This Vanilla Cake with Chocolate Frosting is my idea of the perfect cake! Soft vanilla cake layers covered in a melted chocolate frosting, this cake recipe is too good not to try!
If you love classic buttercream cakes, you can't miss this Vanilla and Raspberry Layer Cake or this delicious Vanilla Buttercream Birthday Cake!
Why This Vanilla Cake With Chocolate Frosting Recipe Works
- Recipe name: Vanilla Cake & Chocolate Frosting
- Ready in: 2hrs 10 minutes
- Serves: 12 slices
- Main ingredients: Chocolate, sour cream, icing sugar, flour, eggs, butter, oil, sugar.
- Perfect for: This is the ultimate birthday cake for someone special!
- Why I love it: The frosting is made with dark and milk chocolate and is absolutely delicious, and this vanilla cake is so fluffy and moist.
- Calories: 692kcal
SUMMARIZE & SAVE THIS CONTENT ON
This recipe makes a two-layer cake that is perfect for birthday parties, the festive season, or for no good reason at all! No birthday party is complete without a tray of cookies, so make these Smarties Cookies or these Chunky Milk Chocolate Chip Cookies to go along with this cake!
Jump to:
- Why This Vanilla Cake With Chocolate Frosting Recipe Works
- Key Ingredients
- Variations
- How to Make a Vanilla Cake with Chocolate Frosting
- How to Make the Perfect Chocolate Frosting
- Storage
- Expert tips
- Vanilla Cake with Chocolate Frosting FAQs
- More Easy Layer Cake Recipes
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Sunflower oil - This cake uses oil instead of butter for extra moistness! Use a neutral-tasting vegetable oil, like sunflower or canola, for this recipe.
- Vanilla extract - choose a high-quality extract rather than essence to give this recipe a rich vanilla flavor. You can also use vanilla bean paste.
- Milk and dark chocolate - I love using a combination of dark and milk chocolate for the frosting. Cadbury milk chocolate and Lindt 70% are my favorites. You can do the same or use semi-sweet chocolate chips.
See the recipe card for full information on ingredients and quantities.
Variations
You can choose to make this frosting using only dark chocolate or milk chocolate if you'd prefer. This cake can also be decorated with sprinkles, sweets, or extra chocolate for the perfect birthday cake vibes. Try out this Whipped Chocolate Ganache Frosting for a less-sweet frosting option.
How to Make a Vanilla Cake with Chocolate Frosting
Vanilla Cake
- Step 1: Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper. Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Step 2: Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: Sift together the salt and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Step 4: Combine the milk and vanilla extract in a jug, then slowly pour it into the cake mixture while the mixer is running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Step 5: Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Step 6: Allow the cakes to cool in their tins for 30 minutes before turning them onto a wire rack to cool completely.
Chocolate Frosting
- Step 1: In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Step 2: Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Step 3: Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy. Continue beating at medium-high speed. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- Step 4: With the mixer running at medium-high speed, add the cream and salt, and beat until fluffy. Add the frosting to a piping bag.
- Step 5: Secure the first cake layer onto a cake plate with a bit of frosting. Pipe a layer of frosting over the cake's surface and smooth it out with a spatula. Place the second layer of cake onto the first layer with the cut side facing down.
- Step 6: Pipe the frosting over the top and sides of the cake, and use a knife to create swirls. Decorate with sprinkles, serve, and enjoy!
How to Make the Perfect Chocolate Frosting
I love using high-quality chocolate bars in my frosting rather than cocoa powder, but that does make this recipe a little more technical! There are two things you need to pay attention to when making this frosting. Firstly, do not overheat the butter and chocolate mixture as it melts, or the chocolate will seize. Secondly, whip the frosting sufficiently while scraping down the sides of the bowl often.
Storage
Store any leftover cake in an airtight container at room temperature for up to 4 days. If it is very hot, choose to store this cake in the fridge.
Expert tips
- Check the actual temperature of your oven with an oven thermometer before baking the cakes.
- Melt the chocolate and butter gently; otherwise, the mixture could burn or seize, and you will have to start again with fresh ingredients.
- Allow the cake to cool completely on a cooling rack before decorating.
- For a fluffy buttercream, ensure you whisk the frosting thoroughly.
Vanilla Cake with Chocolate Frosting FAQs
You can bake this cake in different-sized cake pans; adjust the baking time as needed. Larger tins will take less time to bake, and smaller tins will take longer. For extra baking tips, read this post, How to Tell a Cake is Done Baking.
You can make this cake using a combination of baking powder and cake flour. Remember to sift the two together before using them.
You may have mismeasured. Add an extra tablespoon of cream and whisk again. Keep going until the frosting is light and fluffy.
To freeze this cake, cut the frosted cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake in the fridge overnight, then bring the slices to room temperature before consuming.
More Easy Layer Cake Recipes
This is the perfect cake for those who love both vanilla and chocolate! If you love recipes that combine vanilla and chocolate, try out this Marble Bundt Cake with Chocolate Glaze or these Chocolate Cupcakes with Vanilla Frosting.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Bounty Coconut Cake!
📖 Recipe
Vanilla Cake with Chocolate Frosting
Equipment
- 2x 22cm round cake tins (9 inches)
Ingredients
Vanilla Cake
- 100 ml sunflower oil
- 100 g unsalted butter
- 340 g sugar white granulated
- 4 eggs extra large
- 380 g self-raising flour
- ½ teaspoon salt
- 400 ml milk
- 1 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 100 g dark chocolate
- 100 g milk chocolate
- 90 g unsalted butter
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 450 g powdered sugar
- 90 g sour cream
- 2 tbsp whipping cream
Instructions
Vanilla Cake
- Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper.
- Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Sift together the salt and self-raising flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Chocolate Buttercream Frosting
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift the 400g of icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous.
- Sift over the remaining icing sugar and add the whipping cream, beat at medium-high speed until the frosting is fluffy. Add the frosting to a piping bag.
Assembly
- Use a sharp knife to trim the domed tops of the cake layers if necessary.
- Secure the first cake layer onto a cake plate with a bit of frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with a spatula.
- Place the second layer of cake onto the first layer with the cut side facing down.
- Pipe the frosting over the tops and sides of the cake and use a spatula or cake scraper to even this out. Decorate with sprinkles, serve, and enjoy!
Notes
- Do not overheat the butter and chocolate while making the frosting.
- Only decorate the cake once the cake layers have cooled completely.
Alex says
I’m new to making layer cakes but this recipe was so easy to follow, and it was just delicious
Ethel says
Looks tempting! Will certainly try this!
withlovekitty2020 says
I hope you do! Such a delicious cake x