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Moist chocolate cake with vanilla icing, layered with creamy buttercream frosting on a white cake stand.

The Best Chocolate Cake with Vanilla Icing (or Frosting)

This moist, rich chocolate cake topped with creamy vanilla buttercream is the ultimate classic dessert. With its deep cocoa flavor, soft crumb, and smooth vanilla frosting, it’s perfect for birthdays, holidays, or any special occasion. Simple to make and always impressive, this cake brings together the best of both worlds in every slice.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Ingredients
  

For the Chocolate Cake

  • 2 cups All-purpose flour
  • 3/4 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Sugar
  • 2 large Eggs
  • 1 cup Whole milk
  • 1/2 cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup Boiling water

For the Vanilla Icing

  • 1 cup Unsalted butter (softened)
  • 4 cups Powdered sugar
  • 2 tablespoons Heavy cream
  • 2 teaspoons Vanilla extract

Instructions
 

  • Step 1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
  • Step 2: In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
  • Step 3: In a separate bowl, whisk together milk, oil, eggs, and vanilla until smooth.
  • Step 4: Combine wet and dry mixtures. Mix gently until just combined — do not overmix.
  • Step 5: Gradually add boiling water, stirring until the batter becomes smooth and slightly thin.
  • Step 6: Divide batter between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
  • Step 7: To make the icing: Beat softened butter for 2–3 minutes until fluffy. Gradually add powdered sugar, mixing between additions.
  • Step 8: Add heavy cream and vanilla extract, then beat 3–5 minutes until light and creamy. Adjust consistency with more cream or sugar if needed.
  • Step 9: Frost cooled cakes: layer icing between cakes and cover the top and sides evenly. Chill briefly for a smooth finish.

Notes

For a deeper chocolate flavor, add 1 teaspoon of espresso powder to the dry ingredients. To make the cake dairy-free, use almond or oat milk and replace butter with vegan margarine. For gluten-free, use a gluten-free flour blend. The cake layers freeze beautifully for up to 3 months.