Vanilla Buttercream Chocolate Cake is a moist, rich chocolate cake that’s layered and covered with smooth, fluffy vanilla buttercream frosting.The chocolate layers are soft, tender, and full of deep cocoa flavor, sometimes enhanced with a touch of coffee for richness.
The frosting is made from butter, powdered sugar, cream, vanilla, and a pinch of salt, creating a creamy, sweet, and slightly salty contrast to the cake.
I am a food blogger and recipe maker. I love simple recipes that make home cooks smile. I named this Vanilla Buttercream Chocolate Cake because it brings chocolate and vanilla together in a dreamy way.
I keep things short and sweet here. This cake is rich in chocolate yet light and creamy with vanilla frosting. It’s my go-to for birthdays and lazy afternoons.
How To Make Vanilla Buttercream Chocolate Cake?
Recipe Overview
This Vanilla Buttercream Chocolate Cake is a moist chocolate cake topped with a fluffy vanilla buttercream frosting. Perfect for home bakers who want a bakery-style cake without special equipment.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Cool Time : 20 minutes
- Total Time: 1 hour 20 minutes
- Cuisine: Dessert, Western
- Course: Cake
- Difficulty: Easy
- Yield: 12 slices
- Calories per serving: ~540
Equipment You’ll Need
- Two 9-inch round cake pans
- Mixing bowls
- Whisk and spatula
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 teaspoons instant coffee granules, dissolved in 1 ½ cups boiling water (375 ml)
- 390 g plain flour (all-purpose flour) (3 cups / ~13¾ oz)
- 105 g Dutch process cocoa powder (1 cup / ~3¾ oz)
- 2 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 500 g white granulated sugar (2 ½ cups / 1.1 lb)
- ¾ teaspoon salt
- ¾ cup vegetable oil (125 ml)
- 1 ½ cups buttermilk, room temperature (375 ml)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Whipped Vanilla Frosting:
- 450 g unsalted butter, softened (2 cups)
- 4 cups icing sugar (powdered sugar), sifted (520 g) (more if needed for consistency)
- ⅓ cup thickened cream (heavy cream) (60 ml)
- 3 teaspoons vanilla extract
- ½ teaspoon salt
Ingredient Notes
1. Instant coffee: It won’t make the cake taste like coffee—it just makes the chocolate richer.
2. Dutch process cocoa powder: Gives the cake a deeper color and smoother chocolate flavor.
3. Buttermilk: Adds moisture and tenderness. If you don’t have it, mix milk with a splash of vinegar or lemon juice and let it sit for 5 minutes.
4. Unsalted butter: Use room temperature butter for a smooth buttercream.
Direction
Step 1: Prepare the pans
Grease and line your cake pans with parchment paper. Preheat your oven to 180°C (350°F).
Step 2: Make the cake batter
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In another bowl, whisk together oil, buttermilk, eggs, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients. Mix until just combined—don’t overmix.
- Stir in the hot coffee water mixture until the batter is smooth. The batter will be runny; that’s normal.
Step 3: Bake the cake
Pour the batter evenly into your cake pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the vanilla buttercream
- Beat the butter until pale and fluffy (about 3–4 minutes).
- Add icing sugar in two stages, mixing slowly at first to avoid clouds of sugar.
- Pour in the cream, vanilla, and salt. Beat until light and fluffy. Add more icing sugar if you want a thicker frosting.
Step 5: Assemble
Place one cake layer on a plate, spread with frosting, top with the second layer, and frost the top and sides. Swirl for a rustic look or smooth for a cleaner finish.
Nutrition (per slice)
- Calories: ~540
- Fat: 27g
- Carbohydrates: 70g
- Protein: 6g
- Sugar: 52g
Tips and Variations
1. Swap the vanilla buttercream for chocolate buttercream if you want a double chocolate cake.
2. Add a thin layer of raspberry jam between the cake layers before frosting for a fruity twist.
3. Make cupcakes instead—bake for 18–20 minutes.
4. Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
Serving Suggestions
1. Serve with fresh berries on the side.
2. Sprinkle chocolate shavings on top for extra style.
3. Pair with a cold glass of milk or hot coffee.
This cake tastes even better the next day, when the flavours have had a chance to settle. If you can, make it ahead and frost it the next day.
FAQ
Can I Make Vanilla Buttercream Chocolate Cake Without Coffee?
Yes, just replace the coffee with hot water, but you’ll lose a little depth in flavor.
Can I Freeze The Cake?
Yes. Wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before frosting.
Can I Use Salted Butter For The Frosting?
Yes, but reduce the added salt in the recipe.
Final Thoughts
If you’ve been searching for a Vanilla Buttercream Chocolate Cake recipe that’s simple but delivers bakery-quality results, this is it.
I’ve made it for birthdays, family dinners, and random Tuesdays, and it’s always a hit. Bake it, share it, and watch it disappear slice by slice.
Vanilla Buttercream Chocolate Cake
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Whisk and spatula
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 teaspoons instant coffee granules dissolved in 1 ½ cups boiling water (375 ml)
- 390 g plain flour all-purpose flour (3 cups / ~13¾ oz)
- 105 g Dutch process cocoa powder 1 cup / ~3¾ oz
- 2 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 500 g white granulated sugar 2 ½ cups / 1.1 lb
- ¾ teaspoon salt
- ¾ cup vegetable oil 125 ml
- 1 ½ cups buttermilk room temperature (375 ml)
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
For the Whipped Vanilla Frosting:
- 450 g unsalted butter softened (2 cups)
- 4 cups icing sugar powdered sugar, sifted (520 g) (more if needed for consistency)
- ⅓ cup thickened cream heavy cream (60 ml)
- 3 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
Step 1: Prepare the pans
- Grease and line your cake pans with parchment paper. Preheat your oven to 180°C (350°F).
Step 2: Make the cake batter
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In another bowl, whisk together oil, buttermilk, eggs, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients. Mix until just combined—don’t overmix.
- Stir in the hot coffee water mixture until the batter is smooth. The batter will be runny; that’s normal.
Step 3: Bake the cake
- Pour the batter evenly into your cake pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the vanilla buttercream
- Beat the butter until pale and fluffy (about 3–4 minutes).
- Add icing sugar in two stages, mixing slowly at first to avoid clouds of sugar.
- Pour in the cream, vanilla, and salt. Beat until light and fluffy. Add more icing sugar if you want a thicker frosting.
Step 5: Assemble
- Place one cake layer on a plate, spread with frosting, top with the second layer, and frost the top and sides. Swirl for a rustic look or smooth for a cleaner finish.
