There’s something quietly comforting about the rhythm of baking a chocolate cake with vanilla frosting. I remember the last time I made this cake—it was one of those days where the afternoon light spilled lazily through the kitchen window, and the world felt just a bit softer. The scent of cocoa filled the air, mingling with the gentle sweetness of vanilla as the frosting came together. I was halfway through spreading the frosting when my phone buzzed, distracting me for a moment and leaving a slightly crooked swirl on the cake’s surface. It wasn’t perfect, but that imperfection made it feel more homey, more alive.
As I took the first bite, the richness of the moist chocolate crumb balanced by the creamy vanilla frosting made the day’s worries pause. It’s not fancy, not overly complicated, but it’s exactly the kind of dessert that turns an ordinary afternoon into a small celebration. The cake slices didn’t last long, mostly because it was just too tempting to resist going back for another forkful.
Why You’ll Love It
- The chocolate is deeply rich but never heavy, making each bite feel indulgent without overwhelming.
- The vanilla frosting adds a creamy contrast, softening the intensity in a way that feels just right.
- It’s simple — and that’s kind of the point. No fuss, just a straightforward cake that delivers on flavor.
- It’s forgiving. The batter is thin and easy to pour, so even if you’re not a pro baker, you’ll get a great texture.
If you’re wary of complicated desserts, this one keeps things straightforward while still feeling special enough to share.
PrintChocolate Cake with Vanilla Frosting
A rich and moist chocolate cake paired with a smooth and creamy vanilla frosting. Perfect for celebrations or any occasion that calls for a classic dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12
Ingredients
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) boiling water
1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
1/4 cup (60ml) whole milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Stir in the boiling water carefully. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
To make the vanilla frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated.
Add the milk, vanilla extract, and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of vanilla frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Slice and serve. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Kitchen Notes: I usually bake this in standard round pans, but you could try it in a square pan if that’s what you have on hand—it might change the baking time a bit though. For a little twist, I’ve sometimes added a pinch of cinnamon to the batter, but I haven’t tested all my variations enough to say it’s a must. Serving it slightly chilled gives the frosting a firmer texture, which some people prefer, especially on warmer days. Pairing it with a simple glass of milk or a cup of coffee completes the experience perfectly.
FAQ
Can I make this cake ahead of time? Yes, it holds up well stored at room temperature for a couple of days or refrigerated for up to 5 days. Just let it come back to room temperature before serving.
Is the batter supposed to be thin? Yes, that’s normal. The boiling water thins it out but helps keep the cake moist.
Can I use a different frosting? You can, but the vanilla frosting here adds a nice balance to the chocolate. Something richer might overpower the cake.
Every slice reminds me that sometimes the simplest recipes bring the most comfort. If you’re craving that moment too, this chocolate cake with vanilla frosting is waiting.