There’s something wonderfully nostalgic about a classic yellow vanilla cake layered with silky chocolate buttercream frosting. This cake combination is timeless, beloved, and perfect for any occasion—from birthday parties to cozy weekends at home.
If you’re on a mission to bake a vanilla cake that’s tall, fluffy, moist, and perfect for stacking, you’re in the right place! No dry, dense layers here!
But let’s talk about the frosting: rich, creamy, and deeply chocolatey buttercream that tastes just like your favorite chocolate milk from childhood. The smooth texture and chocolate intensity pair perfectly with the subtle sweetness and fluffiness of the vanilla cake.
What Makes This Vanilla Cake So Good?
This isn’t your average vanilla cake. The goal here was thickness, fluffiness, and stability—so each 6-inch layer bakes up at least 2-2.5 inches tall, giving you a gorgeous, bakery-style cake.
Here’s what makes it stand out:
✔️ Super fluffy texture – No dense or gummy bites here!
✔️ Perfectly moist – Thanks to the right mix of butter, oil, and buttermilk.
✔️ Easy to stack – It holds its shape without being dry or crumbly.
✔️ Rich vanilla flavor – Balanced sweetness with a smooth vanilla taste.
And yes, it all comes down to the ingredients.
The Secret Ingredient? (Hint: It’s the Eggs!)
One thing you might notice in this recipe is the generous amount of eggs—and for good reason! Eggs are a powerhouse ingredient when it comes to cake baking, and here’s why:
🥚 Structure & Stability – When you’re making thick cake layers, they need support. Eggs provide protein that strengthens the cake’s structure so it doesn’t sink or crumble when stacked.
🥚 Moisture & Softness – The combination of whole eggs and extra egg whites keeps the cake moist yet fluffy, without making it greasy or heavy.
🥚 Rise & Fluffiness – Eggs help aerate the batter, making the cake rise beautifully for those sky-high layers.
🥚 Binding Power – With all the fats in this recipe (hello, butter and oil!), eggs help everything come together into a smooth, even batter.
The Perfect Blend of Ingredients
Each ingredient in this recipe plays a role in creating the dreamiest vanilla cake ever:
✨ Cake Flour – Gives the cake a soft, delicate crumb. (No cake flour? Use all-purpose + cornstarch!)
✨ Butter + Oil – Butter for flavor, oil for extra moisture. This combo prevents dryness!
✨ Buttermilk – The secret to a tender, moist texture with a slight tang.
✨ Baking Powder + Baking Soda – Work together to give the cake a beautiful lift.
✨ Vanilla Extract – Use a good quality pure vanilla for the best flavor!
The secret to the creamy, dreamy chocolate frosting is the combination of cocoa powder and real melted chocolate with cream! It creates milky chocolate flavor that will make you want to eat it by the spoonful.
Baking Tips for Success
Want to bake like a pro? Follow these simple tips:
✔️ Use Room Temp Ingredients – Cold eggs and butter won’t mix properly!
✔️ Don’t Overmix – Once the flour is in, mix until just combined to keep the cake tender.
✔️ Weigh Your Batter – For even cake layers, use a scale to divide batter equally.
✔️ Bake at 325°F – A slightly lower temperature ensures even baking with no doming.
✔️ Use high-quality chocolate and cocoa powder in your frosting for the richest flavor.
Ready to Bake?
Now that you know why this cake works so well, it’s time to bake it yourself! Scroll down for the full step-by-step recipe and get ready for the fluffiest, most delicious vanilla cake ever combined with a dreamy chocolate buttercream frosting!
And if you make it, tag me on Instagram—I’d love to see your creations! Happy baking! 🎂✨
Ingredients for Yellow Cake
Dry Ingredients
- 2 ¾ cups (345g) cake flour (or substitute: 325g all-purpose flour + 20g cornstarch)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- ¼ cup (60ml) neutral oil (canola or vegetable)
Ingredients for Chocolate Buttercream
- 340g (1½ cup) unsalted butter, softened
- 340g–500g (2¾–4 cups) powdered sugar (personal preference)
- 4 tbsp cream
- 1 tbs vanilla extract
- Pinch of salt
- 60g unsweetened cocoa powder
- 100g 40-60% dark chocolate, melted and slightly cooled
Directions
- Preheat & Prepare Pans
- Preheat oven to 325°F (163°C).
- Grease and line three 6-inch cake pans with parchment.
- Mix Dry Ingredients
- Sift together cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar
- Beat butter and sugar on medium-high speed (3-4 min) until light and fluffy.
- Add Eggs & Vanilla
- Add eggs and egg whites one at a time, mixing well after each.
- Add vanilla extract and mix.
- Alternate Dry & Wet
- On low speed, add ½ of the dry ingredients, then ½ of the buttermilk, then repeat.
- Add the oil last and mix until just combined.
- Bake
- Divide batter evenly into three 6-inch pans.
- Bake for 38-42 minutes or until a skewer comes out clean.
- Cool & Store
- Let cakes cool in pans for 10 minutes, then transfer to a rack.
- Wrap in plastic once cooled to keep moist.
- Make Chocolate Buttercream
- Mix softened butter on medium for 5 min.
- Add powdered sugar and mix butter and sugar on medium for 10 min until fluffy and pale in colour.
- Add vanilla, salt, cocoa powder and 2 tbs of cream. Whip until smooth and combined.
- Keep mixture aside and make melt chocolate with 2 tbs of cream until fully melted. Let cool.
- Add chocolate and cocoa powder to buttercream and mix with spatula until combined.
- Layer those cakes with the buttercream and enjoy!
- You can cut each of the layers in half to get 6 slimmer cake layers.
Notes
✔ Use room temp ingredients – helps with texture.
✔ Buttermilk – adds moisture & keeps the crumb tender. You can also make homemade buttermilk with regular milk and a spoonful of vinegar.
Lowen Cakes 
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