This indulgent Vanilla Buttercream Chocolate Cake is a perfect balance of rich, moist chocolate flavor and creamy, buttery sweetness.
A celebrating a special occasion or simply treating yourself, this cake is sure to impress. The dense, soft chocolate layers are complemented by a silky vanilla buttercream that’s both light and decadently smooth.
The addition of boiling water to the batter ensures the cake stays moist, while the vanilla buttercream adds an irresistible finishing touch.
Topped with a sprinkle of colorful decor, this cake is not only delicious but visually stunning. Simple enough for a weekend bake, yet elegant enough for a celebration, it’s a true crowd-pleaser.
How To Prepare Vanilla Buttercream Chocolate Cake?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Cool Time: 2-3 hours
Course: Dessert
Cuisine: American
Calories: 450
Yield: 10 servings
Equipment Needed:
- 8-inch round cake pans
- Large bowls
- Whisk
- Electric mixer
- Spatula
- Piping bag (optional)
- Piping tips (optional)
Ingredients
For the Chocolate Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Dutch-processed cocoa powder
- ¾ cup granulated sugar
- ¾ cup brown sugar (light or dark)
- 2 large eggs (at room temperature)
- ¾ cup whole milk (or buttermilk for extra richness)
- ½ cup vegetable oil (or melted butter for a richer texture)
- 2 teaspoons vanilla extract
- ¾ cup boiling water (to keep the cake moist)
For the Vanilla Buttercream:
- ¼ cup heavy cream
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 3 ½ cups confectioners’ sugar
- Sprinkles (for decoration)
How To Make Vanilla Buttercream Chocolate Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until fully combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well-blended.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Add Boiling Water:
Slowly add the boiling water to the batter. It will be thin, but this helps create a moist cake texture. Mix until smooth.
6. Pour and Bake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the Vanilla Buttercream:
While the cake cools, prepare the buttercream. In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until creamy. Gradually add the confectioners’ sugar, ½ cup at a time, until smooth and fluffy.
9. Finish the Buttercream:
Add the heavy cream, vanilla extract, and kosher salt. Beat on high for 3-5 minutes until the buttercream is light and fluffy.
10. Assemble the Cake:
Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a layer of vanilla buttercream over the top. Add the second cake layer and frost the entire cake with the remaining buttercream. Decorate with sprinkles, and serve!
Pro Decorating Ideas
The beauty of this Vanilla Buttercream Chocolate Cake lies in its versatility when it comes to decoration.
If you’re looking for an elegant finish, consider using a piping bag to create beautiful rosettes or a classic swirl design on top.
You can also experiment with edible flowers, chocolate curls, or fresh berries for a pop of color.
If you’re short on time, simply spreading the buttercream evenly and adding a dusting of cocoa powder or a sprinkle of powdered sugar will still give you a gorgeous, professional-looking cake.
Customizing The Flavor
Feel free to personalize the flavor of your cake by incorporating different variations. For instance, you can add a hint of espresso powder to the chocolate cake batter to enhance the chocolate flavor without making it taste like coffee.
Alternatively, for a unique twist, you could replace the vanilla extract in the buttercream with almond extract or citrus zest (like lemon or orange) to add a fresh flavor profile to the frosting.
FAQs
Can I Make This Cake Gluten-Free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are also certified gluten-free.
How Can I Make This Cake Dairy-Free?
To make this cake dairy-free, substitute the butter in the cake and frosting with dairy-free butter or margarine. Use non-dairy milk, like almond milk or coconut milk, in place of regular milk.
How Do I Prevent My Cake Layers from Sinking?
To avoid sinking cake layers, make sure your baking powder and baking soda are fresh. Also, don’t open the oven door during the first 20 minutes of baking. This will help the cakes rise evenly without collapsing.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it, or refrigerate the frosted cake for up to 2 days.
Can I Freeze This Cake?
Yes! The chocolate cake layers can be frozen before frosting. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw them overnight in the fridge before frosting and serving.
Conclusion
This Vanilla Buttercream Chocolate Cake is a delightful treat that effortlessly combines the richness of chocolate with the creamy sweetness of vanilla buttercream.
The moist, tender cake layers paired with the smooth, velvety frosting create a dessert experience that’s both satisfying and visually appealing.
Perfect for any occasion, this cake strikes the ideal balance between indulgence and elegance, making it a crowd favorite every time.
So, gather your ingredients, bake with love, and enjoy the sweet satisfaction of sharing this delicious treat!
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Orange Vanilla Cake – Deliciously Bright
Vanilla Buttercream Chocolate Cake
Equipment
- 8-inch round cake pans
- Large bowls
- Whisk
- electric mixer,
- Spatula
- piping bag (optional)
- Piping tips (optional)
Ingredients
For the Chocolate Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Dutch-processed cocoa powder
- ¾ cup granulated sugar
- ¾ cup brown sugar light or dark
- 2 large eggs at room temperature
- ¾ cup whole milk or buttermilk for extra richness
- ½ cup vegetable oil or melted butter for a richer texture
- 2 teaspoons vanilla extract
- ¾ cup boiling water to keep the cake moist
For the Vanilla Buttercream:
- ¼ cup heavy cream
- 2 sticks 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 3 ½ cups confectioners’ sugar
- Sprinkles for decoration
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until fully combined.
Mix Wet Ingredients:
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well-blended.
Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Add Boiling Water:
- Slowly add the boiling water to the batter. It will be thin, but this helps create a moist cake texture. Mix until smooth.
Pour and Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Vanilla Buttercream:
- While the cake cools, prepare the buttercream. In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until creamy. Gradually add the confectioners’ sugar, ½ cup at a time, until smooth and fluffy.
Finish the Buttercream:
- Add the heavy cream, vanilla extract, and kosher salt. Beat on high for 3-5 minutes until the buttercream is light and fluffy.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a layer of vanilla buttercream over the top. Add the second cake layer and frost the entire cake with the remaining buttercream. Decorate with sprinkles, and serve!