Perfect Chocolate Cake with Vanilla Buttercream

Often, chocolate on chocolate is too rich for me. Which I know stuns many, since chocolate-frosted chocolate cake is incredibly popular. But for me, this is the perfect chocolate cake. It’s moist, oh so chocolatey, and makes up two layers sandwiched around a creamy vanilla buttercream. Just the right balance.

I have a vivid memory of going to Alice’s Tea Cup, before I moved to New York City, to visit my cousin who was performing in a Broadway show at the time. The table ordered a chocolate cake with vanilla buttercream, and for something so simple, it was like an out-of-body experience. I was obsessed. Later, when I moved to NYC for a semester in college, I tracked the cake down to reaffirm that it was as good as I remembered. After moving back to NYC, I equally fell in love with the chocolate cake with vanilla buttercream at Magnolia Bakery.

Important distinction: I ordered the cake SLICE. I’m a slice girly. Cupcakes are often dry in my book, but a slice is where moist, flavorful perfection lies. After having those cakes, I was determined to make one that rivaled those bakeries.

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CHOCOLATE CAKE w/ VANILLA BUTTERCREAM

This is my all-time favorite chocolate cake recipe. It’s a beautiful masterpiece that I adapted from a Food Network recipe (I’ve tried to find it to link it, but with so many chocolate cake recipes on their site, I can’t track it down)! It’s not too rich, super moist, and oh so chocolatey. Paired with the vanilla buttercream, it’s the perfect balance. Oh, and lots of sprinkles on top. 

The cake itself comes together in a single bowl, which we love less dishes, and bakes almost perfectly flat (so don’t be worried if you think your cake isn’t rising properly). The buttercream is a simple mix of softened butter, powdered sugar, and vanilla. You can also add a tablespoon or more of heavy cream or milk to thin it out. The consistency of your buttercream will depend on how you want to decorate your cake.

INGREDIENTS

• Granulated sugar – Sweetens and helps create a tender crumb
• All-purpose flour – Provides structure to hold the cake’s shape
• Cocoa powder – Adds deep chocolate flavor and color
• Baking powder – Helps the batter rise and become fluffy
• Baking soda – Works with acid to create lift and lightness
• Salt – Enhances and balances overall flavor
• Eggs – Bind ingredients and add moisture and richness
• Half-and-half – Adds fat and moisture for a tender, rich texture
• Canola oil – Keeps the cake soft and moist
• Vanilla extract – Boosts the flavor with warm, sweet notes
• Boiling water – Intensifies cocoa flavor and activates leaveners
• Powdered sugar – Sweetens and thickens the frosting
• Butter – Creates a smooth, creamy base for the frosting and adds richness
• Heavy cream – Adjusts the frosting to a spreadable consistency
• Sprinkles – Decorative and adds a fun finishing touch

HOW TO MAKE THE PERFECT CHOCOLATE CAKE with VANILLA BUTTERCREAM

Preheat your oven to 350°F. Grease your cake tins and line the bottoms with parchment paper; set them aside for later.

In a large mixing bowl, sift in the dry ingredients — sugar, flour, cocoa powder, baking powder, baking soda, and salt — whisking together to combine. Add the eggs, half-and-half, oil, and vanilla extract, and whisk together for about 2 minutes. Carefully pour in the boiling water, stir gently with a spatula to begin incorporating it, then whisk until the batter is smooth and fully combined.

Divide the batter evenly between your prepared cake tins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 15 minutes before turning them out onto a wire rack to cool completely.

To make the buttercream, place the softened butter in the bowl of a stand mixer and whip until smooth. Sift in the powdered sugar and beat until fluffy. Stir in the vanilla extract, and if the frosting feels too thick, gradually add heavy cream until it reaches your desired consistency.

Once the cakes are completely cool, frost and decorate with the vanilla buttercream. Finish with a generous dose of sprinkles, if desired.

3 reasons you’ll love this cake

MAKING AHEAD & STORING

The vanilla buttercream can be made in advance and stored in the fridge for up to a week or frozen for 3 months. The chocolate cake can be wrapped tightly in plastic wrap, then foil, and stored in the freezer for up to two months. If frozen, place in the fridge overnight to thaw before assembly.

Once assembled, the cake is best served at room temperature. It should be stored in an airtight container and can last for up to two to three days at room temperature.

MORE CAKE RECIPES

For a fun twist on this perfect chocolate cake, try this Chocolate Chip Cookie Dough Cake. Layers of chocolate cake, cookie dough frosting, and edible cookie dough bites! Wanting something tropical? Try this easy Coconut Texas Sheet Cake baked thin and coated in a fudgy coconut frosting. These mini molten Chocolate Lava Cakes with cherry filling are a fun twist on a gooey chocolate classic.