Vanilla cake with chocolate buttercream is a soft, sweet cake made from simple ingredients like flour, sugar, eggs, and milk, topped with a rich, creamy chocolate frosting.
It tastes incredibly delicious because the light vanilla flavor balances perfectly against the smooth, sweet chocolate layer.
I first ate vanilla cake with chocolate buttercream at a family birthday party, and the taste stayed in my memory. I watched a baking video online and followed the steps at home to make it myself.
After baking, the vanilla cake with chocolate buttercream was moist and flavorful. My family and friends ate it and everyone loved every bite.
In this vanilla cake with chocolate buttercream, you’ll learn how to make a soft, tender vanilla cake topped with rich and creamy chocolate buttercream.
Each step is simple to follow, resulting in a perfectly sweet and flavorful dessert that’s sure to impress. Let’s start baking!
Why This Vanilla Cake With Chocolate Buttercream Is A Must-Try
Vanilla cake has always been a favorite for many, but when paired with chocolate buttercream, it creates a flavor profile that is both light and indulgent. Here are a few reasons why this vanilla cake with chocolate buttercream stands out:
❖ Perfect Texture: The cake is light, airy, and moist with a crumb that melts in your mouth.
❖ Rich Chocolate Flavor: The chocolate buttercream adds the perfect amount of sweetness and richness, complementing the vanilla base.
❖ Easy to Make: Despite its impressive appearance, this cake is simple enough for both beginner and experienced bakers.
❖ Versatile for Any Occasion: Whether it’s a birthday, anniversary, or just a weekend treat, this cake suits every occasion.
Prepare Vanilla Cake With Chocolate Buttercream
Recipe Overview
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: ~1 hour
- Course: Dessert
- Cuisine: American
- Yield: 12 servings (One 9-inch two-layer cake)
- Calories: ~530 per serving (varies by frosting quantity)
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sieve (for dry ingredients)
- 2 x 9-inch round cake pans
- Parchment paper
- Wire cooling rack
- Offset spatula or knife (for frosting)
- Toothpick (for doneness testing)
Ingredients
For the Vanilla Cake:
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (32g) cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ½ cup (120ml) neutral oil (canola, vegetable, grapeseed, or sunflower)
- 1 ½ cups (360ml) milk of choice (whole, 2%, or dairy-free)
For the Chocolate Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (or milk for lighter consistency)
- Pinch of salt
Instructions
Step 1: Preheat & Prepare Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for about 3–4 minutes until light and fluffy.
Step 4: Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Add the vanilla extract and continue beating until fully incorporated.
Step 5: Add Oil & Alternate Dry and Milk
Mix in the oil. Reduce mixer speed to low and alternately add the dry ingredients and milk in three parts (starting and ending with dry), mixing just until combined. Do not overmix.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 8: Make the Chocolate Buttercream
In a bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the sifted powdered sugar and cocoa powder, mixing on low. Add vanilla extract, salt, and 2 tablespoons of cream or milk. Beat on medium-high for 2–3 minutes until fluffy. Add more cream as needed to reach desired consistency.
Step 9: Assemble & Frost
Once cakes are completely cool, place one layer on your serving plate. Spread a thick layer of chocolate buttercream on top. Add the second cake layer and frost the top and sides evenly. Use an offset spatula to smooth the frosting and decorate as desired.
Pro Tips For Making
✔ Room Temperature Ingredients: Make sure both your butter and eggs are at room temperature. This ensures the batter mixes together smoothly, creating the best texture for your cake.
✔ Don’t Overmix: When incorporating the dry ingredients, mix only until combined. Overmixing can lead to a dense cake.
✔ Frosting Consistency: Adjust the amount of milk in the frosting to achieve the desired consistency. If it’s too thick, add more milk; if it’s too runny, add more powdered sugar.
✔ Chill the Frosting: If the buttercream becomes too soft while you’re frosting the cake, pop it in the fridge for a few minutes to firm up before continuing.
Amazing Serving Ideas
Vanilla cake with chocolate buttercream can be served in many creative ways to elevate any dessert experience. You can decorate the top with fresh berries, chocolate shavings, or edible flowers for an elegant touch.
For a fun twist, drizzle caramel sauce or sprinkles over the frosting to add texture and flavor. Vanilla cake with chocolate buttercream also great served alongside a scoop of vanilla or chocolate ice cream for an indulgent treat.
For a more personal touch, cut the cake into smaller, bite-sized squares for easy serving at parties or gatherings. The possibilities are endless to make it even more special!
Additions And Variations
Additions
➤ Fresh Fruit Layers: Add a layer of sliced strawberries, raspberries, or blueberries between the cake layers for a burst of fresh, natural sweetness.
➤ Chocolate Chips: Mix in some mini chocolate chips into the cake batter for a delightful surprise in every bite.
➤ Caramel Sauce: Drizzle homemade or store-bought caramel sauce between the layers or on top of the frosting for a rich, sweet contrast to the chocolate.
➤ Nutty Crunch: Add chopped walnuts, almonds, or hazelnuts to the cake batter or sprinkle them on top of the frosting for a crunchy texture that complements the softness of the cake.
➤ Whipped Cream: Add a thin layer of fresh whipped cream between the cake layers for an extra creamy texture and lightness.
Variations
➤ Lemon Vanilla Cake: Incorporate lemon zest and a bit of lemon juice into the cake batter for a citrusy twist that pairs beautifully with chocolate buttercream.
➤ Coconut Vanilla Cake: Stir in shredded coconut into the cake batter and top the cake with toasted coconut flakes for a tropical touch.
➤ Coffee Vanilla Cake: Add a teaspoon of instant coffee granules to the cake batter for a coffee-infused flavor that complements the chocolate buttercream.
➤ Peanut Butter Buttercream: Swap the chocolate buttercream for a peanut butter version, giving the cake a delicious, nutty flavor that’s irresistible with vanilla cake.
➤ Red Velvet Vanilla Cake: Replace some of the vanilla flavor with a touch of cocoa powder and red food coloring to make a red velvet-inspired version of this classic dessert.
Storage Instructions
To store the vanilla cake with chocolate buttercream, keep it covered at room temperature for up to 2 days.
For longer storage, refrigerate the cake in an airtight container for up to 5 days let it come to room temperature before serving for the best texture and flavor.
You can also freeze the frosted or unfrosted vanilla cake with chocolate buttercream for up to 2 months; wrap tightly in plastic wrap and aluminum foil before freezing.
Conclusion
Vanilla Cake with Chocolate Buttercream was an easy success, and I’m so happy with how it turned out. The soft, fluffy vanilla cake paired with the creamy, rich chocolate frosting was absolutely delicious!
I hope you enjoy baking and eating this vanilla cake with chocolate buttercream as much as I did. It’s a simple yet indulgent treat that’s sure to please everyone.
Happy baking, and I hope your Vanilla Cake with Chocolate Buttercream brings joy to every bite!
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Vanilla Cake With Chocolate Buttercream
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sieve (for dry ingredients)
- 2 x 9-inch round cake pans
- parchment paper,
- Wire cooling rack
- Offset spatula or knife for frosting
- Toothpick (for doneness testing)
Ingredients
For the Vanilla Cake:
- 2 ½ cups 315g all-purpose flour
- ¼ cup 32g cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 ¾ cups 350g granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ½ cup 120ml neutral oil (canola, vegetable, grapeseed, or sunflower)
- 1 ½ cups 360ml milk of choice (whole, 2%, or dairy-free)
For the Chocolate Buttercream:
- 1 cup 226g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ½ cup 45g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 –3 tablespoons heavy cream or milk for lighter consistency
- Pinch of salt
Instructions
Step 1: Preheat & Prepare Pans
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
Step 3: Cream Butter & Sugar
- In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for about 3–4 minutes until light and fluffy.
Step 4: Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each addition. Add the vanilla extract and continue beating until fully incorporated.
Step 5: Add Oil & Alternate Dry and Milk
- Mix in the oil. Reduce mixer speed to low and alternately add the dry ingredients and milk in three parts (starting and ending with dry), mixing just until combined. Do not overmix.
Step 6: Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 8: Make the Chocolate Buttercream
- In a bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the sifted powdered sugar and cocoa powder, mixing on low. Add vanilla extract, salt, and 2 tablespoons of cream or milk. Beat on medium-high for 2–3 minutes until fluffy. Add more cream as needed to reach desired consistency.
Step 9: Assemble & Frost
- Once cakes are completely cool, place one layer on your serving plate. Spread a thick layer of chocolate buttercream on top. Add the second cake layer and frost the top and sides evenly. Use an offset spatula to smooth the frosting and decorate as desired.