Chocolate Cake with Vanilla Frosting The recipe is in the comments.

Directions

Step 1: Beat together the cake batter

Preheat the oven to 325°F. Grease and flour two round baking pans. Sift the flour, sugar, baking soda, cocoa powder, salt and baking powder together in a large bowl. Add the canola oil, brewed coffee and milk, then mix at medium speed for a minute. Add the eggs and vanilla extract and beat for an additional two minutes until you have a thin, smooth batter. Pour into the baking pans.

Step 2: Bake, then cool

Bake the cake mix for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks to cool completely.

Step 3: Start off the frosting

Meanwhile, in a small saucepan, whisk the flour and milk until smooth. Bring to a boil over medium heat, then stir for a minute or two until thickened. Transfer to a small bowl. Cover and refrigerate until chilled.

Step 4: Make the vanilla buttercream frosting and decorate

In a large bowl, beat butter, shortening, sugar and vanilla for three to four minutes until creamy. Add the chilled milk and flour mixture and beat for a further 10 minutes. Stir in sprinkles if desired. Spread the frosting between the layers and over the top and sides of the cake.

Editor’s Tip: Start with slightly cold butter so that it doesn’t melt. Keep on beating the final mixture until you’ve got stiff peaks.

Recipe Variations

• Stick with butter: Leave out the shortening and use heavy cream, sugar and butter for a vanilla buttercream frosting that has a more granular, stiff texture than the smooth, greasy consistency you get with shortening.
• Try cream cheese: Try softened creamed cheese, butter and confectioners’ sugar for a tangy cream cheese frosting that’s more prominent in flavor.
• Use melted butter: Melted butter can be swapped for oil in this recipe, but your cake will be marginally drier. The flavor isn’t impacted, however.

How to Store Chocolate Cake with Vanilla Frosting

You can leave the cake at room temperature for a couple of days on the countertop, but cover it with a dome. Longer than that and you’ll need to refrigerated it in an airtight container to keep it moist (for a maximum of five days).

Can you make this chocolate cake with white frosting ahead of time?

Since this cake keeps at room temperature without the white frosting melting, you can make it 2 to 3 days ahead of time. If you keep it in the refrigerator, make sure it comes up to room temperature to revive the aromas and flavors.

Chocolate Cake with Vanilla Frosting Tips

What is the best type of cocoa powder for this chocolate cake?

Unsweetened cocoa powder, as we’ve suggested in this recipe, will give you a full, well-rounded chocolate flavor with a pleasant trace of bitterness. For a mellower chocolate flavor, use Dutch-process cocoa powder, which has less acidity. That means you may have to increase the amount of baking powder a little to get the same rise.

Can you make this chocolate cake in different baking pans?

We’ve filled round baking pans to get two relatively thick layers, but you can maximize the area for frosting by sharing your cake mix among three thinner layers. You’ll need to reduce the baking time accordingly, though, so keep your trusty toothpick handy.

Do I have to make the vanilla frosting with flour?

Using a chilled flour and milk paste to make ermine (or boiled milk) frosting gives you —as the name suggests—a silkier, smoother frosting. It also allows you to get enough frosting to cover and fill two layers without using a mountain of butter or sugar. You can make it without, of course, finishing your chocolate cake with a vanilla buttercream frosting instead.