Chocolate cake and vanilla frosting is a classic dessert that I love baking. Having made this cake several times, I appreciate how moist and rich the chocolate cake turns out, paired beautifully with the creamy, smooth vanilla frosting.
Recently, I was inspired to bake it again after seeing a stunning homemade version online. The main specialty lies in the balance of deep chocolate flavor and light, sweet vanilla frosting.
Now, I’m excited to guide you step-by-step through making this delicious cake and frosting from scratch, sharing tips I’ve learned along the way.
Chocolate Cake And Vanilla Frosting
This chocolate cake is rich, moist, and deeply flavored with cocoa, creating a tender crumb that melts in your mouth.
Paired with smooth, creamy vanilla frosting, the contrast enhances the overall taste, balancing sweetness and chocolate intensity perfectly.
The frosting is light but buttery, made with softened butter, icing sugar, and vanilla extract, providing a luscious texture.
Together, they create a classic dessert that’s comforting and indulgent. This chocolate cake and vanilla frosting is a timeless favorite for celebrations or simply enjoying a homemade treat with loved ones.
How To Prepare Chocolate Cake And Vanilla Frosting?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- 2 mixing bowls (one large, one medium)
- Measuring cups and spoons
- Electric mixer or hand whisk
- Rubber spatula
- 2 x 8-inch round cake pans
- Cooling rack
- Parchment paper
- Cake stand or serving plate
Ingredients
For the Chocolate Cake:
- 2 ½ cups (355 g) all-purpose flour
- 1 ¼ cups (106 g) unsweetened cocoa powder
- 2 large eggs + 1 large egg yolk
- 2 ½ cups (530 g) granulated sugar
- 1 ¼ teaspoons salt
- 2 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ cup + 2 tablespoons vegetable oil
- 1 ¼ cups buttermilk
- 1 ¼ cups warm water
- 1 ½ teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
- 3 to 3½ cups icing sugar (adjust for desired sweetness/thickness)
- 1 ½ cups butter, softened (regular or plant-based)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
1. Preheat and Prep:
Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper if desired. Lightly dust with cocoa powder to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Combine Wet Ingredients:
In a separate bowl, whisk the eggs, egg yolk, buttermilk, vegetable oil, vanilla extract, and warm water. Make sure the water is warm, not hot, to avoid cooking the eggs.
4. Combine Wet and Dry Mixtures:
Slowly pour the wet mixture into the dry ingredients. Use an electric mixer on medium speed (or whisk vigorously by hand) to blend everything together until the batter is smooth and free of lumps.
5. Divide and Bake:
Pour the batter evenly into the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cakes:
Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then turn the cakes out onto a wire rack and allow them to cool completely before frosting.
7. Make the Vanilla Frosting:
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the icing sugar, one cup at a time, beating well after each addition. Add vanilla extract and salt. Beat for 2–3 more minutes until fluffy. If the frosting is too thick, add a teaspoon of milk or water. If it’s too thin, add a bit more icing sugar.
8. Assemble and Frost the Cake:
Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Place the second layer over it and cover the top and sides with the remaining frosting. Smooth out or decorate as desired. Slice and serve!
Baker’s Note: For an even richer chocolate flavor, use Dutch-processed cocoa. To make this cake vegan, substitute the eggs with flax eggs and use vegan buttermilk (plant milk + vinegar). The cake can be made a day ahead wrap layers tightly and refrigerate until ready to frost.
Nutrition Facts Of Chocolate Cake And Vanilla Frosting
| Nutrition | Amount |
|---|---|
| Calories | 580 |
| Total Fat | 30g |
| Saturated Fat | 14g |
| Carbohydrates | 75g |
| Sugars | 55g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 380mg |
Why My Recipe Works
This chocolate cake and vanilla frosting succeeds because it balances moisture and texture to create a tender, rich chocolate cake. Buttermilk adds acidity that reacts with baking soda, helping the cake rise while keeping it soft.
Warm water enhances the cocoa flavor, making it more intense without drying out the batter. Using both baking soda and baking powder ensures proper leavening for a light crumb.
The vanilla frosting is smooth and sweet, enhancing the chocolate without overpowering it. Careful measurements and quality ingredients make the final cake consistently delicious.
Why Peoples Like Chocolate Cake And Vanilla Frosting?
People like chocolate cake and vanilla frosting because the rich, deep flavor of chocolate pairs beautifully with the sweet, creamy taste of vanilla.
The chocolate cake and vanilla frosting moist texture makes it enjoyable to eat, while the frosting adds a smooth, luscious finish. This combination offers a comforting and familiar dessert that feels indulgent without being overwhelming.
The contrast between the bold chocolate and delicate vanilla creates a balance that appeals to many tastes, making it a favorite at celebrations and gatherings. It’s a classic treat that brings joy to those who love sweet, satisfying desserts.
How To Decorate And Serve
To decorate this chocolate cake with vanilla frosting, start by spreading a smooth layer of frosting over the top and sides using an offset spatula.
For a simple design, create gentle swirls or waves on the surface. Add sprinkles, chocolate shavings, or fresh berries for extra flair.
Chill the cake briefly to set the frosting before serving. Slice with a sharp knife for clean cuts. Serve on a decorative plate to showcase the rich cake and creamy frosting, making it inviting and ready to enjoy.
Optional Add-In’s And Variations
✔ Espresso Powder Boost: Adding a teaspoon of espresso powder to the cake batter intensifies the chocolate flavor, creating a richer and more complex taste. It enhances the cocoa without adding any coffee bitterness, making the chocolate notes stand out even more.
✔ Chocolate Chips Surprise: Mixing mini chocolate chips into the batter gives the cake delightful pockets of melted chocolate. This adds texture and bursts of gooey sweetness in every slice, making each bite a little more exciting.
✔ Almond Extract Twist: Swapping half of the vanilla extract in the frosting with almond extract introduces a subtle, nutty aroma. This variation pairs beautifully with the chocolate, giving the frosting a unique flavor that feels both classic and special.
✔ Fresh Berry Layers: Adding fresh raspberries, strawberries, or even blueberries between the cake layers brings a bright, juicy contrast. The tartness of the berries balances the sweetness of the cake and frosting, adding freshness and color to the dessert.
✔ Toasted Nut Crunch: Sprinkling toasted walnuts, pecans, or almonds on top of the frosted cake adds a satisfying crunch. The nuts introduce a warm, nutty flavor that complements the smooth frosting and moist cake, creating an irresistible texture combination.
Top Baking Tips
1. I always bring eggs and butter to room temperature first—it helps everything blend smoothly and makes the cake tender.
2. Sifting flour, cocoa powder, and other dry ingredients is something I never skip because it keeps the batter lump-free and light.
3. I mix the batter gently and only until everything comes together to avoid a dense, heavy cake.
4. Using warm water in the batter really amps up the chocolate flavor and keeps the cake moist.
5. Letting the cake cool fully before frosting is a must to prevent the frosting from melting or sliding off.
5. When making the frosting, I beat the butter well before adding sugar—it makes the frosting extra creamy and easy to spread.
Additions
◆ Adding fresh raspberries or sliced strawberries between the cake layers introduces a bright, juicy contrast that complements the rich chocolate and creamy frosting.
◆ Drizzling caramel sauce over the vanilla frosting adds a luscious, sweet note that pairs beautifully with the chocolate base.
◆ Toasted chopped hazelnuts sprinkled on top give a satisfying crunch and a toasty flavor, enhancing the texture and presentation.
◆ Mixing cream cheese into the vanilla buttercream frosting adds a subtle tang and richness, making the frosting more complex and silky.
◆ Garnishing the cake with shaved dark chocolate or delicate chocolate curls adds an elegant touch and intensifies the chocolate experience.
Substitutions
➤ Using coconut oil instead of vegetable oil imparts a mild coconut aroma and a slightly denser texture, perfect for those who enjoy a tropical twist.
➤ Replacing buttermilk with almond milk creates a dairy-free version; adding a teaspoon of vinegar to almond milk mimics the acidity of buttermilk for proper rise.
➤ Swapping all-purpose flour for a gluten-free flour blend makes this cake accessible for people with gluten sensitivities, while maintaining a tender crumb.
➤ Substituting sugar with natural sweeteners like maple syrup or honey changes the sweetness profile, offering a richer, more complex flavor and a moist texture.
➤ Using vegan butter in the frosting allows for a dairy-free frosting option that stays creamy and smooth, suitable for vegan diets or lactose intolerance.
Storage Instructions
After baking chocolate cake and vanilla frosting, I store the chocolate cake covered in the refrigerator to keep it fresh and moist. I usually place it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out or absorbing other odors.
When ready to serve, I let chocolate cake and vanilla frosting sit at room temperature for about 30 minutes to soften the frosting and bring out the flavors.
The chocolate cake and vanilla frosting stays good for up to 4 days refrigerated, and it can also be frozen for longer storage if wrapped well.
Frequently Asked Questions
How can I tell when the chocolate cake is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Can I make the cake and frosting ahead of time?
Yes, the cake layers can be baked a day before and stored wrapped tightly. Frost the cake when ready to serve.
What can I use if I don’t have buttermilk?
Mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute.
How do I prevent the frosting from melting?
Make sure the cake is completely cool before applying frosting and store the finished cake in a cool place or refrigerator.
Can I freeze the cake after frosting?
Yes, wrap the frosted cake tightly in plastic wrap and freeze for up to two months. Thaw in the refrigerator overnight before serving.
Conclusion
This chocolate cake and vanilla frosting recipe delivers a rich, moist dessert that many will enjoy. The deep chocolate flavor pairs beautifully with the light, creamy frosting, creating a balance that feels both comforting and indulgent.
Baking this chocolate cake and vanilla frosting offers an opportunity to practice key techniques while enjoying a delicious result. Sharing this dessert brings warmth to any gathering, making it a meaningful treat to prepare and savor.
The process and outcome make chocolate cake and vanilla frosting worth the time and effort.
More Chocolate Cake Recipes You’ll Love
Homemade Moist Chocolate Loaf Cake Recipe
Chocolate Cherry Cake Recipe [Cherry-Filled]
Chocolate Cake With Vanilla Icing – Best Homemade
Chocolate Strawberry Cake Recipe [Filling And Frosting]
Costco Chocolate Cake Recipe – Copycat Recipe
Chocolate Cake And Vanilla Frosting
Equipment
- 2 mixing bowls (one large, one medium)
- Measuring cups and spoons
- Electric mixer or hand whisk
- Rubber spatula
- 2 x 8-inch round cake pans
- Cooling rack
- Parchment paper
- Cake stand or serving plate
Ingredients
For the Chocolate Cake:
- 2 ½ cups 355 g all-purpose flour
- 1 ¼ cups 106 g unsweetened cocoa powder
- 2 large eggs + 1 large egg yolk
- 2 ½ cups 530 g granulated sugar
- 1 ¼ teaspoons salt
- 2 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ cup + 2 tablespoons vegetable oil
- 1 ¼ cups buttermilk
- 1 ¼ cups warm water
- 1 ½ teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
- 3 to 3½ cups icing sugar adjust for desired sweetness/thickness
- 1 ½ cups butter softened (regular or plant-based)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Preheat and Prep:
- Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper if desired. Lightly dust with cocoa powder to prevent sticking.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients:
- In a separate bowl, whisk the eggs, egg yolk, buttermilk, vegetable oil, vanilla extract, and warm water. Make sure the water is warm, not hot, to avoid cooking the eggs.
Combine Wet and Dry Mixtures:
- Slowly pour the wet mixture into the dry ingredients. Use an electric mixer on medium speed (or whisk vigorously by hand) to blend everything together until the batter is smooth and free of lumps.
Divide and Bake:
- Pour the batter evenly into the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes:
- Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then turn the cakes out onto a wire rack and allow them to cool completely before frosting.
Make the Vanilla Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add the icing sugar, one cup at a time, beating well after each addition. Add vanilla extract and salt. Beat for 2–3 more minutes until fluffy. If the frosting is too thick, add a teaspoon of milk or water. If it’s too thin, add a bit more icing sugar.
Assemble and Frost the Cake:
- Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Place the second layer over it and cover the top and sides with the remaining frosting. Smooth out or decorate as desired. Slice and serve!
Notes
Nutrition Facts Of Chocolate Cake And Vanilla Frosting
| Nutrition | Amount |
|---|---|
| Calories | 580 |
| Total Fat | 30g |
| Saturated Fat | 14g |
| Carbohydrates | 75g |
| Sugars | 55g |
| Protein | 5g |
| Fiber | 3g |
| Sodium | 380mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.