Easy Vanilla Cake with Chocolate Frosting

Everyone needs to have a classic yellow cake recipe in their back pocket, and this is mine! My vanilla cakes are usually butter based, but after reading about cake recipes with a combination of oil and butter, I knew I had to try it! The butter is going to give us that buttery flavor, but the oil is going to keep the cake super soft and fluffy.

Then the cake is covered in a classic American buttercream! You can get a bit fancier if you wish with a swiss meringue buttercream from this chocolate cake with strawberry filling! But I think for a birthday party or celebration, a classic chocolate frosting does the trick.

If you're looking for more birthday cakes, check out this vanilla cake with strawberry filling and triple chocolate layer cake.

Ingredients Needed

• Eggs: we're going to be using whole eggs here! Using both the egg white and egg yolks is what gives yellow cake that yellow color, compared to white cake which usually only uses egg whites.
• Flour: I'm using all purpose flour here.
• Buttermilk: this is going to make the cake extra moist.
• Oil: make sure to use a neutral oil like sunflower oil or vegetable oil.
• Butter: I always use unsalted butter.
• Almond Extract: a dash of almond extract is going to help give that cake mix taste!
• Melted Chocolate: make sure it has cooled before adding to your frosting!
• Cocoa Powder: having both cocoa powder and melted chocolate is going to amp up the chocolate flavor for the buttercream.
• Heavy Cream: adding some heavy cream to your frosting will make it extra smooth and spreadable.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

• Don't have any cocoa powder? This frosting recipe works with just melted chocolate!
• Feel free to use whatever type of chocolate you like for the frosting, I used a dark chocolate but you can use semisweet chocolate or milk chocolate. I don't recommend using chocolate chips here, due to the emulsifiers used in them it might be harder to melt them down and the melted chocolate won't be super smooth.
• You can use dutch processed cocoa powder or natural unsweetened cocoa powder.
• Swap out this American buttercream for a chocolate sour cream frosting from my triple chocolate layer cake or chocolate cream cheese frosting from this chocolate cake with cream cheese frosting..

Step by Step Instructions

Step 1: In a large mixing bowl with a handheld mixer or in a stand mixer fitted with the paddle attachment, combine the butter with the oil and sugar. Mix on medium speed until fluffy.

Step 2: Add the eggs one at a time, making sure you scrape the bowl after each addition. Mix in the vanilla extract and almond extract.

Step 3: In a large bowl, whisk the flour with the salt and baking powder.

Step 4: Add ⅓ of the dry ingredients and mix, followed by half of the buttermilk. Repeat this once more, then finish with the dry ingredients.

Step 5: Pour the cake batter into two 8-inch cake pans that have been greased and lined with parchment paper. Bake in an oven preheated to 350°Fahrenheit/175°Celsius and bake for 30-35 minutes. Let them cool in the pan for 10-15 minutes before transferring to a wire cooling rack to cool completely.

Step 6: In a large mixing bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter with the confectioners' sugar on low speed. Once combined, increase to medium speed until light, fluffy and thick.

Step 7: Stop the mixer and add the cocoa powder, melted chocolate, salt and vanilla extract. Beat on low speed until combined and then increase to medium high speed until very thick - usually 1-2 minutes. Decrease to the lowest speed and slowly pour in the heavy cream until the frosting is smooth and spreadable.

Step 8: Place one cake layer down on your cake stand or plate and cover the top with chocolate frosting. Add the second layer and then cover the top and sides with frosting. Add sprinkles!

Expert Tips & Tricks

• Room Temperature - make sure you pull out ingredients like butter, eggs and buttermilk an hour or so before you start baking.
• Weighing Scale - using a weighing scale makes all the difference! It is so easy to add too much flour to your cake, leading to a dry layer cake.
• Make Ahead - make the cake layers up to 1 day in advance to make your life easier! Once cooled, wrap tightly in plastic wrap and keep at room temperature.
• Frosting - make sure the cakes are completely cool before you start frosting them, otherwise the frosting will melt off.
• No Cocoa Powder - if you don't have cocoa powder for the frosting just use melted chocolate! I've tested it with melted chocolate and it is just as delicious and chocolatey.

Frequently Asked Questions

Storage

Keep the cake in an airtight container in the fridge for up to 4 days. I recommend letting it come to room temperature before eating!

Try these layer cakes next!