Black and White Cake Recipe

Name: Black and White Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large egg whites; 3/4 cup butter softened; 1 1/2 cups sugar granulated; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups flour, all-purpose; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 pound cream cheese softened; 6 tablespoons butter softened; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 pounds powdered sugar; 3 squares chocolate chocolate; 1 tablespoon amaretto liqueur

Servings: persons

5 large egg whites
3/4 cup butter softened
1 1/2 cups sugar granulated
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 pound cream cheese softened
6 tablespoons butter softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 pounds powdered sugar
3 squares chocolate chocolate
1 tablespoon amaretto liqueur

1
Preheat oven to 350F (180C) F and arrange rack to the center position.
2
Grease and flour three, 8-inch round cake pans.
3
Beat egg whites until stiff, but not dry and set aside briefly.
4
In a separate bowl, beat the butter with the sugar until light and fluffy, then add the vanilla and almond extracts.
5
Blend smooth.
6
Whisk the flour with the baking powder and salt and add alternately to the batter with the milk, beginning and ending with the dry mixture.
7
Fold egg whites into the batter and divide mixture evenly between the two prepared pans.
8
Bake about 20 minutes or until a wooden pick inserted in the center of the cake comes out clean.
9
Cool layers in their pans 10 minutes, then loosen and turn out onto a rack to complete cooling.
10
Frost.

2888

kcal

Calories

129

Fat

405

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 large egg whites, 3/4 cup butter softened, 1 1/2 cups sugar granulated, 2 teaspoons vanilla extract, and more.

Yes, Black and White Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black and White Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions