Vanilla Cake And Chocolate Frosting Recipe
The Vanilla Cake and Chocolate Frosting Recipe combines a soft, fluffy vanilla cake with rich, creamy chocolate frosting. The cake is light and moist, while the frosting adds a sweet, indulgent touch. Together, they create a perfect dessert for celebrations, offering a delightful balance of flavors and textures.
Equipment
- Two 9-inch round cake pans
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Parchment paper (optional for easy cake removal)
- Cake decorating tools (optional, for frosting)
Ingredients
Vanilla Cake
- 2 ¼ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter softened
- 2 ⅔ cups white sugar
- 4 large eggs
- ⅓ cup neutral oil
- ¼ tsp almond extract
- 4 tsp pure vanilla extract
- 1 ⅛ cups whole milk
Chocolate Frosting
- 1 ½ cups unsalted butter softened
- 6 oz semisweet or dark chocolate melted and cooled
- 3 ¾ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 4-6 tbsp heavy cream adjust for desired consistency
- 2 tsp vanilla extract
- A pinch of salt
Instructions
Preheat the Oven & Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together 2 ¼ cups of flour, 2 ½ tsp baking powder, and 1 tsp salt. Set aside.
Cream Butter & Sugar:
- In a large mixing bowl, beat ¾ cup butter and 2 ⅔ cups sugar together until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer.
Add Eggs & Oils
- Beat in the 4 eggs, one at a time, ensuring each is fully incorporated before adding the next. Add ⅓ cup oil, ¼ tsp almond extract, and 4 tsp vanilla extract, mixing until smooth.
Alternate Adding Dry Ingredients & Milk:
- With the mixer on low, add the dry ingredients in three parts, alternating with the 1 ⅛ cups milk in two parts. Start and end with the dry ingredients. Mix until just combined, being careful not to over-mix.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Chocolate Frosting:
- While the cakes cool, make the frosting. Beat 1 ½ cups softened butter with the 6 oz melted chocolate until smooth. Gradually add 3 ¾ cups powdered sugar, ¾ cup cocoa powder, 2 tsp vanilla extract, and a pinch of salt. Mix in 4-6 tbsp of heavy cream, adjusting the consistency to your preference.
Frost the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of chocolate frosting on top. Add the second layer and frost the top and sides of the entire cake. Decorate with sprinkles, chocolate shavings, or your preferred garnish.
Notes
Storage: Store leftover Vanilla Cake And Chocolate Frosting Recipe in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, let it come to room temperature before serving.
Freezing: You can freeze the unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and foil, then thaw at room temperature before frosting.
Frosting consistency: If the frosting is too thick, add a little more cream; if it’s too thin, sift in more powdered sugar to thicken it up.