This Vanilla Cake with Chocolate Frosting is my idea of the perfect cake! Soft vanilla cake layers covered in a milk chocolate frosting, this cake recipe is too good not to try!
This recipe is for a classic vanilla cake covered in the best chocolate frosting. This recipe makes a small two-layer 15cm diameter cake that is perfect for small birthday parties or get-togethers. Baking and frosting smaller cakes is also so much easier, so if you’re new to baking or cake decorating this recipe is for you!
If you love cake recipes, you have to try this recipe for a Vanilla and Strawberry Cake, this Vanilla Birthday Cake, or a Layered Chocolate Cake.
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Ingredients
To make this delicious cake you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Granulated white sugar
- Sunflower oil
- Extra-large eggs
- Self-raising flour
- Salt
- Whole milk
- Vanilla extract
- Powdered sugar
- Unsalted butter
- Cocoa powder
- Milk chocolate
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Sunflower oil – This cake uses oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.
Self-raising flour - If you can't find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder. Check the recommendations on the packaging of your baking powder to decide how much should be added.
Vanilla extract – choose a quality vanilla extract rather than essence to give this recipe a great vanilla flavor. You can also use vanilla bean paste.
Unsalted butter – use unsalted butter rather than salted butter for this recipe. It is also essential that you use room-temperature butter.
Cocoa powder – choose a quality chocolatey cocoa powder like Dutch-process cocoa powder for this recipe.
Milk chocolate – choose a great-tasting quality milk chocolate for this recipe. Chocolate chips or a plain chocolate bar will both work.
See the recipe card for quantities.
Instructions
Follow the simple instructions below to make this delicious cake recipe. First, you will be making the cake layers, then the chocolate buttercream frosting, and then you will assemble the cake.
Instructions for cake
STEP 1: Preheat the oven. Preheat the oven to 170C (340F) and line 2x 15cm (6 inches) round cake tins with oil and parchment paper.
STEP 2: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
STEP 3: Add dry ingredients. 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: Add wet ingredients. 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.
STEP 5: Bake. 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.
Instructions for frosting
STEP 1: Beat butter and icing sugar. In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
STEP 2: Add milk and vanilla. In a jug combine the milk and vanilla, and with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
STEP 4: Melt chocolate. In a heat-proof bowl set over a saucepan of simmering water, melt the chocolate.
STEP 5: Add chocolate. With the mixer’s motor running at medium speed, add the melted chocolate to the frosting. Pour the chocolate into the frosting in a steady stream, once added beat until combined. Scrape down the sides of the bowl and mix again.
STEP 6: Add cocoa powder. Add the cocoa powder to the frosting and beat again until combined. Add the frosting to a piping bag.
Instructions for assembly
STEP 1: Level cake layers. Use a sharp knife to trim the domed tops of the cake layers if necessary.
STEP 2: Layer with frosting. 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.
STEP 3: Secure the top cake layer. Place the second layer of cake onto the first layer with the cut side facing down.
STEP 5: Cover the cake with frosting. Pipe the frosting over the tops and sides of the cake and use a spatula or cake scraper to even this out. Place fresh strawberries on top of the cake, serve, and enjoy!
Hint: Never frost warm cakes, otherwise the buttercream will melt and you will have a decorating disaster to deal with!
Variations
You can choose to make this frosting using dark chocolate instead of milk chocolate if you’d prefer. This cake can also be decorated with sprinkles, sweets, or extra chocolate for the perfect birthday cake vibes.
Equipment
For this delicious cake recipe, you will need x2 15cm cake tins, a wire rack for cooling, a disposable piping bag, and an electric mixer.
I always use a stand mixer or electric whisk to make the buttercream as they help ensure a fluffy frosting. I also always use an accurate kitchen scale when baking.
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.
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.
Top tip
For the perfect cake, follow my top baking tips below
- Check the true temperature of your oven with an oven thermometer before baking the cakes.
- Allow the cake to cool completely on a cooling rack before decorating.
- For a fluffy buttercream make sure the butter is at room temperature.
FAQ
The eggs I have used weigh about 56 grams out of their shell. Weigh the eggs you have and adjust accordingly.
You can bake this cake in different-sized cake pans, you will just need to adjust the baking time. Larger tins will need less time and smaller tins, more time to bake.
You can make this cake using a combination of baking powder and cake flour. It is best to check the packing of your baking powder to determine how much should be added. Remember to sift the two together before using them.
This Vanilla Cake with Chocolate Frosting recipe must be added to your to-bake list immediately. It’s the perfect cake for those who love both vanilla and chocolate!
If you give this recipe a go, please leave a star review and comment below – I love hearing about your kitchen stories!
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Happy Baking
With Love,
Kitty
📖 Recipe
Vanilla Cake with Chocolate Frosting
Equipment
- 2x 15cm round cake tins (6 inches)
Ingredients
Vanilla Cake
- 120 ml sunflower oil
- 250 g white sugar granulated
- 3 eggs extra large
- 290 g self-raising flour
- ½ teaspoon salt
- 270 ml milk
- 1 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 500 g powdered sugar
- 160 g unsalted butter
- 50 ml milk
- 150 g milk chocolate
- 40 g cocoa powder
Instructions
Vanilla Cake
- Preheat the oven to 170°C (340°F) and line 2x 15cm (6 inches) round cake tins with oil and parchment paper.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- 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 bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- In a jug combine the milk and vanilla, and with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
- In a heat-proof bowl set over a saucepan of simmering water, melt the chocolate.
- With the mixer’s motor running at medium speed, add the melted chocolate to the frosting. Pour the chocolate into the frosting in a steady stream, once added beat until combined. Scrape down the sides of the bowl and mix again.
- Add the cocoa powder to the frosting and beat again until combined. 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. Place fresh strawberries on top of the cake, serve, and enjoy!
Ethel says
Looks tempting! Will certainly try this!
withlovekitty2020 says
I hope you do! Such a delicious cake x