Chocolate vanilla cream cakes
Indulge in the rich flavors of these Chocolate Vanilla Cream Cakes! Made with a blend of self-raising and all-purpose flours, cocoa powder, and a touch of olive oil, these cakes are moist and flavorful. Enhanced with sweet vanilla and creamy buttermilk, and topped off with light sour cream and powdered sugar for a delightful finish. Perfect for any occasion!
- 07 Jun 2025
- Cook time 20 min
- Prep time 125 min
- 12 Servings
- 11 Ingredients
Indulge in the delightful combination of chocolate and vanilla with these Chocolate Vanilla Cream Cakes. Perfect for any occasion, these cakes are a treat for all ages, combining the rich taste of cocoa with the subtle sweetness of vanilla. Using simple ingredients, you can easily prepare these delicious cakes to impress your family and friends.
Ingredients:
Instructions:
- Grease a muffin tin or line it with cupcake liners to prevent sticking.
- In a large mixing bowl, combine the self-raising flour, all-purpose flour, dry cocoa powder, and sugar. Whisk until evenly mixed.
- In another bowl, whisk together the olive oil, eggs, buttermilk, and vanilla extract until smooth and well combined.
- Peel and finely grate the apple. Add the grated apple to the wet ingredients and stir.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the cakes dense.
- Divide the batter evenly among the prepared muffin tin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- While the cakes are baking, prepare the cream topping by mixing the light sour cream with 1 tsp of powdered sugar until smooth and creamy. Keep this in the refrigerator until ready to use.
- Once baked, allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cakes have cooled, top each one with a dollop of the sweetened sour cream mixture.
- Dust lightly with additional powdered sugar if desired.
Tips:
- Ensure all ingredients are at room temperature before you start to ensure even mixing and better texture.
- Sift the cocoa powder and flours together to avoid lumps and ensure a smoother batter.
- Don't overmix the batter. Mix until just combined to avoid dense and tough cakes.
- When adding the apple, grate it finely to incorporate it evenly into the batter for added moisture.
- Use a toothpick to check for doneness. Insert it into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are ready.
- Allow the cakes to cool completely before adding any additional toppings or frostings to avoid melting.
Congratulations! You've successfully made Chocolate Vanilla Cream Cakes that are sure to satisfy any sweet tooth. Enjoy these decadent treats on their own or with a scoop of ice cream for an extra special dessert. You’ll find that their moist texture and delightful flavor make them an instant favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 4.42g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.27g | 6% |
| Sugar 10g | 10% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.79g | 9% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 45mg | 8% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.70mg | 1% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 0.52ug | 0% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 0.97mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 140mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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