Chocolate Cake with Vanilla Icing
This rich and moist chocolate cake topped with creamy vanilla icing is the perfect dessert for any occasion. Easy to make and customizable with various toppings, it's sure to impress!
Ingredients
- For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- For the Vanilla Icing:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk as needed for consistency
Instructions
Step 1: Prepare the Chocolate Cake Base
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the dry ingredients: flour, cocoa powder, baking soda, and sugar.
- In another bowl, whisk the wet ingredients: buttermilk, eggs, oil, and vanilla.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Step 2: Bake the Cake
- Pour the batter into two greased 9-inch round cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Vanilla Icing
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, mixing on low speed.
- Add vanilla extract and enough milk for desired consistency. Beat until fluffy.
Step 4: Assemble Your Cake
- Place one cake layer on a serving plate. Spread icing on top.
- Add the second layer and frost the top and sides.
- Decorate as desired.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Customization: Feel free to add toppings like chocolate ganache, fresh fruit, or crushed nuts for extra flair.
- Moisture Tips: To ensure the cake stays moist, avoid overbaking and consider brushing with sugar syrup before frosting.