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Vanilla cake with chocolate frosting with a slice missing.

Vanilla Cake With Chocolate Frosting

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 642 kcal

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.

Nutrition

Calories: 642kcalCarbohydrates: 71gProtein: 6gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 139mgSodium: 582mgPotassium: 185mgFiber: 3gSugar: 28gVitamin A: 1206IUCalcium: 76mgIron: 3mg
Keyword Vanilla Cake w/ Chocolate Frosting, Vanilla Cake with Chocolate Frosting
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