Vanilla Cake With Chocolate Frosting Recipe
This vanilla cake with chocolate frosting recipe delivers a soft, tender cake that melts on the tongue, paired with rich, creamy chocolate frosting that adds a deep, sweet cocoa flavor.The cake itself has a gentle vanilla taste that is light and airy, balancing the sweetness of the frosting without being heavy. The chocolate frosting is smooth and slightly decadent, enhancing the vanilla cake while keeping it moist.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Fine sieve (optional, for cocoa powder)
- Two 9-inch round cake pans
- Parchment paper
- Wire cooling rack
- Offset spatula or butter knife for frosting
Ingredients
Vanilla Cake
- 3⅔ cups cake flour lightly spooned into the cup and leveled
- 2 cups granulated sugar about 400 g
- 1 teaspoon fine salt
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 3 large eggs plus 2 extra egg whites at room temperature
- 1½ cups unsalted butter softened
- 1½ cups buttermilk at room temperature
- 1 tablespoon pure vanilla extract
Chocolate Frosting
- ½ cup unsweetened cocoa powder natural or Dutch-processed
- 1 cup unsalted butter softened
- 3 tablespoons heavy cream or milk at room temperature
- 3½ cups powdered confectioners’ sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Start by getting everything ready. Heat your oven to 350°F (175°C). Grease two round cake pans well, and then place parchment paper on the bottoms so the cakes don’t stick.
- In a medium bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Whisk them together until everything is evenly mixed and set the bowl aside.
- In a large mixing bowl, beat the softened butter until it looks smooth and creamy. Add the eggs and egg whites one at a time, mixing well after each one so they fully blend into the butter.
- Stir in the vanilla extract. Next, add the dry ingredients and the buttermilk in parts, alternating between the two. Begin with the dry ingredients, then add some buttermilk, and continue this pattern, ending with the dry mixture. Mix only until the batter is smooth—doesn’t over mix.
- Pour the batter evenly into the prepared pans. Place them in the oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool completely.
- While the cakes cool, prepare the chocolate frosting. Beat the butter until creamy, and then mix in the cocoa powder. Slowly add the powdered sugar, followed by the cream, vanilla, and salt. Continue beating until the frosting becomes light, fluffy, and smooth.
- Once the cakes are fully cooled, trim the tops if needed to make them level. Place one cake layer on a serving plate and spread an even layer of frosting on top.
- Set the second cake layer on top of the first and frost the entire cake. Smooth the frosting or create swirls, depending on the look you want. The cake is now ready to serve.