Black and White Cake

Black and White Cake

2013 UPDATE: After 5 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 2 cake recipes ever, surpassed only in popularity by our "Best Vanilla Cake" recipe. It's still a kid favorite 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.

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 favorite and 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.

Chocolate Cake

• 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 black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

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 completely.

Marshmallow Frosting

• 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

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.