A cake recipe as good as it is beautiful: the Layer cake vanilla chocolate ! Ideal for a birthday cake or simply to have fun ... With its icing in the shape of roses, the visual effect will be stunning: but rest assured, it is easy to achieve!
How to make this vanilla chocolate layer cake?
At the heart of the recipe, there is a very moist chocolate cake (and I insist on the very soft). It is cooked in three 15 cm molds or by making 3 successive batches if you have only one mold.
To achieve this, we first mix the dry ingredients on one side, then add the eggs and finally the milk. It is important that the ingredients are at room temperature. This makes it possible to obtain an optimal texture!
For the vanilla icing, I opted for a mixture cream cheese (Philadelphia) and very soft butter. If you don't like cream cheese, you can substitute with mascarpone.
To make the icing properly, all the ingredients must be at room temperature. We whip the butter so that it is creamy and add the soft cream cheese with a fork. We whisk so that the two combine and then add the icing sugar.
You can adapt the dose of sugar to your personal taste in the cake and frosting. Just know that the icing sugar allows the icing to stiffen (the butter too). If you reduce the sugar too much, the decoration will hold more difficult.
How to decorate the layer cake?
To make the roses, it's very simple: it's as if you were drawing a snail starting from the center outwards. Roses are thus formed before your eyes! You just have to cover the cake by repeating this gesture, and your decor is ready.
How to store this big cake?
This layer cake can be kept, once decorated, in the fridge for about 2 to 3 days.
If you want to go ahead, know that you can make the chocolate cake part ahead of time and freeze the levels for about 3 months. I don't recommend making the icing too early.
Otherwise, I advise you to make the chocolate cake the day before, and the vanilla icing on the big day. This will lighten the amount of work.
Other recipes to try
If you like this kind of big cakes or layer cakes, I also advise you to take a look at these recipes: Carrot layer cake with spices, Raspberry coconut layer cake, Layer cake vertical strawberry-almond, Layer cake lemon poppy, Layer cake gingerbread.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cake!
Layer Cake Vanilla Chocolate, The Easy Recipe
- 160 g of flour
- 180 g powdered sugar (to be dosed according to your taste)
- 60 g unsweetened cocoa powder
- 1,5 cc of baking powder
- 1 pinch of salt
- 2 eggs
- 170 ml milk room temperature
- 300 g soft butter
- 600 g natural fresh cheese (Philadelphia)
- 140 g icing sugar (to be dosed according to your taste)
- 1,5 tsp vanilla extract
- Preheat the oven to 170 ° traditional heat. Grease and flour 3 molds 15 cm in diameter (or 1 mold if you make 3 batches). Cut circles of baking paper to put in the bottom of the molds.
- In a container, mix the dry ingredients: flour, sugar, cocoa, yeast, salt. Separately, loosen the eggs slightly with a fork then add to the dry ingredients. Finally, add the milk.
- Divide the dough into the 3 molds and bake for about 30 minutes. Then let cool, then unmold on a rack. Wrap your cakes in a film if making the icing the next day.
- Whisk the butter at medium speed until a creamy texture is obtained. Add the fresh cheese previously relaxed and continue to whisk. Incorporate the icing sugar, low speed, and little by little (this helps to control the final texture). The consistency should be rather firm. Finish with the vanilla. Refrigerate while waiting for assembly.
- Place a 15cm cardboard support on your serving dish and secure it with a little icing (optional). Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve. Take the 1st cake, fix it on the cardboard support using a knob of icing. Cover it with a layer of icing then place the 2nd cake. Ditto, layer of icing then 3rd cake. Place a layer of icing on top and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the 3 cakes through. This layer is called "crumb-coat", it is essential because it avoids having cake crumbs in its final icing!
- Refrigerate for 30 minutes. Then, we attack the icing of roses!
- Put what remains of your icing in a piping bag fitted with a fluted nozzle (see material below). Hold the pocket perpendicular to the cake and start by making the center of the rose then start as a snail around this center: that's it your first rose is made! The rest is simple, you have to make enough roses to cover the sides and the top of the cake.
- Store in the refrigerator, then return to room temperature a little before tasting to make it more flavorful.