Bold Chicken Noodle Recipe
◷ 40 min
THE RECIPE JOURNAL · Dessert
Chocolate-Vanilla Layered Cake
This delightful cake combines rich chocolate and smooth vanilla layers for a perfect balance of flavors. It’s a simple yet impressive treat that’s sure to satisfy any sweet tooth at your next gathering.
FROM THE KITCHEN • Chocolate-Vanilla Layered Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Start by heating your oven to 180°C and greasing a medium round cake tin.
02
Step 2
In a big bowl, whisk together the eggs, sugar, and vanilla until the mixture is light and fluffy.
03
Step 3
Gently fold in the flour, baking powder, oil, milk, and a pinch of salt. Be careful not to overmix.
04
Step 4
Scoop about two-thirds of the batter into another bowl. Stir cocoa powder and 2 tablespoons of milk into this portion until smooth.
05
Step 5
Pour the vanilla batter into your tin first, then spoon the chocolate batter on top in a circular pattern.
06
Step 6
Sprinkle some chocolate chips over the top for a little extra yum.
07
Step 7
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
08
Step 8
Let the cake cool completely before slicing and enjoying!
Why you’ll love it
This cake brings together two classic flavors in a beautiful, eye-catching way. The rich chocolate layers contrast perfectly with the light vanilla, creating a balanced taste that satisfies any sweet tooth. It’s a treat that feels special but is easy enough for any occasion.
How to serve
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side add a nice touch of color and a hint of tartness that pairs well with the sweetness. A warm cup of coffee or tea complements the flavors beautifully.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator to keep the frosting fresh. The cake will stay moist for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months; thaw in the refrigerator before serving.
