Vanilla Cake And Chocolate Frosting Recipe is a classic dessert combining soft, fluffy vanilla cake with rich, creamy chocolate frosting.
The cake is made by creaming butter and sugar, then adding eggs, flour, and vanilla extract, with a touch of baking powder for lift.
Once baked, it’s topped with a decadent chocolate frosting made from cocoa powder, butter, powdered sugar, and a splash of milk, creating a smooth and velvety finish.
I love how easy it is to make and how perfectly the light, fluffy vanilla cake pairs with rich, creamy chocolate frosting.
The combination is a crowd-pleaser every time. In this Vanilla Cake And Chocolate Frosting Recipe, I use basic ingredients like butter, sugar, and eggs for the cake, and cocoa, powdered sugar, and cream for the frosting.
It’s perfect for birthdays or any special occasion. You can also get creative with decorations to make it your own. Once you try this recipe, I’m sure it’ll become one of your favorites too!
How To Prepare Vanilla Cake And Chocolate Frosting Recipe
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 45 minutes
Course: Dessert
Difficulty: Easy
Calories: 450
Cuisine: American
Yield: 8 servings
Kitchen Utensils You’ll Need
Before we get started, make sure you have all the necessary kitchen tools on hand:
- 2 9-inch round cake pans
- 2 mixing bowls (one for the dry ingredients, one for the wet)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Piping bag (optional, for decorating)
- Whisk
- Sifter (optional, for the flour and baking powder)
Ingredients
For The Vanilla Cake
- 2 ¼ cups all-purpose flour (spooned & leveled)
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tbsp vanilla extract
- 1 ½ cups whole milk, at room temperature
- ½ cup sour cream or Greek yogurt (for extra moisture)
For The Chocolate Frosting:
- 1 ½ cups unsalted butter, softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 4 tsp vanilla extract
- 3-4 tbsp milk or heavy cream (adjust for consistency)
- Pinch of salt
How to Make Vanilla Cake And Chocolate Frosting Recipe
For the Vanilla Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients in three parts, alternating with the milk and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Chocolate Frosting:
1. Beat the softened butter in a large bowl until smooth and creamy.
2. Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.
3. Add the vanilla extract, salt, and milk (or heavy cream) one tablespoon at a time, adjusting to achieve your desired frosting consistency.
4. Once the cakes have cooled, spread a layer of frosting on top of the first cake, then place the second cake on top.
5. Frost the top and sides of the cake with the remaining frosting.
Enjoy your delicious vanilla cake with rich, chocolate frosting—perfect for serving 8 people!
Special Note:
If you’re looking for a lighter version of this cake, you can swap the whole milk for a plant-based alternative like almond or oat milk.
For the frosting, using coconut oil instead of butter will create a dairy-free option that still offers a rich chocolate taste.
Serving Ideas
This Vanilla Cake And Chocolate Frosting Recipe is versatile and perfect for any occasion. For a classic presentation, slice it into generous wedges and serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
To elevate it for a celebration, garnish with fresh berries like strawberries or raspberries, or even a sprinkle of chopped nuts for added texture.
For a festive touch, consider decorating the top with colorful sprinkles, edible flowers, or a drizzle of caramel sauce.
Authentic Baking Tips
1. Don’t Skip the Sifting: Authentic bakers always sift dry ingredients, especially flour, to ensure an even mix and prevent clumps. This step is crucial for achieving the perfect cake texture.
2. Quality Vanilla Matters: Use high-quality vanilla extract (or even vanilla bean paste) for the best flavor. It’s the star of the cake and contributes significantly to the overall taste.
3. Measure Ingredients Properly: Accurate measurements are essential. Use the spoon-and-level method for flour and always use liquid measuring cups for wet ingredients.
4. Let the Butter and Sugar Cream Well: Creaming butter and sugar until fluffy is a technique that makes a noticeable difference in the texture of your cake. This process incorporates air into the batter, leading to a light, tender crumb.
5. Monitor Oven Temperature: Oven temperatures can vary, so always check your cake’s doneness a few minutes before the suggested baking time to avoid over-baking. Use the toothpick test to check for doneness.
Frequently Asked Questions (FAQs)
Can I use a different frosting for this cake?
Yes! While chocolate frosting is a classic choice, you can easily swap it for vanilla buttercream, cream cheese frosting, or even whipped cream for a lighter touch.
How do I make this cake ahead of time?
You can bake the cake ahead of time, wrap the cooled cakes in plastic wrap, and store them in the fridge for up to 3 days. Frost right before serving.
Can I freeze this cake?
Absolutely! You can freeze both the baked cake layers and the frosting. Wrap the layers tightly in plastic and aluminum foil, and freeze for up to 3 months. Let them thaw before frosting and serving.
How can I make this cake more moist?
Adding sour cream or Greek yogurt (as the recipe suggests) will help keep the cake moist. Alternatively, you can use buttermilk instead of regular milk for extra tenderness.
How do I decorate this cake for a special occasion?
For a simple yet elegant touch, top with chocolate shavings, sprinkles, or fresh berries. You can also pipe decorative rosettes with leftover frosting or add edible gold dust for a touch of glamour.
Closing
I hope you’re excited to try this Vanilla Cake And Chocolate Frosting Recipe! It’s a perfect balance of light, fluffy cake and rich, creamy frosting that’s always a hit.
Whether it’s for a special occasion or just because, this cake will definitely satisfy your sweet tooth. Don’t forget to have fun with the decorating! I’d love to hear how it turns out for you, so feel free to leave a comment below.
Happy baking, and I can’t wait for you to enjoy this delicious treat!
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Vanilla Cake And Chocolate Frosting Recipe
Equipment
- 2 (9-inch) round cake pans
- 2 mixing bowls (one for the dry ingredients, one for the wet)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Piping bag (optional, for decorating)
- Whisk
- Sifter (optional, for the flour and baking powder)
Ingredients
For The Vanilla Cake
- 2 ¼ cups all-purpose flour spooned & leveled
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tbsp vanilla extract
- 1 ½ cups whole milk at room temperature
- ½ cup sour cream or Greek yogurt for extra moisture
For The Chocolate Frosting:
- 1 ½ cups unsalted butter softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder preferably Dutch-processed
- 4 tsp vanilla extract
- 3-4 tbsp milk or heavy cream adjust for consistency
- Pinch of salt
Instructions
For the Vanilla Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Chocolate Frosting:
- Beat the softened butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.
- Add the vanilla extract, salt, and milk (or heavy cream) one tablespoon at a time, adjusting to achieve your desired frosting consistency.
- Once the cakes have cooled, spread a layer of frosting on top of the first cake, then place the second cake on top.
- Frost the top and sides of the cake with the remaining frosting.