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Chocolate Cake With Vanilla Icing

Lipia
A rich and moist chocolate cake layered with creamy vanilla icing. This classic dessert combines the deep flavors of chocolate with the smooth, sweet taste of vanilla, making it perfect for any celebration or indulgent treat. Simple, elegant, and absolutely delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • 9-inch round cake pans (or similar)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Cooling rack for the cake to set
  • Offset spatula (for spreading icing)

Ingredients
  

For the Cake:

  • 1 3/4 cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 1 cup very hot water

For the Vanilla Icing:

  • ¼ cup heavy cream
  • 4 ¼ cups confectioners’ sugar
  • 3 teaspoons vanilla extract
  • ¼ teaspoon kosher salt

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Mix the Dry Ingredients:

  • In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients:

  • In another bowl, beat together the sugar, eggs, and vanilla extract until smooth. Add the buttermilk and vegetable oil, mixing until fully incorporated.

Combine Wet and Dry Mixtures:

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the hot water, mixing gently. The batter will be thin, but that’s okay!

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 comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Make the Vanilla Icing:

  • In a medium bowl, beat the heavy cream, confectioners’ sugar, vanilla extract, and kosher salt together until smooth and fluffy, about 4-5 minutes. Adjust consistency with more cream if needed.

Assemble the Cake:

  • Once the cakes are fully cooled, place one layer on a cake stand or plate. Spread a generous amount of vanilla icing over the top. Place the second cake layer on top, and then frost the top and sides with the remaining icing.

Serve and Enjoy:

  • Slice and enjoy your homemade Chocolate Cake with Vanilla Icing!
Keyword Chocolate Cake With Vanilla Icing