Black White Swirl Cake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

BLACK-AND-WHITE LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.)
• Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

BLACK-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined.
• Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely.
• Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
• Transfer the frosting to a piping bag or a resealable plastic bag and pipe the frosting onto the tops of the cupcakes.

BLACK & WHITE SWIRL CAKE

Steps:

• Preheat oven to 400°C.
• Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour half of the batter into a 9-inch Bundt Pan.
• Stir cocoa into the remaining batter and pour into pan. Gently fold the batter in the pan a few times without mixing it.
• Bake cake in the oven (bottom rack) for 50-60 minutes, let cool, and serve dusted with powdered sugar.