This cake is perfect for me because it pairs rich, decadent chocolate cake with a light and moist vanilla cake. It’s my go-to cake when I can’t decide which craving I want to fulfill.
This is also a perfect man-pleasing cake; the lack of frill and fuss makes it an excellent choice for anyone who prefers simplicity and flavor to over-the-top design. Not that there’s anything wrong with over-the-top design.
1 recipe White Cake
1 recipe Chocolate Cake
½ recipe Basic Buttercream
½ recipe Chocolate Buttercream
SPECIAL EQUIPMENT:
2 9-inch round cake pans; offset spatula
DIFFICULTY: Easy
1. Bake the whole white cake recipe in a single 9-inch round cake pan and the whole chocolate cake recipe in another 9-inch pan (the cakes may take a few extra minutes to bake). Cool the layers to room temperature.
2. Prepare the buttercreams.
3. You’ll be pairing vanilla cake with chocolate frosting and vice versa, so think about which flavor of frosting you want on top. If it’s vanilla, use the white cake as the bottom layer, and vice versa. (I choose white cake on the bottom and vanilla buttercream on the top, but this tough decision is in your hands!)
4. Place the white cake on a cake stand and cover the top and sides with chocolate buttercream. Then freeze the cake for at least 30 minutes and up to 2 hours.
5. Cut four 2 × 6-inch strips of parchment paper. Remove the cake from the freezer and gently lay the parchment strips around the edges of the cake, covering them completely.
6. Place the chocolate layer on top and cover it in vanilla buttercream.
7. Gently remove the parchment strips. You should have clean edges between the two layers!
8. Serve the cake immediately.
