I’ve since revisited this cake. To see the updated post and photos click HERE.
Fairy tales happen in real life. Desserts fall in love all the time. I mean, have you seen peanut butter and chocolate together? They’ve been together forever, but you’d think they were still in their sparkle stage. Jeez. And what about chocolate and vanilla twist ice cream cones… Chocolate gets around, I guess, is the moral of those fairy tale romances, but I think with this one these two have something special.
Let me tell you a little story…
Once upon a time there was a birthday happening for a certain boy that loves black and white cookies. The truth is that is what inspired a cake remix of these delectable treats, but really why wouldn’t an amazing cookie make an equally amazing cake? I mean, who doesn’t dream of the cookie they love being the kind of thing you could serve a group of guests? Or simply cut huge slices of and enjoy on a whole new level. Anyhow, this cake is the love child of the black and white cookie and the cakey-er significant other of that scandalous cookie. This dessert is now living happily ever after in my stomach.
Black &WhiteCookie Cake
- 2 3/4 cups all-purpose flour
- 1/2 t salt
- 1/2 t baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 t vanilla extract
- 4 large eggs
- 1 cup buttermilk
- Line the bottom of 2 (9 inch) cake pans with buttered parchment paper. Position rack in the middle of oven and preheat to 350 degrees F.
- 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, 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 well risen and 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.
Recipe adapted from Epicurious.
- 3 cups confectioners sugar
- 2 T light corn syrup
- 2-3 t fresh lemon juice
- 1/2 teaspoon vanilla
- 2-4 tablespoons water
- 1/2 cup unsweetened Dutch-process cocoa powder
- Ice the bottom layer half white and half black and place the top layer on top.
- Frost the opposite sides of the top layer white and black so in every bite it’s like an even cakey-er black and white cookie!