The vanilla cake with chocolate frosting recipe is a classic dessert pairing that combines light, fluffy vanilla cake layers with a decadent, creamy chocolate frosting.
The cake is characterised by its fluffy texture and subtle vanilla flavour, enhanced by the decadent sweetness of the chocolate frosting.
It’s a beloved treat for any occasion, from birthdays to gatherings, offering a perfect balance of flavours that appeal to both vanilla and chocolate lovers alike.
This timeless combination brings joy with every bite, making it a staple in baking repertoire for its simplicity yet irresistible indulgence.
How To Prepare Vanilla Cake With Chocolate Frosting Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- 2 round 9-inch cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk or cream
How To Make Step-by-Step Instructions
1. Making the Vanilla Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, using a mixer, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Making the Chocolate Frosting:
1. In a large bowl, beat butter until creamy and smooth.
2. Gradually add powdered sugar, cocoa powder, and salt, beating until combined.
3. Add vanilla extract and milk or cream, 1 tablespoon at a time, until desired consistency is reached.
3. Assembling the Cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of chocolate frosting over the top.
3. Top with the second cake layer.
4. Frost the top and sides of the cake with the remaining chocolate frosting.
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.
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!
Vanilla Cake With Chocolate Frosting Recipe
Equipment
- 2 round 9-inch cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
For the Chocolate Frosting:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk or cream
Instructions
Making the Vanilla Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, using a mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
- Divide the batter evenly between the prepared cake pans.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Chocolate Frosting:
- In a large bowl, beat butter until creamy and smooth.
- Gradually add powdered sugar, cocoa powder, and salt, beating until combined.
- Add vanilla extract and milk or cream, 1 tablespoon at a time, until desired consistency is reached.
Assembling the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of chocolate frosting over the top.
- Top with the second cake layer.
- Frost the top and sides of the cake with the remaining chocolate frosting.