Black and White Cake. An all time kid favourite among our family and friends. A easy one-bowl chocolate cake covered in plenty of fluffy marshmallow frosting is sure to please kids of all ages.
2014 UPDATE: After 6 1/2 years on Rock Recipes and many dozens of cake recipes later, one of our earliest recipes, this Black and White Cake still remains in the top 5 cake recipes ever, surpassed in popularity by our “Best Vanilla Cake” recipe which has maintained its #1 position.
It’s still a kid favourite at our house, even though those kids have now grown into hungry teenagers. This recipe also makes outstanding cupcakes for any celebration but are always particularly popular at school parties.
I might need to update the order now but here’s a link to our Top Ten Cake Recipes. There are some great ones there.
Originally published on March 27, 2008.There is probably no counting the number of Black and White Cakes I have made over the years. Most often these days, as was the case yesterday, my kids like to make them on their own with a little help from dear old dad in preparing the frosting. This particular one was prepared for dessert at dinner last night by my daughter Olivia, 10 and her cousin Taylor, 11.
The Dice Cake version shown was an idea from the 8 year old mind of my son Noah who let me help him make it a few weeks back as a treat for the staff at his school for Teacher Appreciation Week. As you can imagine, a chocolate scratch cake with a marshmallow type frosting is a BIG kid favourite.
It has been made for countless kid parties where even crumbs are hard to come by afterward. More than a few adults I know love it as much as the kids. When it comes to standard recipes at our house, this one is unquestionably in the top 10.
Like this Black and White Cake recipe?
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I generally bake this cake in round 8 inch pans or 9 inch Aluminum Cake Pans but the recipe can also be made as a sheet cake in a 9 x 13 baking pan. I’ve found that the 9 inch pans may bake up a little quicker so be sure to check it 5 minutes early. Depending on whether you use glass or not, the 9×13 size could take a few minutes longer. Just let the toothpick test be the final judge.
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp . baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk
- 1 cup brewed black coffee (or prepare a single cup of instant coffee)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 egg whites
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1 1/4 cups sugar
- ½ cup corn syrup
- 1/4 cup water
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
October 2017 update: I've updated the recipe with this note because so many people ask about the coffee in this recipe. The recipe calls for a cup of brewed coffee, meaning prepared as you would drink it. It does NOT mean a cup of ground coffee or a cup of instant coffee granules either; although I always smile when someone asks because my late friend Anne did that once, bless her soul. Let's just say her husband wasn't impressed!
A little coffee accentuates the flavour of chocolate but if you like, you can just substitute and additional cup of milk for the coffee. It's not a problem.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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