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black and white cake

Black and White Cake

Indulge in the striking contrast and rich flavors of a black and white cake. Perfect for any occasion, this timeless dessert is as delightful to look at as it is to eat. Discover the secret to baking a show-stopping black and white cake today.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 450kcal
Cost: $25

Equipment

  • Stand mixer or hand mixer
  • Offset spatula
  • Cake turntable (optional)
  • Three 8-inch round cake pans
  • Piping bags

Ingredients

  • 1 cup g unsalted butter, softened
  • 1 ½ cups g granulated sugar
  • 4 large eggs
  • 2 teaspoons g vanilla extract
  • 2 ¾ cups g all-purpose flour
  • ¾ cup g cocoa powder for the chocolate layers
  • 2 teaspoons g baking powder
  • ½ teaspoon g baking soda
  • 1 cup ml whole milk
  • 1 teaspoon g salt

Instructions

  • Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
  • Cream the butter and granulated sugar in a large mixing bowl until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Divide the batter into two bowls; add cocoa powder to one bowl and mix until well combined.
  • Pour the chocolate batter evenly into two prepared pans; pour the vanilla batter into the third pan.
  • Bake all three pans for 25-30 minutes or until a toothpick inserted in the center comes out clean; let cool completely.
  • For the buttercream, beat the unsalted butter until creamy, then gradually add powdered sugar alternating with heavy cream.
  • Split the frosting into two bowls; leave one plain and add cocoa powder to the other.
  • Assemble the cake by placing one chocolate layer on a stand, spreading vanilla buttercream on top, followed by the vanilla layer and more chocolate buttercream.
  • Top with the final chocolate layer and cover the entire cake with alternating stripes of chocolate and vanilla frosting.

Notes

Brush each cake layer with simple syrup before frosting for added moisture. Store the cake in an airtight container at room temperature for up to two days or refrigerate in warm climates. Wrap individual slices in plastic wrap and freeze for up to three months. Thaw overnight before serving. Use gel food coloring for vibrant designs, and chill the frosted cake for 15 minutes before slicing for clean cuts.

Nutrition

Calories: 450kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 320mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 500IU | Calcium: 40mg | Iron: 2mg
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