Vanilla Cake Chocolate Filling
The vanilla cake chocolate filling delivers a gentle, buttery flavor from the cake that feels light and tender on the tongue. The chocolate filling is smooth and creamy, offering a rich cocoa taste that melts slowly and lingers pleasantly.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Sifter for flour and cocoa powder
- Spatula
- 9-inch round cake pans (2)
- Cooling rack
- Piping bag (optional, for frosting)
Ingredients
Vanilla Cake
- 3 large eggs at room temperature
- 2 ¼ cups all-purpose flour
- ½ cup unsalted butter softened
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup whole milk at room temperature
- 2 teaspoons vanilla extract
Chocolate Buttercream Filling
- 1 ¼ cups cocoa powder
- 2 ¾ – 3 cups powdered sugar
- 1 ½ cups butter softened (dairy or non-dairy)
- Milk as needed for consistency
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep Pans
- Set your oven to 350°F (175°C). Grease two 9-inch round cake pans, lightly dust them with flour, and line the bottoms with parchment paper so the cakes come out easily.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This usually takes 3–4 minutes.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each one is fully mixed in. Stir in the vanilla extract until combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with milk. Start and end with the flour mixture. Mix just until smooth be careful not to over mix.
Step 6: Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes. Check doneness with a toothpick it should come out clean. Let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Step 7: Make Chocolate Buttercream
- In a large bowl, beat the softened butter until creamy. Gradually sift in the cocoa powder and powdered sugar, starting on low speed and increasing to medium-high. Add vanilla extract and a little milk if needed until the frosting is smooth and spreadable.
Step 8: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a generous layer of buttercream on top. Place the second layer on top, then frost the top and sides with the remaining buttercream. Smooth with a spatula or decorate as you like. Chill for 30 minutes if you prefer a firmer frosting before slicing.
Notes
Notes:
Room temperature eggs and milk help the batter mix evenly and produce a lighter cake. Adjust the milk in the frosting slowly to avoid making it too runny. For extra flavor, you can add a pinch of salt to the chocolate buttercream.
Nutrition Facts Of Vanilla Cake Chocolate Filling
Calories: 450 kcal | Carbohydrates: 55 g | Fat: 24 g | Protein: 5 g | Sugar: 38 g