black and white cake

  • Author: mimi
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: American



chocolate cake

  • 3 cups all-purpose flour
  • 2 cups sugar 
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup vegetable oil 
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla
  • 1 cup coffee 
  • 1 cup water

marshmallow frosting

  • 2 large egg whites
  • 1 cup granulated sugar
  • 2 1/2 tablespoons of water
  • 1/4 teaspoon of cream of tartar
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract


Make the cake

  1. Prepare a 9″ cake pan (I used a springform pan) with cake spray or butter and parchment.
  2. Preheat the oven to 350F.
  3. Whisk together the dry ingredients – your flour, cocoa powder, baking soda, and salt. 
  4. In the bowl of a stand mixer, mix oil, coffee, vinegar, water and sugar. 
  5. Add the wet ingredients and mix to combine. Pour into your pan and bake until the top is springy, about 35-40 minutes. 
  6. After 5 minutes out of the oven, cool the cakes on a wire rack – or better yet, freeze them wrapped in saran wrap for a few hours – before frosting.

Make the frosting

  1. Prepare a water bath — fill a medium pot with about 3 inches of water and bring to a low boil. 
  2. Place all your frosting ingredients in the bowl of a KitchenAid mixer (or a metal bowl if you don’t have a KitchenAid). Afix a candy thermometer to your bowl. Place atop the water. Whisk the mixture constantly until it reads 160F — the mixture will be bubbly and the sugar will have dissolved. 
  3. Cover your hand with a pothandle and transfer to your stand mixer with a whisk attachment. Mix on high for 4 minutes, until very fluffy with stiff peaks. 
  4. Spread onto your cooled cake and top with sprinkles. 

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