Sometimes you don’t have to choose between chocolate and vanilla, you can have both! I took my favorite chocolate and vanilla cake recipes and combined them to make this stripy wonder.
For the decoration scheme I wanted to go as preppy as possible so two tone stripes with simple dollops of alternating flavors on top. I loved the look of this cake and always think it’s nice to give guests a bit of a choice when it comes to dessert! Pipe your alternating bands then fill in any gaps with a piping bag that you’ve snipped a smaller opening on. Use a bench scraper to smooth, and here’s the key bit; wipe the scraper off completely after each swipe and don’t go crazy trying to get a perfectly smooth finish. You’ll only end up blurring the lines and potentially removing too much buttercream! You can also use a large toothed cake comb if you have one to get the stripes.
Black and White Cake A delicious chocolate and vanilla cake. Course Dessert Cuisine American Keyword Black and White Cake, chocolate vanilla cake, preppy kitchen cake Prep Time 35 minutes Cook Time 30 minutes Total Time 1 hour 5 minutes Servings 10 Calories 240 kcal
For 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 For the Vanilla Buttercream: 1 cup butter unsalted 5 cups confectioners sugar 2 tablespoons vanilla extract 1/4 cup heavy whipping cream You'll probably use less For the Chocolate Buttercream 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
For the Cake: 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. For the Vanilla Buttercream: 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.
For the Assembly:
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.