Ingredients
Scale
- 2 1/4 cups sugar
- 1 cup unsalted butter, room temperature
- 1 tbsp vanilla
- 4 large eggs
- Chocolate buttercream frosting (you can use store bought or your own – watch for my recipe coming soon!)
White Cake Batter: - 1 1/2 cup unbleached all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
Chocolate Cake Batter: - 1 1/4 cup unbleached all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
Instructions
- Pre-heat the oven to 350°F.
- Grease with butter, two 8″ round cake pans (with 2″ high sides). Lightly dust the pans with some flour making sure to get it evenly coated over the insides of the pan. To make sure that the flour covers all the greased areas of the pan, tap it a few times to spread the flour around. Make sure to remove any excess flour by flipping the cake pan upside down over the side or counter (if you don’t mind the clean up! lol). Set the pans on top of a cookie sheet and set aside while you prepare the batter.
- Using an electric mixer, cream together the butter with the sugar and vanilla until smooth. This should take 5 minutes or so.
- While mixing on medium speed, beat in 1 egg at a time. Make sure this is well combined. Set aside with you prepare the white and chocolate cake batters.
White Cake batter: - In a medium mixing bowl, combine the dry ingredients thoroughly using a whisk.
- Add 1 cup of milk and 1/2 of the creamed butter mixture that you set aside.
- Using an electric mixer on medium speed, combine the mixture until smooth and all the dry ingredients are incorporated. Speed up the mixer and beat for another 2 minutes or so.
- Pour 1/2 of the white cake batter into each of the prepared 8″ cake pans.
Chocolate Cake batter: - In a medium mixing bowl, combine the dry ingredients thoroughly using a whisk,
- Add 1 cup of milk and the remaining 1/2 of the creamed butter mixture that you set aside.
- Using an electric mixer on medium speed, combine the mixture until smooth and all the dry ingredients are incorporated. Speed up the mixer and beat for another 2 minutes or so.
- Pour 1/2 of the chocolate cake batter into each of the prepared 8″ cake pans ON TOP of the white cake batter.
- Using a spatula, spread the chocolate batter evenly.
- Place the cake pans into the oven (with the cookie sheet under them) on the middle rack.
- Bake for 40 – 45 minutes or until a toothpick comes out clean when inserted into the center.
- NOTE: While the cake is baking, you will notice that it will bubble up quite big – as long as you’re using 8″ wide cake pans with at least 2″ sides, you won’t have an issue with overflow. Once the cake layers cool, the center will deflate to normal size again.
- Once finished baking, allow the cakes to cool completely to room temperature on a wire rack while still in the pans.
- Remove the cakes from the pans by placing a plate on top of each and flipping it over. The cake layers should easily come out of the pan.
- Place one layer (flatest side up) onto a serving plate or cake stand. Spread some of the frosting evenly over the top of this.
- Place the next cake layer on top of this (flat side up).
- Frost the cake using the remaining frosting. Make sure to cover the sides and the top evenly.
- Allow the cake to chill in the fridge for at least 15 min before serving. (This is not absolutely necessary but it’s something I do).
- Prep Time: 1 hour
- Cook Time: 45 mins
- Category: Dessert
