Black and White Cake is a stunning dessert that perfectly balances rich chocolate and creamy vanilla, making it a showstopper for any celebration. Whether you’re impressing guests at a special gathering or indulging in a sweet treat at home, this cake is sure to evoke joy and nostalgia. I first tasted this cake at a friend’s birthday party, and the contrast of the dark cocoa and luscious buttercream left a lasting impression. It’s a cake that brings smiles, laughter, and a touch of elegance to any occasion.
Why you’ll love this dish
This Black and White Cake is not just about looks; it’s a culinary delight packed with flavor and texture. The combination of rich chocolate and sweet vanilla buttercream creates a harmonious balance, making it a favorite for both kids and adults. It’s perfect for celebrations like birthdays, anniversaries, or even just a cozy evening at home with loved ones. Plus, the ingredients are relatively straightforward and easy to find, meaning you can whip it up without breaking the bank.
“This cake is a crowd-pleaser! The layers of chocolate and buttery frosting mesmerizingly compliment each other. It’s a masterpiece on a plate!” — A happy home baker
Preparing Black and White Cake
Creating this beautiful cake involves a straightforward process: you’ll start with the chocolate cake, whip up a silky buttercream, and then assemble your layers. The steps are simple enough for novice bakers, yet satisfying for seasoned pros. Here’s how to do it:
What you’ll need
To make this delightful Black and White Cake, gather the following ingredients:
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder (or any high-quality cocoa)
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 3 large eggs, at room temperature
- 1 cup (240 g) buttermilk, at room temperature
- 1 cup (236.6 g) hot water or coffee
- 1/2 cup (109 g) vegetable oil
- 1 teaspoon (4.2 g) pure vanilla extract
- 2 cups (452 g) unsalted butter, chilled (take it out of the fridge about 30 minutes before frosting)
- 6 cups (750 g) powdered sugar, sifted
- 1/4 cup (57.75 g) heavy whipping cream
- 2 teaspoons (8.4 g) pure vanilla extract
- A pinch of salt
Note: If you plan to do additional piping, consider preparing an extra 1/2 batch of buttercream.
Step-by-step instructions
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add eggs, buttermilk, hot coffee or water, oil, and vanilla to the dry ingredients. Mix until thoroughly combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Buttercream:
- In a large bowl, beat together the chilled butter and vanilla until creamy and smooth.
- Gradually add in the sifted powdered sugar and continue mixing until combined.
- Pour in the heavy whipping cream and a pinch of salt, then beat until the buttercream is light and fluffy.
Assembly:
- Once the cakes have cooled, place one layer on a serving plate.
- Spread a generous amount of buttercream over the top before adding the second layer.
- Frost the top and sides of the cake with any remaining buttercream, smoothing as desired.
Best ways to enjoy it
To serve your Black and White Cake, slice generously and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. Fresh berries or a drizzle of chocolate sauce can elevate the presentation and flavor profile further. This cake is also fantastic alongside a steaming cup of coffee or a chilled glass of milk!
Keeping leftovers fresh
To ensure your Black and White Cake stays fresh, cover it with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, consider freezing individual slices. Just wrap them tightly in plastic wrap and then foil, and they’ll keep for up to three months. To thaw, leave them at room temperature for a few hours.
Pro chef tips
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before starting; this helps the batter mix more easily and results in a better texture.
- Sifting is Key: Sift your powdered sugar before adding it to the butter for a smoother frosting.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined to avoid a dense cake.
Creative twists
Want to shake things up? Consider these variations:
- Swap out the chocolate for a lemon cake base to create a Black and Yellow Cake.
- Add espresso powder to the buttercream for a coffee-flavored frosting.
- Try a fruity layer, like raspberry or strawberry jam, in between the cake layers for a burst of color and flavor.
Your questions answered
1. What is the prep time and baking time for Black and White Cake?
The prep time is approximately 30 minutes, with an additional 30-35 minutes for baking.
2. Can I substitute buttermilk?
Yes, you can replace buttermilk with regular milk mixed with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to curdle.
3. How do I store the cake for maximum freshness?
Store your cake in an airtight container at room temperature for a few days or freeze it for longer storage.
With this guide, you’re well on your way to mastering the beloved Black and White Cake. It’s more than just a dessert; it’s a delightful experience that brings together flavor, texture, and presentation for all to enjoy. Happy baking!
Black and White Cake
Ingredients
For the Chocolate Cake
- 2 cups 2 cups all-purpose flour
- 1.75 cups 1 3/4 cups granulated sugar
- 0.75 cups 3/4 cup Cacao Barry Extra Brute Cocoa Powder or any high-quality cocoa
- 2 teaspoons 2 teaspoons baking soda
- 0.75 teaspoons 3/4 teaspoon baking powder
- 1 teaspoon 1 teaspoon salt
- 3 large 3 large eggs, at room temperature
- 1 cup 1 cup buttermilk, at room temperature
- 1 cup 1 cup hot water or coffee
- 0.5 cups 1/2 cup vegetable oil
- 1 teaspoon 1 teaspoon pure vanilla extract
For the Buttercream
- 2 cups 2 cups unsalted butter, chilled take it out of the fridge about 30 minutes before frosting
- 6 cups 6 cups powdered sugar, sifted
- 0.25 cups 1/4 cup heavy whipping cream
- 2 teaspoons 2 teaspoons pure vanilla extract
- 1 pinch A pinch of salt
Instructions
For the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add eggs, buttermilk, hot coffee or water, oil, and vanilla to the dry ingredients. Mix until thoroughly combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Buttercream
- In a large bowl, beat together the chilled butter and vanilla until creamy and smooth.
- Gradually add in the sifted powdered sugar and continue mixing until combined.
- Pour in the heavy whipping cream and a pinch of salt, then beat until the buttercream is light and fluffy.
Assembly
- Once the cakes have cooled, place one layer on a serving plate.
- Spread a generous amount of buttercream over the top before adding the second layer.
- Frost the top and sides of the cake with any remaining buttercream, smoothing as desired.
