Vanilla Cake with Chocolate Frosting has been a long-time family favorite. This cake is no different. 

It’s a mini cake is baked with layers of fluff and iced with rich and decadent chocolate buttercream and then kissed with colorful candy and love for a perfect birthday celebration cake recipe.

Chocolate Vanilla Goofy Layer Cake

Vanilla Cake:
1 3/4 cups cake flour
1 Tbs. baking powder
½ tsp. sea salt
½ cup butter, room temperature (1 stick)
1 1/4 cup white sugar
1 ½ tsp. vanilla extract
3 large eggs, room temperature
2/3 cup whole milk, room temperature

Chocolate Buttercream Frosting:
2 lbs. salted butter, softened to room temperature
2 cups powdered sugar
1 cup unsweetened cocoa powder (more, for a more intense chocolate flavor)
1 cup heavy cream

Preheat oven to 350 degrees.

Coat three 6” cake pans with oil and then parchment paper.

In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. 

Set aside. 

In a large bowl, cream together butter and sugar. Add vanilla extract and beat until incorporated. 

Then, add eggs and beat until light and fluffy, about a minute.

Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix.

Divide batter among the three prepared cake pans. 

Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean.

Remove pans from oven and allow to cool for several hours.

Release the cakes from the pans and tightly wrap them in plastic wrap to fully freeze before frosting.

Just before icing, prepare the frosting:

Whip the butter until soft and creamy. 

Add the powdered sugar and cocoa powder (be ready for a wicked, powdery storm) and whip until creamy. Drizzle in the cream and continue to mix until light and fluffy.

Slather each layer of the unwrapped frozen cake with the frosting and then stack the layers.

Frost the sides and top with your décor of choice.  

Make it great.

Chill before slicing and serving.