Line the bottom of two 9-inch round cake pans with buttered parchment paper. Position rack in the middle of oven and preheat to 350°F (177°C).
Soak the Bake-Even Strips in cold water for 5 minutes, then rap around the outside of the cake pans.
For the cake: Stir together the flour, baking soda, and salt in a bowl, mixing well.
Place the butter and sugar in a large bowl and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla, then beat in the eggs one at a time, beating well after each addition.
Reduce the speed to low and beat in one-third of the flour mixture, then half the buttermilk (or sour cream/water mixture), stopping and scraping down the bowl and beater after each addition. Beat in another third of the flour, then the remaining buttermilk, stopping and scraping again. Finally, beat in the remaining flour mixture.
Scrape the bowl well with a large rubber spatula.
Pour the batter into the prepared pans and smooth the tops.
Bake the layers for about 30 to 35 minutes, until they are firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling before icing.
Trim the top of each cake layer to flatten, if needed. You won't need to trim them if you follow my advice about the Bake-Even Strips...I'm not kidding, they really work!
For the icing: Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as white icing.
Finish the cake: Ice the bottom layer half white and half black. Place the top layer on top using cake lifters.
Frost the opposite sides of the top layer white and black so you’ll get both black & white icing in every bite. Serve & enjoy!
I’ve mentioned my buttermilk hack before: equal parts water and sour cream (or plain Greek yogurt). You can also use 1 cup of milk, takeout 1 tsp and replace it with 1 tsp lemon juice or white vinegar. The purpose is to give an acid for the baking soda to react with.Use a light hand with the lemon juice. You want the taste to be barely noticeable…it’s to cut the overwhelming sweetness of the icing without making it taste too lemony.Adding espresso powder to the chocolate icing came from a reader comment on King Arthur Flour’s Black & White cookies recipe…good tip.I had ** just** enough icing when I made the icing recipe to cover the black and white sides, and that’s with really scraping up the last bits to get the cake covered. You might want to make 1-1/2 times the icing recipe, just to be safe.This recipe makes one 9-inch cake, but you can easily half the amounts to make a 6-inch cake using two 6-inch round cake pans.
Black and White Cookie Cake
Amount Per Serving (1 slice)
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world...mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can't wait to see your creations!
Black and White Cookie Cake https://www.scotchandscones.com/black-white-cookie-cake/ February 1, 2019