Name: Chocolate Cake with Vanilla Frosting (Black and White Cake) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 37 min
Cuisine: American
Ingredients: 1 3/4 cups Flour; 1 3/4 cups Sugar; 3/4 cup Unsweetened Cocoa Powder (high-quality); 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 1/2 cup Oil (canola, vegetable, coconut, etc.); 2 large Eggs; 1 cup Buttermilk; 1/2 teaspoon Vanilla Extract; 1 cup Hot Water; 1 cup Butter (softened); 1 (8-ounce) package Cream Cheese (room temperature, softened); 4 1/2 cups Powdered Sugar; 2 teaspoons Vanilla Bean Paste; Milk (optional, as needed for consistency)

Ingredients

1 3/4 cups Flour

1 3/4 cups Sugar

3/4 cup Unsweetened Cocoa Powder (high-quality)

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 teaspoon Salt

1/2 cup Oil (canola, vegetable, coconut, etc.)

2 large Eggs

1 cup Buttermilk

1/2 teaspoon Vanilla

1 cup Hot Water

1 cup Butter (softened)

1 (8-ounce) package Cream Cheese (room temperature, softened)

4 1/2 cups Powdered Sugar

2 teaspoons Vanilla Bean Paste

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. For best results, sift the dry ingredients if you have a flour sifter.

Step 2: In a separate mixing bowl, beat the oil, eggs, buttermilk, and vanilla together for 1 minute until combined.

Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. Pour in the hot water and mix well; the batter will be quite liquidy, which is normal and helps create a moist cake.

Step 4: Spray two 9-inch, three 8-inch, or four 6-inch cake pans with non-stick cooking spray. Divide the batter evenly among the pans. Bake for 20-27 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 5-10 minutes, then carefully run a knife around the edges and invert onto cooling racks. Allow to cool completely before frosting.

Step 5: For the vanilla frosting, beat the butter and cream cheese together in a large bowl for 5 minutes, scraping down the sides frequently. Gradually add the powdered sugar and beat for another 2-3 minutes. Stir in the vanilla bean paste. Add a little milk if needed to achieve spreading consistency.

Step 6: For easier frosting, place the cake layers in the freezer for about 20 minutes before assembling. Frost each layer evenly with the vanilla frosting. Optionally, top the cake with chocolate shavings for decoration.

Tips & Variations

Use high-quality cocoa powder for the richest chocolate flavor.

Freezing the cake layers before frosting helps reduce crumbs and makes spreading easier.

Substitute vanilla bean paste with pure vanilla extract if unavailable.

For a lighter frosting, reduce cream cheese slightly and increase butter.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why is the batter so liquidy?

The thin batter is intentional; the hot water loosens it to create a very moist and tender cake crumb. Don’t be alarmed by the consistency—it bakes up beautifully.