Vanilla Cake And Chocolate Frosting Recipe
Vanilla Cake with Chocolate Frosting features a light, fluffy vanilla cake topped with rich, creamy chocolate frosting. The cake is made with butter, sugar, eggs, and flour, while the frosting combines cocoa powder, butter, powdered sugar, and milk. It's a perfect, indulgent treat for any occasion.
Equipment
- 2 (9-inch) round cake pans
- 2 mixing bowls (one for the dry ingredients, one for the wet)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Piping bag (optional, for decorating)
- Whisk
- Sifter (optional, for the flour and baking powder)
Ingredients
For The Vanilla Cake
- 2 ¼ cups all-purpose flour spooned & leveled
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tbsp vanilla extract
- 1 ½ cups whole milk at room temperature
- ½ cup sour cream or Greek yogurt for extra moisture
For The Chocolate Frosting:
- 1 ½ cups unsalted butter softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder preferably Dutch-processed
- 4 tsp vanilla extract
- 3-4 tbsp milk or heavy cream adjust for consistency
- Pinch of salt
Instructions
For the Vanilla Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Chocolate Frosting:
- Beat the softened butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and cocoa powder, mixing until smooth and fluffy.
- Add the vanilla extract, salt, and milk (or heavy cream) one tablespoon at a time, adjusting to achieve your desired frosting consistency.
- Once the cakes have cooled, spread a layer of frosting on top of the first cake, then place the second cake on top.
- Frost the top and sides of the cake with the remaining frosting.
Notes
If you're looking for a lighter version of this cake, you can swap the whole milk for a plant-based alternative like almond or oat milk.
For the frosting, using coconut oil instead of butter will create a dairy-free option that still offers a rich chocolate taste.