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Vanilla Cake with Chocolate Frosting Recipe

Megan
Vanilla cake with chocolate frosting is a light, moist and fluffy classic vanilla cake covered with a rich and creamy chocolate frosting. With it’s beautiful bakery worthy appearance and easy preparation, this vanilla cake with chocolate buttercream makes the perfect birthday or celebratory cake for any occasion.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling and Chilling Time 2 hours
Total Time 3 hours 5 minutes
Course Celebrations, Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 stand mixer with whisk and paddle attachment or hand mixer with beaters
  • 2 8 inch (20 cm) cake pans
  • 2 parchment paper rounds
  • 2 cake strips, optional

Ingredients
  

Vanilla Cake

  • 2 cups (240 g) all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1¾ cup (350 g) granulated sugar
  • ½ cup (113 g) unsalted butter, cubed
  • 1 cup (240 ml) whole milk
  • 1 tablespoon (15 ml) vanilla extract

Chocolate Frosting

  • 1½ cups (229 g) unsalted butter, room temperature
  • ½ cup (40 g) Dutch processed or unsweetened cocoa powder
  • 3 cups (360 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 - 3 teaspoons (5- 15 ml) milk, as needed
  • 2 - 3 tablespoons rainbow sprinkles, optional

Instructions
 

Make the Vanilla Cake

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.
  • In a large bowl, whisk the all purpose flour, baking powder and salt until well combined.
    2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ½ teaspoon salt
  • In the bowl of a stand mixer fitted with whisk attachment, whisk in the eggs together on medium-high for 2 - 3 minutes.  The eggs should lighten and thicken in texture. Reduce the speed to low and slowly add the sugar to the egg mixture. Once all the sugar has been added, increased the mixing speed to medium-high for an additional 1 - 2 minutes or until the eggs and sugar reach the ribbon stage.
    4 large eggs, room temperature, 1¾ cup (350 g) granulated sugar
  • While the eggs are mixing together add the butter and milk to a microwave safe bowl. Heat the butter and milk in the microwave for about 2 minutes. The butter should be melted and the milk should be very warm but not scalded.
    ½ cup (113 g) unsalted butter, cubed, 1 cup (240 ml) whole milk
  • Reduce the speed to low and add the dry ingredients to the eggs and sugar ¼ at a time. Once all the dry ingredients have been added slowly add the warm milk and butter mixture to the cake batter. Go slowly to allow the eggs to temper. Continue to mix the cake batter on low until all the warm milk has been added. Scrape the sides and bottom of the bowl. Finally, mix the vanilla extract into the warm milk cake batter on low until the vanilla extract and any stray dry ingredients are incorporated into the cake batter.
    1 tablespoon (15 ml) vanilla extract
  • Evenly pour the vanilla cake batter into the prepared pans (the weight of cake batter per pan is about 565 g). Bake the cakes for 30 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
    Cool the cakes in the pan for 15 minutes. Remove the cakes from the pan to cool completely on a cooling rack. Loosely wrap the cakes in plastic wrap to chill in the fridge for an hour. The cakes must be completely cooled before applying the chocolate buttercream frosting.

Make the Chocolate Frosting

  • While the cakes cool, make the chocolate frosting. Cream the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 teaspoons additional milk. Mix well to combine.
    1½ cups (229 g) unsalted butter, room temperature, ½ cup (40 g) Dutch processed or unsweetened cocoa powder, 3 cups (360 g) powdered sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt, 1 - 3 teaspoons (5- 15 ml) milk, as needed

Assemble the Cake

  • Place the first vanilla cake layer on a cake stand or serving plate. Apply a layer of frosting to the first layer of vanilla cake. Evenly smooth the frosting across the top, onto the side. Top the frosting with the second layer of vanilla cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes.
  • Once the crumb coat has set, apply the rest of the frosting to the cake, making sure to fully frost the crumb coat. Using the back of a spoon, create some decorative swirls on top of the cake, followed by sprinkles around the edge of the top of the cake, slice and enjoy.
    2 - 3 tablespoons rainbow sprinkles, optional

Notes

Store: This vanilla cake with chocolate icing can be stored at room temperature for 2 - 3 days. Then it can be transferred to the fridge for an additional 1- 2 days. Although the cake tastes best when enjoyed within 1 - 2 days of being made.
See the Variations section to make this cake in different cake sizes or pans. 
Keyword Vanilla Cake with Chocolate Frosting, Vanilla Cake with Chocolate Frosting Recipe
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