This Vanilla Layer Cake with Chocolate Drizzle is a celebration of contrasts—light, fluffy vanilla cake layers stacked high and finished with a glossy, decadent chocolate ganache drizzle. It’s the kind of dessert that feels both classic and luxurious, perfect for birthdays, celebrations, or any time you want to impress. The cake itself is buttery and tender, while the chocolate drizzle adds a dramatic flair and a bittersweet finish that balances the sweetness beautifully.
Ingredients
For the Vanilla Cake:
- 2¾ cups all-purpose flour
- 3 tablespoons cornstarch
- 2¼ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup Greek yogurt (room temperature)
- ½ cup vegetable oil
- ½ cup unsalted butter (softened)
- 1 cup whole milk (room temperature)
- 1 tablespoon vanilla extract
- 6 large eggs (room temperature)
For the Chocolate Drizzle (Ganache):
- 1 cup heavy cream
- 8 oz dark or semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter (for shine)
Optional Filling or Frosting:
- Whipped cream, vanilla buttercream, or chocolate mousse
- Fresh berries or fruit preserves for layering
Instructions
1. Prepare the Vanilla Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a stand mixer, cream the butter and half the sugar until light and fluffy (about 2 minutes). Add the remaining sugar and oil, and beat again until smooth.
- Add eggs two at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the milk/yogurt mixture to the batter, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Chocolate Drizzle
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl.
- Let sit for 2–3 minutes, then stir until smooth and glossy. Stir in the butter for extra shine.
- Let the ganache cool slightly until it reaches a pourable but thick consistency.
3. Assemble the Cake
- If desired, level the cake layers with a serrated knife.
- Place the first layer on a cake stand or serving plate. Spread with your choice of filling—whipped cream, buttercream, or fruit preserves.
- Repeat with the second and third layers.
- Pour the chocolate ganache over the top of the cake, letting it drip naturally down the sides for a dramatic effect.
- Chill the cake for 15–20 minutes to set the ganache.
4. Decorate and Serve
- Garnish with chocolate curls, fresh berries, or edible flowers for a stunning finish.
- Slice with a warm knife for clean cuts and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & Variations
- Make Ahead: Bake the cake layers a day in advance and wrap tightly. Assemble the next day for best flavor and texture.
- Flavor Boost: Add a teaspoon of almond extract or a splash of rum to the batter for a twist.
- Filling Ideas: Try layering with raspberry jam and mascarpone cream for a fruity contrast.
This Vanilla Layer Cake with Chocolate Drizzle is a true showstopper—simple in concept, but rich in flavor and presentation. Want to try a caramel drizzle version next or turn it into cupcakes? I’ve got ideas for that too!