Chocolate Cake With White Icing
Chocolate Cake with White Icing is a classic dessert that perfectly balances rich, moist chocolate cake with smooth, sweet white frosting. The deep cocoa flavor of the cake pairs beautifully with the creamy icing, creating a decadent treat ideal for birthdays, celebrations, or any occasion calling for a delicious indulgence.
Equipment
- 2 9-inch round cake pans
- Mixing bowls (preferably one large and one medium)
- Hand or stand mixer (optional, but helpful)
- Whisk
- Spatula
- Cooling rack
- Piping bag (optional, for decorating the icing)
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- 2 cups sugar
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs + 1 egg yolk
- 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
- 1 ½ teaspoons vanilla extract
- 1 ½ – 2 tablespoons heavy cream adjust for desired consistency
- Pinch of salt
Instructions
Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, egg yolk, buttermilk, vegetable oil, and vanilla. Mix until smooth.
- Gradually add boiling water and stir (batter will be thin).
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool completely.
Make the icing:
- Beat butter until creamy. Gradually add powdered sugar, vanilla, and a pinch of salt.
- Add heavy cream, one tablespoon at a time, until you reach a smooth and spreadable consistency.
Assemble the cake:
- Once the cakes are completely cooled, place the first layer on a serving plate. Spread a generous amount of white icing over the top.
- Top with the second cake layer and frost the entire cake with the remaining icing. Serve and enjoy!
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 cake 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.