Name: Chocolate Cake with Vanilla Buttercream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup non-dairy milk (almond, soy, or oat); 1/3 cup vegetable oil; 1 tbsp apple cider vinegar; 1 tbsp pure vanilla extract; 1/2 cup brewed coffee or hot water; 1/2 cup vegan butter or regular unsalted butter, softened; 2–2 1/2 cups powdered sugar; 1 1/2 tsp pure vanilla extract; 1–2 tbsp non-dairy milk or regular milk

A rich, moist chocolate cake layered with fluffy vanilla buttercream is my go-to dessert when I want something both indulgent and timeless. Whether I’m baking for a birthday, a celebration, or simply to satisfy my sweet tooth, this cake never fails to impress. It’s easy to make, dairy-free if needed, and has the perfect balance of deep chocolate flavor and creamy vanilla frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup non-dairy milk (almond, soy, or oat)

1/3 cup vegetable oil

1 tbsp apple cider vinegar

1 tbsp pure vanilla extract

1/2 cup brewed coffee or hot water

For the Vanilla Buttercream:

1/2 cup vegan butter or regular unsalted butter, softened

2–2 1/2 cups powdered sugar

1 1/2 tsp pure vanilla extract

1–2 tbsp non-dairy milk or regular milk

Directions

I preheat my oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them.

In a large bowl, I whisk together the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.

Then I stir in the milk, oil, vinegar, and vanilla extract, mixing until everything is well combined.

I slowly pour in the hot coffee (or water) and mix until the batter is smooth.

I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick comes out clean.

After letting the cakes cool in the pans for 10 minutes, I transfer them to wire racks to cool completely.

For the buttercream, I beat the softened butter until creamy, then gradually mix in the powdered sugar. I add the vanilla and milk, continuing to beat until the frosting is light and fluffy.

Once the cakes are cooled, I frost the top of one layer, place the second on top, and then cover the entire cake with buttercream.

For neater slices, I like to chill the cake for 30 minutes before serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 10 slices

Calories: 320 kcal per slice

Variations

When I want to switch things up, I like adding mini chocolate chips or chopped nuts into the cake batter for extra texture. Swapping the vanilla buttercream for a rich chocolate ganache or peanut butter frosting also gives it a whole new flavor profile. If I’m baking for a gluten-free crowd, I use a 1:1 gluten-free flour blend with great results. And for a more elegant touch, I sometimes add a layer of fruit preserves between the cake layers.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If it’s chilled, I let it sit out for 15–20 minutes before serving so the frosting softens. I don’t usually reheat cake, but if I want to warm a slice slightly, I pop it in the microwave for 10–15 seconds.

FAQs

How can I make this chocolate cake completely vegan?

I use non-dairy milk, vegan butter, and make sure my sugar is vegan-certified. The rest of the ingredients are already plant-based.

Can I make this cake in advance?

Yes, I often bake the cake layers a day ahead and wrap them tightly in plastic wrap. I frost the cake the next day for best freshness.

What can I use instead of coffee?

If I don’t have brewed coffee, I use hot water. Coffee enhances the chocolate flavor, but it’s not essential.

Can I freeze the cake?

Absolutely. I wrap individual slices or unfrosted layers in plastic wrap and foil, then freeze for up to 2 months. I thaw them at room temperature before frosting or serving.

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the batter is overmixed. I make sure my leavening agents are fresh and avoid over-stirring the batter.

Conclusion

This chocolate cake with vanilla buttercream is one of those recipes I come back to time and time again. It’s rich, moist, easy to customize, and always a crowd-pleaser. Whether I’m baking for a celebration or just want a comforting dessert, this cake hits all the right notes.

Recipe: