Here’s your stylish, scrumptious black and white cake recipe—perfect balance of decadence and elegance.

Ever wondered what happens when rich chocolate and creamy vanilla collide? This black and white cake is the answer—and trust me, your taste buds will send you thank-you notes.

Why this recipe is awesome

This black and white cake offers the best of both worlds: moist chocolate cake layered with fluffy vanilla buttercream. It’s easy to bake, stunning to present, and guest-approved—even the indecisive ones!

Ingredients

For the chocolate cake:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract

For vanilla buttercream:

• 1½ cups unsalted butter, softened
• 4–5 cups powdered sugar
• 2 tsp vanilla extract
• 2–3 Tbsp heavy cream

Substitutions: Use gluten-free flour (1:1) or vegan butter + milk substitute.

Tools & kitchen gadgets used

• 9″ round cake pans (2)
• Parchment paper + cooking spray
• Cooling racks
• Electric hand/stand mixer
• Mixing bowls
• Digital scale or measuring cups
• Spatula + offset spatula
• Piping bags + round tip
• Cake turntable (optional)
• Bench scraper (for smooth frosting)

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Step-by-step instructions

1. Preheat your oven to 350°F and prep pans.
2. Mix dry ingredients in a bowl.
3. Add wet: buttermilk, oil, eggs, vanilla—beat until smooth.
4. Divide batter between pans; bake 25–30 min (toothpick test!). Cool completely.
5. Beat buttercream: Whip butter until fluffy, gradually add powdered sugar, vanilla, then cream to reach your desired consistency.
6. Layer + frost: Place one cake on a serving plate, pipe/bevel buttercream, top with second layer, crumb-coat, chill 15 min, then final frost.
7. (Optional) Pipe a swirl border or chocolate drizzle for added flair.

Calories & Nutritional Info

• Approx 480 kcal per slice
• 25 g fat • 60 g carbs • 5 g protein
• High in sugar—small servings = smarter treats!

Common Mistakes to Avoid

• Dense cake? Don’t overmix your batter.
• Dry frosting? Add cream a tablespoon at a time until creamy.
• Crumb-streaked finish? Chill after crumb-coat before final layer.

Variations & Customizations

1. Keto twist: Use almond flour, erythritol, and cream-cheese buttercream.
2. Mocha version: Add 1 Tbsp instant espresso to batter.
3. Red velvet-inspired: Replace ½ cup cocoa with 2 Tbsp, add red food color, and use cream-cheese frosting.

FAQ

1. Can I make cupcakes? Yes—fill liners ⅔ full, bake 18–22 min.
2. Store leftovers? Airtight at room temp 2 days or fridge 5 days.
3. Freeze cake layers? Wrap in plastic, freeze up to 2 months—thaw before frosting.
4. Can I skip buttermilk? Yes—milk + vinegar works perfectly.
5. Dairy-free frosting? Use plant butter and non-dairy milk.
6. How to fix grainy buttercream? Sift powdered sugar before adding.
7. Can I add fruit? Sure! Spread berries or jam between layers for a fruity note.

Final Thoughts

This cake’s timeless duo offers elegance with every slice. Bake it once, and you’ll never settle for less. Snap a pic, tag your chef self, and ditch the store-bought forever—your baking game just leveled up!