The Best Vanilla Cake with Chocolate Frosting

A square slice of chocolate frosted vanilla cake on a white plate with a fork.

The Best Vanilla Cake with Chocolate Frosting

Easy one-bowl vanilla sheet cake with a rich, no-cook chocolate frosting! Made from scratch with vanilla bean paste, it’s perfect for birthdays, holidays, or any day.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 678kcal

Author Anne Clark

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

Fun Ways to Decorate this Cake

Rainbow for birthdays, pastel for Easter, red and green for Christmas, or festive hearts for Valentine’s Day.

Pipe swirls, stars, or shells along the edges for a bakery-style finish.

Pipe “Happy Birthday” or add fun candles, toppers, or figurines.

Use a vegetable peeler on a chocolate bar for fancy little shavings.

For the holidays, sprinkle with crushed candy canes at Christmas or pastel M&Ms in the spring.

How to Store and Freeze This Cake

Store the baked/frosted cake in an airtight container on your countertop for 2-3 days.

To freeze it, wrap the entire cake or indiviual slices in plastic wrap then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then let it come to room temp before serving.

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