Chocolate Vanilla Cake
This Chocolate Vanilla Cake features rich cocoa flavor combined with smooth vanilla buttercream, creating a moist and tender dessert perfect for celebrations or everyday indulgence.
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and set aside.
Mix the Dry Ingredients
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Combine the Batter
- Add the granulated sugar, eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water until the batter becomes smooth and thin.
Bake the Cake Layers
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
Prepare the Vanilla Buttercream
- Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract and heavy cream until light and fluffy.
Assemble and Frost
- Place one cake layer on a serving plate. Spread an even layer of vanilla buttercream on top.
- Add the second layer and frost the top and sides of the cake evenly.
Notes
For a marbled effect, gently swirl extra vanilla batter into the chocolate batter before baking. Let the cake cool completely to prevent the frosting from melting. Use a spatula or cake scraper for smooth frosting edges.