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Vanilla cake with chocolate ganache frosting

Prep Time 20 mins
Cook Time 25 mins
Cooling time 20 mins
Total Time 45 mins
Servings 6 slices


For 3 cakes (6 inches)

  • 1 cup castor sugar
  • 1/2 cup butter
  • 1 tsp vanilla essence
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup whole milk
  • 1 tbsp vinegar

For chocolate ganache frosting

  • 100 g chocolate
  • 100 g whipping cream


For making the cake

  • Preheat your oven to 180ºC and line 3 cake pans (6 inches) with parchment paper*. Grease the sides of the pans with butter.
  • In a glass, pour the milk and add the vinegar. Let it sit while you prepare other elements of the cake.
  • In a large bowl, beat the butter and sugar together, by a hand beater or a whisk, until light and fluffy. 
  • Add the vanilla to the mixture and combine well.
  • In a separate bowl, whisk together flour and baking powder
  • Add the flour alternately with milk to the butter mixture.
  • Scrape down the side of the bowl, and mix the batter well, just until everything is well incorporated. Do not over-mix.
  • Pour the batter into the prepared cake tins.
  • Bake for 20-25 minutes, or until a skewer comes out clean when inserted in the centre. 
  • Cool for 15 minutes before demoulding.
  • After demoulding, cool completely before icing. I would recommend to cool them in the refrigerator for about 2-3 hours, or overnight, wrapped in cling wrap.

For the chocolate ganache frosting

  • In a large bowl, finely chop the chocolate.
  • In a saucepan, heat the whipping cream, just until bubbles start to form
  • Pour the cream over the chopped chocolate.
  • Using a spatula, mix them well, until all the chocolate has melted. If you still see lumps of chocolate, melt the mixture over a double boiler, or in the microwave in 30 second intervals. 
  • Cool this mixture completely in the refrigerator, for about 1 hour.
  • After an hour, whip this mixture, using an electric hand beater, until soft peaks form.

For assembling

  • Fill the frosting prepared in a piping bag
  • Place a layer of frosting between each layer and spread it evenly with an offset spatula
  • Coat the cake with a generous layer of frosting
  • Decorate the top any way you like!
  • I glazed my cake with a mirror glaze, the recipe link to which is given below!


*You can also bake a single layered cake, with no frosting. Just divide the recipe in half, and fill a larger cake tin!