Rich Vanilla Cake with Fudge Frosting

Yield: a 2-layer 8-inch round cake
Recipe: 14/200
“Back to Baking”, pp. 142

    Part two of my cake and cookie birthday baking: a rich vanilla cake with a fudge frosting. This cake was just as promised: moist, rich and utterly delightful with its distinct vanilla flavour. This scrumptious cake elicited compliment after compliment. Another favorite that will undoubtedly be repeated time and time again.


  • ⅔ cup unsalted butter, at room temperature
  • 1 ⅓ cups sugar
  • 3 eggs , at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cake and pastry flour *
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 recipe Fudge Frosting


  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottom of the pans with parchment paper.
  2. Using a hand or stand mixer, beat the butter and sugar until the mixture is light and fluffy.
  3. Add the eggs and vanilla extract. Mix well until incorporated.
  4. In a separate bowl, sift both flours with the baking powder and salt. Whisk to combine the ingredients.
  5. Add these dry ingredients to the butter mixture in three additions, alternating with the milk. Divide the batter between the two prepared pans and spread evenly.
  6. Bake the cakes for 25-30 minutes, until a toothpick inserted in the centre comes out clean. Allow the cakes to cool for 30 minutes before taking them out of the pan. Let them cool completely on a rack before frosting.
  7. Place the first cake layer onto a plate or serving plater. Spread about 1/2 cup of frosting over the top of the cake. Place the second cake layer on top of the first, then spread the remaining frosting on the top and sides of the cake using an offset spatula. Allow the frosting to set at room temperature.


  • * If you do not have cake and pastry four, you can substitute it with all-purpose flour. For each cup of cake and pastry flour required, sift one cup of all-purpose four. Even out the surplus flour from the measuring cup using a spatula. Remove 2 tablespoons of flour and use the remaining cup of flour as required for the rest of the recipe.

Notes from Anna:

  • When icing the cake with the fudge frosting, do not hesitate to pipe any remaining frosting in a piping bag in order to pipe garnishes on the top and sides of the cake.