Vanilla cake with chocolate buttercream is a classic combination loved by many. My Baking Addiction inspired me to make this cake several times because of its rich flavor and moist texture.
Each time I bake it, I make a few personal tweaks to enhance the taste and texture. This vanilla cake with chocolate buttercream brings a wonderful balance between the light, fluffy vanilla layers and the creamy, chocolatey frosting.
Over the years, I’ve baked this vanilla cake with chocolate buttercream more times than I can count, always enjoying the process and the results.
Now, I want to share a clear, step-by-step guide on how to make this vanilla cake with chocolate buttercream, so others can enjoy it too.
Vanilla Cake With Chocolate Buttercream
Vanilla cake with chocolate buttercream is a delightful dessert that combines soft, tender vanilla sponge layers with rich, creamy chocolate frosting.
The vanilla cake with chocolate buttercream light, buttery vanilla flavor pairs perfectly with the smooth, sweet chocolate buttercream, creating a harmonious balance of tastes.
Each bite melts in your mouth, offering a comforting sweetness that feels both familiar and indulgent. This vanilla cake with chocolate buttercream is versatile, suitable for celebrations or simple treats, and easy to customize with personal touches.
The chocolate buttercream adds a luscious texture and deep cocoa flavor that complements the airy vanilla cake beautifully, making it a favorite choice for many dessert lovers.
How To Prepare Vanilla Cake With Chocolate Buttercream
To create this vanilla cake with chocolate buttercream, I’ll walk you through each step clearly and simply.
I’ll share useful tips and suggest kitchen tools that make baking easier, though they’re not all required. Even with basic equipment, you’ll be able to bake a delicious, moist cake with rich, creamy frosting.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: Approximately 1 hour
Course: Dessert
Cuisine: Classic American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
- Saucepan (for melting chocolate)
- Offset spatula or knife (for frosting)
Ingredients
Vanilla Cake
- 1¼ cups granulated sugar
- ½ cup butter, softened (can be regular or dairy-free)
- 2⅓ cups all-purpose flour
- ½ cup oil (use canola, vegetable, grapeseed, or sunflower oil)
- 3 eggs
- ¼ cup cornstarch
- 2½ teaspoons baking powder
- 1½ tablespoons vanilla extract
- 1½ cups milk (dairy or non-dairy)
- ¾ teaspoon salt
Chocolate Buttercream
- 4 oz chocolate, melted and cooled
- ½ cup Dutch-process cocoa powder
- ¼ cup heavy cream
- 1 cup butter, room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
1. First things first, set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grab two 9-inch round cake pans—give them a good grease with butter or cooking spray, then dust them lightly with flour, or you can just line them with parchment paper if you prefer.
2. In a big bowl, sift together the flour, cornstarch, baking powder, and salt. This makes sure everything’s evenly combined and fluffy. Set that bowl aside for now.
3. In another large bowl, beat the softened butter and sugar with an electric mixer until the mixture is light and fluffy—this usually takes about 3 to 4 minutes, so don’t rush it.
4. Add the eggs one at a time, making sure to beat well after each addition so everything blends smoothly. Then stir in the vanilla extract for that lovely flavor.
5. Now, pour in the oil slowly, then start adding the dry ingredients and milk alternately—start with some dry stuff, then milk, then dry again, and so on—until everything is just combined. Be careful not to overmix here, or your cake might turn out tough.
6. Divide your batter evenly between the two pans, smoothing out the tops with a spatula. Pop them into the oven and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
7. Once baked, let the cakes rest in the pans for about 10 minutes to set up. Then, carefully flip them out onto a cooling rack and let them cool completely before frosting.
8. For the frosting, beat room temperature butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing on low speed. Pour in the heavy cream and vanilla extract, then stir in the melted and cooled chocolate. Beat everything together on medium speed until it’s smooth and fluffy.
9. Place one cake layer on your serving plate, spread a generous amount of that delicious chocolate buttercream over the top, then add the second layer. Use the remaining frosting to cover the whole cake, smoothing it out with an offset spatula or a knife.
Nutrition Facts Of Vanilla Cake With Chocolate Buttercream
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 28g |
| Carbohydrates | 45g |
| Protein | 5g |
| Sugar | 35g |
Why You’ll Love This Recipe
✔ Classic Flavor Combo: The timeless pairing of tender vanilla cake and rich chocolate buttercream creates a perfect balance that appeals to almost everyone—sweet, comforting, and indulgent.
✔ Moist and Tender Cake: The cake stays soft and moist thanks to the perfect blend of ingredients and baking method, making every bite delightful.
✔ Rich, Creamy Frosting: The chocolate buttercream is silky smooth, not too sweet, and melts in your mouth, complementing the vanilla cake perfectly.
✔ Versatile for Any Occasion: Whether it’s a birthday, holiday, or just because, this cake fits any celebration and is sure to impress friends and family.
✔ Easy to Customize: You can tweak the frosting sweetness, add fillings like fruit or chocolate chips, or even decorate it in fun ways to make it your own.
✔ Made From Scratch: Nothing beats a homemade cake made with love, fresh ingredients, and no preservatives—healthier and tastier than store-bought options.
How To Decorate And Serve
To decorate, start by letting the vanilla cake with chocolate buttercream cake layers cool completely. Place one layer on your serving plate, spread a thick, even layer of chocolate buttercream on top using a spatula.
Add the second cake layer and cover the entire cake with a smooth coat of buttercream. For a polished look, use an offset spatula to create gentle swirls or smooth lines on the frosting.
You can add sprinkles, chocolate shavings, or fresh berries for extra flair. Serve the cake at room temperature, slicing with a sharp knife for clean pieces. This makes a beautiful, delicious dessert perfect for sharing with family and friends.
Variations Of Vanilla Cake With Chocolate Buttercream
1. Vanilla Raspberry Cake with Chocolate Buttercream
Fold fresh or frozen raspberries into the cake batter or add a layer of raspberry jam between the cake layers before frosting. The tartness of raspberries pairs beautifully with the rich chocolate buttercream.
2. Vanilla Almond Cake with Chocolate Buttercream
Substitute ½ teaspoon almond extract for part of the vanilla extract in the cake batter. Add sliced almonds to the top of the frosted cake or sprinkle chopped toasted almonds between layers for extra texture and flavor.
3. Vanilla Cake with Chocolate Buttercream and Salted Caramel Drizzle
After frosting the cake with chocolate buttercream, drizzle homemade or store-bought salted caramel sauce over the top. The salty-sweet combo adds a decadent layer of flavor.
4. Vanilla Cake with Chocolate Peanut Butter Buttercream
Replace half the butter in the chocolate buttercream with creamy peanut butter. This creates a luscious peanut butter chocolate frosting that pairs perfectly with the vanilla cake base.
Additions
➤ Fresh Fruits: Add fresh berries like strawberries, raspberries, or blueberries between layers or as a topping for a burst of freshness.
➤ Nuts: Sprinkle chopped walnuts, pecans, or almonds inside the batter or on top of the frosting for added crunch and texture.
➤ Zests and Spices: Add lemon, orange zest, or a pinch of cinnamon or nutmeg to the cake batter for extra aroma and flavor depth.
➤ Chocolate Chips: Fold in mini chocolate chips or chunks into the cake batter for delightful pockets of melted chocolate.
➤ Filling Layers: Add fruit preserves, chocolate ganache, or caramel sauce between cake layers for more flavor complexity.
Storage Instructions
Store the vanilla cake with chocolate buttercream in an airtight container to keep it fresh. If you plan to eat it within 2-3 days, keeping it at room temperature is fine, but make sure it’s cool and away from direct sunlight or heat.
For longer storage, refrigerate the cake—this helps the frosting stay firm and the cake moist. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting.
You can also freeze the cake for up to 2 months; wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before enjoying.
FAQs With A Bit More Detail
Is this cake suitable for dairy-free diets?
Yes, you can easily swap regular butter and milk for plant-based alternatives like vegan butter and almond or oat milk. Just be sure to use dairy-free chocolate for the frosting as well.
How can I tell when the cake is fully baked?
Check by inserting a toothpick or skewer into the center. If it comes out clean or with only a few crumbs attached, the cake is done.
Can I prepare the cake layers ahead of time?
Definitely. Bake the layers a day or two before assembling, then wrap them well in plastic wrap and store in the fridge to keep them fresh.
What’s the best way to store leftover cake?
Keep the cake covered in an airtight container and store it in the refrigerator. It will stay good for about three days.
Is it possible to freeze the cake?
Yes. Wrap the cake tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to two months.
How do I achieve smooth, creamy frosting?
Use softened butter and beat the frosting thoroughly with an electric mixer until it’s light and fluffy before spreading on the cake. This ensures a silky texture.
Conclusion
This delicious vanilla cake with chocolate buttercream is one of my favorite recipes to share with everyone. I truly enjoy making it because of its perfect balance of flavors and textures, and it always brings joy to those who taste it.
Baking this vanilla cake with chocolate buttercream has become a special treat in my kitchen, and I hope you have as much fun making it as I do. I’m confident you’ll enjoy every bite just like I did.
Give vanilla cake with chocolate buttercream a try, and savor every moment!
More vanilla Cake Recipes You’ll Love
Vanilla Cake With Mayonnaise – No Eggs Needed
Coconut Vanilla Bean Cake – Light And Delicious
Sourdough Vanilla Cake Recipe [Starter Discard]
Best Vegan Vanilla Cake Recipe [With Frosting]
French Vanilla Cake Recipe [Bakery-Style]
Vanilla Cake With Chocolate Buttercream
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
- Saucepan (for melting chocolate)
- Offset spatula or knife (for frosting)
Ingredients
Vanilla Cake
- 1¼ cups granulated sugar
- ½ cup butter softened (can be regular or dairy-free)
- 2⅓ cups all-purpose flour
- ½ cup oil use canola, vegetable, grapeseed, or sunflower oil
- 3 eggs
- ¼ cup cornstarch
- 2½ teaspoons baking powder
- 1½ tablespoons vanilla extract
- 1½ cups milk dairy or non-dairy
- ¾ teaspoon salt
Chocolate Buttercream
- 4 oz chocolate melted and cooled
- ½ cup Dutch-process cocoa powder
- ¼ cup heavy cream
- 1 cup butter room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- First things first, set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grab two 9-inch round cake pans—give them a good grease with butter or cooking spray, then dust them lightly with flour, or you can just line them with parchment paper if you prefer.
- In a big bowl, sift together the flour, cornstarch, baking powder, and salt. This makes sure everything’s evenly combined and fluffy. Set that bowl aside for now.
- In another large bowl, beat the softened butter and sugar with an electric mixer until the mixture is light and fluffy—this usually takes about 3 to 4 minutes, so don’t rush it.
- Add the eggs one at a time, making sure to beat well after each addition so everything blends smoothly. Then stir in the vanilla extract for that lovely flavor.
- Now, pour in the oil slowly, then start adding the dry ingredients and milk alternately—start with some dry stuff, then milk, then dry again, and so on—until everything is just combined. Be careful not to overmix here, or your cake might turn out tough.
- Divide your batter evenly between the two pans, smoothing out the tops with a spatula. Pop them into the oven and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean.
- Once baked, let the cakes rest in the pans for about 10 minutes to set up. Then, carefully flip them out onto a cooling rack and let them cool completely before frosting.
- For the frosting, beat room temperature butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing on low speed. Pour in the heavy cream and vanilla extract, then stir in the melted and cooled chocolate. Beat everything together on medium speed until it’s smooth and fluffy.
- Place one cake layer on your serving plate, spread a generous amount of that delicious chocolate buttercream over the top, then add the second layer. Use the remaining frosting to cover the whole cake, smoothing it out with an offset spatula or a knife.
Notes
Nutrition Facts Of Vanilla Cake With Chocolate Buttercream
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 28g |
| Carbohydrates | 45g |
| Protein | 5g |
| Sugar | 35g |
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.