Best 2 Black And White Pancake Cake Recipes

Indulge in a delightful culinary journey with our Black and White Pancake Cake, a stunning creation that combines the classic flavors of chocolate and vanilla in a towering stack of fluffy pancakes. This visually captivating dish is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. With our detailed recipe, you'll learn how to master the art of creating these perfect pancakes, ensuring a moist and tender texture that melts in your mouth. We'll guide you through the process of layering the chocolate and vanilla pancakes, creating a dramatic contrast that adds visual appeal. Additionally, we'll provide variations for different fillings and toppings, allowing you to customize your cake to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will empower you to create this stunning dessert with confidence. So, prepare to embark on a culinary adventure and impress your friends and family with this Black and White Pancake Cake, a true masterpiece that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-AND-WHITE LAYER CAKE

Black-and-White Layer Cake image

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pans
3/4 cup unsweetened cocoa powder, plus more for the pans
1 cup whole milk
1 3/4 cups granulated sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
For the frosting:
8 ounces white chocolate, chopped, plus shaved chocolate for topping
3 sticks unsalted butter, at room temperature
Pinch of salt
2 1/2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Shaved dark chocolate, for topping

Steps:

Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.)
Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.

BLACK FOREST PANCAKE CAKE

Black Forest Pancake Cake image

The classic dessert gets reinvented as a show-stopping centerpiece for your next brunch. Serve immediately or refrigerate up to 2 hours. Pass extra cherry puree to drizzle on top.

Provided by Leslie Kelly

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 34m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup milk
2 eggs
2 cups all-purpose flour
½ cup dark cocoa powder
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon water, or as needed
½ cup cherry puree
2 tablespoons vodka
1 cup whipped cream
6 sweet cherries on stem
¼ cup chocolate shavings, or to taste

Steps:

Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
Mix cherry puree and vodka together in a bowl.
Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.

Nutrition Facts : Calories 334 calories, Carbohydrate 54.8 g, Cholesterol 72.9 mg, Fat 9.1 g, Fiber 4.9 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 236.5 mg, Sugar 12.4 g

Tips:

For the best results, use fresh, room-temperature ingredients.
Make sure your baking powder and baking soda are fresh and active.
Do not overmix the batter, as this can result in a tough cake.
Be careful not to overcook the pancakes, as this can make them dry and tough.
For a fun and festive presentation, alternate the colors of the pancakes when stacking the cake.
Serve the cake with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Black and white pancake cake is a delicious and eye-catching dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with family and friends. So next time you're looking for a unique and delicious dessert, give black and white pancake cake a try!