Looking for a delectable and elegant treat? Check out the Black and White Cake Recipe! This dessert showcases white cake layers filled with whipped ganache and topped with white chocolate buttercream. Plus, there’s a convenient gluten-free variation that’s quick to make in just one pot, and it doesn’t require frosting.
While the history of cake dates back to ancient times, the black and white cake is a modern twist on a classic dessert. Whether you’re a fan of chocolate or vanilla, this cake has something for everyone. So why not try making a black and white cake for your next special occasion?
Key Black and White Cake Ingredients & Why
All-purpose flour serves as the foundation for the cake batter. It provides structure and helps give the cake its texture.
Granulated sugar is used to sweeten the cake batter, adding a delightful sweetness to the final product.
Baking soda, along with baking powder, acts as a leavening agent in the cake. It helps the cake rise and become light and fluffy.
Butter is a key ingredient that adds moisture and rich flavor to the cake. It also contributes to the cake’s tenderness.
Vanilla extract is used to enhance the flavor of the cake. It imparts a pleasant and aromatic vanilla taste.
Egg whites play a crucial role in providing structural support to the cake. They help create a stable and airy structure.
Sour cream, along with milk, adds moisture to the cake, making it moist and tender. It also contributes to the cake’s richness.
Cocoa powder is used to create a chocolate batter for a black and white cake, infusing it with a rich chocolate flavor and color.
How Do You Make The Best Black and White Cake?
- Preheat to 350°F, and prep two 8-inch cake pans with butter and flour.
- Combine sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in the stand mixer. Add eggs, canola oil, buttermilk, and vanilla. Mix at medium speed, gradually pouring in boiling water. Beat until thoroughly combined, resulting in a thin batter.
- Evenly pour cake into pans, bake 25-30 minutes, briefly cool, then transfer to a rack for complete cooling.
- While the cake bakes, whip up some ganache: Heat the cream until it steams, pour it over the chocolate chips, stir until smooth, cool it to room temperature, and then use a stand mixer to beat it until it’s light and fluffy.
- Whip up white chocolate buttercream: Start by beating the butter until it’s light and fluffy. Then, mix in the cooled white chocolate and vanilla. Add the powdered sugar gradually, 1/2 cup at a time, until you reach the desired stiff, spreadable consistency.
- Achieve a level cake by carefully cutting the tops with a serrated knife.
- Begin by situating one cake on your stand, then evenly spread the ganache. Complete the process by adding the second cake.
- Thinly coat the cake’s top and sides with one-third of the buttercream frosting to form a crumb coat, then refrigerate for 20 minutes.
- Once chilled, evenly coat the cake with the remaining frosting, generously sprinkle chocolate shavings on top, then slice and serve.
- Keep leftovers chilled, then let them sit at room temperature for an hour prior to serving.
Pro Tips For Making Black and White Cake Recipe
- Use optional cake strips for an even bake.
- In a large bowl, sift the dry ingredients (excluding cocoa powder) with sugar.
- Mix the wet ingredients in a medium bowl.
- Ensure your cake layers cool completely before filling and frosting to prevent frosting melting.
- Gently melt white chocolate in 15-second, 50% power intervals, stirring after each.
- Brush layers with cooled simple syrup for moist cakes.
- Split cake layers in half with a sharp knife.
- Decorate the cake by alternating between piping vanilla and chocolate rings.
- Smooth cake sides with a cake bench scraper and use an offset spatula for the top while frosting.
- Make an extra 1/2 batch of buttercream for additional piping, if desired.
How to Store Black and White Cake
- For overnight cake storage, tightly wrap cool layers in plastic. Ensure full coverage, leaving no cake exposed. Store at room temperature for up to a day.
- To store longer, freeze each layer in plastic wrap, then use a freezer-safe bag or aluminum foil. Cake remains fresh for up to three months in the freezer.
- If the cake has dairy-based icing or fresh fruit filling, use an airtight container in the fridge to prevent flavor absorption. Otherwise, keep it in a cool, dry place for 4-5 days.
- For easier frosting in warm conditions, chill the cake in the fridge until the buttercream and filling set.
- Assemble the cake by placing a cake layer on an 8” board or plate, spread 1-1/4 cups of frosting, add another layer, and repeat. Frost the entire cake and garnish with fresh berries. Store in the fridge if needed.
Can You Freeze Black and White Cake?
Freezing cake is simple. After it cools, wrap it in plastic and aluminum foil. For multi-layered cakes, wrap them separately to prevent sticking when thawing. Freeze for up to three months. To defrost, remove the wraps and let it stand at room temperature for 2-3 hours.
Frequently Asked Questions About Black and White Cake
How do you make black and white cake?
Create a perfect black and white cake with flour, sugar, cocoa powder, eggs, buttermilk, vanilla, oil, and a touch of salt for the cake layers. Whip up the frosting with butter, powdered sugar, vanilla extract, and rich heavy cream. And for the irresistible ganache, simply combine chocolate chips with a bit of heavy cream.
s black and white cake difficult to make?
While creating a black and white cake, you’ll work through multiple layers and frostings, making it a time-consuming endeavor. Fortunately, it’s not as challenging as it may seem, and you can easily access online recipes with detailed instructions.
What occasions is black and white cake suitable for?
Indulge in the versatility of a black and white cake, perfect for weddings, birthdays, and other celebrations.
Black and White Cake Recipe
- 1 1/2 cups granulated sugar
- 2 cups cake flour
- 1 cup dark chocolate cocoa powdered dutch processed
- 1 teaspoon espresso powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup canola oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 cup boiling water
- 2 tablespoons chocolate shavings
- Start by preheating the oven to 350°F, then proceed to butter and flour two 8-inch round cake pans.
- Combine sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a stand mixer bowl. Add eggs, canola oil, buttermilk, and vanilla; mix at medium speed. Gradually add boiling water and beat until well combined. Batter will be thin.
- Pour the cake batter evenly into the prepared baking pans. Bake in a preheated oven for 25-30 minutes or until a skewer inserted comes out with just a few crumbs. Afterward, let it cool for a few minutes before removing it from the pan. Transfer it to a cooling rack and allow it to cool completely.
- While the cake is baking, prepare the ganache. Heat the cream until it's steaming, then pour it over the chocolate chips in a bowl. Stir until the mixture is completely smooth, and allow it to cool to room temperature. Once it's cooled, use either a stand mixer or a hand beater to whip it until it becomes lighter in color and fluffy.
- To craft white chocolate buttercream, begin by whipping the butter until it's light and fluffy. Next, incorporate the cooled white chocolate and vanilla into the mixture. Gradually add powdered sugar in 1/2 cup portions, ensuring you reach the desired stiff yet spreadable texture.
- Use a serrated knife to level the cake tops.
- Start by placing a cake on your stand or platter, then generously spread the ganache filling on top. Finally, position the second cake on top.
- To create a crumb coat, use one-third of the buttercream frosting to thinly cover both the top and sides of the cake. Then, refrigerate for 20 minutes.
- After chilling, smoothly spread the remaining frosting on both the top and sides of the cake. Finish by generously sprinkling chocolate shavings over the cake before slicing and serving.
- To ensure freshness, refrigerate any leftovers, and remember to remove them from the fridge approximately one hour before serving.