Vanilla Cake With Chocolate Buttercream
Vanilla Cake with Chocolate Buttercream is a delightful dessert combining light, fluffy vanilla cake layers with rich, smooth chocolate buttercream frosting. The sweet vanilla contrasts beautifully with the deep cocoa flavor. Perfect for birthdays, parties, or special occasions, this classic treat offers a satisfying balance of flavors that appeals to both chocolate and vanilla lovers.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sieve (for dry ingredients)
- 2 x 9-inch round cake pans
- parchment paper,
- Wire cooling rack
- Offset spatula or knife for frosting
- Toothpick (for doneness testing)
Ingredients
For the Vanilla Cake:
- 2 ½ cups 315g all-purpose flour
- ¼ cup 32g cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 ¾ cups 350g granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ½ cup 120ml neutral oil (canola, vegetable, grapeseed, or sunflower)
- 1 ½ cups 360ml milk of choice (whole, 2%, or dairy-free)
For the Chocolate Buttercream:
- 1 cup 226g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ½ cup 45g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 –3 tablespoons heavy cream or milk for lighter consistency
- Pinch of salt
Instructions
Step 1: Preheat & Prepare Pans
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
Step 3: Cream Butter & Sugar
- In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for about 3–4 minutes until light and fluffy.
Step 4: Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each addition. Add the vanilla extract and continue beating until fully incorporated.
Step 5: Add Oil & Alternate Dry and Milk
- Mix in the oil. Reduce mixer speed to low and alternately add the dry ingredients and milk in three parts (starting and ending with dry), mixing just until combined. Do not overmix.
Step 6: Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 8: Make the Chocolate Buttercream
- In a bowl, beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the sifted powdered sugar and cocoa powder, mixing on low. Add vanilla extract, salt, and 2 tablespoons of cream or milk. Beat on medium-high for 2–3 minutes until fluffy. Add more cream as needed to reach desired consistency.
Step 9: Assemble & Frost
- Once cakes are completely cool, place one layer on your serving plate. Spread a thick layer of chocolate buttercream on top. Add the second cake layer and frost the top and sides evenly. Use an offset spatula to smooth the frosting and decorate as desired.