Vanilla Cake With Chocolate Buttercream
Vanilla Cake with Chocolate Buttercream is a classic dessert featuring moist, fluffy vanilla cake layers paired with rich, creamy chocolate buttercream frosting. The contrasting flavors blend perfectly sweet vanilla balances the deep cocoa taste. Ideal for birthdays or celebrations, it’s a timeless treat that’s both simple and indulgent, pleasing chocolate and vanilla lovers alike.
Equipment
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Vanilla Cake
- 2 ½ cups 280g cake flour, sifted
- 1 ¾ cups 336g granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup 150g unsalted butter, softened and cubed
- ⅓ cup vegetable oil
- 2 large eggs + 2 large egg yolks at room temperature
- 2 tablespoons pure vanilla extract or vanilla bean paste
- 1 cup 240g sour cream, at room temperature
For the Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups 454g powdered sugar, sifted
- 6 –8 tablespoons heavy cream or milk adjust for consistency
- ¾ cup 60g unsweetened cocoa powder
Instructions
Preheat Oven & Prep Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients
- In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
Cut in the Butter
- Add cubed, softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
Add Wet Ingredients
- Add the vegetable oil, eggs, egg yolks, vanilla extract, and sour cream. Beat on medium speed until fully combined and the batter is smooth.
Distribute Batter & Bake
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare the Buttercream
- In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Add vanilla and salt.
Add Sugar and Cocoa
- Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed to avoid splatters. Beat until combined.
Adjust Consistency
- Add heavy cream or milk, one tablespoon at a time, until you reach your desired frosting consistency. Beat on high for 2–3 minutes until fluffy.
Assemble and Frost the Cake
- Place one cake layer on your serving plate. Spread an even layer of buttercream on top. Add the second layer and cover the entire cake with the remaining frosting. Smooth or style as desired.