There’s something timeless about a soft white cake topped with smooth chocolate frosting. I always find comfort in baking this combination because it feels both simple and special at the same time.
The fluffy texture of the cake contrasts beautifully with the rich, velvety frosting, making it a dessert that everyone looks forward to.
Whether I bake it for birthdays, family dinners, or just to satisfy a sweet craving, this recipe never fails to bring smiles. For me, it’s more than just a cake—it’s a sweet reminder that the best desserts are often the ones made at home with love.
How To Make White Cake with Chocolate Frosting Recipe
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Course:Dessert
- Difficulty:Easy to Moderate
- Cuisine:American
- Yield: 12 servings
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch round cake pans
- Cooling rack
- Offset spatula or butter knife
Ingredients
For the White Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Chocolate Frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup heavy cream (plus extra if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat and Prepare Pans
I preheat my oven to 350°F (175°C) and grease two 8-inch round cake pans. I also line the bottoms with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a bowl, I whisk together flour, baking powder, and salt. This ensures even distribution of the leavening agent.
Step 3: Cream Butter and Sugar
I beat the butter, oil, and sugar together in a large mixing bowl until light and fluffy. This step gives the cake a tender crumb.
Step 4: Add Egg Whites and Vanilla
I add egg whites one at a time, mixing well after each addition. Then I stir in the vanilla extract for flavor.
Step 5: Alternate Flour and Milk
I add the flour mixture and milk alternately, starting and ending with the flour. I mix until just combined, being careful not to overmix.
Step 6: Bake the Cake
I pour the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick comes out clean. After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Step 7: Make the Chocolate Frosting
In a bowl, I beat the butter until creamy. I gradually add cocoa powder and powdered sugar, alternating with heavy cream, until smooth. Then I mix in vanilla and a pinch of salt. If the frosting feels too thick, I add a little more cream.
Step 8: Assemble and Frost
Once the cakes cool completely, I spread frosting between the layers, then frost the top and sides. I smooth it with an offset spatula or leave swirls for a rustic look.
Nutrition Facts (Per Serving, Approximate)
- Calories: 410
- Carbohydrates: 58g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 9g
- Sugar: 43g
- Fiber: 2g
Serving Suggestions
I love serving this white cake with chocolate frosting at family gatherings, birthdays, or even as a weekend dessert.
A scoop of vanilla or chocolate ice cream makes it extra indulgent, while fresh berries like strawberries or raspberries balance the sweetness with a refreshing touch. Sometimes I drizzle a little chocolate sauce on the plate for a more elegant presentation.
If I’m hosting a casual get-together, I serve it with coffee or hot cocoa, which pairs beautifully with the rich chocolate frosting.
Tips and Variations
- For extra flavor, I sometimes add almond extract to the cake batter.
- If I want a lighter frosting, I whip in some cream cheese.
- For a festive touch, I sprinkle rainbow sprinkles or chocolate curls on top.
- To make it dairy-free, I replace milk with almond milk and butter with vegan butter.
Health Benefits
Even though this white cake with chocolate frosting is more of a treat than a health food, I still find a few benefits in enjoying it.
Cocoa in the frosting contains antioxidants that can support heart health and improve mood. The egg whites in the cake provide protein without the heaviness of whole eggs, making the cake a little lighter.
Most importantly, sharing a homemade dessert with loved ones boosts happiness and reduces stress, which I believe is just as important for overall well-being.
Notes
I always make sure the cake layers are completely cool before frosting, or else the frosting may melt. A serrated knife helps level the cake if needed.
FAQ
1. Can I make this cake ahead of time?
Yes, I often bake the cake layers a day before. I wrap them tightly in plastic wrap and keep them at room temperature. I frost the cake the next day for the freshest taste.
2. How do I keep the cake moist?
I make sure not to overbake. A toothpick test helps me pull the cake out at the right time. I also store the frosted cake in an airtight container to lock in moisture.
3. Can I use store-bought frosting instead?
Yes, I can use it if I’m short on time. However, I prefer making the frosting at home because it tastes richer and fresher.
4. Can I freeze this cake?
Absolutely. I wrap unfrosted cake layers in plastic wrap and foil, then freeze them for up to two months. When I want to serve, I thaw them at room temperature before frosting.
5. Can I make cupcakes with this recipe?
Yes, I pour the batter into lined muffin tins and bake them for about 18–20 minutes. The chocolate frosting works perfectly on cupcakes too.
Conclusion
This white cake with chocolate frosting is one of my go-to desserts because it’s simple, classic, and always loved by everyone who tries it.
The light and fluffy cake pairs perfectly with the rich, creamy frosting, creating a balance of flavors that feels both comforting and indulgent.
I enjoy baking it for special occasions, but I also love making it just to treat myself. Every slice reminds me why homemade cakes are worth the effort—they carry warmth, love, and a little sweetness that makes any day brighter.
White Cake with Chocolate Frosting Recipe
Ingredients
Equipment
Method
- I preheat my oven to 350°F (175°C) and grease two 8-inch round cake pans. I also line the bottoms with parchment paper to prevent sticking.
- In a bowl, I whisk together flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- I beat the butter, oil, and sugar together in a large mixing bowl until light and fluffy. This step gives the cake a tender crumb.
- I add egg whites one at a time, mixing well after each addition. Then I stir in the vanilla extract for flavor.
- I add the flour mixture and milk alternately, starting and ending with the flour. I mix until just combined, being careful not to overmix.
- I pour the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick comes out clean. After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- In a bowl, I beat the butter until creamy. I gradually add cocoa powder and powdered sugar, alternating with heavy cream, until smooth. Then I mix in vanilla and a pinch of salt. If the frosting feels too thick, I add a little more cream.
- Once the cakes cool completely, I spread frosting between the layers, then frost the top and sides. I smooth it with an offset spatula or leave swirls for a rustic look.