Craving a dessert that’s both indulgent and stunning? Look no further than this Vanilla Buttercream Chocolate Cake.
With its rich, moist chocolate cake layers and smooth, velvety vanilla buttercream, this cake strikes the perfect balance of flavors.
Vanilla Buttercream Chocolate Cake special celebration or just a sweet treat for yourself, this cake is sure to impress.
The secret to its irresistible moistness lies in the use of buttermilk and boiling water, creating a tender crumb that melts in your mouth.
Easy to make and incredibly elegant, this cake is a delicious crowd-pleaser that will satisfy every chocolate and vanilla lover’s sweet tooth.
In this blog post, I’ll walk you through the recipe step-by-step, providing tips, variations, and even some health benefits you might not expect from such a delicious dessert!
Why You’ll Love This Vanilla Buttercream Chocolate Cake
Before we dive into the Vanilla Buttercream Chocolate Cake, here’s why this cake stands out:
✔Moist and Tender Chocolate Cake: Thanks to the use of buttermilk and boiling water, the cake stays incredibly moist and fluffy.
✔Luxurious Vanilla Buttercream: The buttercream is perfectly smooth and has a rich vanilla flavor that complements the chocolate cake beautifully.
✔Easy to Make: With simple ingredients and clear instructions, this recipe is perfect for bakers of all skill levels.
✔Versatile for Any Occasion: This cake is as beautiful as it is delicious. Whether it’s a birthday party, a family gathering, or just because, it’s a cake that everyone will love.
How To Prepare Vanilla Buttercream Chocolate Cake?
Recipe Overview
Pre Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 450
Yield: 10 servings
Equipment Needed:
- 2 cake pans (9-inch),
- mixing bowls,
- electric mixer (or hand whisk),
- spatula,
- cooling rack,
- cake stand (optional)
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Vanilla Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (500g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (or more as needed)
- A pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles to prevent sticking. This will ensure your cakes come out beautifully when it’s time to turn them out.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps to eliminate any lumps in the cocoa and evenly distribute the dry ingredients for a smoother batter.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined. The wet ingredients should be smooth and homogenous before adding them to the dry mix.
Step 4: Make the Cake Batter
Gradually add the wet ingredients into the dry ingredients, mixing with a hand whisk or electric mixer at low speed. Once combined, increase the speed to medium and beat for 2 minutes to ensure the batter is smooth and slightly aerated.
Step 5: Add Boiling Water
Slowly add the boiling water to the batter. Don’t worry if the batter looks thin—this is expected! The hot water will make the batter extra moist and give the cake its rich texture.
Step 6: Bake the Cake
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. Keep an eye on the cakes as baking times can vary depending on your oven.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Step 8: Prepare the Vanilla Buttercream Frosting
In a large mixing bowl, beat the softened butter on medium speed for 1-2 minutes until light and fluffy. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract, heavy cream, and a pinch of salt. Continue beating for 3-5 minutes until the buttercream is smooth and creamy.
Step 9: Frost the Cake
Once your cakes are completely cooled, spread a thin layer of buttercream on top of the first layer. Add the second cake layer and frost the top and sides with the remaining buttercream. For a polished look, smooth out the frosting with a spatula.
Notes
➤ Make-Ahead Tip: You can make the cakes a day in advance. Just wrap them in plastic wrap once cooled and store them at room temperature. Frost the cake the day you plan to serve it.
➤ Storage: If you have leftover cake, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but be sure to bring it to room temperature before serving for the best flavor and texture.
Variations Of The Vanilla Buttercream Chocolate Cake.
1. Chocolate and Peanut Butter Layers
Add a layer of peanut butter frosting between the chocolate cake layers for a delightful chocolate-peanut butter combination. The creamy, slightly salty peanut butter complements the sweet chocolate cake and buttercream perfectly.
2. Berry Filling
Incorporate a berry compote or fresh fruit between the cake layers. Try a mix of raspberries, strawberries, or blueberries for a refreshing, slightly tart contrast to the sweet chocolate cake and buttercream. You can also top the cake with fresh berries for a burst of color and flavor.
3. Lemon Zest Buttercream
For a zesty twist, infuse the vanilla buttercream with lemon zest or even a few tablespoons of lemon juice. The citrusy flavor cuts through the sweetness of the cake, creating a bright, refreshing contrast. This variation is perfect for spring or summer occasions.
Tips For Success
➤Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature. This helps them incorporate better into the batter and gives you a smoother, fluffier cake.
➤Don’t Skip the Boiling Water: The boiling water helps make the cake super moist and ensures it stays fresh for days.
➤Frosting Consistency: If the buttercream is too soft, add more powdered sugar to thicken it. If it’s too stiff, add a little more cream to loosen it up.
➤Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Conclusion
And that’s a wrap on this indulgent Vanilla Buttercream Chocolate Cake! Whether you’re baking for a celebration or just craving a sweet treat, this Vanilla Buttercream Chocolate Cake is sure to impress with its moist chocolate layers and rich, creamy vanilla frosting.
Easy to make yet stunning in appearance, Vanilla Buttercream Chocolate Cake the perfect dessert for any occasion. I hope you enjoy baking—and eating—this delicious cake as much as I do.
Be sure to share your creations and let me know how it turns out! Thanks for visiting and stay tuned for more mouthwatering recipes to try. Happy baking!
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Vanilla Buttercream Chocolate Cake
Equipment
- 2 cake pans (9-inch),
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Cooling rack
- Cake stand (optional)
Ingredients
For the Cake:
- 1 ¾ cups 220g all-purpose flour
- 1 ½ cups 300g granulated sugar
- ¾ cup 75g unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml vegetable oil
- 2 teaspoons vanilla extract
- 1 cup 240ml boiling water
For the Vanilla Buttercream Frosting:
- 1 cup 230g unsalted butter, softened
- 4 cups 500g powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or more as needed
- A pinch of salt
Instructions
Step 1: Prepare the Cake Pans
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles to prevent sticking. This will ensure your cakes come out beautifully when it’s time to turn them out.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps to eliminate any lumps in the cocoa and evenly distribute the dry ingredients for a smoother batter.
Step 3: Combine the Wet Ingredients
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined. The wet ingredients should be smooth and homogenous before adding them to the dry mix.
Step 4: Make the Cake Batter
- Gradually add the wet ingredients into the dry ingredients, mixing with a hand whisk or electric mixer at low speed. Once combined, increase the speed to medium and beat for 2 minutes to ensure the batter is smooth and slightly aerated.
Step 5: Add Boiling Water
- Slowly add the boiling water to the batter. Don’t worry if the batter looks thin—this is expected! The hot water will make the batter extra moist and give the cake its rich texture.
Step 6: Bake the Cake
- 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. Keep an eye on the cakes as baking times can vary depending on your oven.
Step 7: Cool the Cakes
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
Step 8: Prepare the Vanilla Buttercream Frosting
- In a large mixing bowl, beat the softened butter on medium speed for 1-2 minutes until light and fluffy. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract, heavy cream, and a pinch of salt. Continue beating for 3-5 minutes until the buttercream is smooth and creamy.
Step 9: Frost the Cake
- Once your cakes are completely cooled, spread a thin layer of buttercream on top of the first layer. Add the second cake layer and frost the top and sides with the remaining buttercream. For a polished look, smooth out the frosting with a spatula.