Black and White Cake
A delicious chocolate and vanilla cake.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 whites (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup milk (room temperature)
- 3 tablespoons cocoa powder
- 1 cup butter (unsalted)
- 5 cups confectioners sugar
- 2 tablespoons vanilla extract
- 1/4 cup heavy whipping cream (You'll probably use less)
- 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
- 1
For the Cake:
- 2
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.
- 3
Sift the dry ingredients (not the cocoa powder), including the sugar, together in a large bowl.
- 4
Mix the wet ingredients together in a medium bowl. There will be little butter lumps but don't worry about it!
- 5
Add the wet to the dry and mix until just combined.
- 6
Divide the mixture into 2 bowls. 1/2 for the vanilla and 1/2 for the chocolate.
- 7
Add the cocoa powder to smaller batch and mix.
- 8
Transfer the two batters into four 6″ cake pans, which have been buttered and floured.
- 9
Bake for about 30 minutes or until the centers are springy to the touch. Test centers with a toothpick.
- 10
For the Vanilla Buttercream:
- 11
In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- 12
Beat in the confectioner’s sugar slowly.
- 13
Add the vanilla and drizzle in the cream slowly until you have a desirable consistency.
- 14
Transfer to 2 piping bags and snip off the tips.
- 15
For the Chocolate Buttercream:
- 16
Melt semi sweet chocolate and add 1 tablespoon of cream. Set aside to cool.
- 17
In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- 18
Beat in the confectioner’s sugar slowly.
- 19
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.
- 20
Beat until you have an even, fluffy consistency.
- 21
Transfer to 2 piping bags and snip off the tips.
- 22
Add a cocoa and vanilla to a piping bag fitted with a large round tip or snip off the end.
- 23
For the Assembly:
- 24
Start with the first layer with vanilla cake.
- 25
Pipe cocoa-vanilla combination bag between each layer.
- 26
Alternate layering vanilla and chocolate cake rounds.
- 27
Pipe with a vanilla piping bag and smooth out the outside of the cake with an uneven spatula.
- 28
Alternate by piping vanilla and chocolate rings.
- 29
Carefully smooth out.
- 30
Transfer remaining vanilla and chocolate buttercreams to piping bags fitted with an 868 star tip.
- 31
Alternate by piping chocolate and vanilla dollops.