OK let’s be real. Sometimes you have leftover batter when you make a cake or cupcakes. Maybe you’re making a smaller cake or one layer was ruined in the oven so you have to whip another one up etc. When this happens I do one of two things; I’ll make some cupcakes with the excess or make another layer and freeze it for later. Having several layers of cake waiting in the freezer inspired me to make this cake. I was totally panicked over the striped decorations but it wasn’t that bad. Pipe your alternating bands then fill in any gaps with a piping bag that you’ve snipped a smaller opening on. Use a bench scraper to smooth and here’s the key bit; wipe the scraper off completely after each swipe and don’t go crazy trying to get a perfectly smooth finish. You’ll only end up blurring the lines and potentially removing too much buttercream!
If you want to go crazy, use my ultimate chocolate cake recipe! Fill 2 six-inch pans with the chocolate batter and use the rest to make some cupcakes! You can freeze for these for later! Use the vanilla recipe here to fill 2 six-inch pans, and also use the rest for cupcakes! If you happen to have extra chocolate vanilla batter, whip up a batch of my marbleized cupcakes! I know that sounds crazy to purposfully make an excessive batch of batter, but when you have delicious cupcakes waiting for you in the freezer at a moments notice, you’ll definitely rethink!
A delicious chocolate and vanilla cake.
- 1 cup sugar
- 1 2/3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup butter room temperature
- 3 tablespoons vanilla
- 3 egg whites
- 1/2 cup sour cream
- 1/2 cup milk
- 3 tablespoons cocoa
- 1 cup butter
- 5 cups confectioners sugar
- 2 tablespoons vanilla
- 1/4 cup heavy whipping cream You'll probably use less
- 1 cup butter
- 5 cups confectioners sugar
- 1/4 cup heavy whipping cream You'll probably use less
- 4 oz semi sweet chocolate melted
- ⅓ cup cocoa powder
Preheat to 350 degrees F. Butter and flour 4 six inch cake pans. I always use cake strips on my pans for an even bake but they're optional.
Sift the dry ingredients, including the sugar, together in a large bowl.
Mix the wet ingredients together in a medium bowl. There will be little butter lumps but don't worry about it!
- Add the wet to the dry and mix until just combined.
Divide the mixture into 2 bowls. 1/2 for the vanilla and 1/2 for the chocolate.
Add the cocoa powder to smaller batch and mix.
Transfer the two batters into four 6″ cake pans, which have been buttered and floured.
Bake for about 30 minutes or until the centers are springy to the touch. Test centers with a toothpick.
In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
Add the vanilla and drizzle in the cream slowly until you have a desirable consistency.
- Transfer to 2 piping bags and snip off the tips.
Melt semi sweet chocolate and add 1 tablespoon of cream. Set aside to cool.
In a standing mixer, beat the butter on low for a few minutes using a paddle attachment.
- Beat in the confectioner’s sugar slowly.
Add the melted chocolate and cocoa to the mixture. Mix and drizzle in the cream a tablespoon at a time until a desirable consistency is reached.
- Beat until you have an even, fluffy consistency.
- Transfer to 2 piping bags and snip off the tips.
- Add a cocoa and vanilla to a piping bag fitted with a large round tip or snip off the end.
- Start the first layer with vanilla cake.
- Pipe cocoa-vanilla combination bag between each layer.
- Alternate layering vanilla and chocolate cake rounds.
- Pipe with a vanilla piping bag and smooth out the outside of the cake with an uneven spatula.
- Alternate by piping vanilla and chocolate rings.
- Carefully smooth out.
- Transfer remaining vanilla and chocolate buttercreams to piping bags fitted with an 868 star tip.
- Alternate by piping chocolate and vanilla dollups.
This design is buttercream heavy. So if you like your cakes with less frosting, skip the decoration scheme!
How to Make a Striped Cake
How to Make a Striped Cake
Full Recipe: https://preppykitchen.com/black-and-white-cake/
A delicious chocolate, vanilla cake with easy to make stripes! Head over to the blog for the full how to.
Do you ever refrigerate your cakes between frosting coats or before frosting? I’ve heard it helps with the process? But it never comes out quite right on my end
Is there supposed to be 2/3 cups of salted and 2 lbs of butter (unsalted) for the cake mix?? It seems like a lot..
Did I read that right, 16 sticks of butter?
Becky,
Use 2/3 cup butter in the batter and 1 cup in each buttercream! Hope you enjoy!
John
Why am I not getting this? 2/3 batter for vanilla & 1/3 for chocolate, grease and flour 3 – 6 inch pans; the video and pictures clearly show this cake with four layers, 2 vanilla & 2 chocolate
Donna,
Bake the cake in four six-inch pans for this recipe! 1/2 the batter and add the cocoa to one!
John
Love the cake! Very chic
Hi, if I wanted to make the recipe in a 7.8 inch cake pans.. what the correct amount for the recipe?
Thank you
Karin
Karin,
I would double the recipe and use extra batter for cupcakes!
John