If you are looking for a classic cake with chocolate icing, look no further. Vanilla butter cake filled and iced with silky, slightly tangy chocolate buttercream. The recipe couldn’t be simpler…okay, the chocolate icing probably could’ve been simpler but this icing is so good. I was inspired by this recipe by The Sugar Hit and the idea of creating a simple cake that would be perfect for any occasion (or no occasion at all!) and one that anyone could make regardless of their baking experience. The cake is best served at room temperature but is also perfectly acceptable chilled.
vanilla birthday cake
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Serves: 8-10 servings
Ingredients
- 1c (2 sticks) butter
- 1¾c (343 g) sugar
- 4 large eggs at room temperature
- 3c (360g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1⅔ c buttermilk at room temperature
- 2 tsp vanilla bean paste (or seeds of ½ a vanilla bean)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Prep 2 x 8 inch cake pans by buttering them, lining the bottoms with rounds of parchment paper, then dusting them with flour and tapping out the excess.
- Beat the butter and sugar until it is pale yellow and fluffy, then add the eggs one at time, beating to combine.
- Sift the flour, baking powder, baking soda and salt together in a bowl and set aside. Mix the buttermilk, vanilla bean paste and extract together and set aside.
- Add the dry ingredients in 3 additions, alternating with the buttermilk mixture, mixing just until combined.
- Pour the batter evenly into the prepared pans, smoothing with a spatula or the back of a spoon. Bake for 20 minutes, then rotate the pans in the oven and bake for an additional 10-15 minutes, checking every 5 minutes for doneness. A toothpick inserted into the center of the cake should come out clean and the top should spring back to the touch. Place on cooling racks until the pans are cool enough to handle, then run a knife around the edges of the cake to loosen it and turn it out onto the cooling racks to come to room temperature.
whipped chocolate cream cheese buttercream
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Serves: about 5 c
Ingredients
- 8 oz cream cheese, softened
- 2½ sticks unsalted butter, at room temperature
- 2½ c (284 g) powdered sugar, sifted
- ¼ c dark cocoa powder (for a rich, dark brown)
- 12 oz 40% chocolate, melted and cooled
- 2 tbsp corn syrup (optional*)
- pinch of salt
Instructions
- Beat the cream cheese on medium speed until smooth, then add the butter and mix on medium speed for 3 minutes.
- Add the sifted powdered sugar and mix to combine. Add the melted chocolate, cocoa powder, salt and corn syrup, if using. Beat on medium speed until fluffy and smooth. Store in an airtight container in the fridge for 3 days or freeze for up to 3 months.
- *the corn syrup adds a glossy finish to the buttercream but can absolutely be omitted. Add an additional 2 tbsp powdered sugar (or to taste) in its place
Looks heavenly! I want this for my birthday. And, as usual, your photography is beautiful.
Thank you so much, Erica!