You've just found the perfect Vanilla Cake with Chocolate Frosting! This one is a soft, fluffy vanilla cake baked up in an easy, one layer 9x13 pan. It's made from scratch but is far from complicated, just one bowl, and packed with that rich vanilla bean flavor. Tastes like it came from your local bakery.
The easy, no-cook chocolate frosting completes the vanilla cake. It's smooth and creamy and literally melts on your tongue! It's the kind of cake you can serve at a birthday, a holiday, or just because.
As a kid, this was my favorite cake because it brings back so many childhood memories! Between this cake and Mississippi Mud Cake, it was hard to choose which one I wanted for my birthday!
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Why You'll Adore This Cake
Let me tell you why you need this vanilla cake with chocolate frosting in your life -- I've got 6 reasons, but honestly, I could go on forever!
Made from Scratch but Easy - No complicated steps here! Just one bowl, a handful of pantry staples, and a few minutes of mixing.
Better than Box Mix - The vanilla bean paste adds a depth of flavor that no box can compete with.
Perfect Chocolate Frosting - Creamy, buttery, with just the right touch of vanilla and sweetness from confectioner's sugar.
One Pan Wonder - No stacking or fussing with layers - just bake in a 9x13 and frost. Easy cleanup, easy serving.
Year-Round Crowd Pleaser - Birthdays, holidays, or any ordinary weekday… this cake feels right at home on the table.
Kid- and Adult-Approved - Who can resist a timeless beauty such as vanilla cake with chocolate frosting -- your guests will think you got it from your local bakery!
Vanilla Cake Ingredients
All-purpose flour - regular unbleached flour works best for this recipe. There's no need to use cake flour, but it's very important to measure the flour correctly. Spoon it into a measuring cup and level it off with a knife. Any more or any less flour can greatly alter the outcome of the cake so no "eye balling" it!
Butter - use unsalted butter because you'll be adding salt, baking powder, and baking soda (which also has a salty flavor to it). You'll be using 3 whole sticks of butter that will be to be soft before using them for the batter.
Vanilla bean paste - the star flavor here! Vanilla bean paste is more intense with flavor. It's thicker than vanilla extract, almost like honey. I use it for my Pineapple Pound Cake, too. I love the visible flecks of vanilla bean.
Eggs and milk - the eggs and milk need to be room temperature so they'll blend better and won't try to harden the softened butter in the bowl. Let the eggs (still in their shell) and the measured milk sit on the counter for about 30 minutes before you start the recipe.
Chocolate Frosting Ingredients
Cocoa powder - one of the best reasons to use cocoa powder is that you don't have to mess with melting chocolate. It's got that deep chocolate flavor and silky smooth texture that makes the best frosting!
Confectioner's sugar - also known as powdered sugar, it's soft and powdery, so it melts right into the butter and cocoa seemlessly (with no lumps!).
Butter - as with the cake, the butter needs to be room temperature so the frosting will be nice and fluffy.
Vanilla bean paste - just a teaspoon adds a hint of sweet vanilla flavor.
How to Make Vanilla Cake
Here is a quick review of the recipe steps with photos. Remember to follow the recipe card when you get ready to make the vanilla cake and chocolate frosting.
1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix in dry ingredients.
4. Add milk.
5. Pour into pan.
6. Bake as directed.
How to Make Chocolate Frosting
1. Blend butter and cocoa.
2. Add powdered sugar.
3. Add milk and vanilla. Spread onto cooled cake.
Important Baking Tips
When you get ready to make Vanilla Cake with Chocolate Frosting, follow these easy tips for the best results!
- To properly cream the butter and sugar, beat them together until the mixture gets light, fluffy, and pale in color. When you first start, it'll look thick and grainy, but as the mixer whips air into it, the sugar crystals cut little air pockets into the butter. That's what helps your cake rise nice and soft instead of turning out heavy.
- Don't overmix the batter; turn the mixer off when the ingredients are evenly blended.
- Bake the cake in the center of your oven so that it bakes evenly without the top browning too quickly or the bottom drying out.
- Make the cake 1-2 days before you plan to serve it. Cake always gets moister as it sits. Frost it the day you plan to serve it.
If chocolate is your thing, I'd love for you to also try this Chocolate Chip Bundt Cake! It's also a one-pan cake and will make you feel like you're king of the world!
Cake Decorating Ideas
Don't let the simple sheet cake fool you. This vanilla cake with chocolate frosting can dress up for any party!
- Sprinkles Galore - Rainbow for birthdays, pastel for Easter, red and green for Christmas, or festive hearts for Valentine's Day.
- Easy Borders - Pipe swirls, stars, or shells along the edges for a bakery-style finish.
- Fruit Freshness - Top with strawberries, raspberries, or blueberries for color and flavor.
- Holiday Candy - Think crushed candy canes at Christmas or pastel M&Ms in the spring.
- Personal Touch - Pipe "Happy Birthday" or add fun candles, toppers, or figurines.
- Chocolate Curls - Use a vegetable peeler on a chocolate bar for fancy little shavings.
- Whipped Cream Finish - Add dollops of whipped cream around the edges and sprinkle with fruit or candy.
How to Avoid Grainy Frosting
That usually happens if the butter is too cold or if the sugar wasn't beaten in long enough. Make sure your butter is softened to room temp before you start, and beat the frosting until it's fluffy and fully blended.
How to Store and Freeze this Cake
- Room Temperature: Cover tightly with plastic wrap or store in an airtight container. Stays fresh for 2-3 days on the counter if your kitchen isn't too warm.
- Refrigerator: Keep covered (press plastic wrap gently against the frosting) for up to 5 days. Bring slices back to room temp before serving for the best texture.
- Freezer: Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then let it come to room temp.
Tip: Add toppings like fruit, sprinkles, or candy right before serving so they stay pretty and fresh.
Recipe FAQs
Yes! Vanilla bean paste gives the cake a richer, more intense flavor, but good-quality pure vanilla extract works just fine. Use equal amounts of vanilla extract as the vanilla bean paste.
Absolutely. Bake the batter in two 9-inch round pans and stack with frosting between the layers. Just keep an eye on bake time; it'll be a little shorter than the 9x13.
Yes, but keep in mind glass holds heat differently than metal. Lower your oven temperature by about 25°F and check a few minutes early; glass pans can cause the edges to brown faster.
More Cakes to Bake
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Leave a comment! Did you make this vanilla cake with chocolate frosting? If you did, please leave a comment and a star rating. Your feedback is much appreciated!
Recipe
The Best Vanilla Cake with Chocolate Frosting
Equipment
- Electric mixer
- 9 x 13-inch cake pan
- measuring cup(s)
- measuring spoons
- mixing bowls
Ingredients
VANILLA CAKE
- 1-½ cups unsalted butter, room temperature
- 1-¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
CHOCOLATE FROSTING
- 1 cup unsalted butter, room temperature
- ½ cup cocoa powder
- 16 oz powdered sugar (confectioner's sugar)
- 1 to 2 tablespoon whole milk
- 1 teaspoon vanilla bean paste
Instructions
VANILLA CAKE
- Preheat oven to 350°F and spray a 9" x 13" pan with non-stick cooking spray. Set aside.
- With your electric mixer, cream the butter and sugar in a large mixing bowl until light and fluffy.1-½ cups unsalted butter, room temperature, 1-¼ cups granulated sugar
- Add in the eggs and vanilla bean paste and mix to combine.2 large eggs, room temperature, 1 tablespoon vanilla bean paste
- Slowly mix in the dry ingredients (flour, baking powder, baking soda, and salt) and mix on low speed until just blended.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Slowly blend in the milk.¾ cup whole milk
- Pour the cake batter into the cake pan and spread it out evenly with a spatula. Place it on the center oven rack and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake from oven and let it cool completely before adding the frosting.
CHOCOLATE FROSTING
- With your electric mixer, blend the butter and cocoa powder in a large bowl.1 cup unsalted butter, room temperature, ½ cup cocoa powder
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.16 oz powdered sugar (confectioner's sugar)
- Stir in 1 tablespoon of milk and the vanilla paste. If too thick, add the remaining tablespoon of milk.1 to 2 tablespoon whole milk, 1 teaspoon vanilla bean paste
- Spread the frosting all over the cake!
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Lee Smith says
Easy and so much better than box cake!!
Anne Clark says
Thank you so much, Lee! And the cake is even better the next day! Thank you for leaving a comment and 5 stars!!!