Vanilla Cake with Chocolate Frosting Recipe – Classic Dessert

Vanilla cake with chocolate frosting recipe is a classic bakery style dessert shared on My Baking Addiction for home bakers who love soft crumb and rich cocoa icing.

This delicious vanilla cake chocolate frosting recipe has deep flavor from butter vanilla and cocoa. I made this vanilla cake with chocolate frosting recipe many times for birthdays and family gatherings. I adjusted sugar slightly and used extra vanilla for depth.
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Now I show step by step how to bake mix frost and assemble this vanilla cake with chocolate frosting recipe creating smooth creamy frosting results every time at home baking success guaranteed.

About This Vanilla Cake Chocolate Frosting Recipe

This vanilla cake with chocolate frosting recipe delivers a soft, tender cake that melts on the tongue, paired with rich, creamy chocolate frosting that adds a deep, sweet cocoa flavor.

The cake itself has a gentle vanilla taste that is light and airy, balancing the sweetness of the frosting without being heavy. The chocolate frosting is smooth and slightly decadent, enhancing the vanilla cake while keeping it moist.

Together, the flavors create a comforting dessert that feels indulgent but not too rich. The texture is soft yet sturdy, making vanilla cake with chocolate frosting recipe easy to slice and enjoy with every bite.

How To Prepare 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 (large and medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Fine sieve (optional, for cocoa powder)
• Two 9-inch round cake pans
• Parchment paper
• Wire cooling rack
• Offset spatula or butter knife for frosting

Ingredients

Vanilla Cake

• 3⅔ cups cake flour, lightly spooned into the cup and leveled
• 2 cups granulated sugar (about 400 g)
• 1 teaspoon fine salt
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 3 large eggs plus 2 extra egg whites, at room temperature
• 1½ cups unsalted butter, softened
• 1½ cups buttermilk, at room temperature
• 1 tablespoon pure vanilla extract

Chocolate Frosting

• ½ cup unsweetened cocoa powder (natural or Dutch-processed)
• 1 cup unsalted butter, softened
• 3 tablespoons heavy cream or milk, at room temperature
• 3½ cups powdered (confectioners’) sugar
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt

Instructions

1. Start by getting everything ready. Heat your oven to 350°F (175°C). Grease two round cake pans well, and then place parchment paper on the bottoms so the cakes don’t stick.

2. In a medium bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Whisk them together until everything is evenly mixed and set the bowl aside.

3. In a large mixing bowl, beat the softened butter until it looks smooth and creamy. Add the eggs and egg whites one at a time, mixing well after each one so they fully blend into the butter.

4. Stir in the vanilla extract. Next, add the dry ingredients and the buttermilk in parts, alternating between the two. Begin with the dry ingredients, then add some buttermilk, and continue this pattern, ending with the dry mixture. Mix only until the batter is smooth—doesn’t over mix.

5. Pour the batter evenly into the prepared pans. Place them in the oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool completely.

6. While the cakes cool, prepare the chocolate frosting. Beat the butter until creamy, and then mix in the cocoa powder. Slowly add the powdered sugar, followed by the cream, vanilla, and salt. Continue beating until the frosting becomes light, fluffy, and smooth.

7. Once the cakes are fully cooled, trim the tops if needed to make them level. Place one cake layer on a serving plate and spread an even layer of frosting on top.

8. Set the second cake layer on top of the first and frost the entire cake. Smooth the frosting or create swirls, depending on the look you want. The cake is now ready to serve.

Cooking Method Explained Simply

The cooking method for this vanilla cake with chocolate frosting is easy to follow and uses basic techniques. First, the butter and sugar are beaten together until light and fluffy, which adds air to the batter for a soft cake.

Eggs and vanilla are mixed in next, followed by alternating additions of dry ingredients and buttermilk to create a smooth, tender batter. The cake is baked in preheated pans until a toothpick comes out clean.

After cooling completely, the chocolate frosting is whipped until creamy and spread evenly on the cake, making it ready to slice and serve.

Notes: Always use room-temperature ingredients for a smoother batter and even baking. Do not over mix the batter; this keeps the cake soft and light. The cake layers can be baked a day ahead and wrapped tightly.

Nutrition Facts Of Vanilla Cake With Chocolate Frosting Recipe

Nutrition	Amount
Calories	520
Fat	30g
Saturated Fat	18g
Carbohydrates	62g
Sugar	45g
Protein	6g
Sodium	280mg

Why My Recipe Works

This vanilla cake with chocolate frosting recipe works because it balances flavors and textures carefully. The cake uses a combination of cake flour, butter, and buttermilk to create a soft, tender crumb that stays moist.

Eggs and egg whites provide structure without making it dense. Vanilla adds a rich, aromatic flavor that enhances the sweetness naturally.

The chocolate frosting is creamy and smooth, with just the right amount of cocoa to complement the cake without overwhelming it.

Following precise measurements and temperatures ensures even baking and a consistent result, making this recipe reliable every time.

Why You’ll Love This Recipe

You’ll love this vanilla cake with chocolate frosting recipe because it delivers a soft, buttery vanilla cake with a rich, creamy chocolate frosting that satisfies every craving. The cake stays moist and tender, while the frosting adds a smooth, luscious chocolate layer.

It is easy to follow, forgiving even for first-time bakers, and produces consistent results. The flavors are well-balanced, not too sweet, and the texture is light yet indulgent.

This vanilla cake with chocolate frosting recipe can become a go-to for celebrations, family gatherings, or simple treats, offering a homemade dessert that feels special every time.

Decorate And Serving Ideas

For decorating this vanilla cake with chocolate frosting recipe, start by spreading a smooth layer of frosting on top and around the sides using an offset spatula.

You can add chocolate shavings, cocoa powder dusting, or sprinkles for a fun touch. Fresh berries, such as strawberries or raspberries, add color and a hint of tartness.

Piping small rosettes or swirls with leftover frosting around the edges gives a professional look. Serve on a cake stand or platter, cutting into even slices.

This vanilla cake with chocolate frosting recipe pairs well with a glass of milk, coffee, or tea, making it a beautiful and inviting dessert presentation.

Professional Baking Tips

1. Always measure ingredients carefully, especially flour and sugar. Spoon flour into the cup and level it with a knife instead of scooping directly from the bag. This prevents the cake from becoming dense.

2. Use room-temperature eggs, butter, and milk. They mix more evenly, giving a smooth batter and a soft, tender cake.

3. Don’t over mix the batter. Stir until the ingredients are just combined to avoid a tough texture.

4. Preheat the oven fully before baking. This ensures even cooking from the start.

5. Check cakes with a toothpick or skewer. Insert it in the center; it should come out clean or with a few crumbs.

6. Cool the cakes completely before frosting. Warm cakes can melt the frosting and make it run.

Storage

This vanilla cake with chocolate frosting recipe can be stored at room temperature for up to 2 days if kept in an airtight container. For longer storage, place it in the refrigerator for up to 5 days, covered tightly to prevent the frosting from drying out.

You can also freeze the vanilla cake with chocolate frosting recipe, either whole or in slices, wrapped in plastic wrap and then in a freezer-safe container for up to 2 months.

Thaw in the refrigerator overnight before serving, and allow it to come to room temperature for the best flavor and texture.

Frequently Asked Questions

Conclusion

This vanilla cake with chocolate frosting recipe is one that everyone enjoys, and every time I make it, it brings smiles and satisfaction.

The soft, tender cake and creamy chocolate frosting make it a treat that works for family gatherings, celebrations, or simple dessert moments.

I often bake it for serving time, and each time I enjoy the process and the result. It’s a reliable, delicious recipe that never disappoints.

I hope you try making it yourself and experience the same joy and delicious flavors I do.

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