This Vanilla Cake with Chocolate Frosting is my idea of the perfect cake! Soft vanilla cake layers covered in a 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. It is the perfect cake to make when you can't decide between chocolate or vanilla!
This recipe makes a two-layer 22cm diameter cake that is perfect for birthday parties, the festive season, or for no good reason at all! I love this recipe because the vanilla cake can be made in one bowl which is such a win!
If you love layer cake recipes, try this recipe for a Vanilla and Strawberry Cake, this Vanilla Birthday Cake, or this Chocolate Cake with Cream Cheese Frosting.
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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
- Unsalted butter
- Extra-large eggs
- Self-raising flour
- Salt
- Whole milk
- Vanilla extract
- Powdered sugar
- Milk and dark chocolate
- Golden syrup
- Sour cream
- Whipping cream
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.
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 quantities.
Instructions
Follow the simple instructions below to make this delicious cake recipe. First, you will make the vanilla cake layers, then the chocolate buttercream frosting, and finally you will assemble the cake.
Instructions for cake
STEP 1: Preheat the oven. Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper.
STEP 2: Beat butter, sugar, and oil. 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 3: Add the whole eggs. 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 4: 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 5: 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 6: 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: Melt chocolate and butter. 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.
STEP 2: Add the vanilla and syrup. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
STEP 4: Add icing sugar. Sift the icing sugar over the frosting mixture and whisk to combine.
STEP 5: Add sour cream. Add the sour cream and beat until the frosting is well combined and homogeneous.
STEP 6: Add icing sugar and cream. 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.
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 knife to create swirls in the frosting. Decorate with sprinkles, 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 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.
Equipment
For this delicious cake recipe, you will need x2 22cm cake tins, a wire rack for cooling, a disposable piping bag, and an electric mixer, either an electric hand mixer or stand 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.
- 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 have whisked the frosting sufficiently.
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.
You may have measured incorrectly, add a tablespoon extra of sour cream and whisk again. Keep going until the frosting is light and fluffy.
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 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!
Ethel says
Looks tempting! Will certainly try this!
withlovekitty2020 says
I hope you do! Such a delicious cake x