Description

This classic Chocolate Cake with Vanilla Frosting, also known as Black and White Cake, is a moist and rich dessert perfect for any occasion. Made with high-quality cocoa powder and layered with creamy vanilla frosting, it offers a perfect balance of chocolate and vanilla flavors. The cake is easy to bake with common pantry ingredients and yields multiple layers, making it ideal for celebrations or family gatherings.

Ingredients

Scale

Dry 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

Wet Ingredients

1/2 cup Oil (canola, vegetable, coconut, etc.)
2 large Eggs
1 cup Buttermilk
1/2 teaspoon Vanilla Extract
1 cup Hot Water

Vanilla Frosting

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)

Instructions

Preheat and Prepare Dry Ingredients: 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 an even finer texture, sift these dry ingredients if possible.
Mix Wet Ingredients: In a mixing bowl, beat the oil, eggs, buttermilk, and vanilla extract together for about 1 minute until well combined and smooth.
Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Then pour in the hot water and gently mix together. The batter will be liquidy, which is normal and essential for a moist cake.
Prepare Pans and Bake: Spray two 9-inch, or three 8-inch, or four 6-inch cake pans with non-stick cooking spray. Evenly divide the batter among the pans. Bake for 20-27 minutes. To check doneness, insert a toothpick or cake tester into the center; it should come out clean.
Cool the Cake Layers: After baking, let the cakes cool for 5-10 minutes, then carefully run a knife around the edges of the pans and invert the cakes onto cooling racks. Allow them to cool completely before frosting.
Prepare Vanilla Frosting: In a large bowl, beat the softened butter and cream cheese together for about 5 minutes, scraping the bowl often to ensure a smooth blend. Gradually add powdered sugar, beating for another 2-3 minutes until fluffy. Stir in the vanilla bean paste. Add milk if the frosting is too thick and needs thinning.
Frost the Cake: For best results, freeze the cake layers for about 20 minutes prior to frosting to minimize crumbs. Then spread frosting evenly between each layer and around the cake. Optionally, decorate with chocolate shavings on top for an elegant finish.

Notes

The hot water makes the batter liquidy but ensures a moist cake texture.
Freezing layers before frosting helps reduce crumbs in the frosting.
You can use any neutral oil such as canola, vegetable, or coconut for the cake batter.
Vanilla bean paste offers a more intense vanilla flavor than extract but can be substituted.
Adjust the amount of powdered sugar or milk in frosting to get the desired consistency.
Ensure all ingredients like butter and cream cheese are at room temperature for smooth frosting.
Use high-quality unsweetened cocoa powder for best chocolate flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Cake, Vanilla Frosting, Black and White Cake, Moist Chocolate Cake, Layer Cake, Classic Dessert, Homemade Cake