What’s better than a one-flavored cake? A two-flavored cake. This one is one of my sister’s favorites and after losing the family’s recipe, I tried to recreate my own. After many tests, I finally found a successful one that satisfied our taste. Check out my Chocolate Vanilla Cake recipe.
- Preparation time15 Minutes
- Cooking time40 Minutes
- Serving1 cake (app. 22 pieces)
- Cooking methodOven
- 1 cupoil
- 1 cupmilk
- 2 cupssugar
- 3 cupsflour
- 4 teaspoonsbaking powder
- 1 pinchvanilla
- 4 spoonscocoa powder
Preparation of the Chocolate Vanilla Cake
First of all, preheat your oven at 180°C.
In a big bowl, mix the dry ingredients leaving the cocoa powder for later: flour, vanilla and baking powder.
In an another bowl, using a hand mixer or a stand mixer, mix well all the wet ingredients: eggs, oil and milk.
Now, incorporate the wet ingredients and the dry ingredients together and mix well.
In a cake mould lined with parchment paper (or alternatively buttered and floured) pour ONLY HALF of the batter.
Finally, add to the remaining batter the 4 tablespoons of cocoa powder and mix well until uniform.
Pour down the chocolate batter over the vanilla one and bake for 40 minutes or until a toothpick or a knife comes out clean.
Because of its moist consistency, let the cake cool well for at least an hour before unmolding it.
– You can keep the Chocolate Vanilla Cake for around a week in a covered recipient. Alternatively, you can freeze it in an air-tight bag. It will last for approximately 3 months.
I hope you enjoyed the Chocolate Vanilla Cake recipe.
For more recipes visit the rest of the blog.