Life’s too short for bland cake, eh?

So, here’s the thing: it was 11:47 PM last Thursday when I caved in to a full-blown cake craving. Not just any cake either. I’m talkin’ that soft, buttery vanilla base with a thick layer of creamy, chocolate frosting on top—exactly like Mom used to make back in Halifax for birthdays and, oddly enough, her weekly hockey night cake nights during January. (Yes, we’re that kind of family.)

This Vanilla Cake with Chocolate Frosting Recipe? It’s simple. Honest. Canadian-approved. And yep—it might just become your go-to too.

What You Need (Keep it Real, Keep it Sweet)

Here’s the full scoop, with casual Canadian chaos:

• 2½ cups all-purpose flour (315g)

• 2¼ tsp baking powder

• ½ tsp baking soda

• Pinch of sea salt (about the size of a loonie)

• 1 cup unsalted butter, softened (226g)

• 1¾ cups white sugar (350g)

• 4 large eggs (room temp, please!)

• 1 tbsp real vanilla extract (don’t skimp—get the good stuff from PEI or Mexico)

• 1 cup buttermilk (240ml) – or 1 cup milk + 1 tbsp vinegar if you’re living dangerously

For the Chocolate Frosting (aka the good stuff):

• ¾ cup butter, softened (170g)

• 3½ cups powdered sugar (420g)

• ½ cup unsweetened cocoa powder (45g)

• 1/3 cup heavy cream or milk (plus more if needed)

• 1 tsp vanilla

• Pinch of salt

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How to Make It (This Part’s Fun, Promise)

 

1. Preheat your oven to 350°F (177°C). Grease two 8-inch round pans or one big 9×13. Your call.

2. Whisk together flour, baking powder, soda, and salt in a bowl. Set aside. Ignore the cat trying to eat flour off the counter.

3. Beat butter and sugar in a big bowl until fluffy. Think: soft snowdrifts, mid-February.

4. Add eggs one at a time, mixing well after each. Then splash in your vanilla like a rebel.

5. Alternate adding the dry mix and buttermilk to your buttery mix. Start and end with dry. Do this in 3-4 rounds, or until your arm gives out.

6. Pour evenly into prepared pans. Tap on the counter to pop any air bubbles.

7. Bake for 28–33 mins or until a toothpick comes out clean. Your kitchen should smell like magic at this point.

8. Cool completely on a wire rack. No cheating. Don’t frost a warm cake unless you like sliding layers.

9. Frosting time! Whip butter, then slowly add sugar and cocoa. Pour in cream + vanilla + salt. Mix until smooth, creamy, and irresistible.

10. Spread generously. Use a butter knife, offset spatula, or even your fingers (I won’t tell). Lick the bowl. Obviously.

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My Secret Tips & Tricks

 

1. Use Vanilla Bean Paste for Fancy Vibes

One time, at 6:43 a.m. last St. Patrick’s Day, I swapped in vanilla bean paste instead of extract. Game. Changer. Flecks of vanilla + bakery-level aroma = people thinking you bought it.

2. Crumb Coat First

Do a thin layer of frosting to “seal the crumbs” before adding the big fluffy layer. Learned this from Aunt Moira after a cake-sliding disaster during a 1998 Leafs vs. Canadiens playoff party.

3. Mix Your Cocoa

Half Dutch-process + half regular cocoa powder = deeper chocolate flavour. Kinda like that rich, moody soundtrack during Schitt’s Creek finales. Trust me.

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Keep It Fresh (and Safe, Y’all)

 

• Room Temp: Cake’s good for 2 days, loosely covered.

• Fridge: Frosted cake stays fresh 4-5 days. Wrap it like a newborn.

• Freezer: Wrap slices in cling wrap + foil. Freeze up to 2 months. Reheat at 300°F for 10 mins or enjoy cold like a cake outlaw.

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Nutrition Stuff & What Goes Good With It

 

What’s Good With It?

 

• Double-double from Tim Hortons, obviously

• Raspberries or strawberries – for that sweet ‘n tart contrast

• A tall glass of cold milk – classic, eh?

• Ice cream – maple walnut or vanilla bean

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Your Questions

Q: Can I use gluten-free flour?
Yep! Use a 1-to-1 baking mix. Bob’s Red Mill is wicked good. May need to add ¼ tsp xanthan gum if it’s not included.

Q: Can I make cupcakes instead?
Totally! Makes about 24 cupcakes. Bake at 350°F for 18-20 mins. Watch ‘em like a hawk near the end.

Q: Can I use a hand mixer instead of a stand mixer?
For sure. Might take a little more elbow grease, but it builds character. Or at least triceps.

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👩‍🍳 Written with love from my cozy ladysuniverse kitchen, where cake is considered a food group.

 

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Conclusion: More Than Just Cake, It’s a Vibe

 

You know, baking this Vanilla Cake with Chocolate Frosting Recipe isn’t just about dessert. It’s about reliving those loud birthday parties, Sunday night treats after a Bruins game, or just giving in to a craving when the clock says midnight.

There’s something timeless about this combo—the warm, buttery vanilla crumb hugging that rich chocolate crown. It feels like home. Like your best friend’s hug after a hard week. Like finally finding that last bottle of maple syrup at the back of the pantry.

So next time you’re stuck on what to bake, don’t overthink it. Whip this one up, pour a cuppa, and share a slice (or three) with someone you love. Or don’t share. I won’t judge.

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