When it comes to desserts that truly impress, nothing beats a classic layered chocolate cake. This Chocolate Layer Cake with Vanilla Buttercream & Ganache Drip is rich, elegant, and absolutely irresistible. Imagine biting into a soft, moist chocolate sponge filled with creamy vanilla buttercream, all finished with a glossy chocolate ganache drip that makes it look like a bakery showstopper.
Perfect for birthdays, anniversaries, or any special occasion, this cake strikes the perfect balance between decadent chocolate and sweet vanilla. It’s the kind of dessert that wows guests and satisfies every chocolate lover’s cravings.
Cooking Time & Yield
- Prep Time: 30 minutes
- Bake Time: 25–30 minutes
- Cooling & Decorating: 1 hour
- Total Time: ~2 hours
- Yield: 12–14 servings
Ingredients
For the Cake Layers
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water for a milder taste)
For the Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
For the Chocolate Ganache Drip
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Topping
- Chocolate truffles or chocolate-covered nuts
- Fresh mint leaves
Instructions
Step 1: Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Slowly stir in hot coffee (the batter will be thin, which is perfect for a moist cake).
- Divide the batter evenly among the pans and bake for 25–30 minutes until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
Step 2: Make the Vanilla Buttercream
- Beat softened butter with a mixer until creamy and pale.
- Gradually add powdered sugar, mixing on low speed.
- Add heavy cream, vanilla extract, and a pinch of salt. Beat on high for 2–3 minutes until fluffy and smooth.
Step 3: Make the Ganache Drip
- Heat the heavy cream in a saucepan until just simmering.
- Pour over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy. Allow it to cool slightly before dripping over the cake.
Step 4: Assemble the Cake
- Place the first cake layer on a serving plate and spread a generous layer of buttercream.
- Repeat with the second and third layers, then frost the outside of the cake smoothly with buttercream.
- Pour the ganache around the top edge of the cake, letting it drip naturally down the sides.
- Pipe decorative buttercream swirls on top and finish with chocolate truffles or nuts. Add fresh mint leaves for a touch of elegance.
Tips for Success
- Flat layers: Level cakes with a serrated knife if they dome in the oven.
- Chill before dripping: A chilled cake helps the ganache set beautifully without melting the frosting.
- Flavor boost: Add a teaspoon of espresso powder to the cake batter for deeper chocolate flavor.
- Storage: Store covered in the fridge for up to 3 days, but bring to room temperature before serving for the best texture.
Estimated Nutrition (per serving)
- Calories: ~420 kcal
- Carbohydrates: 58 g
- Protein: 5 g
- Fat: 20 g
- Sugar: 45 g
(Values may vary depending on toppings and portion size.)
Conclusion
This Chocolate Layer Cake with Vanilla Buttercream & Ganache is the ultimate celebration cake—decadent, elegant, and unforgettable. The rich chocolate sponge pairs beautifully with the light vanilla buttercream, while the ganache drip adds a professional finish that makes it look as good as it tastes.
Whether you’re making it for a special occasion or simply to treat yourself, this cake is guaranteed to impress.