Vanilla Buttercream Chocolate Cake
Vanilla Buttercream Chocolate Cake features a rich chocolate cake layered with smooth, creamy vanilla buttercream. The moist chocolate cake pairs perfectly with the sweet, fluffy buttercream, creating a decadent dessert. Ideal for birthdays or celebrations, this cake delivers a delicious balance of flavors and textures.
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!