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
- 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!
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.