Chocolate Cake with White Icing stands out as a rich, satisfying dessert that complements a wide range of meals, from hearty dinners to light lunches.
I chose to make it after seeing how often it’s recommended for both simple gatherings and special events. Its deep chocolate flavor and creamy icing create a balance that suits many palates.
This Chocolate Cake with White Icing is often praised for its ability to match well with different flavors, fillings, and toppings, making it an ideal base that can be easily adapted or enjoyed as it is.
Why This Recipe Is A Must-Try?
✔ Rich & Moist Flavor: The combination of cocoa powder and buttermilk gives the cake a deep, rich chocolate flavor, while the boiling water helps keep it moist and tender.
✔ Perfectly Sweet & Creamy Icing: The smooth, fluffy white icing adds the perfect balance of sweetness and creaminess, making each bite of cake melt in your mouth.
✔ Simple Ingredients: Made with pantry staples like flour, sugar, and cocoa powder, this cake is easy to whip up anytime you want a delicious dessert.
✔ Easy to Make: With simple steps and a quick bake time, even beginners can make this cake and impress their family and friends.
✔ Customizable: You can easily adjust the consistency of the icing to your liking, and it’s perfect for decorating with sprinkles, fruit, or other toppings.
Information Of Chocolate Cake With White Icing
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Calories: 330
Cuisine: American
Yield: 8servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pans (2)
- Parchment paper (for lining cake pans)
- Measuring cups and spoons
- Cooling rack
- Spatula or butter knife (for spreading icing)
- Sifter (optional, for sifting dry ingredients)
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs (room temperature)
- ⅓ cup buttermilk (or regular milk)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the White Icing:
- ¾ cup unsalted butter (softened)
- 3 cups powdered sugar (confectioners’ sugar)
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- ¼ cup heavy cream
How To Make Chocolate Cake With White Icing
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix to combine evenly.
2. To the dry ingredients, add the eggs, buttermilk (or regular milk), vegetable oil, and vanilla extract. Mix well using an electric mixer or whisk until smooth and well combined.
3. Slowly add the boiling water to the batter and mix gently. The batter will be thin, but this is normal and will result in a moist cake.
4. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
6. While the cakes cool, prepare the white icing. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, salt, and vanilla extract, continuing to mix until smooth. Slowly add the heavy cream and beat until the icing is fluffy and spreadable.
7. Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of white icing on top. Place the second cake layer on top and ice the entire cake with the remaining white icing. Serve and enjoy!
Special Notes
❖ Substitute for Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
❖ Make-Ahead Tip: This cake is great for making ahead. You can bake the layers a day or two in advance, and store them in an airtight container. Just make sure to frost the cake closer to when you plan to serve it.
❖ Storage: The frosted chocolate cake with white icing can be stored at room temperature for up to 2-3 days or refrigerated for up to a week. If storing in the fridge, bring the cake to room temperature before serving for the best taste and texture.
Delicious Variations
1. Chocolate Ganache Frosting:
Swap the white icing for a rich, glossy chocolate ganache. Simply heat heavy cream and pour it over chopped dark chocolate, then let it set to the desired consistency. Pour it over the cake for a decadent, shiny finish.
2. Mocha Flavor:
Add a teaspoon of instant coffee or espresso powder to the cake batter to enhance the chocolate flavor with a subtle coffee kick. The white icing will beautifully balance the richness.
3. Peanut Butter Filling:
Add a creamy peanut butter layer between the cake and icing. Peanut butter pairs wonderfully with chocolate and adds a savory-sweet element.
4. Strawberry or Raspberry Swirl:
Add fresh fruit or fruit preserves to the white icing for a fruity swirl effect. It adds a burst of flavor and a pop of color to the cake.
5. Coconut Shredded Topping:
After icing the cake with white frosting, sprinkle sweetened shredded coconut on top for texture and flavor. The coconut gives a tropical twist and looks beautiful against the white icing.
Quick Kitchen Tips
1. Moisture Boost: Add a tablespoon of sour cream or yogurt to your chocolate cake batter for extra moisture and tenderness.
2. Even Baking: Use room temperature ingredients (eggs, butter, milk) to ensure a smooth batter and even baking. Cold ingredients can lead to uneven rising.
3. Perfect Icing: For a smooth, fluffy white icing, use powdered sugar (confectioner’s sugar) and beat the butter and sugar for at least 5 minutes to get a light, airy texture.
4. Cake Cooling: Let the cake cool completely before icing to avoid melting the frosting or having it slide off.
5. Icing Tip: To get a clean, professional look, use a hot spatula (dipped in warm water and dried) to smooth out the icing on the cake for a flawless finish.
Conclusion
This chocolate cake with white icing turned out to be an easy success, both in preparation and taste. The smooth frosting and moist layers came together beautifully, making it enjoyable to create and even better to share.
I hope others find the same satisfaction in baking chocolate cake with white icing and experience just how rewarding a homemade dessert can be.
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Chocolate Cake With White Icing
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pans (2),
- Parchment paper (for lining cake pans)
- Parchment paper (for lining cake pans)
- Cooling rack
- Spatula or butter knife (for spreading icing)
- Sifter (optional, for sifting dry ingredients)
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup buttermilk or regular milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the White Icing:
- ¾ cup unsalted butter softened
- 3 cups powdered sugar confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix to combine evenly.
- To the dry ingredients, add the eggs, buttermilk (or regular milk), vegetable oil, and vanilla extract. Mix well using an electric mixer or whisk until smooth and well combined.
- Slowly add the boiling water to the batter and mix gently. The batter will be thin, but this is normal and will result in a moist cake.
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes cool, prepare the white icing. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, salt, and vanilla extract, continuing to mix until smooth. Slowly add the heavy cream and beat until the icing is fluffy and spreadable.
- Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of white icing on top. Place the second cake layer on top and ice the entire cake with the remaining white icing. Serve and enjoy!