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Vanilla Cake with Chocolate Frosting Recipe

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4.1 from 4 reviews

This classic Vanilla Cake recipe delivers a moist and tender crumb with a rich vanilla flavor. Made with a combination of butter and oil for perfect texture, it’s baked to golden perfection and layered with smooth chocolate frosting. Ideal for celebrations or everyday indulgence, this cake is easy to prepare and sure to impress.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup avocado, canola or vegetable oil
  • 1 ½ cup granulated sugar
  • 4 large eggs, room temperature preferred
  • 1 tablespoon vanilla extract
  • 1 ¼ cup buttermilk, room temperature preferred

Frosting

  • 1 batch Chocolate Frosting (refer to recipe link or use an alternative favorite frosting)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line the bottoms of two deep 8-inch round cake pans with parchment paper and lightly grease the sides to ensure easy release after baking.
  2. Cream Butter, Oil, and Sugar: In a stand mixer bowl or large mixing bowl, combine the softened butter, oil, and sugar. Beat until the mixture is creamy and fully combined, creating a light and fluffy base for the cake.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture. Beat well after each addition to incorporate the eggs fully and maintain a smooth texture.
  4. Stir in Vanilla: Pour in the vanilla extract and mix until evenly combined to infuse the batter with a warm vanilla aroma.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to distribute the leavening agent and seasoning evenly throughout the flour.
  6. Alternate Adding Dry Mix and Buttermilk: With a spatula, gently fold the flour mixture and buttermilk alternately into the butter mixture, starting and ending with the flour mixture. Mix just until combined after each addition to avoid over-mixing; some small lumps in the batter are normal.
  7. Divide and Bake: Evenly split the batter between the prepared pans. Bake in the preheated oven for 30-35 minutes. The cakes are done when the surface springs back to the touch and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool Cakes: Let the cakes cool in their pans for 10-15 minutes to set, then invert them onto a cooling rack. Allow the cakes to cool completely before frosting.
  9. Frost and Decorate: Apply the chocolate frosting generously over the cooled cakes. Decorate with sprinkles or your choice of toppings if desired. Slice and serve.

Notes

  • Use room temperature ingredients to ensure smooth mixing and even baking.
  • Do not over-mix the batter once the flour is added to prevent a dense cake.
  • Substitute chocolate frosting with cream cheese frosting, vanilla buttercream, or whipped cream as preferred.
  • Make sure to properly grease and line your pans to avoid cake sticking and breaking.
  • The cake layers can be baked a day in advance and wrapped tightly to preserve freshness.
  • For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/vanilla-cake-with-chocolate-frosting-recipe/