I have always enjoyed baking, and making vanilla cake and chocolate frosting recipe has been a favorite of mine for years. I decided to make this vanilla cake and chocolate frosting recipe after seeing it prepared on a baking show, which inspired me to try it in my own kitchen.
The main specialty of this vanilla cake and chocolate frosting recipe is its moist, tender cake layers paired with creamy, rich chocolate frosting that spreads smoothly and tastes decadent.
I carefully followed each step, mixing the ingredients, baking the cake, and preparing the frosting. I will now show step-by-step how to make this vanilla cake and chocolate frosting recipe.
Vanilla Cake And Chocolate Frosting Recipe – A Perfect Combination
This vanilla cake and chocolate frosting recipe delivers a rich, indulgent flavor that balances sweetness and creaminess beautifully. The cake is soft, tender, and moist, melting gently in the mouth.
The chocolate frosting is smooth and velvety, offering a deep cocoa flavor that enhances the light vanilla notes of the cake.
The sweetness is just right, not cloying, allowing both flavors to shine individually while complementing each other.
The texture is fluffy yet substantial, making every slice enjoyable. Each element comes together to create a decadent and comforting dessert experience.
How To Prepare Vanilla Cake And Chocolate Frosting Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Western
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Sieve
- Rubber spatula
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Offset spatula or knife for frosting
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons vegetable or canola oil
- 1/2 cup unsalted butter, softened
- 1 cup full-fat milk
- 4 large eggs, at room temperature
- 1 1/2 cups caster sugar
- 3 teaspoons vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
- 3 tablespoons heavy cream or milk, at room temperature
- 1 cup unsalted butter, softened to room temperature
- 3 1/2 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
1. Heat the oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper so the cakes will come out easily.
2. Sift 2 cups of all-purpose flour with 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Keep this mixture aside for later.
3. Beat 1/2 cup softened butter, 3 teaspoons oil, and 1 1/2 cups caster sugar until the mixture becomes light and airy, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in 3 teaspoons vanilla extract until fully blended.
4. Add the dry ingredients to the butter mixture in three portions, alternating with 1 cup milk. Start and finish with the flour mixture. Stir until smooth, taking care not to overwork the batter.
5. Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. Let the cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For frosting, sift 1/2 cup cocoa powder. Beat 1 cup softened butter until creamy. Slowly add 3 1/2 cups confectioners’ sugar and the cocoa powder, mixing with 3 tablespoons heavy cream until the frosting is smooth. Stir in 2 teaspoons vanilla extract and 1/8 teaspoon salt. Add a little more milk if the frosting is too thick.
7. Place one cooled cake layer on a plate. Spread chocolate frosting evenly on top. Put the second layer on top and cover the cake with the remaining frosting. Smooth the surface or create decorative patterns as desired. Slice and enjoy the cake.
Nutrition Facts Of Vanilla Cake And Chocolate Frosting Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 35 g |
| Sodium | 150 mg |
Why You’ll Love This Recipe
This vanilla cake and chocolate frosting recipe creates a moist and tender vanilla cake with rich, creamy chocolate frosting that spreads smoothly. The cake layers bake evenly and hold their shape, making decorating easy.
The flavor is perfectly balanced, with the gentle sweetness of the vanilla enhancing the deep chocolate frosting. It works well for celebrations, family gatherings, or simple indulgence at home.
The process allows bakers to enjoy each stage of preparation, from mixing the batter to spreading the frosting, resulting in a dessert that looks impressive and tastes deeply satisfying.
Why My Recipe Works
This vanilla cake and chocolate frosting recipe works because the ingredients are carefully balanced to create a moist, tender cake and a smooth, creamy frosting. The use of both butter and oil in the cake ensures a soft texture that stays fresh longer.
Eggs at room temperature help the batter rise evenly, while proper mixing prevents overworking the flour, keeping the cake light.
The chocolate frosting combines cocoa, butter, and cream in the right proportions to achieve a silky, spreadable consistency. Following the steps closely guarantees consistent results every time.
Decorate And Serving Suggestions
After frosting the vanilla cake and chocolate frosting recipe, smooth the chocolate icing evenly over the top and sides using an offset spatula or butter knife.
For a simple decoration, sprinkle chocolate shavings, cocoa powder, or chopped nuts on top. Fresh berries or edible flowers can add color and freshness.
To serve, slice the vanilla cake and chocolate frosting recipe into even pieces and place on dessert plates. Pair it with a glass of milk, coffee, or tea for a classic treat.
This vanilla cake and chocolate frosting recipe also works beautifully for birthdays, celebrations, or as a delightful homemade dessert to enjoy any day.
Top Baking Tips
1. Organize ingredients before starting. Having everything ready saves stress and keeps the process smooth.
2. Use fresh ingredients. Baking powder, baking soda, and vanilla extract lose potency over time, affecting results.
3. Grease and line pans properly. Cakes release easily, and edges stay neat.
4. Mix dry and wet ingredients separately before combining. This prevents clumps and ensures even texture.
5. Taste and adjust small elements carefully. A pinch more salt or sugar can improve balance.
6. Rotate pans halfway through baking for even color and rise.
7. Cool on a wire rack. This prevents soggy bottoms and keeps layers ready for frosting or decorating.
Additions To Flavor And Texture
✔ Chocolate Chips – Mixing semi-sweet or dark chocolate chips into the cake batter adds little pockets of melted chocolate, creating extra richness and texture in every bite.
✔ Fresh Berries – Incorporating raspberries, blueberries, or chopped strawberries adds natural sweetness, juiciness, and a light fruity contrast to the rich chocolate frosting.
✔ Chopped Nuts – Walnuts, pecans, or almonds provide a crunchy texture and nutty flavor that pairs beautifully with the soft cake and creamy frosting.
✔ Citrus Zest – Lemon or orange zest lifts the flavor of the vanilla cake, giving it a subtle, refreshing brightness that balances the chocolate.
✔ Espresso Powder – Adding a small amount of espresso powder to the frosting intensifies the chocolate flavor, giving it a slightly deeper, more complex taste.
Storage Recommendations
Store the vanilla cake and chocolate frosting recipe in an airtight container at room temperature for up to 2 days. If the room is warm, keep it in the refrigerator to prevent the frosting from softening too much, which will last about 4–5 days.
Cover the cake with plastic wrap or a cake dome to prevent it from drying out or absorbing other flavors. For longer storage, the unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months.
Thaw completely before frosting. Frosting alone can also be stored in an airtight container in the refrigerator for about a week.
Conclusion
This vanilla cake and chocolate frosting recipe was a truly enjoyable experience. The cake turned out moist and tender, and the chocolate frosting was rich and creamy, just as I hoped.
After serving it, my guests and family members loved it, praising both the flavor and texture. Seeing their smiles and hearing their compliments made me very happy and proud of my success.
I am confident that this vanilla cake and chocolate frosting recipe will delight anyone who tries it, and I hope everyone will enjoy making and sharing this delicious vanilla cake with chocolate frosting as much as I did.
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Vanilla Cake And Chocolate Frosting Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Sieve
- Rubber spatula
- 9-inch round cake pans (2),
- parchment paper,
- Cooling rack
- Offset spatula or knife for frosting
Ingredients Â
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons vegetable or canola oil
- 1/2 cup unsalted butter softened
- 1 cup full-fat milk
- 4 large eggs at room temperature
- 1 1/2 cups caster sugar
- 3 teaspoons vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsweetened cocoa powder natural or Dutch-process
- 3 tablespoons heavy cream or milk at room temperature
- 1 cup unsalted butter softened to room temperature
- 3 1/2 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
InstructionsÂ
- Heat the oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper so the cakes will come out easily.
- Sift 2 cups of all-purpose flour with 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Keep this mixture aside for later.
- Beat 1/2 cup softened butter, 3 teaspoons oil, and 1 1/2 cups caster sugar until the mixture becomes light and airy, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in 3 teaspoons vanilla extract until fully blended.
- Add the dry ingredients to the butter mixture in three portions, alternating with 1 cup milk. Start and finish with the flour mixture. Stir until smooth, taking care not to overwork the batter.
- Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. Let the cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, sift 1/2 cup cocoa powder. Beat 1 cup softened butter until creamy. Slowly add 3 1/2 cups confectioners’ sugar and the cocoa powder, mixing with 3 tablespoons heavy cream until the frosting is smooth. Stir in 2 teaspoons vanilla extract and 1/8 teaspoon salt. Add a little more milk if the frosting is too thick.
- Place one cooled cake layer on a plate. Spread chocolate frosting evenly on top. Put the second layer on top and cover the cake with the remaining frosting. Smooth the surface or create decorative patterns as desired. Slice and enjoy the cake.