Easy Chocolate Cake with Vanilla Frosting

Fellow baking enthusiasts! Let me share with you my absolute favorite chocolate cake with vanilla frosting recipe – a classic treat that never fails to bring smiles to faces and warmth to hearts. There's something magical about this perfectly baked chocolate cake with vanilla frosting – it's like a hug in dessert form! This timeless combination has been bringing joy to special occasions and everyday moments for generations, and today, I'm excited to share my foolproof version with you.

Why You'll Love This Chocolate Cake with Vanilla Frosting

Let me tell you why this chocolate cake with vanilla frosting is about to become your new favorite recipe! First off, don't let fancy cake photos intimidate you – I promise this chocolate cake with vanilla frosting is totally doable, even if you're new to baking. I've broken everything down into simple steps that anyone can follow. The best part? This homemade chocolate cake with vanilla frosting turns out incredibly moist and rich every single time, thanks to some special ingredients and little tricks I'll share with you (hello, secret coffee addition!).

And can we talk about what makes this chocolate cake with vanilla frosting so special? The frosting is pure heaven! I've perfected the recipe to give you that dreamy, cloud-like consistency that spreads like a dream and holds those beautiful swirls. No more lumpy or runny frosting – you've got this!

Ingredients

Let's gather everything we need for our amazing chocolate cake with vanilla frosting! I'll break this down into two parts - first the cake ingredients, then our dreamy frosting.

For Our Super Moist Chocolate Cake:

• 2 cups all-purpose flour (just regular flour from your pantry will do perfectly!)
• 2 cups granulated sugar (this gives us that perfect sweetness we're looking for)
• ¾ cup unsweetened cocoa powder (the good stuff - this is where our chocolate magic comes from!)
• 2 teaspoons baking soda (helps make our cake super fluffy)
• 1 teaspoon baking powder (works with the baking soda for the perfect rise)
• 1 teaspoon salt (trust me, it enhances all the flavors)
• 2 large eggs, at room temperature (take them out about 30 minutes before starting)
• 1 cup whole milk (makes our cake extra rich and tender)
• ½ cup vegetable oil (this is our secret to keeping the cake super moist)
• 2 teaspoons pure vanilla extract (the real stuff makes such a difference!)
• 1 cup hot coffee (don't worry - you won't taste it, but it makes the chocolate flavor pop!)
• 1 cup boiling water (helps create that perfect, moist texture)

For Our Silky-Smooth Vanilla Frosting:

• 4 cups powdered sugar (sift it if you can - it'll make your frosting extra smooth)
• 1 cup unsalted butter, softened (leave it out for about an hour to get perfectly soft)
• 4 tablespoons heavy cream (this makes our frosting so creamy and spreadable)
• 2 teaspoons pure vanilla extract (again, pure vanilla is worth it for that amazing flavor)
• ¼ teaspoon salt (just a pinch to balance the sweetness perfectly)

Chocolate Cake With Vanilla Frosting Instructions

Preparing the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until well combined.
4. Slowly stir in the hot coffee and boiling water. Don't worry if the batter seems thin – this is exactly what you want for a moist cake.
5. Pour the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

Making the Vanilla Frosting

1. In a large bowl, beat the softened butter until creamy using an electric mixer on medium speed.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Pour in the heavy cream and vanilla extract. Beat on medium-high speed for 3-5 minutes until the frosting becomes light and fluffy.
4. Add the salt and beat for an additional minute to incorporate.

Assembling the Cake

1. Once the cake layers are completely cool, place one layer on your serving plate.
2. Spread about 1 cup of vanilla frosting evenly over the top of the first layer.
3. Place the second cake layer on top.
4. Apply a thin crumb coat of frosting all over the cake and refrigerate for 15 minutes.
5. Finish frosting the cake with the remaining vanilla frosting, creating smooth sides and decorative swirls on top if desired.

Equipment Needed

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer (stand mixer preferred, but hand mixer works too)
• Large mixing bowls
• Measuring cups and spoons
• Cooling racks
• Offset spatula for frosting
• Cake stand or serving plate

Storage Instructions

• Room Temperature: The frosted cake can be stored at room temperature, covered, for up to 3 days.
• Refrigerator: For longer storage, keep in an airtight container in the refrigerator for up to 1 week.
• Freezer: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.

Recipe Variations

• Make it Dairy-Free: Substitute the milk with almond milk and use dairy-free butter for the frosting
• Gluten-Free Version: Use your favorite cup-for-cup gluten-free flour blend
• Cupcake Adaptation: Pour batter into lined cupcake pans and bake for 18-20 minutes
• Flavor Twists: Add a raspberry filling between layers or chocolate chips to the batter

Grandma's Magic Touch

When it comes to making the perfect chocolate cake with vanilla frosting, nobody did it quite like my grandmother. Her version of this chocolate cake with vanilla frosting became legendary in our family, perfected over decades of Sunday gatherings and countless birthday celebrations. Every time she made this special chocolate cake with vanilla frosting, the whole house would fill with that irresistible aroma, and we'd all gather in the kitchen, hoping to lick the spoons clean!

What made Grandma's homemade chocolate cake with vanilla frosting so extraordinary wasn't just the ingredients – it was the little touches she added with love. Like warming the milk slightly before mixing it in ("It makes the cake fluffier, dear!"), or adding that splash of coffee to deepen the chocolate flavor (her best-kept secret!). She always insisted that the vanilla frosting had to be whipped until it was "as light as clouds" – and anyone who's tried her chocolate cake with vanilla frosting knows she was absolutely right!

FAQ

How did your chocolate cake with vanilla frosting turn out?

There's nothing quite like a classic chocolate cake with vanilla frosting. This recipe delivers rich, moist chocolate layers paired with fluffy vanilla frosting that creates the perfect sweet balance. Whether for birthdays, special occasions, or just because, this timeless dessert is sure to impress and satisfy any sweet tooth.

Craving more homestyle baking? Warm up your kitchen with our delightful Vegan Matcha Cake Recipe, a wholesome treat bursting with earthy green tea flavors. For a no-bake classic, our Lolly Cake Recipe is a nostalgic favorite, packed with sweetness and crunch. Want something showstopping? Try the elegant Crepe Cake Recipe, featuring delicate, buttery layers stacked to perfection. And for a fun twist on a beloved dessert, indulge in our Banana Split Cake Recipe, a fruity, creamy delight that brings all the flavors of the classic sundae into one irresistible bite!

Did you make this chocolate cake with vanilla frosting? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Maybe you added some raspberry filling between the layers, or sprinkled the top with chocolate shavings? Your feedback not only helps others but also contributes to our growing community of home bakers.

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Pairing

These are my favorite dishes to serve with chocolate cake with vanilla frosting

Easy Chocolate Cake with Vanilla Frosting

This chocolate cake with vanilla frosting delivers rich, moist layers paired with creamy, cloud-like frosting. The perfect balance of deep chocolate flavor and sweet vanilla makes.

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Course: Dessert

Cuisine: American

Keyword: birthday cake, cakes desserts, celebration cake, chocolate cake, chocolate cake with vanilla frosting, homemade cake, vanilla frosting

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 slices

Calories: 485kcal

Cost: $11

Equipment

• Two 9-inch round cake pans (For evenly sized layers. Grease and line with parchment)
• Parchment paper (Prevents sticking, ensures smooth release)
• Electric mixer (Speeds up mixing for a fluffy batter)
• Large mixing bowls (For combining wet and dry ingredients)
• Measuring cups and spoons (Ensures accuracy for consistent results)
• Cooling racks (Prevents soggy bottoms, ensures even cooling)
• Offset spatula (Spreads frosting smoothly)
• Cake stand or serving plate (For assembling and serving)

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flourFor the Chocolate Cake: – Provides structure and stability.
• 2 cups granulated sugar – Adds sweetness and moisture.
• ¾ cup unsweetened cocoa powder – Gives deep chocolate flavor.
• 2 teaspoons baking soda – Leavening agents for rise.
• 1 teaspoon baking powder
• 1 teaspoon salt – Enhances flavors and balances sweetness.
• 2 large eggs – Adds richness and structure.
• 1 cup whole milk – Keeps the cake moist and tender.
• ½ cup vegetable oil – Ensures a soft, moist texture.
• 2 teaspoons pure vanilla extract – Enhances flavor depth.
• 1 cup hot coffee – Intensifies chocolate flavor.
• 1 cup boiling water – Helps bloom the cocoa for a rich taste.

For the Vanilla Frosting:

• 4 cups powdered sugar – Sweetens and thickens the frosting.
• 1 cup unsalted butter – Creates a creamy, rich texture.
• 4 tablespoons heavy cream – Adds smoothness and spreadability.
• 2 teaspoons pure vanilla extract – Enhances the vanilla flavor.
• ¼ teaspoon salt – Balances sweetness.

Instructions

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
• Properly preparing your pans prevents sticking and ensures easy removal.
• Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  
• Mixing dry ingredients first ensures even distribution of leavening agents.
• Add eggs, milk, oil, and vanilla extract. Mix with electric mixer on medium speed for 2 minutes.
  
• Don't overmix, just until ingredients are well combined.
• Slowly stir in hot coffee and boiling water. (Batter will be thin)
• The thin batter is normal and creates a moist cake.
• Pour batter evenly between prepared cake pans.
• Use a kitchen scale for precise distribution if available.
• Bake for 30-35 minutes, until toothpick inserted in center comes out clean.
• Check at 30 minutes to avoid overbaking.
• Cool in pans for 10 minutes, then remove to wire racks to cool completely.
• Patience here is crucial for proper frosting application later.
• Beat softened butter until creamy using electric mixer on medium speed.
• Beat for 2-3 minutes until light and fluffy before adding sugar.
• Gradually add powdered sugar, one cup at a time, mixing well after each addition.
• This prevents sugar clouds and lumps in your frosting.
• Pour in heavy cream and vanilla extract. Beat on medium-high speed for 3-5 minutes until light and fluffy.
• Don't rush this step - proper aeration creates the perfect texture.
• Add salt and beat for an additional minute.
• Salt balances sweetness and enhances vanilla flavor.
• Place first cake layer on serving plate.
• Secure with a small dab of frosting underneath.
• Spread about 1 cup of frosting evenly over top.
• Use an offset spatula for smooth, even application.
• Place second cake layer on top.
• Place gently to avoid cracking.
• Apply thin crumb coat of frosting all over cake and refrigerate for 15 minutes.
• This seals in crumbs for a clean final layer.
• Finish frosting with remaining vanilla frosting.
• Get creative with swirls or patterns if desired.

Notes

• Room temperature ingredients mix better and create a smoother batter
• Don't overmix the batter after adding dry ingredients
• The hot coffee enhances chocolate flavor without making the cake taste like coffee
• For best results, cool cake layers completely before frosting

Nutrition

Serving: 120g | Calories: 485kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 400mg | Potassium: 185mg | Fiber: 2g | Sugar: 57g | Vitamin A: 500IU | Calcium: 65mg | Iron: 2mg