This is a recipe for a one-layer black and white cake, which is a chocolate cake with white frosting. While you could certainly make this type of cake with a classic buttercream, I think a Swiss meringue buttercream (which is more of a science project) is a great complement to the simplicity of the chocolate cake. Make this black and white cake for any birthday or any celebration coming up!
why this recipe for a black and white cake is so good
If you're an avid cake baker, you should memorize this chocolate cake recipe. It's vegan but not by design -- by accident -- and the crumb of the cake is always perfect. The frosting is sweet, soft, and heavenly -- reminiscent of the interior of a marshmallow after you've toasted it. In fact, if you were feeling fancy, you could toast the peaks of the frosting with a flambee tool and create beautiful toasty frosting peaks.
This chocolate cake with white frosting is very balanced in its sweetness -- the cake isn't that sweet, and the frosting is more traditionally sweet. Sprinkles on top are really fun, too!
how to make a black and white birthday cake
A black and white cake comprises a chocolate cake with white frosting. My chocolate cake recipe is PERFECT for this. Using the ingredients listed below,
- Prepare a 9" cake pan (I used a springform pan) with cake spray or butter and parchment.
- Preheat the oven to 350F.
- Whisk together the dry ingredients - your flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer, mix oil, coffee, vinegar, water, and sugar.
- Add the wet ingredients and mix to combine. Pour into your pan and bake until the top is springy - about 35-40 minutes.
- After 5 minutes out of the oven, cool the cakes on a wire rack - or better yet, freeze them wrapped in saran wrap for a few hours - before frosting.
how to make marshmallow frosting
Marshmallow frosting is basically a swiss meringue buttercream frosting. Using the ingredients listed below,
- Prepare a water bath -- fill a medium pot with about 3 inches of water and bring to a low boil.
- Place all your frosting ingredients in the bowl of a KitchenAid mixer (or a metal bowl if you don't have a KitchenAid). Afix a candy thermometer to your bowl. Place atop the water. Whisk the mixture constantly until it reads 160F -- the mixture will be bubbly and the sugar will have dissolved.
- Cover your hand with a pothandle and transfer to your stand mixer with a whisk attachment. Mix on high for 4 minutes, until very fluffy with stiff peaks.
- Spread onto your cooled cake and top with sprinkles.
Chocolate Cake with White Marshmallow Frosting Recipe
Ingredients
- chocolate cake
- 3 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- ¾ cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla
- 1 cup coffee
- 1 cup water
- marshmallow frosting
- 2 large egg whites
- 1 cup granulated sugar
- 2 ½ tablespoons of water
- ¼ teaspoon of cream of tartar
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
Instructions
- Make the cake
- Prepare a 9" cake pan (I used a springform pan) with cake spray or butter and parchment.
- Preheat the oven to 350F.
- Whisk together the dry ingredients - your flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer, mix oil, coffee, vinegar, water and sugar.
- Add the wet ingredients and mix to combine. Pour into your pan and bake until the top is springy, about 35-40 minutes.
- After 5 minutes out of the oven, cool the cakes on a wire rack - or better yet, freeze them wrapped in saran wrap for a few hours - before frosting.
- Make the frosting
- Prepare a water bath -- fill a medium pot with about 3 inches of water and bring to a low boil.
- Place all your frosting ingredients in the bowl of a KitchenAid mixer (or a metal bowl if you don't have a KitchenAid). Afix a candy thermometer to your bowl. Place atop the water. Whisk the mixture constantly until it reads 160F -- the mixture will be bubbly and the sugar will have dissolved.
- Cover your hand with a pothandle and transfer to your stand mixer with a whisk attachment. Mix on high for 4 minutes, until very fluffy with stiff peaks.
- Spread onto your cooled cake and top with sprinkles.