This classic Vanilla Chocolate Layer Cake, also known as the Romanian “Televizor” cake, combines tender cocoa layers, a light vanilla sponge, silky vanilla buttercream, and a smooth chocolate topping. The result is a beautifully structured dessert with balanced sweetness and a nostalgic homemade feel, perfect for family gatherings or special occasions.
Why You’ll Love This Recipe
This cake stands out for its soft yet structured layers and its gentle sweetness that appeals to both children and adults. The vanilla buttercream is creamy without being overly sweet, the cocoa layers add depth, and the chocolate topping brings everything together. It is also an excellent make-ahead cake, as the flavors and textures improve after resting overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla buttercream pudding base
30 g cornstarch
35 g all-purpose flour
500 ml full-fat milk
1 teaspoon vanilla extract
Vanilla buttercream finishing
125 g unsalted butter, very soft
100 g icing sugar
Ganache topping
250 ml heavy cream
125 g milk chocolate, finely chopped
30 g chocolate flakes for decoration
Cocoa layers
125 g icing sugar
100 g unsalted butter, soft
1 tablespoon milk
1 tablespoon runny honey
1 large egg
1 teaspoon vanilla extract
20 g unsweetened cocoa powder
250 g all-purpose flour
1 ½ teaspoons baking powder
Vanilla sponge
3 large eggs, separated
100 g sugar
2 tablespoons lukewarm water
100 g all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
Directions
Begin by preparing the pudding for the buttercream. In a bowl, mix the cornstarch and flour with a small amount of the milk until smooth. Bring the remaining milk to a boil, then whisk in the flour mixture. Cook while whisking until thick. Remove from heat, stir in vanilla extract, cover the surface directly with plastic wrap, and let cool completely.
Prepare the ganache by heating the cream until hot but not boiling. Pour it over the chopped chocolate, let stand for 5 minutes, then stir until smooth. Cover and refrigerate until set.
For the cocoa layers, preheat the oven to 180°C. Line baking trays with parchment paper. Combine all cocoa layer ingredients in a food processor and mix until a soft dough forms. Divide the dough in half. Roll each portion between parchment paper into rectangles approximately 23 × 33 cm. Bake each layer for 10–12 minutes, then cool completely.
To make the vanilla sponge, line a 23 × 33 cm baking pan with parchment paper. Beat egg whites until stiff, gradually adding sugar. Mix egg yolks with water and gently fold into the whites. Sift flour, baking powder, and salt over the mixture and fold carefully. Bake for 25–30 minutes until set. Cool completely.
Finish the buttercream by beating the butter until pale and fluffy. Add icing sugar and beat again. Gradually incorporate the cooled pudding one tablespoon at a time until smooth and creamy.
Beat the chilled ganache until fluffy.
To assemble, place one cocoa layer on a serving platter. Spread half of the vanilla buttercream evenly on top. Add the vanilla sponge layer and spread the remaining buttercream over it. Top with the second cocoa layer, pressing gently. Spread the whipped ganache over the top and sprinkle with chocolate flakes. Refrigerate for at least 4 hours, preferably overnight, before slicing.
Store the cake covered in the refrigerator for up to 4 days. For best texture, remove it from the fridge about 15 minutes before serving. This cake does not require reheating and is best enjoyed chilled or at cool room temperature.
FAQs
Can I make this cake a day ahead?
Yes, this cake is ideal for making one day in advance, as the layers soften and the flavors blend beautifully.
Can I freeze this cake?
Yes, you can freeze the assembled cake without the chocolate flakes for up to 2 months. Thaw overnight in the refrigerator.
What size pan should I use?
A 23 × 33 cm rectangular pan works best to ensure even layers.
Is this cake very sweet?
No, the sweetness is well balanced, especially compared to traditional buttercream cakes.
Can I use dark chocolate for the ganache?
You can, but the flavor will be more intense and slightly less sweet.
Why did my buttercream curdle?
This usually happens if the butter and pudding are not at the same temperature.
How do I fix broken buttercream?
Gently warm it over a bain-marie while whisking until smooth again.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well; it just requires a bit more time and effort.
Is this cake suitable for children?
Yes, the mild vanilla and chocolate flavors make it very child-friendly.
Do I have to use a kitchen scale?
Using a kitchen scale is strongly recommended for accuracy and best results.
Conclusion
This Vanilla Chocolate Layer Cake is a timeless dessert that brings together soft textures, gentle sweetness, and comforting flavors. With its elegant layers and make-ahead convenience, it is a reliable choice for celebrations, family gatherings, or simply treating yourself to a slice of something special.
A layered dessert known as the Romanian ‘Televizor’ cake, featuring cocoa pastry layers, vanilla sponge, silky vanilla buttercream, and whipped ganache. A nostalgic and well-balanced cake perfect for special occasions.
Ingredients
Vanilla buttercream pudding base:
30 g cornstarch
35 g all-purpose flour
500 ml full-fat milk
1 teaspoon vanilla extract
Vanilla buttercream finishing:
125 g unsalted butter, very soft
100 g icing sugar
Ganache topping:
250 ml heavy cream
125 g milk chocolate, finely chopped
30 g chocolate flakes for decoration
Cocoa layers:
125 g icing sugar
100 g unsalted butter, soft
1 tablespoon milk
1 tablespoon runny honey
1 large egg
1 teaspoon vanilla extract
20 g unsweetened cocoa powder
250 g all-purpose flour
1 1/2 teaspoons baking powder
Vanilla sponge:
3 large eggs, separated
100 g sugar
2 tablespoons lukewarm water
100 g all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
Instructions
Make the pudding base: Whisk cornstarch and flour with a bit of milk. Boil remaining milk, then whisk in the flour mixture and cook until thick. Stir in vanilla, cover with plastic wrap, and cool completely.
Make ganache: Heat cream until hot, pour over chopped chocolate, let sit 5 minutes, stir until smooth. Chill until set.
Prepare cocoa layers: Preheat oven to 180°C. Combine all ingredients in a food processor to form a soft dough. Divide in two, roll between parchment into 23×33 cm rectangles. Bake each for 10–12 minutes. Cool.
Make vanilla sponge: Line a 23×33 cm pan. Beat egg whites until stiff, gradually adding sugar. Mix yolks with water, fold into whites. Sift in flour, baking powder, and salt. Fold gently. Bake 25–30 minutes. Cool.
Finish buttercream: Beat soft butter until pale. Add icing sugar and beat again. Gradually add cooled pudding, one spoonful at a time, beating until creamy.
Whip ganache: Beat chilled ganache until light and fluffy.
Assemble the cake: Place one cocoa layer on a tray. Spread half the buttercream over it. Add vanilla sponge, then the rest of the buttercream. Top with second cocoa layer. Spread whipped ganache on top and sprinkle with chocolate flakes.
Chill for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Let the pudding and butter come to room temperature before combining to avoid curdling.
Use a serrated knife to slice neatly after chilling.
Dark chocolate can be used in ganache for a less sweet finish.
The cake is best made a day ahead to let the layers soften and flavors blend.
Weighing ingredients ensures accurate results in this layered cake.
