Vanilla Cake with Chocolate Frosting (no Buttermilk)
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This Vanilla Cake with Chocolate Frosting is soft, tender, and classic, made without buttermilk and using simple, everyday ingredients. Finished with a smooth chocolate buttercream, it’s an easy, reliable sheet cake that works for birthdays, gatherings, or anytime baking.
A Simple Take on a Classic.
I developed this recipe to be dependable and flexible, without needing buttermilk or complicated techniques. The combination of oil, sour cream, and milk creates a soft texture, while a touch of cornstarch helps mimic cake flour for a lighter crumb. It’s the kind of cake you can make confidently for any occasion. Sam x
Everyday ingredients — No buttermilk or specialty items required
Soft & fluffy crumb — Sour cream and oil keep the cake tender
Classic flavour — Balanced vanilla cake with rich chocolate frosting
Vanilla chocolate cake video
Why this recipe works
This cake is designed for moisture, and structure, without relying on buttermilk or cake flour.
Ideal for Serving a Crowd
Baked in a 9 x 13-inch sheet pan, this cake slices neatly into generous portions, making it easy to serve, transport, and feed a group. The even bake ensures every piece is just as soft and tender, from corner to centre.
No Buttermilk Required
Sour cream and milk provide moisture and tenderness without needing buttermilk, making this an easy, reliable bake with everyday fridge staples.
Vanilla Cake + Chocolate Frosting Balance
A classic vanilla base paired with chocolate buttercream gives contrast and balance, instead of an all-vanilla or all-chocolate cake that can feel one-note.
Moist, Tender Crumb
Using oil and gentle mixing keeps the cake soft and fluffy for days, even after refrigeration.
Ingredients you’ll need
All-Purpose Flour
Forms the structure of the cake.
Cornstarch
Softens the flour and improves crumb texture.
Baking Powder & Baking Soda
Work together to create lift and an even rise.
Salt
Balances sweetness and enhances flavour.
Granulated Sugar
Sweetens the cake and helps create a light texture.
Eggs
Provide structure and stability.
Extra Virgin Olive Oil or Neutral Vegetable Oil
Keeps the cake moist and tender without butter.
Vanilla Extract
Adds classic vanilla flavour.
Sour Cream or Greek Yogurt
Adds moisture and richness.
Whole Milk
Loosens the batter and ensures even baking.
Unsalted Butter (for frosting)
Creates a creamy, smooth base for the chocolate buttercream.
Powdered Sugar & Cocoa Powder
Sweeten and flavour the frosting.
How to make vanilla cake without buttermilk
Step 1: In a large mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt. Set aside.
Step 2: In another large mixing bowl add the sugar, eggs, oil, and vanilla extract. Beat for 1 minute until well combined.
Step 3: Beat in the sour cream and milk for about 15 seconds until well combined.
Step 4: Add half of the flour mixture to the wet ingredients, beat on low speed until just combined, then add the remaining flour mixture and beat on low until just incorporated.
Step 5: Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed in the middle.
Step 6: Spread the chocolate buttercream over the cooled cake. Add sprinkles if desired. Cut into squares and serve. Enjoy!
How to store
Store: Keep the frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: The unfrosted or frosted cake can be wrapped tightly and frozen for up to 3 months.
Thaw: Thaw overnight in the refrigerator or at room temperature before frosting and serving.
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Vanilla cake with Chocolate Frosting (no Buttermilk)
Ingredients
Method
- Prepare the Oven and Pan: Preheat the oven to 350ºF (180ºC). Line a 9 x 13-inch baking pan. Note: Alternatively, if you have a non-stick pan, line just the base with parchment paper and liberally grease the sides with soft butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.Set aside.
- Sift and Combine Dry Ingredients: In a large mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt. Set aside.
- Combine Sugar and Wet Ingredients: In another large mixing using electric hand beaters or a stand mixer with the paddle or whisk attached, add the sugar, eggs, oil, and vanilla extract. Beat for 1 minute until well combined. Scrape down the sides.
- Add Yogurt and Milk: Beat in the sour cream and milk for about 15 seconds until well combined.
- Incorporate Flour Mixture: Add half of the flour mixture to the wet ingredients, beat on low speed until just combined, then add the remaining flour mixture and beat on low until just incorporated, it’s ok if some flour is still visible, switch to a spatula to finish off mixing any remaining streaks of flour, being careful not to overmix as it can cause the bread to turn out tough and dense after baking.
- Transfer Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake: Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed in the middle.
- Cool: Allow the cake to cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack.
- Sift Sugar & Cocoa: In a medium size mixing bowl, sift together the powdered sugar and cocoa powder to remove any lumps and to combine evenly.
- Beat Butter: In a large mixing bowl, beat the softened butter for 1 minute until creamy.
- Add Sugar & Cocoa Gradually: Add half of the icing cocoa mixture to the butter, beating until just combined. Add the remaining half and beat until well combined.
- Add Milk and Vanilla: Add the milk, vanilla extract, and salt, then beat for 30 seconds until the frosting is light and fluffy.
- Frost Cake and Add Sprinkles: Once the cake is completely cooled, spread the chocolate buttercream evenly over the cake. Add sprinkles if desired.
- Serve: Cut into squares and serve. Enjoy!