This post contains affiliate links. Read the full disclosure here.

Jump to Recipe
5 from 4 reviews

This vanilla cake with chocolate frosting is the perfect birthday cake! Think of a soft and fluffy vanilla cake covered with the best chocolate frosting.

vanilla cake with chocolate frosting slice on a place with a fork

After making my dairy free birthday cake, I knew I had to make a version with chocolate frosting! This is like your favorite nostalgic birthday cake when you were a kid, just the perfect simple vanilla cake with the dreamiest frosting. 

I love making this for birthday parties, dinner parties or bake sales. If you want to make this cake extra fun, you can add sprinkles to the cake batter just before pouring it into your cake pans!

Why You’ll Love This Vanilla Cake with Chocolate Frosting

  • This simple cake recipe uses oil and butter so the cake layers are super soft and moist.
  • The chocolate frosting uses cocoa powder, so no need to melt chocolate!
  • You can easily make this vanilla cake with chocolate frosting with dairy-free ingredients.
  • I’m using simple pantry ingredients, I bet you already have everything you need to make this cake! 

Ingredients Needed

Vanilla Cake with Chocolate Frosting ingredients in bowls
  • Butter: you can use regular butter or vegan butter if you’re dairy-free.
  • Milk: feel free to use regular whole milk or non-dairy milk.
  • Oil: I recommend using a neutral oil like sunflower oil or vegetable oil.
  • Cocoa Powder: I prefer to use dutch-processed cocoa powder here, but in a pinch, you can use natural cocoa powder.
  • Vanilla Extract: since this is a vanilla cake, I recommend using a high-quality vanilla extract! 
  • Baking Powder: make sure your baking powder hasn’t expired, otherwise your cake won’t rise in the oven!

Step by Step Instructions

Vanilla Cake with Chocolate Frosting process in six steps

Step 1: Preheat your oven to 350°Fahrenheit and spray two 8-inch cake pans with cooking spray. Line the bottoms of the pans with parchment paper and set aside.

Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, beat the butter and oil together. Add the eggs and vanilla extract.

Step 3: Add the granulated sugar and mix together.

Step 4: Add the cornstarch, flour, salt and baking powder to a separate medium bowl and whisk together.

Step 5: Add the dry ingredients slowly, alternating with the milk.

Step 6: Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted in the middle comes out clean.

Step 7: Allow the cakes to cool in the pan for 10-15 minutes, then remove from the pan and let cool on a wire cooling rack. 

Step 8: Once the cakes have cooled completely, make the buttercream. In the bowl of a stand mixer or in a bowl with a handheld mixer, beat the butter and cocoa powder together until smooth.

Step 9: Add the vanilla extract, then add in the icing sugar, a ¼ cup at a time until you have your desired consistency. If the chocolate buttercream is too thick, you can add milk a tablespoon at a time to thin it out. If your buttercream is too thin, you can add more powdered sugar (a ¼ cup at a time). 

Step 10: Assemble your cake and enjoy! 

Vanilla Cake with Chocolate Frosting on a platter cut into slices with a glass of milk behind it

Expert Tips

  • I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! If you add too much flour to your cake, it’ll turn out dry and dense. And it’s so easy to add too much flour if you’re using measuring cups! If you don’t have a kitchen scale, then make sure to use the scoop and level method to weigh out your flour. 
  • Don’t skip out on lining the bottom of your cake pans. The cakes might stick to the bottom of the pans if you don’t line them with parchment paper. 
  • To get the cakes out of the pan, I recommend running a butter knife along the outside edge of the cake to loosen it. 
  • Let the cakes cool completely before you assemble and frost them, otherwise the frosting will start to melt!

Storage Instructions

Store this vanilla cake with chocolate frosting covered and at room temperature for 3-4 days.

You can freeze the cake layers if you want to make this ahead of time. Wrap each cooled cake layer in parchment paper, then foil. Place in ziploc bags and freeze for up to 3 months. Let thaw at room temperature.

To freeze any leftover buttercream, place in an airtight container and freeze for up to 2 months. Thaw in the fridge then re-whip using a standing mixer or handheld mixer before using.

More Recipes You’ll Love

vanilla cupcake with liner pulled down and chocolate frosting

Vanilla Cupcakes with Chocolate Frosting
chocolate cake with vanilla frosting slice on a plate

Chocolate Cake with Vanilla Frosting
fork cutting into a slice of Coffee Chocolate Cake on a small plate

Coffee Chocolate Cake
A slice of marble cake with swirled chocolate and vanilla layers is topped with rich chocolate frosting, set on a white plate against a wooden table.

Chocolate and Vanilla Marble Cake

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Vanilla Cake with Chocolate Frosting on a platter cut into slices with a glass of milk behind it
5 from 4 reviews

Vanilla Cake with Chocolate Frosting

Gabby Kislanko
This vanilla cake with chocolate frosting is the perfect birthday cake! Think of a soft and fluffy vanilla cake covered with the best chocolate frosting. Plus, you can easily make it dairy free so it’s perfect if you have food allergies!
Prep Time: 15 minutes
Bake: 20 minutes
Total Time: 35 minutes
Servings: 14 slices
Print Recipe Pin Recipe Leave a Review

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

8 inch round cake pans
2 8 inch round cake pans
Mixing Bowl

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Parchment Lining: I highly recommend lining your cake pans with parchment paper. It’s an easy way to avoid the cake breaking when you try to remove it from the pan. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method.
Cake Pan Size: This recipe can also be made with two 9 inch round cake pans. Shorten the baking time by a few minutes.
Storage and Freezing Instructions:
The cake can be stored covered at room temperature for 3-4 days. 
You can also freeze the cake layers if you want to make this cake ahead of time. Let them cool completely, then tightly wrap each individual cake layer in parchment paper, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.
You can store leftover buttercream in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then re-whip it using a handheld or standing mixer before frosting the cakes.
 
Calories: 544kcal, Carbohydrates: 64g, Protein: 5g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 460mg, Potassium: 165mg, Fiber: 4g, Sugar: 41g, Vitamin A: 1284IU, Calcium: 93mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

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