Vanilla Cake And Chocolate Frosting Recipe
This vanilla cake and chocolate frosting recipe delivers a rich, indulgent flavor that balances sweetness and creaminess beautifully. The cake is soft, tender, and moist, melting gently in the mouth.The chocolate frosting is smooth and velvety, offering a deep cocoa flavor that enhances the light vanilla notes of the cake.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Sieve
- Rubber spatula
- 9-inch round cake pans (2),
- parchment paper,
- Cooling rack
- Offset spatula or knife for frosting
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons vegetable or canola oil
- 1/2 cup unsalted butter softened
- 1 cup full-fat milk
- 4 large eggs at room temperature
- 1 1/2 cups caster sugar
- 3 teaspoons vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsweetened cocoa powder natural or Dutch-process
- 3 tablespoons heavy cream or milk at room temperature
- 1 cup unsalted butter softened to room temperature
- 3 1/2 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Heat the oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper so the cakes will come out easily.
- Sift 2 cups of all-purpose flour with 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Keep this mixture aside for later.
- Beat 1/2 cup softened butter, 3 teaspoons oil, and 1 1/2 cups caster sugar until the mixture becomes light and airy, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in 3 teaspoons vanilla extract until fully blended.
- Add the dry ingredients to the butter mixture in three portions, alternating with 1 cup milk. Start and finish with the flour mixture. Stir until smooth, taking care not to overwork the batter.
- Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. Let the cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, sift 1/2 cup cocoa powder. Beat 1 cup softened butter until creamy. Slowly add 3 1/2 cups confectioners’ sugar and the cocoa powder, mixing with 3 tablespoons heavy cream until the frosting is smooth. Stir in 2 teaspoons vanilla extract and 1/8 teaspoon salt. Add a little more milk if the frosting is too thick.
- Place one cooled cake layer on a plate. Spread chocolate frosting evenly on top. Put the second layer on top and cover the cake with the remaining frosting. Smooth the surface or create decorative patterns as desired. Slice and enjoy the cake.