Ingredients:
For the Vanilla Cake:
1 ½ cups all-purpose flour
1 cup sugar
½ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ cup milk
For the Chocolate Cake:
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
½ cup butter, softened
2 large eggs
1 tsp baking powder
½ cup milk
For the Frosting:
2 cups buttercream frosting (vanilla)
Optional: chocolate cookie crumbs
Instructions
- Preheat and Prep Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Make the Vanilla Batter In a mixing bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add 2 eggs and vanilla extract, beating well. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the butter mixture alternately with the milk. Pour into one of the prepared pans.
- Make the Chocolate Batter In a separate mixing bowl, beat 1/2 cup softened butter and 1 cup sugar until fluffy. Add 2 eggs, beating well. In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Add the dry ingredients to the butter mixture alternately with the milk. Pour into the second prepared pan.
- Bake Bake both cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean. (Note: The chocolate cake might take slightly longer than the vanilla, so check both).
- Cool Let the cakes cool in the pans for 10 minutes. Remove from pans and transfer to a wire rack to cool completely.
- Assemble Place the chocolate layer on a serving plate. Spread a layer of buttercream frosting over the top. Place the vanilla layer on top. Frost the top and sides of the entire cake with the remaining buttercream.
- Decorate Press chocolate cookie crumbs into the sides of the cake or sprinkle on top for a “cookies and cream” look. Slice and serve.
Enjoy