Black and White Cake
User Reviews
5
Black and White Cake
Description
This Black and White Cake recipe prepares a moist cake using a blend of basic baking ingredients including all-purpose flour, granulated sugar, baking soda, and baking powder for leavening. The wet ingredients combine unsalted butter, vanilla extract, egg whites, sour cream, and milk. The batter is split: one portion transforms into vanilla flavor, while the other includes cocoa powder for chocolate. Baking these in small 6-inch pans ensures even cooking with a tender crumb.
The buttercream frostings enhance the cake’s texture and appearance. Two types of buttercream are made separately: vanilla buttercream uses butter, confectioners sugar, vanilla, and heavy cream, while chocolate buttercream adds melted semi-sweet chocolate and cocoa powder. These frostings can be piped simultaneously for a two-tone finish. The cake layers are springy and moist, with a smooth rich frosting complementing the flavors.
Adjustments can be made for pan size by scaling the recipe. Using cake strips helps achieve flat, even layers. Butter lumps in batter are not a concern, and alternatives like whole milk yogurt can substitute sour cream without noticeable change. The cake suits celebrations where a classic layered dessert with both vanilla and chocolate appeals.
The detailed frosting piping technique pairs half-filled bags of white and colored frosting in a third bag to achieve the distinct dual-tone effect. This cake has a heavy buttercream presence, so consider reducing frosting if preferred.
Ingredients
INGREDIENTS:
For the Cake:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda heaping
- 1 teaspoon baking powder heaping
- 3/4 cup butter unsalted, room temperature
- 3 tablespoons vanilla extract
- 3 egg room temperature, white
- 1/2 cup sour cream room temperature
- 1/2 cup milk room temperature
- 3 tablespoons cocoa powder
For the Vanilla Buttercream:
- 1 cup butter unsalted
- 5 cups confectioners sugar
- 2 tablespoons vanilla extract
- 1/4 cup heavy whipping cream You'll probably use less
For the Chocolate Buttercream
- 1 cup butter unsalted, room temperature
- 5 cups confectioners sugar
- 1/4 cup heavy whipping cream You'll probably use less
- 4 oz semi-sweet chocolate melted
- ⅓ cup cocoa powder
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat to 350 degrees F. Butter and flour 4 six inch cake pans. I always use cake strips on my pans for an even bake but they're optional.
- Sift the dry ingredients (not the cocoa powder), including the sugar, together in a large bowl.
- Mix the wet ingredients together in a medium bowl. There will be little butter lumps but don't worry about it!
- Add the wet to the dry and mix until just combined.
- Divide the mixture into 2 bowls. 1/2 for the vanilla and 1/2 for the chocolate.
- Add the cocoa powder to smaller batch and mix.
- Transfer the two batters into four 6″ cake pans, which have been buttered and floured.
- Bake for about 30 minutes or until the centers are springy to the touch. Test centers with a toothpick.
For the Vanilla Buttercream:
- In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
- Add the vanilla and drizzle in the cream slowly until you have a desirable consistency.
- Transfer to 2 piping bags and snip off the tips.
For the Chocolate Buttercream:
- Melt semi sweet chocolate and add 1 tablespoon of cream. Set aside to cool.
- In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
- Add the melted chocolate and cocoa to the mixture. Mix and drizzle in the cream a tablespoon at a time until a desirable consistency is reached.
- Beat until you have an even, fluffy consistency.
- Transfer to 2 piping bags and snip off the tips.
- Add a cocoa and vanilla to a piping bag fitted with a large round tip or snip off the end.
For the Assembly:
- Start with the first layer with vanilla cake.
- Pipe cocoa-vanilla combination bag between each layer.
- Alternate layering vanilla and chocolate cake rounds.
- Pipe with a vanilla piping bag and smooth out the outside of the cake with an uneven spatula.
- Alternate by piping vanilla and chocolate rings.
- Carefully smooth out.
- Transfer remaining vanilla and chocolate buttercreams to piping bags fitted with an 868 star tip.
- Alternate by piping chocolate and vanilla dollops.
Notes
- Scale the recipe for larger pans: double for 8-inch, triple for 9-inch pans to maintain layer thickness.
- Butter lumps after mixing wet ingredients are normal and will incorporate during batter mixing with dry ingredients.
- Substitute whole milk yogurt for sour cream for a comparable result if needed.
- Use cake strips around pans to produce flat, even cake layers.
- To achieve the two-tone frosting effect, fill two piping bags separately with white and colored frosting, then place both into a third bag without a tip and snip ends for piping.
- This cake has a lot of buttercream; reduce decoration if less frosting is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 240kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 240mg | 10% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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