Chocolate Cake Vanilla Cream: 7 Irresistible Secrets

One Layer Chocolate Cake with Vanilla Cream Cheese Frosting

Scale

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder (dark or regular)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
3/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
3/4 cup hot coffee
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy whipping cream or milk (optional, for frosting consistency)

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, and vanilla extract. Beat until smooth.
Gradually add hot coffee, mixing until the batter is well combined (it will be thin).
Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out with just crumbs, not wet batter.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
For the frosting, beat together cream cheese, butter, and vanilla extract until smooth and creamy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition. If needed, add heavy cream or milk to reach desired consistency.
Once cake is fully cooled, spread frosting evenly over the top and sides. Serve and enjoy!