Vanilla Cake with Chocolate Frosting

When it comes to desserts, NOTHING tops a classic vanilla cake with rich chocolate frosting. It’s the ultimate combo simple, timeless, and irresistible. This one’s extra special to me because it’s THE cake my mom baked for every single birthday growing up.  I swear, as soon as you try it, you’ll be hearing “Can you make that cake AGAIN?” on repeat. Trust me, that’s a GOOD problem to have.

This recipe is ridiculously EASY to follow, packed with tips for getting that soft, fluffy cake, and best of all? It uses ingredients you probably already have in your pantry! Let’s get baking!

For dessert lovers, the options are endless! Try the decadent Banana Pudding Brownies, the creamy EASY BANANA PUDDING RECIPE, or the fun Crookie Recipe (cookies + croissant hybrid!).

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Why You’ll LOVE This Vanilla Cake with Chocolate Frosting

• It’s FOOLPROOF: No fancy techniques. Just mix, bake, and devour.
• The FLAVOR Combo: Sweet vanilla cake + rich chocolate frosting = PERFECTION.
• Made for SHARING: This cake screams “birthday party” or “just because.”

Fun fact: I baked this for my husband’s coworker’s retirement party last month, and people legit FOUGHT over the last slice. One guy even asked for the recipe while licking the frosting off his fork.

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Ingredients You’ll Need For Vanilla Cake With Chocolate Frosting

Here’s the lineup of ingredients that’ll have your kitchen smelling like a bakery in no time:

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (180ml) whole milk (or almond milk for a dairy-free option)
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120ml) hot water

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened
• 2 ½ cups (300g) powdered sugar
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp salt
• 1 tsp vanilla extract
• 2–4 tbsp heavy cream (or milk for a lighter texture)

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How To Make Vanilla Cake With Chocolate Frosting

PREHEAT YOUR OVEN & PREPARE YOUR PAN

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch pan (or line it with parchment paper if you’re feeling fancy).

Pro tip: My sister-in-law swears by spraying the pan with non-stick spray and dusting it with flour to avoid any sticky surprises later.

MIX THE DRY INGREDIENTS

Grab your largest mixing bowl and toss in the flour, sugar, baking powder, baking soda, and salt. Whisk them together until everything looks even. EASY PEASY, right?

ADD THE WET INGREDIENTS

Now, make a little “well” in the center of your dry ingredients. Pour in the milk, oil, eggs, and vanilla extract. Stir it all together until it’s just combined DON’T OVERMIX! (Seriously, don’t.)

ADD THE SECRET : HOT WATER

Here’s the trick that makes this cake super moist and fluffy: stir in hot water. The batter will look thin, and that’s PERFECT. Pour it into your prepared pan, smooth the top, and get ready for the magic to happen.

BAKE IT UP

Pop the pan into your oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool COMPLETELY before frosting. (I know, the waiting is the hardest part!)

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LET’S TALK ABOUT THAT FROSTING

While the cake cools, whip up this dreamy chocolate frosting that’ll make you want to eat it straight from the bowl. (No judgment here.)

Stir in the vanilla extract and gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

In a large bowl, beat the butter until it’s creamy and smooth.

Sift in the powdered sugar and cocoa powder. Add the salt and mix until everything is well combined.

Assembling Vanilla Cake With Chocolate Frosting

Here’s where things get fun!

1. Place the first cake layer on your serving plate or stand. Spread a generous layer of chocolate frosting on top.
2. Add the second cake layer and frost the top and sides.
3. If you’re feeling fancy, add sprinkles, chocolate shavings, or whatever your heart desires!

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Why This Cake Works EVERY Time

• Room Temp Ingredients: Cold eggs and butter don’t mix well, so let them warm up.
• Don’t Overmix: Overmixing = tough cake. Stick to gentle mixing for a tender crumb.
• Cool Cakes Completely: Frosting a warm cake is like spreading butter on hot toast. Just don’t.

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What Mistakes Should You Avoid When Frosting a Cake?

DON’T FROST A WARM CAKE. Seriously, it’s a mess waiting to happen. Your frosting will MELT, slide, and ruin all your hard work. Patience, my friend—let that cake cool completely.

SKIP THE CRUMB COAT? BIG MISTAKE. Without it, you’re asking for crumbs in your frosting. Nobody wants that crunchy surprise. Do a thin first layer to seal it all in, then frost like a pro.

COLD FROSTING? NOPE. It’s like trying to spread butter on bread straight from the fridge. Let it soften to room temp, or you’ll be fighting it the whole time.

Personal Story Time: My First Attempt Was a HOT MESS

Okay, so funny story. The FIRST time I made this vanilla cake with chocolate frosting, I was in college and decided to bake it for my roommate’s birthday. I didn’t own a mixer (broke college life), so I tried whipping the butter and sugar by hand. Let’s just say my arms got a workout, and the cake? It came out flat as a pancake.

But hey, practice makes perfect! Now I can whip this cake up in my sleep, and every time I make it, I’m reminded of how far my baking skills have come. Plus, my husband BEGS for this cake anytime we have a special occasion.

Serving Suggestions For Vanilla Cake With Chocolate Frosting

• A small scoop of vanilla ice cream on the side? YES, please.
• Fresh berries like strawberries or even raspberries for a pop of tartness.
• A cup of strong coffee for the ultimate pick-me-up.

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