Vanilla Cake With Chocolate Frosting (Easy Ganache Recipe)

Quick Summary: Vanilla cake with chocolate frosting pairs a soft, fluffy butter cake with silky chocolate ganache. Bake two vanilla sponge layers, whip up a simple ganache made from chocolate, cream, and butter, then fill and frost. You can swap the ganache for chocolate icing or a chocolate filling, and the same method works for chocolate cake with vanilla frosting.

Why you will love this recipe

• Soft and moist crumb: the butter cake stays tender and melts in your mouth.
• Rich chocolate ganache: a silky frosting that doubles as a filling, with no fancy equipment needed.
• Easy to make: no double boiler and no piping skills required.
• Endlessly adaptable: swap the ganache for chocolate icing, a chocolate filling, or flip it into a chocolate cake with vanilla frosting.
• Perfect for celebrations: ideal for birthdays, anniversaries, and other special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature.
• Granulated sugar: You can replace it with caster or baker's sugar. Add vanilla sugar for the best cake flavor.
• Unsalted butter for the cake's flavor, taste, and texture.
• All-purpose flour
• Potato cornstarch improves the cake texture by lightening the gluten in AP flour.
• Baking powder helps raise the cake. Opt for aluminum-free baking powder.
• Chocolate: Choose high-quality dark chocolate with 70% cocoa content, such as chocolate bars or callets, like Callebaut chocolate chips. Avoid using chocolate chips.
• Cream: The recipe calls for heavy cream or heavy whipping cream with a minimum fat content of 30%.

How to make vanilla cake with chocolate frosting

Step 1: Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake pan and line the bottom with a parchment paper round. Sift flour, salt, and baking powder twice in a separate bowl.

Step 2: To make the cake batter, place the softened butter, granulated sugar, and vanilla sugar in a large bowl or a bowl of your stand mixer. Beat with an electric hand mixer at high speed for 10-15 minutes, until the mixture is whitish (photo 1).

Step 3: Switch the mixer to low speed and continue whisking the creamed mixture. Add one egg at a time, beating until it is fully incorporated. Add the next one only when the previous one has been used up.

Pro tip: You may get a slightly grainy mixture. Avoid increasing the mixer speed in an attempt to resolve this issue. Adding flour will fix any slight graininess in the mixture.

Step 4: Remove the mixer's bowl from the mixer and add the sifted dry ingredients one tablespoon at a time.

Use a rubber spatula to combine; gently mix with large movements from the bottom up. Continue until the flour mixture is incorporated into the batter (photo 2).

Step 5: Pour it into the prepared pan and smooth with a spatula (photo 3). Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out dry (photo 4).

Step 6: Remove the cake from the oven and flip it onto a cooling rack lined with parchment. Allow it to rest for 10-15 minutes, avoiding excessive condensation on the paper. Then, turn the cake over again and let it cool completely.

Step 7: To make chocolate shavings, shave a chocolate bar with a short knife or a vegetable peeler. Alternatively, make chocolate curls out of melted chocolate (photo 5).

Step 8: To make the chocolate frosting, chop the chocolate into small pieces. Pour the heavy cream into a small saucepan and warm it. With the first bubbles, add hot cream to the chopped chocolate and let it stay for 1 minute.

Step 9: Use a wooden spatula to mix the chocolate mixture until it is melted. Add softened butter and blend until smooth (photo 6).

Let the chocolate frosting stay at room temperature 30-40 minutes to thicken, stirring occasionally. It should reach a spreadable consistency.

Step 10: To assemble the cake, use a serrated knife or a cake leveler to cut the cake into three cake layers about ½ inch (1 cm) thick.

Pro tip: This ensures an equal thickness with the chocolate frosting layer. If preferred, cut the cake into three equal layers.

Step 11: Place the first cake layer on a cake board and spread ¼ of the frosting (photo 7). Then add the second layer and cover it with another ¼ of the frosting. Finish by placing the third layer.

Step 12: Using an offset spatula, spread chocolate icing over the entire cake (top and sides). Sprinkle the top of the cake with chocolate shavings (photo 8).

Expert Tips

1. To easily slice the cake, heat the knife with hot water, dry it completely, and clean the blade after each cut.
2. Make a cake ahead of time: Bake the sponge cake in the evening and keep it covered with plastic wrap overnight. Make the ganache filling and assemble the cake the following day.

Recipe variations

• Vanilla cake batter: The most common cake flavor is vanilla, but don't be afraid to try other options like coconut or almond extract and rose or orange flower water.

• Chocolate frosting: Dark chocolate ganache frosting is the most decadent among chocolate frostings. But try to experiment with whipped ganache, velvety chocolate buttercream, or cocoa powder-infused chocolate frosting.

• Cake layers: Choose your preferred number of cake layers: triple or two-layered chocolate cakes are equally delicious.

Storing and freezing

Keep vanilla cake with chocolate ganache in a cool room under a glass dome for 2-3 days.

If needed, it can be stored in the refrigerator for up to 4-5 days. To soften the ganache, bring it to room temperature 30 minutes before serving.

Can you freeze this cake? It can be frozen for up to 3 months. Just make sure to let the ganache set at room temperature for a few hours, then refrigerate for about an hour.

After that, cover the cake with cling wrap and aluminum foil and pop it in the freezer. When you are ready to serve it, leave it on the counter to thaw for a few hours.

Recipe FAQ

What frosting goes best on a vanilla cake?
Chocolate frosting is a classic match for vanilla cake, and this recipe uses a silky chocolate ganache made from chocolate, cream, and butter. You can also use chocolate buttercream or a simple chocolate icing if you prefer a sweeter finish.

Can I use chocolate icing or a chocolate filling instead of ganache?
Yes. The ganache doubles as both frosting and filling, so you can spread it between the layers and over the top. If you prefer a firmer chocolate icing, thicken the ganache longer at room temperature, or swap in chocolate buttercream.

How do I make chocolate cake with vanilla frosting instead?
Use the same layering method in reverse. Bake chocolate sponge layers, then fill and cover them with vanilla buttercream or a vanilla ganache. The assembly steps stay the same, only the cake and frosting flavors switch.

Does ganache set hard on a cake?
Chocolate ganache thickens at room temperature and hardens as it cools. When refrigerated, it solidifies, then becomes softer again once the cake is brought back to the kitchen counter.

Is it better to cover a cake in ganache or buttercream?
It depends on your preference. Ganache offers a less sweet but rich, chocolatey flavor, while buttercream is sweeter and lighter. Both frostings can be stored at room temperature for a few days.

How long does ganache last on a cake?
Despite its fresh cream content, ganache keeps well. Once the cake is assembled, it can be stored at room temperature for 2 to 3 days, or in the refrigerator for up to 4 to 5 days.

Love layer cakes? Try these next!

If you love this layer cake, enjoy more layer cakes on the website:

• Chocolate Ganache Cake
• Sans Rival Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.