With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!
Do you ever find yourself obsessing over a recipe? Always looking for a reason to make it one more time? Time after time?
This chocolate cake with vanilla cream cheese frosting is my latest obsession. I’ve made it for my husband’s birthday last month, for my daughter soccer game (in a cupcake form), for a get together with some friends and a few days ago for no other reason than that I have to have a piece of this cake!
It is SO good! One of the most decadent treats to indulge in no matter the reason! (at the end of the day, we will always find a reason to have a piece of cake, won’t we?)
There are a few reasons why I love this chocolate cake with vanilla cream cheese frosting so much.
First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.
Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)
Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)
Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.
Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake.
A few notes before I leave you with the recipe.
- One of the ingredients used in the cake recipe is International Delight Coffee Creamer. I wanted a really strong chocolate flavor to the cake so I used their Chocolate Caramel coffee creamer, but I have made the same recipe using the Vanilla Coffee creamer and it turned out just as amazing! Unless you’re a connoisseur you barely notice the difference.
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Yields 12-16 slices
With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this cake over and over again!
30 minPrep Time
25 minCook Time
55 minTotal Time
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup International Delight Chocolate Caramel coffee creamer
- 2 cups all-purpose flour
- 2/3 cup unsweetened baking cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 package (8oz) cream cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer
- 3/4 cup semi-sweet chocolate chips
- 3/4 cups unsweetened chocolate chips
- 1 cup heavy cream
- Heat oven to 350°F.
- Coat three 9" round pans with baking spray or butter and flour. Shake off excess. Set aside.
- In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Beat in the buttermilk and vanilla extract until well blended.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
- Alternately add some of the flour mixture and a little of the coffee creamer, beating just until all the ingredients are blended in.
- Divide batter equally between the 3 baking pans.
- Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
- Remove the pans from the oven and leave to cool for about 10-15 minutes before inverting on wire racks to cool completely.
- In a mixing bowl add the butter and cream cheese.
- With the paddle attachment on, beat on low speed until fluffy, about 3 minutes.
- Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Once all the sugar is incorporated, beat in the vanilla extract and enough vanilla coffee creamer to reach your desired consistency. I prefer my frosting a little thicker so I only added 2 tablespoons.
- On a cake stand add the first layer. Spoon half of the frosting on top of it and spread it evenly.
- Gently lay the second cake layer and spread the remaining frosting.
- Last but not least finish the cake with the third cake later.
- To prevent the cake from sliding I use a cake ring but it's not mandatory. If you do use the ring, make sure it's tight around the cake.
- Refrigerate for a couple of hours, or overnight.
- In a heatproof bowl, add the chocolate chips and cream. Microwave in 30 seconds intervals, stirring each time it stops, until the chocolate is smooth and creamy.
- Let the ganache thicken before pouring it over the cake.
- Refrigerate for at least 1 more hour before slicing the cake.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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