★★★★★

Dark Chocolate Cake with Vanilla Frosting

Looking for a tried and true chocolate cake recipe? This dark chocolate cake is rich and moist and the perfect, from scratch recipe you want! Topped with a smooth and creamy vanilla frosting and your sweet tooth will be satisfied!

Dark Chocolate Cake with Vanilla Frosting: from scratch, dark chocolate cake. Delicious, easy and gorgeous with fluffy vanilla frosting!
Dark Chocolate Cake with Vanilla Frosting: from scratch, dark chocolate cake. Delicious, easy and gorgeous with fluffy vanilla frosting!
Dark Chocolate Cake with Vanilla Frosting: from scratch, dark chocolate cake. Delicious, easy and gorgeous with fluffy vanilla frosting!

Looking for more delicious Cake ideas?

  • Vanilla Cake Rolls are easy and light, a perfect summer birthday treat! Add sprinkles for more fun!
  • This Lemon Cake has a homemade Lemon Curd filling and Whipped Cream Cheese frosting too! Perfect for that citrus lover!
  • Looking for something a little richer? A little bit more chocolate? This Chocolate Cake with Mint Chip Frosting is your answer (don’t mind the old photos!!) The frosting truly tastes like mint chip icecream!

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 16 servings

Dark Chocolate Cake with Vanilla Frosting

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Looking for a tried and true chocolate cake recipe? This dark chocolate cake is rich and moist and the perfect, from scratch recipe you want! Topped with a smooth and creamy vanilla frosting and your sweet tooth will be satisfied!

Ingredients

For the Cake:

  • ½ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 2 eggs
  • 1 ½ cup all-purpose flour
  • ½ cup unsweetened dark chocolate cocoa powder
  • ½ tsp kosher salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup strong brewed coffee, cooled
  • ½ cup milk

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 ½ cup powdered sugar
  • 2 tsp pure vanilla extract
  • 3 Tbsp milk
  • 1 ½ cup mini semi sweet chocolate morsels

Instructions

  1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and milk. Set aside.
  3. In an electric mixer bowl, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
  4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on a wire rack before frosting.
  5. For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
  6. To assemble cake, lay one layer of cake on a cake plate. Spoon ¼ of frosting onto top of cake, spreading evenly. Top with about ½ cup of mini morsels. Add second layer of cake. Spread a layer of frosting around the sides of the cake and the top, very thin. This is your crumb coat. Allow to set about 15 minutes (or refrigerate). Apply final layer of frosting, spreading evenly and using a straight edge spatula to smooth. Using your hands in a cupped fashion, press mini chips around sides. Continue until all sides are done.
  7. Slice and enjoy!

Notes

  • The coffee in this cake just deepens the chocolate flavor. It does not make this cake taste like coffee in any way! If you absolutely must remove the coffee, just replace the ½ cup coffee with water.
  • To keep frosting off cake plate, lay strips of parchment paper under the first layer of cake, all the way around. Once frosting is applied, carefully remove strips of paper!

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 523Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 188mgCarbohydrates: 74gFiber: 2gSugar: 61gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 18, 2013

Comments & Reviews

  1. Any suggestions for making this gluten free? We’re doing a group Thanksgiving with a gluten intolerant friend and I’d love for her to be able to have some but I’m nervous about the greater density of gluten free flour mucking things up!

  2. Hi Amiee,
    What would be the cook time and temp for the dark chocolate cake if I wanted to make a single layer, rectangular shaped cake?.
    Thanks!!

  3. I made the chocolate cake with vanilla frosting for Christmas and it sure was good. Thanks for the recipe! It will be a keeper!

    1. Thanks Susan, so glad to hear you loved the cake! Thanks for stopping back over and letting me know! Happy New Year!

  4. Cakes are beautiful in image, I think these will be delicious too when I taste it. Thanks to author.

  5. i just made this as a end of summer celebration cake, its ready to come out of the oven and smells fantastic! thank you!

  6. Happy Birthday girl! 40 (and all the 40 somethings to come) are fabulous! Welcome to the club! Oh and I love “cupcake handles”, I’ll wear mine with a little more pride now that I know what they really are 😉

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