Chocolate cake with vanilla cream cheese frosting recipe

Chocolate cake with vanilla cream cheese frosting recipe

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

Do you ever find yourself obsessing over a recipe? Always looking for a reason to make it one more time? Time after time?

This chocolate cake with vanilla cream cheese frosting is my latest obsession. I’ve made it for my husband’s birthday last month, for my daughter soccer game (in a cupcake form), for a get together with some friends and a few days ago for no other reason than that I have to have a piece of this cake!

It is SO good! One of the most decadent treats to indulge in no matter the reason! (at the end of the day, we will always find a reason to have a piece of cake, won’t we?)

There are a few reasons why I love this chocolate cake with vanilla cream cheese frosting so much.

First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.

Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)

Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)

Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.

Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake. 

A few notes before I leave you with the recipe.

One of the ingredients used in the cake recipe is International Delight Coffee Creamer. I wanted a really strong chocolate flavor to the cake so I used their Chocolate Caramel coffee creamer, but I have made the same recipe using the Vanilla Coffee creamer and it turned out just as amazing! Unless you’re a connoisseur you barely notice the difference.

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Chocolate cake with vanilla cream cheese frosting recipe

Roxana Yawgel

Yields 12-16 slices

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this cake over and over again!

30 minPrep Time

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this chocolate cake with vanilla cream cheese frosting over and over again!

First, it’s incredibly easy to make. Yes, it’s a layer cake and it requires a little bit of patience and planning ahead, but it’s worth every minute. Plus, I always plan on leaving it to set overnight so I’m not tempted to slice it before the ganache is settled.

Second, the vanilla cream cheese frosting is one of the easiest things to do, ever! Just make sure your butter and cream cheese are at room temperature and you slowly add in the powdered sugar. A kitchen ceiling with a layer of sugar on is no fun. (I may or may not talk from experience)

Third, this cake is a match made in heaven. Either you’re in the chocolate camp or the vanilla camp, combining the two results in a dessert everyone loves. (To be fair, I think this cake is more like 75% chocolate, 25% vanilla but who keeps track?)

Fourth, you don’t need any advanced decorating skills. If you’d rather cover the sides of the cake in frosting, just make a double batch. But I love a naked cake.

Last but not least, the ganache on top uses equal amounts of dark and semisweet chocolate. In my opinion, it’s the perfect balance of sweetness to finish the cake. 

KEEP UP WITH INTERNATIONAL DELIGHT UPDATES BY SIGNING UP FOR THEIR NEWSLETTER, FOLLOW ALONG ON

FACEBOOK,

INSTAGRAM,

TWITTER

Chocolate cake with vanilla cream cheese frosting recipe

Roxana Yawgel

With a perfectly light and tender cake crumb, this delicious made from scratch chocolate cake is finished with a scrumptious vanilla cream cheese frosting. You’ll find every excuse to make this cake over and over again!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup International Delight Chocolate Caramel coffee creamer
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons International Delight Chocolate Caramel vanilla creamer
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cups unsweetened chocolate chips
  • 1 cup heavy cream
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