Black and White Cake is a timeless classic, offering a delightful balance of rich chocolate and sweet vanilla. This recipe breaks down how to create this iconic dessert at home, making it a wonderfully accessible and rewarding baking project for any occasion.
Key Ingredients for Black and White Cake:
- For the Vanilla Cake Layers:
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- For the Chocolate Cake Layers:
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ½ cup milk, at room temperature
- 2 tablespoons hot water
- For the Vanilla Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- ⅓ cup unsweetened cocoa powder
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Black and White Cake:
This Black and White Cake recipe is surprisingly straightforward, delivering a show-stopping dessert with clear steps and minimal fuss. You’ll be amazed at how easily you can achieve that perfect contrast of flavors and textures, creating a truly classic treat. The preparation time is approximately 30 minutes, with baking and cooling taking around 45-60 minutes, and frosting another 20 minutes.
Step-by-Step Instructions:
1. Prepare the Vanilla Cake Batter:
* Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
* In a medium bowl, whisk together the flour, baking powder, and salt.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
2. Prepare the Chocolate Cake Batter:
* In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
* Beat in the egg and vanilla extract.
* Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
* Stir in the hot water until smooth. The batter will be thin.
3. Bake the Cake Layers:
* Divide the vanilla batter evenly between the prepared cake pans.
* Divide the chocolate batter evenly between the remaining two prepared cake pans.
* Bake for 25-30 minutes, or until a woodenSkewer inserted into the center comes out clean.
* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. Make the Vanilla Frosting:
* In a large bowl, beat the softened butter until creamy.
* Gradually add the sifted powdered sugar, alternating with the milk or cream, until smooth and creamy.
* Beat in the vanilla extract and salt. Add more powdered sugar if needed to reach desired consistency.
5. Make the Chocolate Frosting:
* In a large bowl, beat the softened butter until creamy.
* Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, until smooth and creamy.
* Beat in the vanilla extract and salt. Add more powdered sugar or cocoa powder if needed to reach desired consistency.
6. Assemble the Black and White Cake:
* Once the cake layers are completely cool, trim the tops if they are domed to create flat surfaces.
* Place one vanilla layer on your serving plate. Spread a generous layer of vanilla frosting over it.
* Top with a chocolate layer and frost it with vanilla frosting.
* Add another vanilla layer and frost with vanilla frosting.
* Finally, top with the last chocolate layer. Now, use the remaining vanilla frosting to frost the entire cake (sides and top) like you would a traditional vanilla cake. Your Black and White Cake will have a visually striking appearance for this stage.
7. Decorate (Optional but Recommended):
* You can either marble the vanilla frosting with some of the chocolate frosting by swirling them together with a toothpick or spatula before frosting the cake.
* Alternatively, after frosting the whole cake with vanilla frosting, you can use a piping bag with a star tip to add decorative swirls of chocolate frosting around the edges or on top. This is where your Black and White Cake truly shines visually.
Why You’ll Love This Black and White Cake:
You’ll adore this Black and White Cake because it masterfully captures the essence of two beloved flavors in one stunning confection. The contrast between the moist, delicate vanilla layers and the rich, fudgy chocolate layers creates a symphony of tastes and textures that is simply irresistible. Unlike a single-flavor cake, this offers a delightful duality that satisfies every craving, making it a fantastic choice for birthdays, celebrations, or simply when you need a touch of sweet indulgence that beats a store-bought equivalent any day.
Baking this Black and White Cake at home is not only a rewarding culinary adventure but also incredibly budget-friendly. You’ll impress your guests (or just yourself!) with a professional-looking dessert made with simple, pantry-staple ingredients, saving you a significant amount compared to purchasing a similar cake from a bakery. The creamy, homemade vanilla and decadent chocolate frostings are the perfect sweet embrace for the tender cake layers. Ready to experience this classic dessert in its homemade glory? Give this Black and White Cake recipe a try today!
Storing and Reheating Tips:
- Refrigeration: Store leftover Black and White Cake in an airtight container in the refrigerator for up to 3-4 days. This is especially important if the frosting contains cream cheese or is a lighter, buttercream style.
- Freezing: To freeze, ensure the cake is completely cooled and frosted. Wrap the entire cake tightly in plastic wrap, then in aluminum foil, or place individual slices in airtight containers before wrapping. Freeze for up to 2-3 months.
- Reheating: For chilled cake, allow it to sit at room temperature for about 30-60 minutes before serving to soften the frosting. If reheating from frozen, thaw in the refrigerator overnight, then bring to room temperature as described. Avoid microwaving frosted cake as it can melt the frosting.
Final Thoughts:
This Black and White Cake is a testament to the beauty of simplicity and classic flavor pairings. It’s a recipe that brings joy to both the baker and the eater, and we wholeheartedly encourage you to bring this delightful creation into your own kitchen.
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- Our Pinterest
Black and White Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.0.5 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, then stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.5 cup milk
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.33 cup unsweetened cocoa powder
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.0.5 cup unsalted butter, 0.75 cup granulated sugar
- Beat in the egg and vanilla extract.1 large egg, 0.5 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.33 cup unsweetened cocoa powder, 0.5 cup milk
- Stir in the hot water until smooth. The batter will be thin.2 tablespoons hot water
- Divide the vanilla batter evenly between the prepared cake pans.
- Divide the chocolate batter evenly between the remaining two prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat the softened butter until creamy.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the milk or cream, until smooth and creamy.3-4 cups powdered sugar, 0.25 cup milk or heavy cream
- Beat in the vanilla extract and salt. Add more powdered sugar if needed to reach desired consistency.1 teaspoon vanilla extract, 1 pinch salt
- In a large bowl, beat the softened butter until creamy.1 cup unsalted butter
- Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, until smooth and creamy.3-4 cups powdered sugar, 0.33 cup unsweetened cocoa powder, 0.25 cup milk or heavy cream
- Beat in the vanilla extract and salt. Add more powdered sugar or cocoa powder if needed to reach desired consistency.1 teaspoon vanilla extract, 1 pinch salt
- Once the cake layers are completely cool, trim the tops if they are domed to create flat surfaces.
- Place one vanilla layer on your serving plate. Spread a generous layer of vanilla frosting over it.
- Top with a chocolate layer and frost it with vanilla frosting.
- Add another vanilla layer and frost with vanilla frosting.
- Finally, top with the last chocolate layer. Now, use the remaining vanilla frosting to frost the entire cake (sides and top) like you would a traditional vanilla cake.
- You can either marble the vanilla frosting with some of the chocolate frosting by swirling them together with a toothpick or spatula before frosting the cake.
- Alternatively, after frosting the whole cake with vanilla frosting, you can use a piping bag with a star tip to add decorative swirls of chocolate frosting around the edges or on top.