Simple Vanilla Cake with Chocolate Ganache

I was well into my thirties before I made my first homemade vanilla cake. Growing up, my mom always reached for the boxed mix – it was quick, reliable, and nobody ever complained. When I tried making cakes from scratch, they usually came out dry or dense.

That’s because I was making the classic beginner mistakes—overmixing the batter and not measuring ingredients properly. A good vanilla cake with chocolate ganache needs attention to detail, but it’s actually pretty straightforward once you know the basics. For anyone who’s been nervous about ditching the box mix, this recipe might just change your mind.

What Kind of Chocolate Should I Use?

For a smooth, glossy ganache, you’ll want to stick with real chocolate baking bars rather than chocolate chips, which contain stabilizers that can affect the texture. Both semi-sweet and unsweetened chocolate work well here – semi-sweet will give you a classic, balanced sweetness, while unsweetened allows you to control the sugar level yourself. Look for bars with 60-70% cocoa content for the best results. When chopping your chocolate, try to keep the pieces fairly uniform in size so they’ll melt evenly when you add the hot cream. If you’re in a pinch and only have chocolate chips, they’ll work too – just know that your ganache might be a bit thicker and slightly less smooth.

Options for Substitutions

This cake recipe is pretty adaptable and here are some helpful swaps you can try:

• Gluten-free flour: You can use regular all-purpose flour if you don’t need the cake to be gluten-free. Just make sure to use the same amount and skip the gluten-free baking powder for regular baking powder.
• Brown sugar: White sugar works just fine here – the cake will just be a bit lighter in color. You can also use coconut sugar, though it might make the cake slightly less sweet.
• 2% milk: Any milk will work! Whole milk will make it richer, while plant-based options like almond or oat milk are great for dairy-free needs. Just make sure they’re unsweetened.
• Half and half cream: For the ganache, you can use heavy cream or whipping cream instead. For dairy-free options, full-fat coconut milk works great too.
• Chocolate baking bar: Good quality chocolate chips can work in place of the baking bar. Just avoid candy melts or compound chocolate as they won’t give you that smooth, rich ganache texture.
• Berries: Feel free to skip these or use any fresh fruits you like – sliced peaches, blackberries, or even orange segments would be nice alternatives.

Watch Out for These Mistakes While Baking

The temperature of your ingredients can make or break this vanilla cake – cold eggs and butter won’t blend properly, so make sure to bring them to room temperature at least an hour before starting (or speed up the process by placing eggs in warm water for 10 minutes).

When making the ganache, avoid using chocolate chips as they contain stabilizers that can affect the smooth, silky texture – instead, stick with high-quality chocolate bars chopped into small pieces, and never let your cream boil or you’ll end up with grainy, separated ganache.

For the cake batter, resist the urge to overmix once you’ve added the flour mixture, as this develops gluten and leads to a tough, dense cake – mix just until the ingredients are combined and no dry spots remain.

A common mistake is opening the oven door too early during baking, which can cause your cake to sink in the middle, so wait until at least 80% of the baking time has passed before checking for doneness with a toothpick.

What to Serve With Vanilla Cake?

This vanilla cake with chocolate ganache is perfect for serving with a hot cup of coffee or tea, making it ideal for afternoon gatherings or dessert time. A scoop of vanilla ice cream on the side creates a lovely temperature contrast with the cake and adds an extra layer of creamy goodness. Since the cake already comes with fresh berries, you might want to add a dollop of freshly whipped cream to make it even more special. For a morning treat, pair it with a glass of cold milk or a café latte to balance out the sweetness of the chocolate ganache.

Storage Instructions

Keep Fresh: Your vanilla cake will stay moist and yummy for up to 3 days when kept in an airtight container at room temperature. If you’ve already added the ganache, it’s best to pop it in the fridge where it’ll keep well for up to 5 days. Just make sure to cover it properly to prevent it from absorbing any fridge smells!

Freeze: Want to make this cake ahead? You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. The ganache can be frozen separately in an airtight container. When you’re ready to use it, just thaw everything in the fridge overnight.

Make Ahead: You can bake the cake layers a day ahead and wrap them well in plastic wrap – they’ll actually be even easier to frost when chilled! The ganache can also be made a day ahead and stored in the fridge. Just warm it up slightly and give it a good stir before spreading it on your cake.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 230-240 g

Ingredients

For the cake:

• 1 stick unsalted butter, at room temperature
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp salt
• 1/2 tbsp gluten-free baking powder
• 1/2 tsp baking soda
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon juice (optional)
• 3/4 cup 2% milk

For the chocolate ganache:

• 8 oz semi-sweet or unsweetened chocolate bar
• 1 cup half & half cream

For garnish:

• Fresh raspberries and strawberries

Step 1: Combine the Dry Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp salt
• 1/2 tbsp gluten-free baking powder
• 1/2 tsp baking soda

In a medium mixing bowl, whisk together the gluten-free all-purpose flour, salt, baking powder, and baking soda until well combined.

This helps even distribution of the leavening agents for a uniform rise.

Step 2: Cream the Butter and Sugar

• 1 stick unsalted butter, at room temperature
• 1 cup packed brown sugar

In a separate large bowl, beat the room temperature butter with the brown sugar until light and fluffy.

This may take about 3-4 minutes with an electric mixer or a bit longer by hand; creaming ensures a tender cake texture.

Step 3: Add Eggs and Flavorings

• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon juice (optional)

Add the eggs to the butter and sugar mixture one at a time, mixing thoroughly after each addition.

Once both eggs are incorporated, mix in the vanilla extract and, if using, the lemon juice for a hint of brightness.

Step 4: Combine Wet and Dry Ingredients

• dry mixture from Step 1
• creamed butter and sugar with eggs from Steps 2 and 3
• 3/4 cup 2% milk

Gradually mix the dry ingredients from Step 1 and the milk into the butter-sugar-egg mixture, alternating between the two.

Begin and end with the dry ingredients.

This step helps to maintain a light cake texture and prevent overmixing.

I like to add the milk slowly to avoid any lumps in the batter.

Step 5: Prepare the Pan and Bake

• batter from Step 4

Grease and flour your cake pan to prevent sticking.

Pour the prepared batter from Step 4 into the pan, spreading it out to fill all corners evenly.

Bake in a preheated oven at 350°F (175°C) for 35-40 minutes.

To check doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.

Let the cake cool completely in the pan before removing.