Easy Vanilla Cake with Chocolate Frosting
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This vanilla cake with chocolate frosting is the perfect cake for any occasion! It’s got two soft and fluffy vanilla cake layers and is topped with a rich and smooth chocolate icing. I’ve tested this recipe with dairy as well as dairy free so that it can be made both ways.
There is nothing better than a classic white cake. It’s truly like a nostalgic, simple birthday cake when you were a kid! I think the vanilla and chocolate combination is my favorite – but just don’t make me choose between this vanilla cake with chocolate frosting and my chocolate cake with vanilla frosting.
Featured Reader Review
“I loved this recipe, the cake was perfect!”
Anne
I love making this cake for birthday parties, dinner parties or bake sales. If you want to make it extra fun, you can add sprinkles to the cake batter just before pouring it into your cake pans and of course add sprinkled on top of the frosting for decoration!
This is the cake version of my vanilla cupcakes with chocolate frosting and it’s truly so delicious. Just like the cupcakes, the vanilla cake uses a combination of oil and butter so that the layers are light and moist but also still have flavor from the butter.
This vanilla cake with chocolate icing also uses cornstarch which helps keep the layers soft and tender, similar to how cake flour would. I tested this recipe so many times to get the right ratios and I think it’s perfect if I do say so myself!
Ingredients Needed
- Butter and Milk: Regular dairy or dairy free ingredients work great in this recipe. If you are using dairy free milk I recommend oat or soy milk!
How To Make This Layer Cake
Combine wet ingredients!
Add dry ingredients and milk.
Pour into your cake pans and bake!
Make the chocolate frosting.
Assemble the cake and enjoy!
Expert Recipe Developer Tips
- I always recommend weighing your dry ingredients, but it is especially important with this vanilla cake so that it doesn’t turn out dry.
- Don’t over-mix the cake batter. I have done this before and it gives the cake a tough texture rather than being light and fluffy.
More Recipes You’ll Love
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Baking FAQ
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Easy Vanilla Cake with Chocolate Frosting
Video
Ingredients
Vanilla Cake
- ½ cup (105 g) butter, softened, (regular or dairy free)
- ½ cup (108 ml) oil (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
- 3 eggs
- 1½ Tablespoon vanilla extract
- 1¼ cup (250 g) granulated sugar
- 2⅓ cup (292 g) all-purpose flour
- ¼ cup (25 g) cornstarch
- 2½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cup (375 ml) milk of choice, (regular or dairy free)
Chocolate Buttercream
- 1½ cup (315 g) butter, softened, (regular or dairy free)
- 1¼ cup (108 g) cocoa powder
- 1 teaspoon vanilla extract
- 2¾-3 cups (330 g) powdered sugar (icing sugar)
- milk of choice as needed for consistency, (dairy free or regular)
Instructions
- Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
- Mix in the granulated sugar.
- Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
- Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
- Divide the cake batter between the two cake pans and bake for 24-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.
Chocolate Buttercream
- In the bowl of a standing mixer or handheld mixer, beat butter and cocoa powder until smooth.
- Add in the vanilla extract, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
- Once the cakes have cooled completely, frost and enjoy!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
Hello, im just wondering – is this using the setting fan bake or just normal bake setting with the oven? I’ve followed every step with this vanilla recipe for my anaphylaxis to dairy toddler and have been using my fan bake option. It’s a fail every single time. So just checking what type of setting you use for baking this cake? Thankyou!! I’d totally love to taste it when I can get it baked properly!Â
Hi MJ! I bake this using the regular/normal bake setting, not fan bake (convection). If you’re using convection, that could definitely be part of the issue since it tends to bake faster and can dry things out or affect the rise. If you’d like to try fan bake again, I’d recommend lowering the temp by about 25°F and checking it a few minutes early, but regular bake at 350°F is what I use and test with. Hope that helps and it turns out perfectly next time! 😊
Can I use lactose free milk?
Yes that should work!
Can this recipe be made in a 9×13 pan? And if so, how long would the cook time be?Â
Yes! Bake at the same temperature (350°F) and start checking around 30-35 minutes with a toothpick, since the batter will be in a single thinner layer.
I loved this recipe the cake was perfect!
I just love the cake and it easy
Any chance I could make this recipe with gluten free flour?
Hi Sarah, I haven’t tried that myself so I can’t recommend it personally, but if you give it a try let us know how it worked for you!
SO GOOD! Made it for my moms birthday and everyone loved it
I’m so happy to hear that the cake was a hit Sophia! Thanks for the review 🙂