Growing up in Western Canada, I didn’t have much experience with Jewish deli culture … until I moved to New York for culinary school, and later married into a New York family. My late father-in-law was a Bronx boy through and through, and his love for all things deli was passed down to my husband. It’s a passion I happily share. And now, my family has a soft spot for black and white cookies, often eating them on my father-in-law’s yahrzeit and birthday. We leave every deli or Jewish bakery with a black and white cookie, evaluating aloud its moisture, icing thickness and sheen.
To me, the black and white cookie is the perfect treat: a soft, pillowy cookie-cake hybrid topped with the best of both worlds — that is, a little chocolate and a little vanilla frosting. But most delis seem to offer dry, crumbly cookies that leave my throat begging for a cup of coffee (or an egg cream).
A couple of years ago, as I was planning my dog’s fourth birthday party (and yes, I do realize how ridiculous that sounds), I asked my husband what kind of cake to make for the humans. His answer was chocolate; unbeknownst to him, I wanted him to reply “vanilla.” In an effort to cover my bases, I suggested a black and white cake, a vanilla cake with a touch of lemon zest and rich almond flour, layered and topped with a glossy frosting. Because when else can you truly get the best of both worlds?
Note: Store this cake wrapped in the fridge for up to three days, or frozen in an airtight container for up to three months. To prepare ahead, bake the cake, cover in plastic wrap, and freeze until ready to ice.
Black and White Cookie Birthday Cake Recipe
This birthday cake is half vanilla, half chocolate and full of Jewish deli nostalgia.
- Total Time: 1 hour
- Yield: Serves 8-10
Ingredients
For the cake:
- 2½ cups all-purpose flour
- ¼ cup almond flour
- 1 tsp kosher salt
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 1 egg white
- ½ cup sour cream
- 1 Tbsp pure vanilla extract
- ½ tsp lemon zest
- 1 cup buttermilk, at room temperature
For the frosting:
- 1 cup unsalted butter, at room temperature
- 3 cups confectioners sugar
- ½ Tbsp lemon juice
- 2 Tbsp corn syrup
- 2 tsp vanilla extract
- ⅓ cup cocoa powder
- 2 Tbsp milk
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch round baking pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In a large stand mixer, combine the butter and sugar until light and fluffy, around 4-5 minutes.
- Add the eggs, one at a time until incorporated, mixing in between each addition.
- Add the vanilla and lemon zest, mixing to combine.
- Alternate adding the flour mixture and buttermilk, mixing until just combined and no pockets of flour remain.
- Divide the batter between the two baking pans, spreading evenly.
- Bake for 23-25 minutes or until a toothpick comes out clean. Let cool to room temperature, or wrap in plastic wrap and freeze until ready to ice.
- Make the frosting: In the bowl of a stand mixer, beat the butter until light and fluffy. Add the confectioners’ sugar, lemon juice, corn syrup and vanilla extract. Mix until well combined and glossy.
- Divide the frosting into two. Add the cocoa powder and milk to one half, beating to combine.
- Remove the cakes from the pans and let cool.
- Place one cake on a large plate or serving platter. Frost one half with the vanilla frosting, and the second half with the chocolate frosting.
- Top with the other cake, and ice, mirroring the middle layer to create a black and white cookie cake!
Notes
Store this cake wrapped in the fridge for up to three days, or frozen in an airtight container for up to three months. To prepare ahead, bake the cake and wrap with plastic wrap, freeze until ready to ice.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi
Thank you