Black and White Cake
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INGREDIENTSFor the Cake:
- 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
- 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.
- Sift the dry ingredients (not the cocoa powder), including the sugar, together in a large bowl.
- Mix the wet ingredients together in a medium bowl. There will be little butter lumps but don't worry about it!
- Add the wet to the dry and mix until just combined.
- Divide the mixture into 2 bowls. 1/2 for the vanilla and 1/2 for the chocolate.
- Add the cocoa powder to smaller batch and mix.
- Transfer the two batters into four 6″ cake pans, which have been buttered and floured.
- Bake for about 30 minutes or until the centers are springy to the touch. Test centers with a toothpick.
- In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
- Add the vanilla and drizzle in the cream slowly until you have a desirable consistency.
- Transfer to 2 piping bags and snip off the tips.
- For the Chocolate Buttercream:
- Melt semi sweet chocolate and add 1 tablespoon of cream. Set aside to cool.
- In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
- 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.
- Beat until you have an even, fluffy consistency.
- Transfer to 2 piping bags and snip off the tips.
- Add a cocoa and vanilla to a piping bag fitted with a large round tip or snip off the end.
- Start with the first layer with vanilla cake.
- Pipe cocoa-vanilla combination bag between each layer.
- Alternate layering vanilla and chocolate cake rounds.
- Pipe with a vanilla piping bag and smooth out the outside of the cake with an uneven spatula.
- Alternate by piping vanilla and chocolate rings.
- Carefully smooth out.
- Transfer remaining vanilla and chocolate buttercreams to piping bags fitted with an 868 star tip.
- Alternate by piping chocolate and vanilla dollops.
- And then, visit for full instruction: https://preppykitchen.com/black-and-white-cake/
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