Chocolate Cake And Vanilla Frosting
Chocolate Cake And Vanilla Frosting rich, moist chocolate cake pairs perfectly with smooth, creamy vanilla frosting to create a classic dessert favorite. The deep cocoa flavor contrasts deliciously with the sweet, buttery frosting, making it ideal for birthdays, celebrations, or everyday indulgence. Simple to make yet always impressive, this timeless combination satisfies cravings and delights both chocolate and vanilla lovers alike.
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
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 |
