Chocolate Cake with Vanilla Buttercream

Chocolate Cake with Vanilla Buttercream

Everyone loves chocolate and vanilla, hence why this cake is a winner. Although this is nothing elaborate or fancy, it’s a great cake to make for any occasion where a cake is needed, which should be every occasion as cakes are amazing.

I recently made this for my mamma’s birthday, so I jazzed the cake up with some fresh raspberries and white chocolate cigarillos, but in all honesty you could just slap a little buttercream all over and devour. Simple.

Ingredients: for two 6″ cake tins

For the cake:

  • 200g unsalted butter, room temperature
  • 200g caster sugar
  • 4 large eggs
  • 140g all-purpose flour
  • 70g good quality cocoa powder (I use Green & Blacks)
  • 2 heaped teaspoons baking powder
  • Pinch of salt

For the buttercream:

  • 250g unsalted butter, room temperature
  • 500g icing sugar
  • 1-2 teaspoons vanilla extract


Preheat oven to 180°c and prepare two 6″ cake tins with parchment paper.

In a large mixing bowl whisk together the butter and sugar until pale yellow and creamy. Add half the eggs and half the flour and mix until fully incorporated. Then add the rest of the eggs, flour, cocoa powder, baking powder and salt and mix for 2-3 minutes until the mixture is smooth.

Pour into your prepared cake tins and bake on the middle shelf of your oven for around 30 minutes (although ovens tend to vary). Use a toothpick to check the middle of the cake, if it comes out dry it’s done.

Remove from the oven and leave to cool on a wire rack for around 20 minutes before removing from the cake tins.

Meanwhile whilst your cakes are still cooling make the butter cream. Mix together the butter and icing sugar until everything is incorporated and you have a beautiful buttery icing, then add the vanilla essence, using a spatula to mix it in.

Once the cakes are entirely cool, spread a layer of the buttercream on the top of one cake and sandwich the two together. Cover the outside of the two cakes and refrigerate for about 10 minutes (this hardens the first layer of icing and makes it easier to spread a second layer over). Spread a thick layer of icing all over the cake and smooth the top and sides.

Job done, cut yourself a slice.


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