Chocolate Cake With White Icing
Chocolate Cake with White Icing is a classic dessert that combines the rich, moist flavor of chocolate cake with the sweetness of smooth, creamy white icing. Ideal for celebrations or everyday indulgence, the contrast between the dark cake and light icing makes it both visually appealing and delicious.
Equipment
- 2 8-inch round cake pans (or one 9×13-inch rectangular pan)
- Mixing bowls
- Electric mixer (optional, but it makes life easier)
- Measuring cups and spoons
- Spatula
- Cooling rack
- Offset spatula (for spreading icing)
- Whisk
- Sifter (for sifting dry ingredients)
- Parchment paper (for lining the cake pans)
Ingredients
For Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For White Icing
- 1/2 cup unsalted butter softened
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup heavy cream
- Sprinkles for garnish
Instructions
For Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
- Slowly stir in the boiling water until the batter is smooth and thin (this will make a more liquid batter, which is normal).
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
For White Icing
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Then add the vanilla extract and salt.
- Slowly pour in the heavy cream, 1 tablespoon at a time, until the icing reaches your desired consistency. You want it to be smooth but thick enough to spread.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of white icing on top. Add the second layer of cake and frost the top and sides.
- Garnish with sprinkles or any other decoration you prefer. Once decorated, slice and serve your moist chocolate cake with a creamy white icing! Enjoy!