90% would make this again

Chocolate Cake Vanilla Icing

Q: How do I make sure my chocolate cake with vanilla icing stays moist?

To keep your chocolate cake moist, use oil or yogurt in the batter, add hot water or coffee to deepen flavour and texture and avoid overbaking by checking with a toothpick near the end of the time. Oil and hot liquids help make the crumb soft and tender rather than dry.

Q: What is the best way to frost a cake with Ermine icing so it looks smooth?

Make sure your cake layers are completely cooled before frosting, spread a thin crumb coat first and chill briefly before adding the final layer of Ermine icing for a cleaner finish. Putting parchment strips around the bottom edge can also keep the plate tidy.

Q: Can I use Ermine icing instead of buttercream on a chocolate layer cake?

Yes, Ermine icing is a lighter alternative to classic buttercream that is less sweet but still stable and creamy, making it a great match for a rich chocolate sponge without the heaviness of traditional frosting.

Q: Do I need to line and grease my cake tins when baking a layer cake?

Lining the bottom of your cake tins with parchment and greasing only the base (not the sides) helps the cake rise and grip the sides as it bakes, which can give you more even layers and prevent slipping. Experts often recommend this for clean stacked layers.

Q: What is the difference between Ermine icing and regular buttercream?

Ermine icing starts with a cooked flour and milk base that gets whipped into butter, creating a fluffy light texture with less sweetness, whereas regular buttercream is usually just butter and sugar beaten together which can be denser and sweeter.

Q: How long do I bake chocolate cake layers for a layered cake?

Most chocolate layer cakes bake for about 30 to 35 minutes at around 175–180°C / 350°F, but ovens vary, so start checking a few minutes early and look for a toothpick to come out clean or with a few moist crumbs.

Q: Can I make this cake ahead of time and store it?

Yep you can bake the cake layers a day ahead and keep them wrapped at room temperature (or freeze for longer) and the Ermine icing can be made ahead and chilled. Bring everything back to room temperature before assembling for best results.

Vish G

January 23, 2026

Some days just call for Chocolate Cake with Vanilla Icing, especially when you want something sweet without the fuss. This cake is soft, chocolatey and topped with a delicious fresh frosting so good you’ll want another slice. We’ve crafted this cake with a vintage style Ermine frosting recipe to give you a light and flavourful vanilla icing that’s not heavy like buttercream and overly sweet.

PREP TIME

30 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

Chocolate cake sponge
1¾ cups (220 g) plain flour
¾ cup (75 g) unsweetened cocoa powder
1½ cups (300 g) caster sugar
1½ teaspoons baking powder
1½ teaspoons bicarbonate of soda
½ teaspoon salt
2 large eggs, room temperature
¾ cup (180 g) plain Greek yogurt, full fat
½ cup (120 ml) neutral oil such as vegetable or sunflower
¾ cup (180 ml) milk, room temperature
2 teaspoons vanilla extract
¾ cup (180 ml) hot water or hot coffee
Vanilla icing
2 tablespoons (16 g) plain flour
6 tablespoons (83 g) granulated sugar
⅓ cup (80 ml) whole milk
2 tablespoons (30 ml) double cream or heavy cream
7 tablespoons (94 g) unsalted butter, softened
½ teaspoon vanilla extract
Small pinch of salt

Instructions

Preheat the oven to 175°C / 350°F.
Grease only the bottoms of two 8 inch round cake tins and line them with baking paper, leaving the sides ungreased so the cakes can rise properly without slipping.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt.
In a separate bowl, lightly whisk the eggs, then mix in the Greek yogurt, oil, milk and vanilla until smooth.
Pour the wet mixture into the dry ingredients and gently mix just until combined.
Slowly stir in the hot water or coffee until the batter is smooth and pourable.
Divide the batter evenly between the tins and gently tap them on the counter to release air bubbles.
Bake for 30 to 35 minutes until a toothpick inserted into the centre comes out with a few moist crumbs.
Cool the cakes in the tins for 10 minutes, then turn out onto a rack and let them cool completely before icing.
To make the icing, whisk the flour and sugar together in a small saucepan, then add the milk and cream and whisk until smooth with no lumps.
Place over medium low heat and cook, whisking constantly, until thick like a pudding; once it starts bubbling, whisk for one more minute.
Transfer the mixture to a shallow dish, press plastic wrap directly on the surface and let it cool completely to room temperature.
Beat the softened butter in a bowl until smooth and pale then mix in the vanilla and salt.
Add the cooled flour mixture to the butter in small amounts, beating well after each addition until light and silky.
If the icing looks airy or slightly grainy, mix briefly on low speed or smooth with a spatula.
Level the cooled cakes if needed, spread icing between the layers, then cover the top and sides evenly.
Chill the cake for 20 minutes before slicing to get clean layers.