Vanilla Cake with Chocolate Ganache
A classic vanilla cake with rich chocolate ganache—timeless, fluffy, and perfect for birthdays, parties, or any sweet craving. Simple to make, universally loved, and sure to impress every guest. This recipe is ideal for home bakers who want a bakery-worthy dessert with an elegant finish.
Ingredients
- For the Vanilla Cake:
- ½ cup unsalted butter softened (or 1/2 cup neutral oil)
- 1 cup white sugar
- 3 large egg whites room temperature
- 2 tsp pure vanilla extract
- 1 ½ cups all-purpose flour or self-raising flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup warm milk
- For the Chocolate Ganache:
- 200 g chopped semi-sweet or milk chocolate
- 1 cup heavy whipping cream
- 1 tbsp honey or corn syrup optional, for shine
- 1 tbsp unsalted butter optional, for richness
Instructions
- Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (or 7-inch) cake pans with parchment paper.
- Mix Dry Ingredients
- In a large bowl, sift together flour, baking powder, and salt.
- Reverse Creaming Method
- Add softened butter (or oil) to the dry ingredients.
- Mix until the mixture is sandy and well combined.
- Add Wet Ingredients
- In a separate bowl, whisk egg whites and sugar until combined.
- Stir in vanilla extract.
- Add the egg mixture and warm milk to the dry mixture. Mix gently until a smooth, glossy batter forms—do not overmix.
- Bake
- Divide batter evenly between prepared pans.
- Bake for 22–28 minutes, or until golden brown and a toothpick comes out clean.
- Cool cakes in pans for 10–15 minutes, then turn out onto a wire rack to cool completely.
- Make the Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat cream until just steaming (do not boil), then pour over chocolate.
- Let sit for 1 minute, then stir until smooth and glossy.
- Stir in honey or butter if using.
- Let ganache cool to a spreadable consistency (chill for thicker ganache or whip for a fluffy texture).
- Assemble the Cake
- Level the tops of cakes if needed.
- Place one layer on a serving plate. Spread with a generous amount of ganache.
- Top with the second cake layer. Cover the top and sides with the remaining ganache.
- For a smooth finish, apply a thin crumb coat, chill for 10–15 minutes, then add the final layer of ganache.
- Decorate as desired (chocolate chips, sprinkles, or a drizzle of extra chocolate).
Notes
Storage & Reheating Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days. Let come to room temperature before serving for best texture.
- Freezer: Freeze individual slices tightly wrapped for up to 1 month. Thaw in the fridge overnight and bring to room temperature before enjoying.
- Reheating: If you prefer a slightly warm cake, microwave individual slices for 10–15 seconds.