There are desserts that never go out of style, and a Chocolate Cake with Vanilla Buttercream is at the very top of that timeless list. This classic pairing combines rich, moist chocolate cake layers with fluffy, sweet vanilla buttercream for a dessert that’s comforting, nostalgic, and universally loved.
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something indulgent, this cake delivers the perfect balance of flavors. The chocolate sponge is soft, airy, and enhanced with hot water or coffee to deepen its cocoa notes. The buttercream, on the other hand, is smooth, creamy, and just sweet enough to complement the richness of the cake without overwhelming it.
This recipe is approachable for beginners yet impressive enough for experienced bakers. Let’s break it down step by step.
Ingredients You’ll Need
This recipe consists of two main parts: the chocolate cake layers and the vanilla buttercream frosting. Both use simple pantry staples, making it an easy cake to whip up anytime.
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee (coffee intensifies the chocolate flavor but won’t make the cake taste like coffee)
For the Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk (for desired consistency)
Step-by-Step Instructions
Making the Chocolate Cake
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures everything is evenly distributed before adding liquids.
- Add wet ingredients: Stir in buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Incorporate hot liquid: Slowly add hot water or hot coffee into the batter. The mixture will be thin, which is normal. This step creates a moist, tender cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Vanilla Buttercream
- Cream the butter: In a large bowl, beat softened butter until light and fluffy, about 2–3 minutes.
- Add powdered sugar: Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Add flavor and cream: Beat in vanilla extract and 2–3 tablespoons of heavy cream or milk. Adjust the amount of liquid until the frosting is smooth, fluffy, and spreadable.
Assembling the Cake
- Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of buttercream evenly on top.
- Add the second cake layer, pressing lightly to secure.
- Frost the top and sides of the cake with the remaining buttercream. Smooth it for a clean look, or leave it rustic with swirls for a homemade touch.
- Decorate as desired—with sprinkles, chocolate shavings, or even fresh berries.
- Slice and serve to enjoy the rich chocolate paired with sweet vanilla cream.
Tips for the Best Chocolate Cake with Vanilla Buttercream
- Use buttermilk: It makes the cake tender and adds a slight tang that balances the sweetness. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Choose high-quality cocoa: Since cocoa powder is the star of the cake, a good-quality unsweetened cocoa makes a huge difference in flavor.
- Hot coffee trick: Don’t worry about tasting coffee—it just enhances the depth of the chocolate. If you prefer, hot water works just as well.
- Cool completely before frosting: Warm cake will melt buttercream, so be patient and allow the cake layers to cool fully.
- Buttercream consistency: If the frosting is too thick, add more cream. If it’s too thin, add a little more powdered sugar.
Variations to Try
- Chocolate Buttercream: Replace some powdered sugar with cocoa powder for an all-chocolate frosting.
- Mocha Cake: Use coffee in the batter and add espresso powder to the buttercream for a mocha twist.
- Layered Celebration Cake: Double the recipe and make a four-layer cake for birthdays or special occasions.
- Decorated Cupcakes: Bake the batter in cupcake tins and frost with buttercream for individual treats.
- Fruit Garnish: Top with fresh raspberries, strawberries, or cherries for a burst of freshness.
Serving Suggestions
This cake is delicious on its own, but you can elevate the presentation:
- Serve slices with a scoop of vanilla ice cream for extra indulgence.
- Pair with fresh fruit to balance the richness.
- Drizzle chocolate syrup or caramel sauce over each slice.
- Add a dusting of cocoa powder or powdered sugar for a simple, elegant touch.
Storing and Freezing
- Room Temperature: Store at room temperature for up to 2 days if the weather is cool.
- Refrigerator: Store in the fridge for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezer: Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting. You can also freeze the frosted cake, but it’s best to do so in slices for easier serving later.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the next day for best freshness.
Can I use margarine instead of butter for the frosting?
Butter is highly recommended for the best flavor, but margarine can work if necessary. The texture may be slightly softer.
How can I make the buttercream less sweet?
Reduce the powdered sugar slightly and add a pinch of salt. You can also whip in a little cream cheese for tanginess.
What’s the difference between baking soda and baking powder in this cake?
Both are leavening agents. Baking soda reacts with the acidity in buttermilk, while baking powder provides additional lift to make the cake light and fluffy.
Can I make this into a sheet cake?
Absolutely. Pour the batter into a 9×13-inch pan and bake for 35–40 minutes, or until a toothpick comes out clean. Frost directly in the pan.
Why is my cake crumbly?
Overbaking or using too much flour can cause a crumbly texture. Be sure to measure ingredients accurately and check the cake a few minutes before the suggested baking time.
Final Thoughts
A Chocolate Cake with Vanilla Buttercream is more than just a dessert—it’s a celebration in itself. The moist, chocolatey sponge pairs beautifully with the light sweetness of vanilla buttercream, creating a treat that’s elegant, nostalgic, and absolutely satisfying.
With simple ingredients, a straightforward process, and endless opportunities for customization, this recipe is one you’ll turn to again and again. Whether you keep it simple or dress it up for a party, it’s a cake that guarantees smiles at every table.