Vanilla Cake with Chocolate Frosting Recipe
A moist and flavorful vanilla cake recipe featuring a tender crumb and classic vanilla taste, perfect for any celebration or casual dessert. This cake blends creaminess from butter and oil with fluffy buttermilk, resulting in a rich yet light texture. Topped with chocolate frosting, it’s a delightful treat that’s easy to make at home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- ½ cup unsalted butter, softened to room temperature
- ½ cup avocado oil, canola oil, or vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature preferred
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk, room temperature preferred
Frosting
- 1 batch Chocolate Frosting (recipe linked separately or use an alternative favorite frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Prepare two deep 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides to prevent sticking. Set aside.
- Cream Butter, Oil, and Sugar: In a stand mixer bowl or a large mixing bowl using an electric hand mixer, cream together the softened butter, chosen oil, and granulated sugar until the mixture is creamy and well combined, ensuring a smooth base for the cake batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This helps to fully incorporate the eggs and build the cake’s structure.
- Mix in Vanilla: Stir in the vanilla extract to infuse the batter with its characteristic warm flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the flour.
- Alternate Adding Dry and Wet Ingredients: Using a spatula, gently fold into the butter mixture alternating between the dry flour mixture and buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition. The batter should be fully combined but small lumps are fine; avoid over-mixing to keep the cake tender. Do not use electric mixers during this step.
- Fill Pans and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops gently. Bake at 350°F (175°C) for 30-35 minutes until the surface springs back when touched and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Cakes: Let the cakes cool in their pans for 10-15 minutes. Then invert them onto a cooling rack to cool completely before frosting, which allows for easier handling and prevents melting of frosting.
- Frost and Decorate: Once fully cooled, frost the cakes with the chocolate frosting or your preferred frosting alternative. Optionally decorate with sprinkles or other decorations as desired to finish your beautiful vanilla cake.
Notes
- Room temperature ingredients help achieve a smoother batter and better volume.
- Using a combination of butter and oil ensures moisture and richness in the cake.
- Be careful not to over-mix the batter after adding the flour to keep the texture tender.
- You can substitute the chocolate frosting with vanilla buttercream, cream cheese frosting, or any favorite frosting.
- Greasing and lining pans ensures easy cake release.
- Always check doneness with a toothpick to avoid under or over baking.
