The Best Chocolate Cake with Vanilla Icing (or Frosting)

I’ve tested dozens of chocolate cake recipes, but this Chocolate Cake with Vanilla Icing is the one I always come back to. It’s soft, rich, and topped with a creamy vanilla frosting that melts perfectly into every bite. This cake has been a staple at my family gatherings for years — the one dessert that everyone requests again and again.

What makes this recipe special is how simple it is. The batter comes together in one bowl, the layers bake up moist and fudgy, and the vanilla icing spreads like a dream. It’s everything you want in a homemade chocolate cake — easy, elegant, and impossible to resist.

Whether you’re baking a classic black and white cake for a birthday, a dinner party, or a quiet weekend treat, this is the dessert that never disappoints. Once you try it, you’ll see why I call it my go-to Chocolate Cake with Vanilla Icing.

Why You’ll Love This Recipe

I’ve baked a lot of cakes, but this moist chocolate cake with creamy vanilla buttercream is the one that never lets me down. Here’s why I think you’ll love it just as much as I do:

• Unbelievably Soft and Moist: The oil and boiling water in the batter make the crumb tender and rich — it stays soft for days without drying out.
• Balanced Flavor: The deep cocoa flavor pairs beautifully with the light, fluffy vanilla frosting, creating that classic black and white cake look and taste everyone loves.
• Simple to Make: You don’t need fancy tools or techniques. It’s a homemade chocolate cake that even beginner bakers can make with confidence.
• Perfect for Any Occasion: Whether it’s the perfect birthday cake, a dinner party dessert, or a weekend treat, it always looks and tastes special.
• Easy to Customize: You can make it dairy-free, gluten-free, or even swap the icing for chocolate or strawberry buttercream.
• Freezer-Friendly: The cake layers freeze beautifully, so you can make them ahead and frost later without losing flavor or texture.

This is the recipe I reach for when I want something dependable, delicious, and impressive — a true crowd-pleaser that feels like a bakery cake but comes straight from your own kitchen.

Ingredients You’ll Need

For the Chocolate Cake

For the Vanilla Icing (or Frosting)

Optional Substitutions (Gluten-Free, Dairy-Free)

• Gluten-Free Option: You can easily make this cake gluten-free by using a gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Option: Swap out the butter for dairy-free margarine or coconut oil, and use almond milk or coconut milk instead of whole milk for a dairy-free cake.
• Sweetener Option: If you want to make this cake a bit healthier, you can substitute the sugar with coconut sugar or even try a sugar-free version using a suitable substitute.

step by step

How to Make the Chocolate Cake

Now that you’ve gathered your ingredients, let’s make the cake. This recipe follows a simple oil-based method that guarantees a soft, moist texture every time.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with non-stick spray or butter, then line the bottoms with parchment paper for easy release.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Whisk until everything is evenly mixed and there are no lumps of cocoa or flour.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract

This mixture should look smooth and well-blended.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Mix gently using a whisk or spatula until just combined. Avoid overmixing—the batter should look smooth but slightly thick.

Step 5: Add the Boiling Water

Slowly pour in 1 cup of boiling water, stirring as you go. The batter will become thin—this is exactly what gives the cake its moist, soft crumb. Mix until the water is fully incorporated.

Step 6: Bake

Divide the batter evenly between your prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

How to Make the Vanilla Icing

This creamy vanilla icing is light, smooth, and the perfect match for a rich chocolate cake. It spreads easily, holds its shape beautifully, and adds that classic “bakery-style” finish everyone loves.

Step 1: Beat the Butter

Place 1 cup (2 sticks) of unsalted butter, softened to room temperature, into a large mixing bowl.
Using a hand mixer or stand mixer on medium speed, beat for 2–3 minutes until the butter looks pale and fluffy. This helps create a soft, airy base for your icing.

Step 2: Add the Sugar Gradually

Turn the mixer to low speed and slowly add 4 cups of powdered sugar, one cup at a time.
After each addition, mix until the sugar is mostly combined before adding more. This prevents a sugar cloud and ensures a smooth texture.

Step 3: Add Vanilla and Cream

Pour in 2 tablespoons of heavy cream and 2 teaspoons of vanilla extract.
Increase the mixer speed to high and beat for 3–5 minutes, until the icing becomes light, creamy, and fluffy.

If the icing feels too thick, add a little more cream—one teaspoon at a time—until it spreads easily.
If it’s too thin, add a few extra spoonfuls of powdered sugar until it reaches a soft, spreadable consistency.

Step 4: Frost the Cake

Once your cake layers are completely cool, you can begin assembling.

1. Place one layer on your serving plate or cake stand.
2. Spread a thick, even layer of vanilla icing on top.
3. Set the second layer on top, pressing gently.
4. Use the remaining icing to cover the top and sides of the cake.

For a smooth finish, use an offset spatula or bench scraper. If the icing becomes too soft while decorating, chill the cake for about 10 minutes before smoothing again.

Optional Garnishes

Add your own creative touch with:

• Chocolate shavings or curls
• Sprinkles or edible pearls
• Fresh berries or a drizzle of chocolate syrup

Each adds texture and visual appeal, turning your cake into a centerpiece.

Expert Tips for Better Texture and Finish

After years of baking this homemade chocolate cake, I’ve learned a few simple tricks that make a big difference. These are the little details that turn a good cake into a truly moist chocolate cake with a bakery-quality finish.

For a Perfectly Moist Cake

• Use oil, not butter: Oil gives the cake a soft, tender texture that stays moist longer. Butter adds flavor, but oil keeps it light and fluffy.
• Don’t skip the boiling water: Pouring in hot water blooms the cocoa powder, deepening the chocolate flavor and giving your cake that rich, fudgy bite.
• Measure carefully: A little too much flour can dry out the cake. Spoon the flour into your cup and level it off for accuracy.
• Cool completely before frosting: Frosting a warm cake melts the icing and ruins the smooth finish. Let it cool all the way before adding your creamy vanilla buttercream.

For Smooth, Fluffy Frosting

• Beat the butter long enough: Whipping the butter until pale and fluffy is the secret to smooth, cloud-like icing.
• Adjust the texture: If your frosting feels too thick, add a splash of heavy cream. Too soft? Add a spoonful of powdered sugar.
• Chill if needed: If your kitchen is warm, refrigerate the cake for 10 minutes before smoothing the icing. It helps you get that clean, professional finish.

My Personal Trick

I always add a teaspoon of espresso powder to the dry ingredients. It doesn’t make the cake taste like coffee — it simply enhances the chocolate flavor and adds depth. It’s my small secret for the best classic black and white cake you’ll ever make.

Serving Ideas and Flavor Pairings

One of the things I love most about this homemade chocolate cake is how versatile it is. Whether you serve it plain or dressed up for a special occasion, it always looks beautiful and tastes incredible. Here are some of my favorite ways to enjoy and present it.

Classic Pairings

• A scoop of vanilla ice cream: The cold, creamy texture contrasts perfectly with the rich chocolate layers. It’s simple, nostalgic, and always a hit.
• Fresh berries: Strawberries, raspberries, or blueberries add a burst of freshness that balances the sweetness of the creamy vanilla buttercream.

Party and Celebration Ideas

• The perfect birthday cake: Add colorful sprinkles or a few candles for a cheerful, festive look. It’s the cake that makes every celebration feel special.
• Holiday version: Dust the top with powdered sugar “snow” or add crushed peppermint for a seasonal twist.

Elegant Plating Options

• Chocolate drizzle: Warm a few tablespoons of dark chocolate and drizzle it over each slice before serving. It adds shine and makes your plate look restaurant-worthy.
• Edible flowers: I like using small edible blooms like violets or pansies — they add a soft, pretty touch that makes your classic black and white cake look extra elegant.

Drinks That Match Perfectly

• A hot cup of coffee or espresso: The deep coffee flavor brings out the richness of the chocolate.
• Cold milk: Sometimes, simple is best. Nothing beats a tall glass of milk with a slice of moist chocolate cake.

Health-Conscious Twists

• Greek yogurt topping: Replace whipped cream with a spoonful of thick Greek yogurt for a tangy balance.
• Add some crunch: Sprinkle chopped nuts — like walnuts or hazelnuts — on top for extra texture and flavor.

No matter how you serve it, this cake never fails to impress. It’s that reliable, crowd-pleasing dessert that always brings smiles — from weeknight treats to birthday parties.

FAQs About Chocolate Cake and Vanilla Frosting

Final Thoughts

After years of baking, I can honestly say this chocolate cake with vanilla icing is the recipe I rely on most. It’s simple, reliable, and always delivers that perfect balance of deep cocoa flavor and soft, creamy sweetness.

Every bite of this moist chocolate cake reminds me why homemade desserts are so special. The texture stays tender, the flavor develops even more the next day, and the creamy vanilla buttercream adds a smooth finish that never feels heavy.

Whether you’re baking for a birthday, a family dinner, or just because you’re craving something sweet, this cake always feels right. It’s comforting, timeless, and guaranteed to impress anyone lucky enough to get a slice.

So go ahead — preheat your oven, grab your mixing bowls, and make this homemade chocolate cake your new go-to. Once you try it, you’ll see why it’s the one I keep coming back to year after year.

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

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.

Last Updated on November 2, 2025 by Janelle

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Marcie Nina

Hi, I’m Marcie Nina — a self-taught home cook with an unapologetic love for all things cheese. From gooey mac to late-night cheesecakes, I test (and retest) comfort recipes so you don’t have to. If it’s melty, creamy, or crumbly, I’m probably already obsessed with it.

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