Chocolate Cake With White Icing – Easy Recipe

If you’re looking for a dessert that’s both comforting and impressive, look no further than chocolate cake with white icing.

This classic cake combines the rich, moist texture of chocolate with the sweet creaminess of white frosting—simple, yet irresistible.

As a passionate home baker, I’ve made this cake countless times, and it’s always a hit. The combination of the soft, dense cake and smooth, velvety icing creates a perfect balance of flavors.

It’s the kind of dessert that feels both nostalgic and indulgent, yet is surprisingly easy to make.

In this post, I’ll walk you through my favorite recipe, giving you all the tips and tricks to make a show-stopping cake that’s sure to win over everyone who tries it!

Why I Love This Cake?

This chocolate cake with white icing holds a special place in my heart because it’s the ultimate comfort food.

The rich, decadent chocolate flavor paired with the creamy, sweet white icing creates the perfect balance.

What I love most is how moist and fluffy the cake is, and the smooth frosting adds just the right touch of sweetness without being overpowering.

It’s simple, elegant, and always a crowd-pleaser whether I’m baking it for a celebration or just treating myself on a cozy afternoon. It’s a classic I can never resist!

How To Prepare Chocolate Cake With White Icing?

Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Course: Dessert

Calories: 350

Cuisine: American

Yield: 12 servings

Equipment Needed

• 2 8-inch round cake pans (or one 9×13-inch rectangular pan)
• Mixing bowls
• Electric mixer (optional, but it makes life easier)
• Measuring cups and spoons
• Spatula
• Cooling rack
• Offset spatula (for spreading icing)
• Whisk
• Sifter (for sifting dry ingredients)
• Parchment paper (for lining the cake pans)

Ingredients

For Chocolate Cake

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• ¼ teaspoon kosher salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For White Icing

• 1/2 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt
• ¼ cup heavy cream
• Sprinkles (for garnish)

Instructions

For Chocolate Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).

2.  In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3.  In another bowl, whisk together the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth.

4.  Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.

5.  Slowly stir in the boiling water until the batter is smooth and thin (this will make a more liquid batter, which is normal).

6.  Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7.  Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

For White Icing

1.  In a large bowl, beat the softened butter until creamy and smooth.

2. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Then add the vanilla extract and salt.

3.  Slowly pour in the heavy cream, 1 tablespoon at a time, until the icing reaches your desired consistency. You want it to be smooth but thick enough to spread.

4.  Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of white icing on top. Add the second layer of cake and frost the top and sides.

5. Garnish with sprinkles or any other decoration you prefer. Once decorated, slice and serve your moist chocolate cake with a creamy white icing! Enjoy!

Best Decorating Ideas

1. Fresh Berries: Top your cake with a mix of fresh raspberries, strawberries, or blueberries for a burst of color and a fresh, tangy contrast to the sweet chocolate and white icing.

2. Chocolate Shavings: For an extra touch of elegance, sprinkle chocolate shavings or curls on top of the icing. This adds texture and enhances the rich chocolate flavor.

3. Edible Flowers: Use edible flowers like pansies, violets, or roses to create a beautiful, natural decoration. It adds a sophisticated, garden-fresh vibe to your cake.

4. Sprinkles: If you’re looking for something fun and festive, add colorful sprinkles or metallic confetti for a playful and celebratory look, perfect for birthdays or holidays.

Drizzle of Ganache: For a more indulgent look, drizzle warm chocolate ganache over the top of the frosted cake. The glossy finish and extra chocolate flavor are irresistible.

Baking Tips & Tricks

1. Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature before mixing. This helps the ingredients blend more smoothly and results in a lighter, fluffier cake.

2. Don’t Overmix the Batter: Mix just until the wet and dry ingredients are combined. Overmixing can lead to a dense cake instead of a light, airy one.

3. Level Your Cake Pans: Before baking, use a kitchen scale to ensure both cake pans have the same amount of batter. This will help the layers bake evenly.

4. Check Doneness Early: Start checking the cake for doneness a few minutes before the recipe suggests. An inserted toothpick should come out clean when the cake is done.

5. Cool Completely Before Frosting: Let your cake layers cool completely before frosting to avoid melting your icing and creating a mess.

Storage & Make-Ahead

This chocolate cake with white icing can be made ahead and stored for later enjoyment. To store, cover the cake tightly with plastic wrap or place it in an airtight container.

Keep it at room temperature for up to 3-4 days. If you prefer to store it for a longer period, you can refrigerate the cake, though the icing may firm up slightly.

Just bring it back to room temperature before serving for the best texture. You can also freeze the cake layers (without the icing) for up to 2-3 months—simply wrap them well in plastic and foil, then thaw and frost when ready to serve.

The Ended

I hope you’re excited to try this chocolate cake with white icing! It’s one of those recipes that’s simple to make but always feels like a treat.

Whether you’re celebrating something special or just craving a sweet bite, this cake is perfect for any occasion.

The combination of rich chocolate and creamy white icing is always a winner, and with a few decorating touches, you can make it your own.

If you give this recipe a try, I’d love to hear how it turned out. Baking should be fun, so don’t hesitate to get creative!

Thanks for reading, and I hope this cake becomes a favorite in your kitchen too! Happy baking!

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