Oh, friends, let’s talk about the *ultimate* comfort dessert: Chocolate Cake with Vanilla Frosting! Seriously, is there anything better? It’s like a warm hug in cake form. This isn’t just any recipe; it’s the one I’ve been tweaking for years, the one that gets requested at every family gathering. It’s ridiculously simple, but the taste? Out of this world!
I’ve been baking since I was knee-high to a grasshopper, and trust me, I’ve tried *a lot* of chocolate cake recipes. This one? This is the one I always come back to. Why? Because it’s foolproof and always a crowd-pleaser. So, grab your apron, and let’s get baking!
Why You’ll Love This Chocolate Cake with Vanilla Frosting
Okay, so why should you bother making *this* chocolate cake? Let me tell you:
- It’s seriously easy!
- The taste is just… wow.
- Everyone, and I mean *everyone*, loves it.
Reasons to Bake This Chocolate Cake with Vanilla Frosting
Seriously though, that “seriously easy” part? I’m not kidding! This recipe is pretty much foolproof. Even if you’re a baking newbie, you can totally nail this. And the taste? The chocolate cake is so moist and rich, it practically melts in your mouth. Then you get that classic vanilla frosting, perfectly sweet and creamy. It’s just the best combo, ever! Plus, who can resist a slice of chocolate cake? It’s always a crowd-pleaser, whether it’s a birthday party or just a Tuesday night.
Ingredients for Your Perfect Chocolate Cake with Vanilla Frosting
Alright, ingredient time! Here’s what you’ll need to whip up this amazing chocolate cake. Don’t skimp on the good stuff, okay?
- 1 3/4 cups all-purpose flour (that’s the regular kind!)
- 3/4 cup unsweetened cocoa powder (go for the good stuff – it makes a difference!)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk (if you don’t have any, don’t sweat it – see my notes later!)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract (the *real* stuff, please!)
- 1 cup boiling water (yep, boiling!)
- For the Frosting: 1 cup (2 sticks) unsalted butter, softened (super important!)
- 3 cups powdered sugar (also called confectioners’ sugar)
- 1/4 cup milk (more or less, depending on how you like your frosting!)
- 1 teaspoon vanilla extract (yep, more vanilla!)
How to Make Chocolate Cake with Vanilla Frosting: Step-by-Step Instructions
Okay, here we go! This is where the magic happens. Just follow these steps, and you’ll have an amazing chocolate cake in no time. Don’t worry, I’ll walk you through it!
- First things first: Preheat your oven to 350°F (175°C). This is super important, so don’t skip it!
- While the oven’s heating up, grease and flour a 9×13 inch baking pan. This keeps the cake from sticking, and nobody wants a stuck cake! I usually use a little butter and then dust it with flour. Works like a charm!
- Now, in a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Just whisk it all together until it’s nice and combined. This makes sure everything’s evenly distributed.
- In a separate bowl, combine the sugar, buttermilk, oil, eggs, and vanilla extract. Whisk that together too!
- Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. Don’t overmix! Overmixing makes the cake tough, and we want it nice and tender. A few lumps are okay.
- Now, for the secret ingredient: Stir in the boiling water until the batter is smooth. Yep, boiling water! It seems weird, but trust me, it makes the cake super moist. The batter will be pretty thin – that’s normal!
- Pour the batter into your prepared pan and get ready to bake!
- Once the cake is completely cool, you can frost it.
Baking the Chocolate Cake with Vanilla Frosting
Alright, into the oven it goes! Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! You’ll know it’s done when it springs back slightly when you touch it. And that smell? Oh my goodness, the chocolatey aroma is heavenly! Let the cake cool completely in the pan before you even *think* about frosting it. Seriously, a warm cake will melt the frosting into a big mess. Patience, my friend!
Preparing the Vanilla Frosting for Your Chocolate Cake
While the cake is cooling (remember, patience!), let’s make the vanilla frosting. This is the best part, if you ask me! In a large bowl, beat the softened butter until it’s smooth and creamy. This is *key* – the butter needs to be soft, or you’ll end up with lumpy frosting. Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency. I like mine thick and fluffy, but you do you! Stir in the vanilla extract. Taste it, and adjust the sweetness or vanilla to your liking. Mmm, so good!
Assembling Your Chocolate Cake with Vanilla Frosting
Okay, the moment we’ve all been waiting for! Once the cake is completely cool, spread that glorious vanilla frosting all over it. Make it pretty! Or don’t – it’ll taste amazing either way. If you’re feeling fancy, you can add some sprinkles or chocolate shavings. But honestly, it’s perfect just the way it is. Slice it up, and enjoy! You deserve it!
Tips for the Best Chocolate Cake with Vanilla Frosting
Want to take your chocolate cake to the next level? Here are a few of my top tips! First, don’t overbake it! A slightly underbaked cake is better than a dry one. Keep an eye on it in the oven, and trust your instincts. If the edges are getting too brown, but the center isn’t quite done, tent it with foil. Also, make sure your butter is *truly* softened for the frosting. I’m talking, leave-it-out-for-an-hour softened. Cold butter = lumpy frosting, and nobody wants that! And finally, don’t be afraid to experiment! Add a pinch of cinnamon to the cake batter, or a little lemon zest to the frosting. Have fun with it!
Ingredient Notes and Substitutions for Chocolate Cake with Vanilla Frosting
Okay, let’s talk ingredients! That cocoa powder? You can use regular or dark cocoa – dark will give you *way* more intense chocolate flavor. Yummy! As for the buttermilk, if you don’t have any, just add a tablespoon of vinegar or lemon juice to regular milk, let it sit for a few minutes, and boom – buttermilk! Works like a charm. And if you’re feeling adventurous, try brown sugar instead of white for a richer, more caramel-y flavor. So good!
Frequently Asked Questions About Chocolate Cake with Vanilla Frosting
Got questions? I’ve got answers! Here are some of the most common questions I get about this amazing chocolate cake recipe.
Can I make this Chocolate Cake with Vanilla Frosting ahead of time?
Absolutely! You can bake the cake a day ahead, wrap it tightly in plastic wrap, and store it at room temperature. Frost it the day you’re planning to serve it. Easy peasy!
How do I keep my Chocolate Cake with Vanilla Frosting moist?
The key is to not overbake it! Also, storing it properly is crucial. Keep it in an airtight container at room temperature. A slice of bread in the container can also help keep it extra moist! For more baking tips, check out these baking tips.
Can I use a different type of frosting on this chocolate cake?
Of course! While I adore vanilla frosting, chocolate buttercream is *always* a good choice. Or, if you’re feeling fancy, try a cream cheese frosting. Oh, and salted caramel frosting? Don’t even get me started! The possibilities are endless!
Storing Your Chocolate Cake with Vanilla Frosting
So, you’ve got leftover chocolate cake? Lucky you! To keep it fresh, just pop it in an airtight container. It’ll happily sit at room temperature for a few days. If it’s warm out, you can stick it in the fridge, but it might dry out a bit. Honestly though, it never lasts long enough to worry about it!
Nutritional Information Disclaimer
Okay, quick note: the nutrition info is just an estimate! It’ll change depending on the brands you use, so don’t take it as gospel, okay?
Rate this Chocolate Cake with Vanilla Frosting Recipe
Loved it? Hated it? Let me know! Leave a comment and rate the recipe below. And hey, if you made it and loved it, share it with your friends on social media!
Chocolate Cake With Vanilla Frosting: Foolproof Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic chocolate cake recipe paired with a smooth vanilla frosting.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting: 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine sugar, buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in boiling water until batter is smooth.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool completely in pan before frosting.
- For the frosting: In a large bowl, beat butter until smooth and creamy.
- Gradually add powdered sugar, alternating with milk, until frosting reaches desired consistency.
- Stir in vanilla extract.
- Frost cooled cake.
Notes
- For a richer flavor, use dark cocoa powder.
- Adjust the amount of milk in the frosting to achieve your preferred consistency.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
