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A decadent slice of Chocolate Cake with Vanilla Frosting, featuring three layers of rich, moist chocolate sponge filled and covered with smooth, creamy vanilla frosting. The frosting is elegantly piped into soft swirls along the edges, creating a visually stunning presentation. Cake crumbs are scattered on the plate, emphasizing the tender texture of the cake. In the background, the remaining cake sits slightly out of focus, adding depth to the cozy, indulgent setting.

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
Cook Time: 35 minutes
Total Time: 1 hour 5 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.
    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.
    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