Go Back
+ servings

Vanilla Layer Cake with Easy Fudge Frosting

A light and flavorful vanilla cake iced with easy fudge buttercream. Perfect for a birthday celebration!


For the cake:

  • 4 whole eggs
  • 2 large egg yolks
  • 1 ¼ cups buttermilk (297 ml, 10 fl oz)
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour , sifted (360 grams)
  • 2 cups granulated sugar (400 grams)
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter , at room temperature (226 grams)

For the frosting:

  • 6 oz unsweetened chocolate , melted and cooled (180 grams)
  • 4 ½ cups powdered sugar (563 grams)
  • 1 ½ cups unsalted butter , at room temperature (340 grams)
  • 6 tablespoons whole milk or half and half (90 ml)
  • 1 tablespoon vanilla extract


To make the cake:

  • Preheat oven to 350°F. Butter and flour two (or three) 8 or 9-inch cake pans and line with parchment paper.
  • Whisk together the eggs, egg yolks, ¼ cup of the buttermilk, and the vanilla extract in a bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt. Add the butter and remaining 1 cup of buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes, scraping the bowl down as necessary.
  • Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
  • Divide the batter between the 2 (or 3) prepared pans. Bake until tops are golden and a toothpick inserted into the center comes out with a few dry crumbs, about 25-30 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

To make the frosting:

  • Place all ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
  • To assemble the cake, place one layer (flat side up) on a plate or cake stand. Cover with the fudge frosting. Repeat with the remaining layers. Cover and frost the top and sides of the cake with the frosting.
  • Place cake in the fridge for at least 30 minutes to firm up. Let come to room temperature before serving.
Notes: You may use either 8 or 9-inch cake pans. Bake 2 or 3 layers depending on desired look.
Recipe from Sky High: Irresistible Triple-Layer Cakes


Calories: 884kcal, Carbohydrates: 108g, Protein: 9g, Fat: 50g, Saturated Fat: 30g, Cholesterol: 192mg, Sodium: 161mg, Potassium: 379mg, Fiber: 3g, Sugar: 79g, Vitamin A: 1358IU, Calcium: 145mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.