the thing though, like may kids, Asher only likes chocolate cake (or vice versa and your kid only likes vanilla cake). And when I say chocolate cake, I mean specifically this chocolate cake with chocolate cake layers, chocolate frosting, and chocolate sprinkles (please excuse the bad photos, old post, amazing recipe). So basically it’s a cake with nothing but CHOCOLATE.
Do you see a theme here?
Asher loves her chocolate. Just like my mom, just like my brothers, and just like me. Thanks mom for making all seven of your kids chocolate freaks.
Every year for Asher’s birthday I always, always, rack my brain and try to come up with a cake that she would love, but I always run into the same problem. Asher only wants a chocolate cake and nothing else. She wants it moist, soft, fluffy, and frosted with double the chocolate frosting.
Classic and delicious. I really can’t blame her for requesting this every single year (ahh, more like every single day).
But you guys, I write about food and I can’t write about the same chocolate cake every year. I have to switch it up, bring you a new recipe, share something different and delicious.
You know?!
Enter this cake. It’s a dream cake for both chocolate and vanilla cake lovers, and it’s quickly become a new favorite.
In full disclosure though, Asher still prefers an all chocolate cake, and yes, she is requesting that I make her favorite chocolate, chocolate cake for her birthday party tomorrow. So, I guess I didn’t really sell her on this cake as her birthday cake, but she still ate it and loved it…and I hear my dad ate her vanilla leftovers.
Point is, this cake is delicious. And if you love both chocolate and vanilla cake, you NEED to make this cake. It’s the best of both worlds. It also allows you to not have to choose between two very delicious flavors.
Cool. Cool. Love it.
The details.
To keep things simple and easy, both the vanilla and chocolate cake layers are made from one batter. You’ll make one big batch of vanilla cake batter first. Then remove some of the vanilla batter. Next, stir the chocolate into the rest of the vanilla batter to make the chocolate batter.
I made two chocolate layers and one vanilla layer, because in our family we much prefer chocolate to vanilla…as if you couldn’t tell. But you could also do the opposite. I included steps in the recipe notes if you would like to go this way.
For the chocolate layers, I use a little cocoa powder and a splash of coffee. The coffee highlights the chocolate and makes for the perfect rich and moist chocolate cake every single time.
For the frosting, I made two simple vanilla and chocolate frostings and then layered them throughout the cake.
Truth? My original idea for the design of this cake was to cover the cake in the swirls that you see on the top third of the cake. I wanted the swirls to resemble roses and I wanted to mix and match vanilla roses with chocolate. I’m sure from my description that you have no idea what I was going for…just try to picture a cake frosted in roses.
I attempted this and failed. So miserably, like it was so bad. I spent thirty minutes trying to pipe roses onto the side of the cake. When I stepped back to look at the cake, it was so bad that I just took my spatula and wiped away all the swirls. Thirty-plus minutes of work all gone in less than sixty seconds.
I really, really wish I would have taken a photo though, because I ended up turning my mistakes into a simple cake design that I kind of love.
I left some of the swirls on the top of the cake and just simply frosted the remainder of the cake with swirled chocolate frosting. It’s nothing fancy, but I like it, and it just goes to show you that if something doesn’t work the way you originally envisioned, try something else. I always find that if I stick with something, I usually end up loving the end result. I might shed a few tears along the way (for real), but giving up is never the answer.
As you can imagine, this cake is everything delicious.
You cannot go wrong with chocolate and vanilla, and combining them together in cake form is the best. These cakes are soft, buttery, fluffy, moist, and filled with rich chocolate and vanilla flavor. The frosting is light, not too sugary, and extra whipped, almost like a mousse.
SO GOOD.
Bottom line?
Whether or not it’s your birthday or just another weekend, this cake should be in your near future plans. It’s easy to make, delicious, and perfect for celebrating everything from Friday nights, to birthdays, to Labor Day (which I am just now realizing is Monday).
Trust me. Make it. You’ll love this one. It’s classic, but with a fun twist, and just mouth-wateringly good.
Enjoy!
If you make this Better Together Chocolate Vanilla Birthday Cake, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Better Together Chocolate Vanilla Birthday Cake
Servings: 18
Calories Per Serving: 3426 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup greek yogurt
- 1 1/2 cups whole milk or buttermilk
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 1/4 cup hot black coffee
Frosting
- 4 sticks (2 cups) salted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
Instructions
- 1. Preheat the oven to 350° F. Butter 3 (8-inch) round cake pans and line with parchment paper.2. In a medium size bowl, combine the flour, baking powder, baking soda, and salt.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs, one at a time, until incorporated. Add the greek yogurt and vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.4. Remove 1/3 of the batter (about 3 cups) and spread in 1 of the prepared cake pans. Set aside. 5. To the remaining batter, beat in the cocoa powder and coffee. Divide the chocolate batter evenly between 2 cake pans. Transfer all 3 cakes to the oven and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.6. To make the frosting. Beat the butter and powdered sugar in the bowl of a stand mixer until the butter is light and fluffy, about 4 minutes. Add the vanilla and beat until combined. Remove 1 cup of the vanilla frosting and set aside. 7. To the remaining frosting, add the cocoa powder and cream and whip the frosting for 2-4 minutes more or until light and fluffy. 8. Place a chocolate layer on a plate or cake stand and spread the top with chocolate frosting. Place the vanilla cake on top and spread with vanilla frosting. Add the final chocolate layer and frost the top and sides of the cake with chocolate frosting. If desired, you can alternate between chocolate and vanilla frosting to create a marbled, swirled look. Slice and serve.
Notes
To make 2 vanilla layers and 1 chocolate:
4. Remove 2/3 of the batter (about 6 cups) and spread in 2 of the prepared cake pans. Set aside.
Adjust these two ingredients:
6 Tablespoons cocoa powder
2 Tablespoons coffee
5. To the remaining batter, beat in the cocoa powder and coffee. Pour into one cake pan. Transfer the cakes (all 3) to the oven and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
6. To make the frosting. Beat the butter and powdered sugar in the bowl of a stand mixer until the butter is light and fluffy, about 4 minutes. Add the vanilla and beat until combined. Remove 2 cups of the vanilla frosting and set aside.
Adjust cocoa powder in frosting to: 1/4 cup unsweetened cocoa powder
7. To the remaining frosting, add the cocoa powder and cream and whip the frosting for 2-4 minutes more or until light and fluffy.
8. Place a vanilla layer on a plate or cake stand and spread the top with vanilla frosting. Place the chocolate cake on top and spread with chocolate frosting. Add the final vanilla layer and frost the top and sides of the cake with vanilla frosting. If desired, you can alternate between chocolate and vanilla frosting to create a marbled, swirled look. Slice and serve.
This post was originally published on August 31, 2018
Hi Teighan, this cake looks absolutely beautiful, fluffy and moist! I’ve been thinking of making it for my daughter’s first birthday but wanted to adapt it to have all 3 layers of fluffy chocolate cake. Would you please suggest what changes I should make to the recipe, I was thinking of just increasing the cocoa powder by around 1/3 cup but do you think I’ll have to increase the sugar too?
Hey Taz! I already have a 3-layer chocolate cake on HBH. Linked to the recipe below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://fett-weg.today/simple-chocolate-birthday-cake-whipped-chocolate-buttercream-video/%3C/a%3E%3C/p%3E
I love not having to choose between a chocolate or vanilla birthday cake! Thank you for the recipe. I made it for my daughter’s 9th birthday It cam out a bit salty. Next time I will use unsalted butter for the frosting
So happy to hear that this turned out so well for her Kristen! Thank you so much! Also, Happy Birthday to her! xTieghan
This cake was so delicious. Everyone at my son’s birthday party loved it. I put the frosting 40 minutes before blowing out the candle.
Hi, could I use sour cream instead of Greek yogurt? I just don’t have any on hand. Thanks!
Megan
Hey Megan! Sour cream will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If you bake the cake as directed when it’s still jiggles on the top, it will be a sticky mess when you try to turn it over!!! totally ruined
Hi! I am really sorry to hear that. Are there any questions I can help you with? xTieghan
Hi!
I am going to attempt to make this for my son’s birthday party, of 60 ppl! Half of whom are kids. I would like to do this 3 layer cake in 9×13 sizing. I can try to figure out the math for the batters, but any suggestions? For baking time? Any help would be so appreciated!
HI there! I would recommend baking for 30-35 minutes and reducing the recipe by 1/3 to fit into a 9×13 inch baking pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey! 🙂
I love your cake idea and cant wait to make it for my boyfriends birthday next week!
I was just wondering if I could make the cake layers the night before and cover them in clear wrap and store them in the fridge and then do the frosting in the morning? And also I have seen people dampen the cake layers before putting cream or frosting in between so it doesnt get soaked up? Is that neccesserie for this cake and if so, what do I dampen the cake with? 🙂
Thank you so much & greetings from Australia!
Hi Katharina! You can actually bake and frost the cake the night before, that works really well and I do it often. You can store the cake at room temp, covered overnight or in the fridge. If storing in the the fridge I recommend bring the cake to room temp before serving. And I do not think you need to dampen the cake layers, I have never heard of this method. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Okay, crazy question, but is the flour sifted first and then measured?
HI! There is no need to sift the flour before measuring. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Does the cake have to be refrigerated if the icing has heavy cream in it?
Hi Macy, I do not refrigerate my cake, but if you are uncomfortable with keeping it out, just keep the cake in the fridge and then bring to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Did you use sweetened cocoa powder in the cake and unsweetened cocoa powder in the frosting?
HI! I use unsweetened cocoa powder. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think I’d be able to make a marble layer cake by slightly mixing these together? My coworker says he loves marble cake, so I really want to do that.
Thanks so much!!!
HI there! I am not sure as baking can be temperamental, so it’s hard to say. If you do try it, please let me know how it turns out. Sounds like a fun project! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there,
I had a question about the storage of this cake. If you were making a day or two ahead what is the best way for storage? I was concerned that putting it in the fridge may dry it out. Thank you. P.s. I love all the recipes from your book!
HI! I recommend storing, well covered, at room temp. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this for a birthday. Easy to make, delicious moist cake, easy to work with icing. Made a great impression when the cake was cut and the layers revealed. A hit all around. MasterCakes
I am so glad you loved this cake! Thank you!
Hii this looks amazing. What would you suggest as a substitute for the greek yogurt and butter if I wanted to make this non-dairy? Thanks!
I recommend canned coconut cream for the yogurt and canola oil for the butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi, I don’t like coffee or anything coffee flavored. When I’ve had something coffee flavored like ice cream, I always think, “this would be good if it didn’t have coffee”. Is the coffee in this cake noticeable at all?
Hey Terri! You really do not notice the coffee at all but feel free to replace it with water. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan