Black and White Cake That’s Fancy-Looking but Super Simple

Black and White Cake is the kind of dessert that speaks to both elegance and comfort in a single bite. Inspired by Kima’s fondest childhood memories, this cake brings together the deep, fudgy richness of chocolate and the light, creamy sweetness of vanilla. Imagine this: you’ve had a long day, the kids are winding down, and your kitchen smells like cocoa and warm sugar. That’s the magic of a black and white cake — it feels like a hug, looks like art, and tastes like home. Whether you’re baking it for a birthday or just because your soul needs a treat, this cake is here for it.

Why You’ll Love This Black and White Cake

• Black and white cake layers are soft, moist, and full of deep cocoa flavor
• The vanilla buttercream is smooth, fluffy, and easy to spread
• It’s a bakery-style cake you can make in your home kitchen
• Beginner-friendly steps with no tricky techniques
• Can be made in advance and stores beautifully
• Versatile enough for birthdays, holidays, or weekend treats
• Made with easy-to-find ingredients you probably have at home
• The contrast of black and white is visually stunning and delicious

Black and White Cake

A rich, moist chocolate cake layered with fluffy vanilla buttercream—this black and white cake is the perfect balance of bold and sweet.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 610 kcal

Ingredients

  

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 cup hot water or coffee
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract

For the Buttercream

• 2 cups unsalted butter, chilled
• 6 cups powdered sugar, sifted
• 1/4 cup heavy whipping cream
• 2 teaspoons pure vanilla extract
• 1 pinch salt

Instructions

 

• Preheat the oven to 325°F. Spray three 8-inch (or four 6-inch) round cake pans with nonstick spray. Line the bottoms with parchment and spray again.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, beat the eggs, buttermilk, hot water (or coffee), oil, and vanilla. Slowly pour the wet mixture into the dry and mix on low until combined.
• Divide the batter evenly into pans (about 15–16 oz per 8-inch pan). Bake 23–27 minutes until a toothpick comes out with a few moist crumbs.
• Cool cakes for 10–15 minutes in pans, then transfer to wire racks. Once cool, wrap each in plastic wrap and chill until ready to frost.
• To make the buttercream, beat cold butter for 2 minutes. Slowly add powdered sugar, mixing between additions.
• Add cream, vanilla, and salt. Beat on medium-high for 5–7 minutes. Stir by hand to remove air bubbles.
• Assemble the cake: place first layer top-side up, spread 3/4 cup of frosting, and repeat. Apply a thin crumb coat and freeze for 10 minutes. Finish frosting and decorate as desired.

Keyword black and white cake

Ingredients

Main Ingredients

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder (preferably Cacao Barry Extra Brute)
• Baking soda
• Baking powder
• Salt
• Eggs
• Buttermilk
• Hot water or brewed coffee
• Vegetable oil
• Pure vanilla extract
• Unsalted butter
• Powdered sugar
• Heavy whipping cream

Optional Garnishes

• Chocolate curls
• Fresh raspberries or strawberries
• Vanilla bean seeds
• Edible pearls or gold dust
• Extra buttercream piping

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls (small, medium, large)
• Measuring cups and spoons
• 3 or 4 round cake pans (8-inch or 6-inch)
• Spatula and whisk
• Cooling racks

Cooking Utensils

• Offset spatula
• Serrated knife
• Parchment paper
• Wire rack for cooling
• Plastic wrap for chilling layers

Variations

Black and white cake is a classic, but it’s also incredibly easy to personalize. Here are a few ways to tweak the recipe to suit your needs or cravings:

• Gluten-Free Black and White Cake: Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. The cake remains moist and rich, just without the gluten.
• Dairy-Free Black and White Cake: Swap buttermilk for almond milk with a splash of lemon juice, and use plant-based butter in the frosting. You’ll still get the same creamy texture and balanced flavor.
• Fruity Filling Twist: Add a thin layer of raspberry jam or blueberry preserves between the cake layers. It adds a bright pop of flavor that pairs beautifully with both chocolate and vanilla.

These variations keep the heart of the black and white cake intact while making it more accessible and creative.

If you’re craving something fruity after trying this black and white cake, the mandarin orange cake is a bright, citrusy dream that’s just as simple to make.

How to Make Black and White Cake

Step 1 – Prepare Cake Pans and Dry Ingredients

To begin with, preheat your oven to 325°F. Spray the bottoms and sides of three 8-inch (or four 6-inch) round cake pans with nonstick baking spray. Line the bottoms with parchment paper and spray the parchment too.

In a large mixing bowl or the bowl of your stand mixer, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix well to break up any clumps and make sure everything is blended evenly.

Step 2 – Mix Wet Ingredients and Combine

Next, whisk together the eggs, buttermilk, hot water or brewed coffee, vegetable oil, and pure vanilla extract in a large measuring cup or mixing bowl. Lightly beat with a fork or whisk until smooth.

Slowly pour the wet ingredients into the dry ingredients. Use your mixer on low speed and blend just until the batter is smooth. Scrape down the sides and bottom of the bowl, then mix again for 30 seconds. The batter will be thin — that’s exactly what you want.

Evenly divide the batter between your prepared pans. A kitchen scale helps keep layers uniform — about 15 to 16 ounces per 8-inch pan or 12 ounces per 6-inch pan.

Step 3 – Bake and Chill Cake Layers

Meanwhile, bake the cake layers for 23 to 27 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep your black and white cake soft and tender.

Allow the cakes to cool in their pans on wire racks for 10 to 15 minutes. Then turn them out onto the racks and let them cool completely. Wrap each layer tightly in plastic wrap and chill in the fridge or freezer until you’re ready to frost. This step locks in moisture and makes frosting smoother.

Step 4 – Whip Buttercream and Assemble

Finally, in the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter for about 2 minutes. It should become creamy without melting. Slowly add the sifted powdered sugar, one cup at a time, and mix on low.

Add the heavy whipping cream, vanilla extract, and a pinch of salt. Increase to medium-high speed and whip for 5 to 7 minutes until the buttercream is fluffy and pale. Before frosting, stir the buttercream with a wooden spoon to push out air pockets.

To build your black and white cake, place one cake layer top-side up and spread ¾ cup of frosting on top. Continue stacking and frosting each layer, placing the final layer top-side down. Spread a thin crumb coat over the whole cake and freeze for 10 minutes. Finish with a smooth final layer of frosting and decorate however you like.

Tips and Tricks

When baking a black and white cake, small details make a big difference in flavor and presentation:

• Use hot coffee instead of water in the batter to intensify the chocolate without any coffee taste.
• Chill your layers before frosting. A cold black and white cake is easier to handle and decorate.
• Stir the buttercream by hand after whipping to remove air pockets and get that smooth, bakery-style finish.
• Weigh your batter with a kitchen scale for evenly sized layers.
• Keep your butter slightly cold when starting the frosting. This helps it whip into a light, stable texture.
• Always line cake pans with parchment to prevent sticking and make cleanup easier.

These expert tips ensure your black and white cake turns out beautifully every time.

For a fun twist on breakfast or dessert, don’t miss the blueberry cake donut — it’s baked, not fried, and full of juicy berry flavor.

Nutrition

This black and white cake brings comfort and joy with every bite. While it’s a treat, it’s made with real ingredients like cocoa and buttermilk, giving it a balance of energy, flavor, and a few nutritional perks. Here’s a quick breakdown of what you get in one slice:

This black and white cake supports joyful living through mindful indulgence — perfect for family moments, special events, or cozy evenings in.

If you’re planning a dessert table, add in something creamy like this apple pie cheesecake — it’s cozy, layered, and perfect for holidays.

How to Serve Black and White Cake

A black and white cake is visually stunning and incredibly versatile when it comes to serving:

• Dress it with fresh berries for a pop of color and a fruity contrast.
• Add chocolate curls or a dusting of cocoa for an elegant finish.
• Drizzle it with ganache or berry glaze for extra flair.

Serve it alongside hot tea, cold milk, or a scoop of vanilla ice cream. Whether it’s a birthday, dinner party, or weekend treat, this black and white cake fits right in with any occasion.

Or for something a bit tangy and refreshing, the lemon blueberry cheesecake offers a chilled finish that pairs beautifully with richer cakes.

Make Ahead and Storage

One of the best parts of this black and white cake recipe is how well it holds up when made in advance:

• Cake layers can be baked, cooled, and frozen for up to one month (wrapped tightly).
• Fully frosted cake keeps in the fridge for 2 to 3 days. Bring to room temperature before slicing.
• Buttercream can be made ahead and stored in the fridge for up to a week. Just rewhip before using.
• Leftover slices stay moist for up to 3 days in the fridge in an airtight container.

This cake is ideal for stress-free planning — it keeps well, tastes amazing, and always looks fresh.

For those who love digging into food history, the origins of the layer cake go back centuries and show how dessert has always been about celebration. Curious about the key to this cake’s deep flavor? It’s all in the cocoa powder, which brings richness without the heaviness. And if you’re interested in perfecting your baking technique, understanding how buttercream works can make all your cakes smoother, lighter, and more delicious.

Conclusion

A black and white cake is more than just dessert — it’s a slice of joy. With its rich chocolate base, smooth vanilla frosting, and beautiful contrast, it turns any moment into something worth celebrating. Best of all, it’s easy to make and customize.

So grab your mixing bowl and get started. Bake it tonight and tag your masterpiece with #PrestoRecipes — we’d love to see it. Kima’s kitchen is all about warmth, fun, and flavor — and now it’s your turn to join in.

FAQs

Can I use regular cocoa powder instead of premium cocoa?
Yes, but for the deepest flavor, high-quality cocoa like Cacao Barry is recommended.

How do I make sure my layers are even?
Use a kitchen scale to divide your batter evenly before baking.

Can I freeze the finished cake?
Yes. First freeze it uncovered until firm, then wrap tightly. Thaw in the fridge before serving.

What if I want to make this more kid-friendly?
Use hot water instead of coffee and add sprinkles or a fun cake topper.

Can I turn this recipe into cupcakes?
Absolutely. Fill cupcake liners 2/3 full and bake for 18–22 minutes.