Vanilla cake with chocolate buttercream is a rich and fluffy dessert made from soft vanilla-flavored sponge layers and creamy chocolate frosting.
Its sweet aroma and moist texture make each bite satisfying and indulgent. The deep cocoa flavor of the buttercream complements the light vanilla cake beautifully.
This Vanilla Cake With Chocolate Buttercream can be made at home by following simple steps and watching baking tutorials online or on cooking shows.
Inspired by celebrations, cozy weekends, or family gatherings, this cake brings joy and warmth. Let’s begin the step-by-step guide to making this delightful treat together.
Why We Love This Recipe
We love this Vanilla Cake With Chocolate Buttercream because it combines the comforting flavors of soft vanilla cake and rich chocolate frosting in a simple yet delicious way.
The Vanilla Cake With Chocolate Buttercream light, fluffy texture pairs beautifully with the smooth, creamy chocolate buttercream, creating a balanced and satisfying dessert.
Vanilla Cake With Chocolate Buttercream easy to make, uses common ingredients, and always turns out delicious. It’s simple yet indulgent, making it a go-to dessert for any celebration or just a special treat.
The balance of flavors and textures makes every bite irresistible.
Vanilla Cake With Chocolate Buttercream
Recipe Overview
Preparation Time: 25 minutes
Baking Time: 35 minutes
Total Time: 1 hour (including cooling)
Course: Dessert
Cuisine: American
Calories: Approx. 500 kcal per slice (based on 12 servings)
Yield: One 9-inch round two-layer cake
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Vanilla Cake
- 2 ½ cups (280g) cake flour, sifted
- 1 ¾ cups (336g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (150g) unsalted butter, softened and cubed
- ⅓ cup vegetable oil
- 2 large eggs + 2 large egg yolks, at room temperature
- 2 tablespoons pure vanilla extract or vanilla bean paste
- 1 cup (240g) sour cream, at room temperature
For the Chocolate Buttercream
- 1 cup (226g) unsalted butter, softened
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups (454g) powdered sugar, sifted
- 6–8 tablespoons heavy cream or milk (adjust for consistency)
- ¾ cup (60g) unsweetened cocoa powder
Instructions
1. Preheat Oven & Prep Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
3. Cut in the Butter
Add cubed, softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
4. Add Wet Ingredients
Add the vegetable oil, eggs, egg yolks, vanilla extract, and sour cream. Beat on medium speed until fully combined and the batter is smooth.
5. Distribute Batter & Bake
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
7. Prepare the Buttercream
In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Add vanilla and salt.
8. Add Sugar and Cocoa
Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed to avoid splatters. Beat until combined.
9. Adjust Consistency
Add heavy cream or milk, one tablespoon at a time, until you reach your desired frosting consistency. Beat on high for 2–3 minutes until fluffy.
10. Assemble and Frost the Cake
Place one cake layer on your serving plate. Spread an even layer of buttercream on top. Add the second layer and cover the entire cake with the remaining frosting. Smooth or style as desired.
Expert Tips
➢ Ensure your butter, eggs, and sour cream are at room temperature. This helps the ingredients blend together smoothly and creates a lighter, fluffier cake.
➢ For the most accurate results, spoon the flour into your measuring cup and level it off with a knife to avoid using too much flour, which can make the cake dense.
➢ Mix until just combined to avoid overworking the gluten, which can make the cake tough.
➢ Let the cake cool entirely before adding the chocolate buttercream to prevent it from melting.
➢ If your frosting is too thick, add a little more cream, and if it’s too thin, add a bit more powdered sugar.
Our Favorite Ways To Serve It Up
There are many ways to enjoy Vanilla Cake With Chocolate Buttercream. It can be served as a simple dessert after a family meal or dressed up with fresh berries on top.
Adding a drizzle of caramel or a sprinkle of crushed nuts enhances its richness. For a fun twist, try adding a scoop of ice cream on the side.
This cake is also a great choice for birthdays, celebrations, or just a sweet treat to enjoy any day of the week.
Storage And Shelf Life
Vanilla Cake with Chocolate Buttercream can be stored at room temperature for up to 2 days, covered with plastic wrap or in an airtight container to keep it fresh.
For longer storage, refrigerate the cake for up to 5 days. Be sure to bring it back to room temperature before serving for the best flavor and texture.
If you want to store it longer, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Optional Add-In’s And Variations
For a fun twist on your vanilla cake with chocolate buttercream, here are some optional add-ins and variations:
✔ Fruit Filling: Add a layer of fresh berries, like raspberries or strawberries, between the cake layers for a burst of freshness.
✔ Chocolate Chips: Mix chocolate chips into the cake batter for added texture and a rich chocolate surprise in each bite.
✔ Nuts: Incorporate crushed nuts like almonds or walnuts into the cake for extra crunch and flavor.
✔ Coffee Flavor: Add a teaspoon of instant coffee or espresso powder to the buttercream to enhance the chocolate flavor.
✔ Flavored Frosting: Try a flavored buttercream, such as caramel or raspberry, for a fun twist on the classic chocolate frosting.
Does Chocolate Frosting Go With Vanilla Cake?
Yes, chocolate frosting pairs wonderfully with vanilla cake. The rich, creamy chocolate frosting complements the light and fluffy vanilla cake, creating a perfect balance of flavors.
The sweetness of the vanilla cake enhances the deep cocoa taste of the frosting, making each bite a delightful combination of soft, moist cake and smooth, decadent frosting.
This classic pairing is a crowd-pleaser, offering a delicious contrast that makes it one of the most popular cake combinations.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time. Allow them to cool completely, then wrap them tightly in plastic wrap and store them at room temperature for up to 2 days. The frosting can also be made ahead and stored in the fridge for up to a week.
Can I substitute the sour cream in the cake?
Yes, you can substitute sour cream with plain yogurt or buttermilk. These substitutes will still provide moisture and tenderness to the cake.
How can I make the frosting less sweet?
To reduce the sweetness, you can cut back on the powdered sugar and increase the amount of cocoa powder or heavy cream for a smoother, less sugary frosting.
Can I freeze the cake?
Yes, both the cake layers and frosted cake can be frozen. Wrap the layers tightly in plastic wrap and aluminum foil before freezing. You can freeze the cake for up to 3 months.
Can I use a different frosting flavor?
Absolutely! If you prefer a different frosting flavor, you can substitute the chocolate buttercream with vanilla buttercream, cream cheese frosting, or even a fruit-based frosting like strawberry.
Conclusion
Vanilla cake with chocolate buttercream is a delightful dessert that combines a soft, airy vanilla cake with a rich and creamy chocolate frosting, perfect for any occasion.
Vanilla cake with chocolate buttercream simple to make, yet always a crowd-pleaser, bringing comfort and sweetness to every bite.
I hope this guide inspires you to try making this delicious treat at home and enjoy the process of baking and sharing with others.
Happy baking, and I hope your vanilla cake with chocolate buttercream turns out as delicious as it sounds!
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Vanilla Cake With Chocolate Buttercream
Equipment
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Vanilla Cake
- 2 ½ cups 280g cake flour, sifted
- 1 ¾ cups 336g granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup 150g unsalted butter, softened and cubed
- ⅓ cup vegetable oil
- 2 large eggs + 2 large egg yolks at room temperature
- 2 tablespoons pure vanilla extract or vanilla bean paste
- 1 cup 240g sour cream, at room temperature
For the Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups 454g powdered sugar, sifted
- 6 –8 tablespoons heavy cream or milk adjust for consistency
- ¾ cup 60g unsweetened cocoa powder
Instructions
Preheat Oven & Prep Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients
- In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
Cut in the Butter
- Add cubed, softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
Add Wet Ingredients
- Add the vegetable oil, eggs, egg yolks, vanilla extract, and sour cream. Beat on medium speed until fully combined and the batter is smooth.
Distribute Batter & Bake
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare the Buttercream
- In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Add vanilla and salt.
Add Sugar and Cocoa
- Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed to avoid splatters. Beat until combined.
Adjust Consistency
- Add heavy cream or milk, one tablespoon at a time, until you reach your desired frosting consistency. Beat on high for 2–3 minutes until fluffy.
Assemble and Frost the Cake
- Place one cake layer on your serving plate. Spread an even layer of buttercream on top. Add the second layer and cover the entire cake with the remaining frosting. Smooth or style as desired.