This vanilla cake with chocolate frosting is made with soft and fluffy vanilla cake layers, frosted with silky and rich chocolate frosting.
Made entirely from scratch, without a box cake mix, this cake features soft, fluffy vanilla layers with a rich, buttery flavor that feels homemade and comforting, and is the perfect birthday cake.
The cake itself is made with soft, fluffy vanilla layers that are light in texture yet rich in buttery flavor.
These tender layers are generously frosted with a silky, smooth chocolate frosting that’s both rich and decadent, adding a deep cocoa flavor that contrasts beautifully with the cake's subtle sweetness.
The frosting is made with both cocoa powder and melted dark chocolate for the ultimate rich chocolate flavor.
The combo hits just the right balance: sweet, creamy, and with a hint of richness, making it perfect for birthdays, get-togethers, or whenever you’re craving a classic treat with a little extra flair.
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 and creamy texture- the combination of fluffy vanilla cake and smooth chocolate frosting creates a melt-in-your-mouth bite that’s both light and indulgent.
- Made from scratch- this cake skips the box mix for real ingredients, giving it a fresh, homemade flavor that feels extra special and satisfying.
- Perfect for birthdays- with its classic vanilla and chocolate combo, this cake is a guaranteed crowd-pleaser that suits any age or celebration.
- Rich chocolate frosting- the silky, decadent frosting adds depth and richness, perfectly balancing the lighter vanilla layers underneath. It is made with both cocoa powder and melted dark chocolate.
- Uses a combo of oil and butter- this mix ensures the cake stays incredibly moist and tender, while still packing in that delicious buttery flavor.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the vanilla cake
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cake to rise. Make sure they aren't expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the chocolate frosting
Butter- I used unsalted butter for the frosting, but you can use salted butter and skip the salt.
Dark chocolate- use the best quality dark chocolate that you can find.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cocoa powder- you can use Dutch processed cocoa powder or natural cocoa powder for this.
Instructions
Make the vanilla cake
Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with parchment paper.
In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, and kosher salt. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the eggs and mix them until well combined.
Gradually add the oil while mixing constantly until the mixture is smooth.
Add the buttermilk, ½ of the flour, baking soda, and baking powder, and mix until almost combined. Add the other ½ of the flour and mix until just combined, and there are no visible lumps of flour.
Pour the batter into the prepared baking pans and bake the cake in a 180°C (350°F) preheated oven for about 25-30 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the chocolate frosting
In a medium mixing bowl, add the powdered sugar and room temperature butter, sift the cocoa powder, add the vanilla extract and salt, and whip with an electric hand mixer for 1-2 minutes.
Then, add the melted and cooled dark chocolate. Mix on high until the frosting is whipped and smooth.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
If it seems like it's too much frosting, feel free to remove some and save it for your next chocolate cake.
Expert Tips
- 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.
Faq's
Yes, chocolate frosting goes wonderfully with vanilla cake. The rich, bold flavor of the chocolate contrasts perfectly with the light, sweet vanilla, creating a classic and delicious balance.
Vanilla cake pairs well with chocolate, berries, lemon, caramel, coconut, coffee, nuts, and creamy frostings like mascarpone or cream cheese.
Frosting is thick, fluffy, and used to cover and decorate cakes, while icing is thinner, glossier, and often used as a glaze or for detailed decoration.
Jazz up a vanilla cake by adding flavored fillings (like lemon curd or raspberry jam), layering with fresh fruit, using bold frostings (chocolate, caramel, or cream cheese), or topping with sprinkles, nuts, or a drizzle of ganache.
Yes, bake it for a few minutes less and make the recipe exactly as written.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight before serving.
Make It Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
You can make the buttercream and freeze it for up to 1 month in an airtight container. Thaw at room temperature for 1-2 hours or in the fridge overnight.
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk. Also, replace the butter with vegan butter.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Zest- many people enjoy the combination of citrus with chocolate. If you do, add one tablespoon of orange or lemon zest to this cake for a zesty flavor.
Chocolate fudge frosting- instead of using a chocolate frosting, you can make my chocolate fudge frosting for a richer frosting.
Serving Tips
Serving this cake at room temperature makes a big difference. The vanilla layers turn soft and tender, and the chocolate frosting becomes smooth and creamy, creating the most tender and perfect bite.
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
Lemon Cream Cheese Bundt Cake- This lemon cream cheese bundt cake is full of lemon flavor from fresh lemons and is dense, velvety, and topped with a cream cheese glaze.
Strawberry Whipped Cream Cake- This strawberry whipped cream cake is made with a soft and fluffy vanilla cake base, topped with whipped cream and fresh strawberries.
Strawberry Mousse Cake- This strawberry mousse cake is made with a graham cracker crust and a creamy mousse filling made with fresh strawberry puree.
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If you liked this recipe
📖 Recipe
Vanilla Cake w/ 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
- Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with parchment paper.
- In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, and kosher salt. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix them until well combined.
- Gradually add the oil while mixing constantly until the mixture is smooth.
- Add the buttermilk, ½ of the flour, baking soda, and baking powder, and mix until almost combined. Add the other ½ of the flour and mix until just combined, and there are no visible lumps of flour.
- Pour the batter into the prepared baking pans and bake the cake in a 180°C (350°F) preheated oven for about 25-30 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the chocolate frosting
- In a medium mixing bowl, add the powdered sugar and room temperature butter, sift the cocoa powder, add the vanilla extract and salt, and whip with an electric hand mixer for 1-2 minutes.
- Then, add the melted and cooled dark chocolate. Mix on high until the frosting is whipped and smooth.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
- Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
- If it seems like it's too much frosting, feel free to remove some and save it for your next chocolate cake.
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
I made it for my dad's birthday, and everyone kept asking for the recipe. It was eaten up in minutes.