Elegant Black & White Monochrome Cake – Perfect Winter

Ingredients

• • 2 ⅞ cups all-purpose flour
• • 1 ⅞ cups granulated sugar
• • ⅞ cup unsweetened cocoa powder
• • 1 ⅞ teaspoons baking powder
• • 1 ⅞ teaspoon salt
• • 1 ⅞ cup buttermilk
• • ⅞ cup vegetable oil
• • 3 ⅞ large eggs
• • 2 ⅞ teaspoons vanilla extract
• • 1 ⅞ cup boiling water
• • 1 ⅞ cups unsalted butter (room temperature)
• • 4 ⅞ cups powdered sugar
• • 2 ⅞ teaspoons vanilla extract
• • 1–2 tablespoons heavy cream
• • 1 ⅞ teaspoon black gel food coloring

Instructions

1. 1

   Grease and line two 9-inch round cake pans with parchment paper. Preheat oven to 350°F (175°C).

2. 2

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and ½ teaspoon vanilla extract.

3. 3

   Add buttermilk, vegetable oil, eggs, and remaining 1½ teaspoons vanilla extract to the dry ingredients. Mix on medium speed until smooth.

4. 4

   Carefully stir in boiling water until fully absorbed. The batter will be thin—this creates a moist crumb.

5. 5

   Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

6. 6

   Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Prepare buttercream by beating butter until fluffy.

7. 7

   Place one cake layer on a stand, spread a thin layer of buttercream, and top with second layer. Frost the sides and top with remaining buttercream.

8. 8

   Tint half the buttercream with black gel food coloring. Pipe intricate swirls on top using a star tip. Chill for 30 minutes before serving.