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Photo credit Micah Siva

Black and White Cookie Birthday Cake Recipe

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5 from 1 review

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

  1. Preheat the oven to 350°F. Grease and line two 9-inch round baking pans with parchment paper. 
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  3. In a large stand mixer, combine the butter and sugar until light and fluffy, around 4-5 minutes.
  4. Add the eggs, one at a time until incorporated, mixing in between each addition. 
  5. Add the vanilla and lemon zest, mixing to combine.
  6. Alternate adding the flour mixture and buttermilk, mixing until just combined and no pockets of flour remain.
  7. Divide the batter between the two baking pans, spreading evenly.
  8. 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.
  9. 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.
  10.  Divide the frosting into two. Add the cocoa powder and milk to one half, beating to combine.
  11. Remove the cakes from the pans and let cool.
  12. 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.
  13. 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.

  • Author: Micah Siva
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Ashkenazi

Find it online: https://www.myjewishlearning.com/the-nosher/black-and-white-cookie-birthday-cake-recipe/