A tale as old as time, the meant-to-be combination of chocolate and vanilla is on display in this stunning layer cake.

Like Romeo and Juliet, chocolate and vanilla are meant for each other. One is rich, the other is light. One is simple, the other complex. And together? They’re only better. This cake honours that age-old confectionery companionship with thick layers of decadent chocolate cake and fluffy vanilla buttercream icing. Parting would be such sweet sorrow, so dig right in!

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Ingredients

For Cake

• 1-1/2 cups unsalted butter
• 2-1/4 cups granulated sugar
• 1 tbsp pure vanilla extract
• 4 large eggs, lightly beaten
• 3/4 cup cocoa powder
• 1/2 cup hot coffee
• 1 cup 2% milk
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

For vanilla frosting

• 1 cup unsalted butter, at room temperature
• 3 cups icing sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp salt
• 2 tbsp 2% milk

 

Directions

For chocolate cake
1 Preheat the oven to 350°F. Grease two 9-inch baking pans and dust with some cocoa powder; set aside.

2 In a stand mixer, cream together the butter and sugar until fluffy. With the mixer still running, add the vanilla and then slowly add the eggs, scraping down the sides of the bowl.

3 In a medium bowl, whisk together the cocoa powder and the coffee until smooth. Add the milk, a few tablespoons at a time, and whisk until the mixture is smooth; set aside.

4 In a separate medium bowl, sift together the flour, baking soda and salt.

5 With the mixer running, add the dry ingredients to the butter mixture, alternating with the wet, until everything is combined.

6 Divide the batter evenly between the prepared pans and bake on the centre rack of the oven for 35 to 40 minutes, rotating the pans after 15 minutes of baking time. Remove from the oven and let cool before assembling the cake.

For vanilla frosting
1 In a stand mixer, cream the butter until light and fluffy. With the mixer still running, gradually add in the icing sugar. Beat until fully blended. Slightly increase the mixer’s speed and add in the vanilla, salt and milk.

2 Assemble the cake by spreading ½ cup of the frosting on the top of one cake round and topping it with the other cake round. Frost the outside of the cake as desired.

TIP: If the frosting is too thin or too thick, add more icing sugar or milk, respectively, a spoonful at a time, until the desired consistency is reached.

Prep time: 20 minutes
Makes: 1 double-layer cake
 

DIY decor

Give a gift of love by presenting your cake in a box that’s been decorated with a pretty cut-out heart. Simply trace the shape onto your lid and then cut it out using an X-acto knife. Tape a piece of patterned paper behind it and voila! C’est l’amour!