Vanilla Cake With Chocolate Frosting

Vanilla cake with chocolate frosting

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
467 Calories
21g Fat
65g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 467
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 58%
Cholesterol 129mg 43%
Sodium 420mg 18%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 7%
Protein 6g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist and delicious vanilla cake can be frosted with the included chocolate frosting, or use another frosting. This cake would be great with a fruit-flavored frosting or a brown sugar icing. Or, split the cake and use as a base for strawberry shortcake.


  • For the Vanilla Cake:
  • 1 1/3 cups/6 ounces all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda (preferably aluminum-free)
  • 8 tablespoons/4 ounces butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • For the Chocolate Frosting:
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 1/2 cups/8 ounces confectioners' sugar
  • 4 tablespoons butter (softened)
  • 1 teaspoon vanilla
  • 3 tablespoons milk

Steps to Make It

Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

  1. Gather the ingredients.

  2. Grease and flour a 9-inch round cake pan, or spray with a nonstick baking spray with flour. Heat the oven to 375 F.

  3. In a bowl, combine the flour, baking powder, salt, and baking soda; whisk to blend thoroughly.

  4. In a mixing bowl, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

  5. Stir in about one-third of the flour mixture and about half of the buttermilk, beating until blended. Add another one-third of the flour mixture and the remaining buttermilk. Beat until well blended. Add the remaining flour mixture and beat for 2 minutes.

  6. Spread the batter in the prepared cake pan. Bake for 25 to 30 minutes, until the cake is browned and a cake tester or toothpick inserted in the center comes out clean.

  7. Remove and cool in the pan on a rack for 10 minutes. Carefully turn out onto a plate. Frost the top and sides.

Make the Frosting

  1. Melt the chocolate in a bowl over simmering water, stirring constantly. Set aside to cool for about 5 minutes.

  2. Add the confectioners' sugar*, softened butter, and vanilla to the melted chocolate and beat on low speed until blended.

  3. Gradually add the milk, beating constantly with the mixer on medium-low speed until creamy and well blended.

  4. Frost the sides and top of the vanilla cake.

  5. Makes one cake, about 8 to 10 servings, depending on the size of the slices.


  • If your confectioners' sugar seems to clump, sift after measuring.