The Vanilla Cake with Chocolate Frosting Recipe was an incredible experience, a true celebration of flavor and creativity.
The people I’m making it for my family and friends are always excited for any special occasion. They appreciate every detail, and it’s always a joy to see their faces light up with each bite.
The process of making this Vanilla Cake with Chocolate Frosting Recipe is filled with love, patience, and care.
From creaming the butter and sugar to the rich, smooth frosting that perfectly complements the light, fluffy cake, every step is part of a beautiful ritual.
The final result is a heavenly dessert that is perfectly balanced vanilla with a hint of sweetness and the indulgent richness of chocolate frosting.
I confirmed the Vanilla Cake with Chocolate Frosting Recipe making time, and in about 1 hour, we have a delicious masterpiece that’s sure to leave everyone asking for more!
Vanilla Cake With Chocolate Frosting Recipe
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand mixer
- Measuring spoons and cups
- 2 9-inch cake pans
- Cooling rack
- Spatula
- Sifter (optional for powdered sugar and cocoa powder)
- Parchment paper (optional, for lining cake pans)
Ingredients
For the Vanilla Cake:
- 2 ½ cups cake flour, spooned and leveled
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated white sugar (400 g)
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup canola oil (120 mL)
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk or cream
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
2. Prepare Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, salt, and cornstarch. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for about 3-4 minutes, or until light and fluffy.
4. Add the Eggs
Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
5. Add the Wet Ingredients
In a separate bowl, combine the buttermilk, canola oil, and vanilla extract. Slowly add this mixture to the butter and sugar mixture, alternating with the dry ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Pour into Pans
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
7. Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the Cakes
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
9. Make the Chocolate Buttercream
While the cakes are cooling, prepare the chocolate buttercream frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then beat in the salt, vanilla extract, and milk or cream. Beat until the frosting is smooth and fluffy.
10. Frost the Cake
Once the cakes are completely cooled, spread a layer of chocolate buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Smooth it out with a spatula or cake knife for a beautiful finish.
Nutritional Amount Vanilla Cake With Chocolate Frosting Recipe
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 25g |
| Cholesterol | 110mg |
| Sodium | 320mg |
| Total Carbohydrate | 61g |
| Sugars | 45g |
| Protein | 5g |
Hot Tips For Making Vanilla Cake With Chocolate Frosting Recipe
1. Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing and a lighter texture.
2. Sifting Dry Ingredients: Sift flour, baking powder, baking soda, and cocoa powder for a smoother batter and better rise.
3. Proper Mixing: Mix the batter until just combined after adding flour to avoid over mixing, which can result in a dense cake.
4. Frosting Consistency: Adjust frosting thickness with heavy cream or milk for smooth spreading and desired texture.
5. Decoration Ideas: Garnish with chocolate shavings, fresh berries, or sprinkles to enhance presentation and flavour.
How To Serve This Cake
To serve the vanilla cake with chocolate frosting, slice it into even pieces and arrange them on a plate. For an extra touch, you can dust the top with powdered sugar or garnish with fresh berries, whipped cream, or chocolate shavings.
Serve it alongside a warm cup of coffee or tea for a delightful dessert experience. This cake is perfect for birthdays, celebrations, or as a sweet treat any time of the day!
Variations
1. Strawberry Vanilla Cake with Chocolate Frosting:
Add fresh or pureed strawberries to the cake batter for a fruity twist. You can also mix in strawberry extract and top the cake with fresh sliced strawberries to complement the chocolate frosting.
2. Lemon Vanilla Cake with Chocolate Frosting:
Add lemon zest and a little lemon juice to the cake batter to give it a fresh, tangy flavor. The combination of lemon and chocolate is a refreshing and surprising contrast.
3. Coffee Vanilla Cake with Chocolate Frosting:
Add brewed coffee or instant coffee granules to the cake batter for a rich coffee flavor that pairs perfectly with the chocolate frosting. This variation is a great choice for coffee lovers!
4. Carrot Vanilla Cake with Chocolate Frosting:
Mix in finely grated carrots, cinnamon, and nutmeg to the cake batter to create a spiced carrot cake flavor. The chocolate frosting adds a decadent touch to the earthy sweetness of the carrots.
5. Peanut Butter Vanilla Cake with Chocolate Frosting:
Swirl in peanut butter into the cake batter for a nutty, creamy flavor. You can also drizzle a little peanut butter on top of the frosting or add crushed peanuts for added texture and taste.
FAQs
Can I use different sizes of cake pans?
Yes, you can use different sizes, but adjust baking time accordingly. Thicker cakes may require longer baking.
How can I prevent my cake from sticking to the pan?
Grease pans well with butter or cooking spray, and line bottoms with parchment paper for easy removal.
Can I make the frosting ahead of time?
Yes, store frosting in an airtight container in the refrigerator. Bring to room temperature and beat again before using.
How do I store leftover cake?
Store covered at room temperature for up to 3 days, or refrigerate in an airtight container for longer freshness.
Can I freeze the cake?
Yes, wrap tightly in plastic wrap and aluminium foil before freezing for up to 3 months. Thaw in the refrigerator overnight.
Conclusion
Baking a Vanilla Cake with Chocolate Frosting is not just about creating a dessert; it’s about crafting a delightful experience that brings people together.
With its comforting vanilla aroma and luxurious chocolate richness, this cake embodies warmth and celebration.
Whether shared at a family gathering or enjoyed quietly at home, each slice is a testament to the joy of homemade baking and the simple pleasures of life.
So, next time you’re in the mood for something sweet and satisfying, give this recipe a try. I guarantee it will leave everyone smiling and asking for more. Happy baking!
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Vanilla Cake With Chocolate Frosting Recipe
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring spoons and cups
- 2 9-inch cake pans
- Cooling rack
- Spatula
- Sifter (optional for powdered sugar and cocoa powder)
- Parchment paper (optional, for lining cake pans)
Ingredients
For the Vanilla Cake:
- 2 ½ cups cake flour spooned and leveled
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated white sugar 400 g
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup canola oil 120 mL
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk or cream
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
Prepare Dry Ingredients
- In a medium bowl, whisk together the cake flour, baking powder, salt, and cornstarch. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for about 3-4 minutes, or until light and fluffy.
Add the Eggs
- Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
Add the Wet Ingredients
- In a separate bowl, combine the buttermilk, canola oil, and vanilla extract. Slowly add this mixture to the butter and sugar mixture, alternating with the dry ingredients, starting and ending with the dry ingredients. Mix until just combined.
Pour into Pans
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake the Cake
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Chocolate Buttercream
- While the cakes are cooling, prepare the chocolate buttercream frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then beat in the salt, vanilla extract, and milk or cream. Beat until the frosting is smooth and fluffy.
Frost the Cake
- Once the cakes are completely cooled, spread a layer of chocolate buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Smooth it out with a spatula or cake knife for a beautiful finish.