Are you craving a cake that satisfies both your vanilla and chocolate cravings? Look no further! This half vanilla half chocolate cake recipe is the perfect solution. It's a surprisingly easy recipe, perfect for beginner bakers and experienced cooks alike, resulting in a moist, delicious cake that’s sure to impress. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, especially if you're looking for a healthy and satisfying dessert. It's the best of both worlds, a truly delicious dish made with homemade cooking techniques.
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (170ml) unsweetened cocoa powder (for the chocolate half)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- ½ cup (60g) unsweetened cocoa powder (for the chocolate frosting portion)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily and beautifully.
Making the Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder (if using for the chocolate half – hold back for the vanilla portion!), baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Gradually add the boiling water and mix until the batter is smooth. You'll notice the batter getting lighter and fluffier. This is perfectly normal!
Baking the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the milk and vanilla extract and beat until smooth and creamy.
- Divide the frosting in half. Add the cocoa powder to one half and beat until well combined.
Assembling the Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate. Frost half of the cake layer with the vanilla frosting, and the other half with the chocolate frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting, alternating vanilla and chocolate sections as desired.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- Add chocolate chips or nuts to the batter for extra texture.
- Use different types of frosting, such as cream cheese frosting or peanut butter frosting.
- Make mini cakes using muffin tins for individual servings. Adjust baking time accordingly.
- Get creative with decorating! Add sprinkles, chocolate shavings, or fresh fruit.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 20-25g Saturated Fat: 8-10g Cholesterol: 50-60mg Sodium: 200-250mg Carbohydrates: 50-60g Sugar: 30-40g Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This half vanilla half chocolate cake recipe is perfect for any occasion. It’s a guaranteed crowd-pleaser and a great way to showcase your homemade cooking skills. Enjoy!