Vanilla cake with Chocolate Frosting (no Buttermilk)
Soft vanilla cake with chocolate frosting made without buttermilk. Easy sheet cake using everyday ingredients, with a light crumb and creamy chocolate buttercream.
Servings 30 serves
Calories 263kcal
Ingredients
Vanilla Cake
- 3 1/2 cups ,all-purpose flour scoop & leveled
- 2 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup extra virgin olive oil, or vegetable oil
- 1 tsp vanilla extract
- 3/4 cup sour cream, or plain greek yogurt
- 1 cup whole milk, at room temperature
Chocolate Buttercream Frosting
- 226 g unsalted butter, softened to room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
- 4 Tbsp whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1-2 Tbsp sprinkles, optional
Instructions
Vanilla Cake
- 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.
Chocolate Buttercream Frosting
- 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!
Video
Notes
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.
Nutrition
Calories: 263kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg