Indulge In The Classic Black And White Cake: Two Delicious Recipes To Try!

Black and white cake is a classic dessert that is loved by everyone. It is a perfect combination of rich chocolate and fluffy vanilla cake layers, all smothered with creamy buttercream frosting. This cake is a showstopper and is great for any special occasion or just for indulging in a sweet treat. Here are two recipes that you must try to satisfy your sweet tooth cravings!

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Recipe 1: Classic Black and White Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water
1 recipe vanilla buttercream frosting

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
Stir in hot water until the batter is smooth. Batter will be thin.
Pour batter evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Spread a layer of vanilla buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.

Nutritional Information:

Serving Size: 1 slice
Calories: 410
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 380mg
Total Carbohydrates: 63g
Dietary Fiber: 2g
Sugars: 47g
Protein: 4g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour and 5 minutes

Equipment:

2 9-inch round cake pans
Mixing bowl
Electric mixer
Wire rack

Serving Suggestions:

Black and white cake is a classic dessert that is perfect for birthdays, weddings, or any special occasion. Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Variations and Substitutions:

For a lighter cake, use cake flour instead of all-purpose flour.
For a richer chocolate flavor, use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
You can substitute the buttermilk with sour cream or plain yogurt.
For a vegan option, you can substitute the eggs with 1/4 cup unsweetened applesauce or 1/4 cup mashed bananas.

Storage:

This cake can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days.

Tips and Notes:

Make sure to cool the cake layers completely before frosting.
You can use a serrated knife to level the cake layers before frosting.
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Frequently Asked Questions:

Can I make this cake in advance?

Yes, you can make the cake layers in advance and freeze them for up to 2 months. Let them thaw at room temperature before frosting.

Can I use a different frosting?

Yes, you can use any frosting you like. Chocolate frosting, cream cheese frosting, or whipped cream would all be delicious with this cake.

Recipe 2: Black and White Layer Cake with Ganache

Ingredients:

For the cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water

For the ganache:

8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 cup unsalted butter, at room temperature

For the frosting:

1 1/2 cups unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream

Instructions:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
Stir in hot water until the batter is smooth. Batter will be thin.
Pour batter evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
For the ganache, place chopped chocolate in a medium bowl. In a small saucepan, heat cream and butter over medium heat until simmering.
Pour hot cream mixture over the chocolate and let it sit for 1-2 minutes. Whisk until smooth and let it cool to room temperature.
For the frosting, beat butter with an electric mixer until smooth and creamy.
Add powdered sugar, vanilla extract, and heavy cream. Beat on low speed until combined, then increase speed to high and beat for 2-3 minutes until light and fluffy.
To assemble the cake, place one cake layer on a serving plate. Spread a layer of ganache on top, then a layer of frosting.
Repeat with remaining cake layers, ganache, and frosting.
Refrigerate cake for 1 hour to set.

Nutritional Information:

Serving Size: 1 slice
Calories: 820
Total Fat: 48g
Saturated Fat: 27g
Cholesterol: 125mg
Sodium: 520mg
Total Carbohydrates: 92g
Dietary Fiber: 5g
Sugars: 72g
Protein: 7g