Golden Vanilla Layer Cake with Chocolate Fudge Frosting
Indulge in the ultimate homemade decadence with this Golden Vanilla Layer Cake with Chocolate Fudge Frosting—a perfect balance of classic flavors and rich textures. This stunning dessert features two moist, buttery vanilla cake layers made with pure vanilla extract and whole milk, giving them a soft, tender crumb. The crowning glory is the luscious chocolate fudge frosting, crafted from melted semisweet chocolate, heavy cream, and a touch of powdered sugar for a silky, spreadable finish. Ideal for birthdays, celebrations, or a weekend baking project, this cake is as beautiful as it is delicious. Garnish with chocolate shavings or fresh berries for an elegant touch, and watch it steal the spotlight at any gathering. Ready in just over an hour, this showstopper is sure to satisfy every sweet tooth!
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1.25 cups Whole milk
- 2 cups Semisweet chocolate chips
- 0.75 cup Heavy cream
- 0.5 cup Unsalted butter (for frosting)
- 1.5 cups Powdered sugar
- 1 teaspoon Pure vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy, about 1-2 minutes.
Step 4
Add the granulated sugar to the butter and beat until the mixture is light and fluffy, about 3 minutes.
Step 5
One at a time, add the eggs while continuing to beat, ensuring each egg is fully incorporated before adding the next one. Beat in the pure vanilla extract.
Step 6
On low speed, alternately add the dry ingredient mixture in thirds and the milk in halves, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 7
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 10
To make the chocolate fudge frosting, place the semisweet chocolate chips in a heatproof bowl.
Step 11
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
Step 12
Stir the mixture until all the chocolate chips are melted and the glaze is smooth. Stir in the softened unsalted butter until fully incorporated. Let cool to room temperature.
Step 13
Once cooled, beat in the powdered sugar and vanilla extract until the frosting is thick, smooth, and spreadable.
Step 14
To assemble the cake, place one completely cooled cake layer on a serving plate or cake stand. Spread a thick layer of the chocolate fudge frosting on top.
Step 15
Place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake evenly.
Step 16
Optional: Garnish with chocolate shavings, sprinkles, or fresh berries.
Step 17
Refrigerate the cake for 20-30 minutes to set the frosting before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (2427.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9220.6 |
| Total Fat 508.8g | 0% |
| Saturated Fat 310.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1735.6mg | 0% |
| Sodium 2818.1mg | 0% |
| Total Carbohydrate 1121.8g | 0% |
| Dietary Fiber 40.2g | 0% |
| Total Sugars 847.7g | |
| Protein 100.0g | 0% |
| Vitamin D 469.2IU | 0% |
| Calcium 924.8mg | 0% |
| Iron 34.3mg | 0% |
| Potassium 2739.7mg | 0% |
Source of Calories