Chocolate Cake with Vanilla Frosting (Black and White Cake)
User Reviews
5
Chocolate Cake with Vanilla Frosting (Black and White Cake)
Description
This Black and White Cake starts with a chocolate batter combining flour, sugar, cocoa powder, baking soda, baking powder, and salt. The wet ingredients include cooking oil, eggs, buttermilk, vanilla, and hot water, which makes the batter liquid and results in a moist finished cake. The cake is baked in multiple pans, then cooled before frosting. You can frost it with either a vanilla frosting, made with butter, cream cheese, powdered sugar, and vanilla bean paste, or a richer cream cheese frosting that increases the cream cheese amount. Both frostings lend a creamy, smooth texture and a sweet vanilla flavor to contrast the chocolate cake. Baking time ranges from 20 to 27 minutes, and doneness is tested with a toothpick. The recipe allows for flexibility in pan sizes and frosting choice, accommodating different preferences and occasions.
Ingredients
- 1 3/4 cups flour
- 1 3/4 cups sugar
- 3/4 cup cocoa powder high-quality, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup neutral cooking oil canola, vegetable, coconut, etc, generic cooking oil
- 2 large egg
- 1 cup buttermilk
- 1/2 teaspoon vanilla
- 1 cup water hot
Vanilla Frosting: *
- 1 cup butter (softened)
- (1) ounce pkg. cream cheese (room temp, softened)
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla bean paste
Cream Cheese Frosting: **
- 1 cup butter (softened)
- (2) ounce pkgs. cream cheese (room temp, softened)
- 5 to 5 1/2 cups powdered sugar
- 2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute.
- Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
- Spray two 9-inch or three 8-inch or four 6-inch cake pans with non-stick cooking spray. Pour batter evenly into each pan. Bake at 20-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean. After 5-10 minutes, carefully run a knife along the sides of the cake pans and invert onto cooling racks. Let cool before frosting.
Vanilla Frosting:
- In a large bowl, beat together butter and cream cheese for 5 minutes, scraping the sides of the bowl often. Add in powdered sugar and mix together and beat for 2-3 minutes. Stir in vanilla bean paste. Add milk, if needed.
- To frost the cake: I suggest placing the cake layers in the freezer for about 20 minutes before frosting. This helps to keep from too many crumbs coming off of the cake. Frost each layer with frosting. Top with chocolate shavings.
Notes
- Select either vanilla frosting or cream cheese frosting to suit your taste.
- Check cake doneness with a toothpick; it should come out clean when baked.
- Use sifted dry ingredients for a finer texture in the cake.
User Reviews
Overall Rating
5
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