Vanilla Buttercream Chocolate Cake

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

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.