Vanilla Cake With Chocolate Mousse Filling
This Vanilla Cake with Chocolate Mousse Filling combines tender vanilla layers with a luxurious chocolate mousse center. The cake is light and fluffy, while the mousse adds a rich, creamy contrast. Perfect for birthdays or special occasions, this delightful dessert is sure to satisfy any sweet tooth and impress your guests!
Equipment
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 8-inch or 9-inch round cake pans (x2)
- Cooling rack
- Offset spatula (for assembling and decorating)
- Microwave-safe bowl (for ganache, optional)
- Cake turntable (optional)
Ingredients
For the Vanilla Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk
- 3½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
For the Chocolate Mousse Filling
- 1½ cups heavy whipping cream cold (divided)
- 1 tablespoon granulated sugar
- 6 ounces baking chocolate milk or semi-sweet, chopped
- ¾ teaspoon gelatin powder
- 1 tablespoon water
For the Whipped Chocolate Ganache Topping
- ¾ cup heavy whipping cream cold
- 8 ounces baking chocolate milk or semi-sweet, chopped
- 1 tablespoon unsalted butter cold
- 2 tablespoons granulated sugar
Instructions
Step 1: Prepare the Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans. In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Divide batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate Mousse Filling
- In a small bowl, sprinkle gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to bloom. Heat ½ cup of heavy cream in a saucepan until just simmering. Remove from heat, add chopped chocolate, and stir until smooth.
- Microwave the bloomed gelatin for a few seconds until melted, then stir it into the chocolate mixture. Let cool to room temperature.
- In a separate bowl, beat the remaining 1 cup cold cream and sugar until soft peaks form. Gently fold into the cooled chocolate until well combined.
- Chill mousse for 30–60 minutes before using.
Step 3: Prepare the Whipped Chocolate Ganache
- In a saucepan or microwave-safe bowl, heat heavy cream until just beginning to boil. Pour the hot cream over chopped chocolate and let sit for 1 minute.
- Add cold butter and sugar, then stir until smooth and glossy. Chill the ganache for 15–20 minutes, then beat with a hand mixer until light and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on your serving plate. Spread the chilled chocolate mousse evenly on top. Place the second cake layer over the mousse and gently press down.
- Use an offset spatula to frost the top and sides of the cake with the whipped chocolate ganache. Chill the assembled cake for at least 1 hour before serving to allow everything to set.
Notes
Use a serrated knife to slice the cake cleanly once set. For extra flavor, brush the cake layers with a simple syrup or coffee syrup before adding the mousse. You can add chocolate chips or berries to the mousse for a fun twist.