This vanilla cake with chocolate frosting has two soft, fluffy vanilla layers covered in a silky chocolate frosting made with melted dark chocolate and cocoa powder.
A classic vanilla cake with chocolate frosting is the birthday cake everyone loves, and this one is made completely from scratch.
Butter gives the layers a rich vanilla flavor, while oil and buttermilk keep them soft and moist for days.
The frosting is made with both melted dark chocolate and cocoa powder for a deep, fudgy chocolate flavor.
It is my go-to cake for birthdays, holidays, and any celebration.
One reader, Charles, commented: “I made it for my dad's birthday, and everyone kept asking for the recipe. It was eaten up in minutes. ★★★★★”
For more layered cake recipes, check out my banoffee cake, lemon curd cake, tuxedo cake, banana cream cake, and chocolate strawberry cake.
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Why this recipe works
- Soft, Tender Crumb: Butter adds flavor while oil and buttermilk keep the cake moist and soft for days.
- Rich Chocolate Frosting: Melted dark chocolate and cocoa powder make a deep, fudgy frosting that pairs perfectly with vanilla.
- From Scratch, Simple Ingredients: Everything is a pantry staple, with no box mix needed.
- Even Layers: Two 8-inch layers bake up level and are easy to stack and frost.
- Perfect for Celebrations: It is a classic birthday cake that everyone loves.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The vanilla cake
Butter: Unsalted and softened to room temperature. It creams with the sugar to add air and a rich, buttery flavor.
Eggs: Large and at room temperature so they blend smoothly into the batter and help the cake rise.
Flour: All-purpose flour gives the layers structure while keeping them tender. Cake flour works for an even softer crumb.
Baking soda and baking powder: Leaveners that react with the acidic buttermilk to give the cake a light, even rise.
Granulated sugar: Sweetens the cake and keeps the crumb moist. Caster sugar works as well.
Vegetable oil: Keeps the layers moist and soft, even straight from the fridge. Canola oil works too.
Vanilla extract: The main flavor of the cake, so use a good-quality pure vanilla extract.
Buttermilk: Adds acidity and moisture for a soft, tender crumb.
Kosher salt: Balances the sweetness and sharpens the vanilla flavor.
The chocolate frosting
Butter: Unsalted and softened so it whips into a smooth, fluffy frosting.
Dark chocolate: Melted and cooled. It gives the frosting a deep, fudgy chocolate flavor.
Powdered Sugar: Sweetens the frosting and keeps it silky. Sift it to avoid lumps.
Cocoa powder: Dutch-processed cocoa adds a rich chocolate flavor and a dark color. Sift it before adding.
Step by Step Instructions
Make the vanilla cake
1. Prep: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
2. Cream: In a large mixing bowl, beat the softened butter, vanilla extract, granulated sugar, and salt with an electric hand mixer for about 3 minutes, until creamy and smooth.
3. Eggs: Add the eggs and mix until well combined.
4. Oil: Gradually pour in the oil while mixing constantly until the mixture is smooth.
5. Buttermilk and Flour: Add the buttermilk, half of the flour, the baking soda, and the baking powder and mix until almost combined. Add the remaining flour and mix just until no lumps of flour remain.
6. Bake: Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Release: Let the layers cool completely. Run a thin spatula around the edges, place a wire rack over each pan, and flip to release the cake.
Make the chocolate frosting
1. Whip: In a medium mixing bowl, add the powdered sugar and room temperature butter, sift in the cocoa powder, and add the vanilla extract and salt. Whip with an electric hand mixer for 1 to 2 minutes.
2. Add the Chocolate: Add the melted and cooled dark chocolate and mix on high until the frosting is whipped and smooth.
Assemble the cake
1. Anchor: Pipe a small dollop of frosting onto your cake board or plate and place the first cake layer on top.
2. First Layer: Spread about ⅓ of the frosting evenly over the first layer.
3. Stack and Frost: Top with the second layer, then cover the whole cake with the remaining frosting and make a wave pattern with an offset spatula.
Expert Tips
- Room Temperature Ingredients: Soft butter, eggs, and buttermilk mix into a smooth batter that bakes evenly.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale.
- Use Cake Strips: Wrapping the pans with cake strips helps the layers bake flat with no dome.
- Cool the Chocolate: Let the melted chocolate cool before adding it so it doesn't melt the butter in the frosting.
- Save Extra Frosting: If it feels like too much frosting, set some aside for cupcakes or a drizzle.
Troubleshooting
Why is my vanilla cake dense?
The batter was overmixed or the butter was too cold to cream properly. Use soft butter and mix the flour in just until combined.
Why did my cake layers dome?
The oven ran hot or the batter rose unevenly. Use cake strips, check your oven temperature, and level the layers with a serrated knife before stacking.
Why is my frosting too soft?
The butter or chocolate was too warm. Chill the frosting for 10 to 15 minutes, then beat it again until fluffy.
Why does my cake have tunnels or holes?
The batter was mixed too much after the flour went in, which traps large air pockets. Mix the last addition of flour only until it disappears, and tap the pans on the counter before baking to release big bubbles.
Frequently Asked Questions
Butter gives the cake a rich, classic vanilla flavor, while oil keeps the crumb moist and soft, even straight from the fridge.
Yes. The frosting is smooth and holds its shape well. If it feels too soft, chill it for 10 to 15 minutes and beat it again before piping.
Add the zest of 1 lemon or orange to the batter, swap half of the vanilla for almond extract, or fill the layers with jam before frosting.
Bake on the regular (conventional) setting for the most even rise. If you only have a fan oven, lower the temperature to 165°C (325°F) and start checking the cake 5 minutes early.
Yes. Leave out the salt in the cake and frosting if you use salted butter, so the flavor stays balanced.
Storing
Store the cake covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving so the frosting softens.
Freezing
Whole cake: Freeze uncovered for 1 to 2 hours until the frosting is firm. Wrap in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
Cake slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge for a few hours.
Make It Ahead Of Time
Bake the Cake Layers Early
Bake the vanilla layers up to 1 day ahead. Once completely cool, wrap them tightly in plastic wrap and keep them at room temperature, or freeze them for up to 3 months.
Prep the Frosting in Advance
Make the chocolate frosting up to 3 days ahead and keep it covered in the fridge. Bring it to room temperature and re-whip it before using.
Substitutions
Buttermilk: Mix ⅔ cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.
Gluten Free: Use a 1:1 gluten-free baking flour blend.
Egg Free: Use a commercial egg replacer, like Bob's Red Mill, following the package directions for 3 eggs. The cake will be slightly denser.
Dairy Free: For the cake, use plant-based butter sticks and almond or oat milk mixed with lemon juice instead of buttermilk. For the frosting, use plant-based butter and dairy-free dark chocolate.
Oil: Any neutral oil, like canola or sunflower oil, works.
Variations
Sprinkles: Fold rainbow sprinkles into the batter for a funfetti cake.
Strawberry Filling: Spread strawberry jam between the layers before frosting.
Mocha Frosting: Add 1 teaspoon of instant espresso powder to the frosting.
Chocolate Chip: Fold mini chocolate chips into the batter.
How to Scale This Recipe for Different Pans
Multiply all the cake and frosting ingredients by the amount below.
- Three 8 Inch Pans: As written, for thinner layers. Bake for 20 to 24 minutes.
- Two 9 Inch Pans: As written. Bake for 25 to 30 minutes.
- Three 6 Inch Pans: As written, for a taller cake. Bake for 22 to 26 minutes.
- 9x13 Inch Sheet Cake: As written. Bake for 30 to 35 minutes.
- Cupcakes: As written, for about 24 cupcakes. Bake for 18 to 20 minutes.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Electric hand mixer
- Rubber spatula
- Pastry bag
- Cake strips
More Cake Recipes
Love layer cakes? Try my lemon cream cheese bundt cake, strawberry whipped cream cake, and strawberry mousse cake!
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📖 Recipe
Vanilla Cake With Chocolate Frosting
Ingredients
For the vanilla cake
- 7 oz Butter room temperature, unsalted
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 ½ cups Granulated sugar
- 3 Eggs
- ⅓ cup Vegetable oil or canola oil
- ⅔ cup Buttermilk
- 2 ¼ cups Flour
- ½ teaspoon Baking soda
- 1 ½ teaspoon Baking powder
For the chocolate frosting
- 12 oz Butter room temperature, unsalted
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ½ cup Cocoa powder Dutch processed
- 3.5 oz Dark chocolate melted and cooled
Instructions
Make the vanilla cake
- Prep: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
- Cream: In a large mixing bowl, beat the softened butter, vanilla extract, granulated sugar, and salt with an electric hand mixer for about 3 minutes, until creamy and smooth.
- Eggs: Add the eggs and mix until well combined.
- Oil: Gradually pour in the oil while mixing constantly until the mixture is smooth.
- Buttermilk and Flour: Add the buttermilk, half of the flour, the baking soda, and the baking powder and mix until almost combined. Add the remaining flour and mix just until no lumps of flour remain.
- Bake: Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Release: Let the layers cool completely. Run a thin spatula around the edges, place a wire rack over each pan, and flip to release the cake.
Make the chocolate frosting
- Whip: In a medium mixing bowl, add the powdered sugar and room temperature butter, sift in the cocoa powder, and add the vanilla extract and salt. Whip with an electric hand mixer for 1 to 2 minutes.
- Add the Chocolate: Add the melted and cooled dark chocolate and mix on high until the frosting is whipped and smooth.
Assemble the cake
- Anchor: Pipe a small dollop of frosting onto your cake board or plate and place the first cake layer on top.
- First Layer: Spread about ⅓ of the frosting evenly over the first layer.
- Stack and Frost: Top with the second layer, then cover the whole cake with the remaining frosting and make a wave pattern with an offset spatula.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the Amazon link.
- If your frosting seems too soft for spreading, place it in the refrigerator for about 30 minutes to firm up slightly before using it on the cake.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- Serve at room temperature for optimal taste. Bring the cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
Charles says
I made it for my dad's birthday, and everyone kept asking for the recipe. It was eaten up in minutes.