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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.
Hi! Going to make this for a friends birthday but wanted to make it with vanilla buttercream. should i just take out the coco powder? ive made the lemon coconut naked cake and was thinking i could just use that recipe or the buttercream as well… any suggestions?
Hey Susie,
Yes, that would work well! I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Can you omit the coffee? Because my kids don’t like coffee in there cake. I. Can not sneak it in either because they can taste it. I really want to make this cake ..
Hey Robin,
Yes, you can omit the coffee. I hope you love the recipe! Happy Holidays! xTieghan
I love this cake recipe so much, I made it twice in 6 months (for 2 different birthdays). Both were made eggless (just used Ener-G powder egg replacer), and they turned out PERFECT! I want to make it for every birthday, but I think my family might get sick of it haha. Yet another flawless recipe, Tieghan! Thank you!
Hey Nadia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
What a yummy and visually pleasing cake to make! Now I will never have to decide between white or chocolate! Maybe I’ll put the chocolate layer in the middle next time!
Hey Kate,
I hope you love the recipe! Happy Holidays! xTieghan
Hi! If I wanted to just make an all vanilla version- can I just omit the steps adding the chocolate in both the cake and frosting? Thanks! xx
Hey Samantha,
Yes that would be fine to do. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Hi! Silly question – for step #1, should I butter my cake pans first and then lay the parchment paper down in the pans or do I butter the parchment paper?
Thanks!
Hey Madeline,
Yes you can butter them first! I hope you love the recipe, please let me know if you have any other questions! xTieghan
HI! I found your recipe for this cake while searching for a vanilla chocolate combo cake as per my son’s request, for his 16th birthday. Question: do you think I could sub oil for the butter IN cake, or do you think the butter is better for taste? 🙂
Hey Gina,
I would highly recommend using the butter:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I am wondering why/how you cover your cakes while cooling? Thanks!
Hey Jill,
I like to cover them so nothing from the kitchen gets on them and you need to cool them before adding the frosting or it will just melt off:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
very nice cake
Thank you Rosette! xTieghan
Hi trying this recipe this weekend. I only have 9in cake pans. What’s i need to do to the recipe to make it work for the pans?
Hey Akira,
I would reduce your baking time by 5-8 minutes, just be sure to keep an eye on them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi…just came across your recipe by chance and am so glad to find it as i was looking for something whereby I can just take the same batter and change it into chocolate cake batter. I am just a beginner so have 2 queries…how can i replace eggs as we use yoghurt in place of eggs but its already in ur recipe so if i add more to replace eggs, i font know how will it turn out.so any advise for that.
Also for coffee when its mentioned hot coffe how much should be coffee powder and how much hot water and can we use instant coffee powder.
Looking forward for your reply.
Thanks
Reshma
Hey Reshma,
So sorry I have not tested this recipe without eggs, so I am unsure of the results. If you do not have hot coffee to use, you can use hot water. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
My son would like a cookies and cream cake. Do you think I could just add some Oreo cookies to the batter? I just love your cake recipes so really wanted to use this one.
Hey Cara,
I haven’t tested this but I am sure it would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This cake was a huge crowd-pleaser for both the kids and adults. It was delicious the day it was baked and even better as leftovers the next day. I appreciated that you didn’t have to prepare 2 different batters and icing so it was easier than i expected. The cake was moist and not too sweet or overpowering. We were a bit short on icing sugar but the icing was still good so you could reduce a bit of the sugar there and if you want to reduce the sweetness.
Love to hear that!! Thank you so much Heather! xTieghan
I HAVENT MADE THIS YET BUT CAN WE MAKE THE THIRD LAYER MOCHA/COFFEE FLAVORED?
Hey Donna,
Yes mocha sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really easy recipe almost had everything. This was a fun but stressful experience lol i made this for my lil cousins bday over FaceTime because of the virus but otherwise i love this recipe
I am so glad you loved this one! Thank you so much for trying it! xTieghan