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Vanilla Buttercream Chocolate Cake

Vanilla Buttercream Chocolate Cake

Vanilla Buttercream Chocolate Cake is a soft, moist chocolate cake topped with creamy, sweet vanilla buttercream frosting—a classic flavor pairing perfect for any celebration.
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Prep Time 25 minutes
Cook Time 35 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 Slices
Course: Cake
Cuisine: Western
Calories: 540
Ingredients Equipment Method

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

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk and spatula
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Cooling rack

Method
 

Step 1: Prepare the pans
  1. Grease and line your cake pans with parchment paper. Preheat your oven to 180°C (350°F).
Step 2: Make the cake batter
  1. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
  2. In another bowl, whisk together oil, buttermilk, eggs, and vanilla.
  3. Slowly pour the wet ingredients into the dry ingredients. Mix until just combined—don’t overmix.
  4. 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
  1. 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
  1. Beat the butter until pale and fluffy (about 3–4 minutes).
  2. Add icing sugar in two stages, mixing slowly at first to avoid clouds of sugar.
  3. 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
  1. 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.