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A top down shot of a chocolate vanilla cake. The cake is cut in half, and placed on parchment paper on top of a baking rack. There are 4 cake slices along with a bowl of chocolate ganache placed in front of the cake.
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5 from 3 votes

Chocolate vanilla cake (Copycat Bombay bakery chocolate cake)

This chocolate vanilla cake is the best of both worlds. Inspired by the Bombay bakery chocolate cake, a layer of vanilla cake is sandwiched between two layers of chocolate cake and frosted with a chocolate ganache. Perfect for teatime, a birthday party, or a celebratory dinner.
Prep Time30 mins
Cook Time45 mins
Chilling Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American, Pakistani
Servings: 10 people
Calories: 200kcal
Author: Kiran


For the cake:

  • 170 g / 6 ounces flour
  • 2 teaspoons baking powder
  • 227 g / 8 ounces salted butter softened
  • 226 g / 8 ounces / 1 cup finely granulated sugar see note 1
  • 4 eggs room temperature
  • 1 teaspoon vanilla essence
  • 27 g / 1 ounce / 2 tablespoons cocoa powder
  • 4 tablespoons milk

For the butter filling:

  • 2 cups milk
  • 120 g / 8 tablespoon sugar
  • 2 tablespoons butter

For the chocolate ganache:

  • 180 g / 6 ounce baking milk chocolate chopped
  • ½ cup cream


For the cake:

  • Grease two 8-inch / 20 cm square cake tins with oil and line the bottoms with parchment paper / baking paper.
  • Sift flour and baking powder together in a medium bowl and set aside.
  • Place softened butter in a large bowl and add sugar. Cream together using an electric hand whisk till light and fluffy. It is also possible to use a stand mixer.
  • Add the eggs one by one, beating for 30 - 45 seconds after each addition.
  • Add the vanilla essence and stir through.
  • Add the flour in three separate parts and fold it through using a spatula.
  • One part of the batter (⅓rd) will be used to make the plain cake and two parts (⅔rd) of the batter will be used to make the chocolate cake.
  • Divide the mixture into two bowls – one part (~250g) in one bowl for the plain cake and two parts (~500g) in the other bowl for the chocolate batter.
  • Stir cocoa powder and milk together to form a smooth paste, and then fold it through the larger portion of batter to make a chocolate batter.
  • Pour the plain batter in one square tin, and the chocolate batter in the other square tin.
  • Bake the cakes for 20 – 25 mins until a skewer inserted into the centre comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.

For the butter filling:

  • Place milk, sugar and butter in a small saucepan and bring to a boil stirring every minute to dissolve the sugar.
  • Once the mixture has come to a boil, turn heat to low and cook till the mixture reduces to a thick syrup consistency. This will take about 15 – 20 minutes, and the consistency will be similar to condensed milk. Let the mixture cool to room temperature.

For the chocolate ganache:

  • Place the cream in a bowl and heat in a microwave in 30 seconds interval. It should be hot with little bubbles at the edges, but not boiling. Add the chopped baking chocolate to the cream and let the chocolate sit in the warm cream for about 5 minutes.
  • After 5 minutes use a dry spatula to stir the chocolate and cream together till a smooth ganache is formed. Keep the ganache in the fridge for about 20 - 30 minutes so that it firms up and becomes a thick spreadable consistency.

To assemble:

  • Use a serrated knife to cut off any doming from the top of both the cakes and then cut the chocolate cake in half. Reserve the scraps and turn them into crumbs.
  • Start assembling the cake by placing one chocolate cake on the bottom. Spread a few tablespoons of the butter icing on top of the cake, and then top with the plain cake. Spread the plain cake with more butter filling, and then top off with the other chocolate cake. Reserve the remaining butter icing.
  • Wrap the cakes in cling film and keep in the freezer for about 20 – 25 minutes. This will chill the cakes as well as the butter filling.
  • Remove the cakes from the freezer and unwrap. Use a serrated knife to cut off the edges of the cake to create a straight square edge. Use a pastry brush or a spoon to apply the remaining butter filling to the sides of the cake. Use your hands to carefully apply the crumbs to the sides of the cake. Finally, frost with the chocolate ganache on top, and use a pastry comb to make a design on the cake.
  • If you want the signature Bombay Bakery chocolate cake look, add a few tablespoons of powdered sugar / icing sugar to the remaining butter filling till it is of piping consistency. Pour the filling in a piping bag or a Ziploc bag, and snip of the top. Pipe one straight line from left to right about ⅓rd of the way from the top of the cake. Pipe another straight line from top to bottom about ⅓rd of the way right of the cake. Place a yellow fondant flower in the intersection of the two lines.
  • Note: This cake shouldn’t be served chilled from the fridge as the butter filling will be too hard. I serve at room temperature, or I warm it up for a few seconds in the microwave and then serve. 


  1. It’s important to use finely ground sugar for this cake so that it dissolves into the batter. If finely granulated sugar isn’t available pulse granulated sugar in a spice grinder for a few seconds till it turns into powder. Do not substitute with icing sugar / powdered sugar.


Calories: 200kcal
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