A combination of vanilla pound cake and chewy brownie, this chocolate vanilla cake is a delicious cake to snack on while sipping on a hot cup of coffee or tea.
I’ve said it hundreds of times and i will say it again – I’m a chocolate girl. Although I love all kinds of sweets, anything chocolate makes my heart skip a heat. The richer, the fudgier, the better.
And then, there are days when I just want to sit back, sip on a hot cup of coffee and enjoy a piece of cake. Something light, something that doesn’t require a glass of milk of water to be washed down.
This chocolate vanilla cake is all that. The vanilla layer is light, fluffy and super moist while the chocolate layer resembles the brownie cracked top with bites of melted chocolate here and there. A perfect balance!
I have made this cake a few times so far. It’s quite the crowd pleaser and since it makes a 13X9″ pan, you only need to bake one cake to feed crowd. 1 hour tops from pantry to table.
Just like for most of the cakes, you’ll need butter, sugar, eggs, vanilla, buttermilk, flour and chocolate.
Before you start you have to make sure your ingredients are at room temperature, especially the butter, eggs and milk. This will ensure the ingredients will combine easily without overheating the batter.
If you forgot to take them out of the fridge ahead of time, you can quick soften the butter by either grating it or cheating and use the microwave for 5-10 seconds. You can do the same with the milk.
To quickly bring the eggs to room temperature, place them in a bowl with warm water for about 5 minutes of so. Do not cook them! 
Start by creaming the butter with the sugar. That should take about 3 minutes. The lightness of the cake depends on this step. You have to make sure the butter and sugar are well combined before adding in the eggs.
Alternately beat in the milk and the flour.
Spoon the batter into a baking pan and drop spoonfuls of melted chocolate on top of it. With a fork or a butter knife make a couple of swirls combining the chocolate with the vanilla cake batter.
Bake until a toothpick comes out clean, about 40 minutes. Cool slightly and enjoy!
If you’re still craving chocolate after trying this chocolate vanilla cake, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates
Yields 24 servings
15 minPrep Time
40 minCook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 1 cup (226 grams) butter, room temperature
- 1 1/2 cups (300 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 4 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup buttermilk
- 2 2/3 cups (320 grams) Gold Medal Flour® all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 cup chocolate, melted
Instructions
- Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
- In a mixing bow, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
- Stir in the eggs and vanilla, one at a time, beating well after each addition.
- Alternately, beat in the buttermilk with the flour and baking soda, in three additions.
- Spoon the cake batter into the prepared pan. Drop spoonfuls of melted chocolate over it and with a fork or a butter knife, make a couple of swirls.
- Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and cool on a wire rack. Cut into pieces and serve.
Notes
A combination of vanilla pound cake and chewy brownie, this chocolate vanilla cake is a delicious cake to snack on while sipping on a hot cup of coffee or tea.
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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