There’s something timeless about a classic chocolate cake with vanilla icing recipe. The combination of rich, moist chocolate layers and the smooth, creamy vanilla frosting makes this dessert a crowd-pleaser for any occasion.
Baking for a birthday, celebration, or simply satisfying a sweet craving, this recipe offers a balance of flavors that is sure to delight.
The chocolate cake brings a deep, luscious taste, while the vanilla icing adds a sweet, buttery contrast. It’s easy to prepare and always impressive.
I love how simple ingredients come together to create something so indulgent. Let’s dive into this irresistible chocolate cake with vanilla icing recipe that’s perfect for both beginners and experienced bakers alike!
How To Prepare Chocolate Cake With Vanilla Icing Recipe?
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Cooling rack
- Offset spatula for icing
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Vanilla Icing:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream (or milk for a lighter option)
- A pinch of salt
Instructions
1. Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans to ensure the cakes come out clean.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they’re evenly mixed.
Next, add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth.
Slowly stir in the boiling water. The batter will be thin, but that’s what makes the cake so moist!
2. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a cooling rack. Let the cakes cool completely before icing.
3. Make the Vanilla Icing
While the cakes are cooling, it’s time to whip up the vanilla icing. Using a hand mixer or stand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds.
Once all the sugar is incorporated, add the vanilla extract and a pinch of salt. Slowly add the heavy cream, one tablespoon at a time, until the icing reaches your desired consistency—smooth, creamy, and easy to spread.
4. Assemble and Frost the Cake
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a thick, even layer of icing over the top.
Carefully place the second layer on top, and use the remaining icing to frost the top and sides of the cake. Use an offset spatula to smooth it out, or get creative with swirls and textures.
Special Note
A special note for this chocolate cake with vanilla icing recipe: using high-quality ingredients makes a big difference. Opt for real vanilla extract and good cocoa powder.
For best results, make sure your butter is softened, and eggs are at room temperature before baking for optimal texture and flavor
Nutrition Facts Chocolate Cake With Vanilla Icing Recipe
Calories: 450
Carbohydrates: 70g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 60mg
Fiber: 2g
Sugar: 55g
Sodium: 400mg
Serving Suggestions For Chocolate Cake With Vanilla Icing Recipe
This chocolate cake with vanilla icing is best served at room temperature with a tall glass of cold milk or a hot cup of coffee.
You can garnish it with fresh berries, a dusting of cocoa powder, or a drizzle of chocolate ganache for an extra decadent touch.
It’s perfect for birthdays, celebrations, or simply as a mid-week treat!
Tips and Variations
Tips:
For a more intense chocolate flavor, you can add ½ teaspoon of espresso powder to the dry ingredients.
To make sure the cakes don’t stick to the pans, I recommend cutting out circles of parchment paper and placing them in the bottom of the pans after greasing and flouring.
Variations:
1. Gluten-Free Option:
Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
2. Vegan Option:
Use a plant-based milk like almond or oat milk, swap the eggs with flax eggs, and replace the butter in the icing with a vegan butter substitute.
3. Add-Ins:
You can fold chocolate chips into the batter before baking for bursts of extra chocolatey goodness.
Can I Use Frosting Instead Of Icing?
Yes, you can use frosting instead of icing for your chocolate cake! Frosting is typically thicker, creamier, and holds its shape better, making it ideal for layered cakes.
It also adds a richer, more decadent texture, which pairs beautifully with the moist chocolate cake layers.
What Is The Difference Between Chocolate Frosting And Icing?
The main difference between chocolate frosting and icing is their texture and consistency. Frosting is thick, creamy, and fluffy, making it perfect for spreading or piping on cakes.
Icing, on the other hand, is thinner and glossier, often used as a smooth, shiny glaze over desserts.
Conclusion
This chocolate cake with vanilla icing is the perfect blend of rich and sweet, making it a go-to dessert for any occasion.
It’s a recipe that’s simple enough to whip up quickly but delivers a show-stopping result every time.
Baking it for a birthday or just because you’re in the mood for something delicious, this cake is sure to impress with its moist texture and creamy frosting.
I hope you enjoy making and sharing this recipe as much as I do. After all, there’s nothing quite like the joy of indulging in a homemade cake that brings smiles and satisfaction to everyone who takes a bite!