Imagine your fork sinking into that first slice of rich, decadent, incredibly moist Chocolate Cake with Chocolate and Vanilla Frosting. It will be love at first bite as the tender crumb clings to the fork, and the indulgent frosting hugs the beautiful cake.
Chocolate lovers unite! If you are looking for the ultimate sweet treat to make for the chocoholics in your life, this is it. Taking the classic flavors of Ultimate Decadent Chocolate Cake, this rich and moist cake gives you everything you crave in a chocolate cake, and even more.
Why You’ll Love This Recipe
- Control of Ingredients – Skip the box mix with the mystery ingredients. Utilizing baking staples, this chocolate cake recipe comes together with a few simple steps ad puts you in total control of each ingredient.
- Balance of Flavors – This chocolate cake has intense chocolate flavor that is brought out by both espresso powder and freshly brewed coffee. It’s rich, but not cloyingly sweet.
- Texture – This cake is so tender and moist you’ll never know it’s gluten free.
Making someone a cake like this Chocolate Cake with Chocolate and Vanilla Frosting is a true form of love. From picking the ingredients to smoothing out the batter and finally adding that final swipe of frosting, there is love in every detail.
- Flour – Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is my go-to for both sweet and savory recipes. It makes it easy to measure for recipes that aren’t traditionally written as gluten free without having to add anything additional.
- Cocoa Powder – This gives deep, rich chocolate flavor to both the cake itself and also the chocolate frosting. Pick a high-quality cocoa powder for the most flavor.
- Baking Soda
- Baking Powder
- Sour Cream – Gives both moisture and tang to this recipe.
- Kosher Salt – Enhances all of the flavors of the ingredients.
- Vegetable Oil – Gives this cake its tender crumb and moisture.
- Espresso Powder – Adds complexity to this cake and makes the chocolate taste even more chocolatey.
- Freshly Brewed Coffee – Adds moisture to the cake while enhancing the flavor of the chocolate.
- Vanilla Extract – The better the quality of the vanilla, the more pronounced the flavor will be. It’s used in both the cake itself and also the frosting.
- Butter – Gives the chocolate and vanilla buttercream frosting its richness and creamy texture.
- Powdered Sugar – Easily dissolves into the butter for a smooth and creamy frosting.
- Oat Milk – Helps thin out the frosting.
How to Make Chocolate Cake with Chocolate and Vanilla Frosting
This decadent and luxurious cake comes together in just a few simple steps. Just be warned, your friends and family will all reach for the last slice.
Time needed: 2 hours and 15 minutes
Layers of rich chocolate cake are filled with vanilla frosting and finished with a decadent chocolate buttercream.
Preheat the oven t 350 degrees. Spray two 8″ round cake pans with nonstick spray and set aside.
- Wet Ingredients
Add the eggs and sugar to a mixing bowl and mix on high for three minutes. Add the oil, espresso, vanilla, and sour cream and mix to combine.
- Dry Ingredients
Add the dry ingredients and mix until they are just combined.
Add the coffee to the cake batter and mix to combine.
Divide the batter between the two prepared cake pans. Allow the cakes to bake for 35-45 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Add the butter, powdered sugar, milk, and vanilla to a mixing bowl and mix until smooth and creamy. Reserve half a cup and set aside. Add the cocoa powder to the larger amount of frosting and mix to combine.
Place a cake on a plate or cake stand. Spread the vanilla frosting over the top. Stack the second cake on top. Use the chocolate frosting to frost the top and sides of the cake. Enjoy!
This cake is completely gluten and dairy free. However, you can use all dairy products when making this cake, and also use regular all purpose flour. Use what you like and what works best for you and your family.
You can use this same recipe to make cupcakes, either filling them with the vanilla frosting and topping with the chocolate, or frosting some in the vanilla and some in the chocolate.
No sour cream? No problem! Unsweetened yogurt is also great in this recipe. You can use dairy free or dairy yogurt. Just make sure that it isn’t flavored.
Is leftover cake even a thing, especially when it’s this intensely chocolatey confection? The frosting acts as a natural barrier that prevents the cake from drying out. You will when to keep it covered in a cake keeper unless it’s being served. The uncut cake can be stored at room temperature for up to five days. Once you cut into the cake you will want to eat it within four days, but don’t worry, it won’t last that long!
Top Tip for Chocolate Cake with Chocolate and Vanilla Frostin
This cake is as much about the texture as it is the flavor. When it comes to mixing your cake, be gentle. You want to mix in your dry ingredients until they’re just combined. Overmixing your cake can create a tough crumb.
For the frosting, make sure that your butter and milk are at room temperature. This will create a smooth and creamy frosting that is lump free while also helping it to come together more easily.
Chocolate Cake with Chocolate and Vanilla Frosting
- 1 Mixer
- 3 mixing bowls
- 2 8" round cake pans
- 2 cups Gluten Free 1.1 flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 5 oz sour cream
- 1/2 cup vegetable oil
- 1 tsp kosher salt
- 1 tsp espresso powder
- 1 cup freshly brewed coffee
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups dairy free butter, room temperature
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup oat milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa powder
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add the eggs and sugar to a mixing bowl and mix for 3 minutes.
- Add the yogurt, espresso powder, oil, and vanilla and mix to combine.
- Add the dry ingredients and mix until they're just combined.
- Add the coffee and mix.
- Divide the batter between the two cake pans.
- Let the cakes bake for 35-45 minutes or until a toothpick come out clean.
- Let cool completely.
- Add the butter, powdered sugar, milk, and vanilla to a bowl and mix until smooth and creamy.
- Remove half a cup from the bowl and set aside.
- Add the cocoa powder and espresso to the larger amount of frosting and mix to combine.
- Place a cake on a cake stand. Use the vanilla frosting to top the cake and smooth it out.
- Place the second cake on top. Frosting the top and sides with the chocolate frosting.