Joe’s Favorite Black and White Birthday Cake

My policy is everyone gets a homemade cake of their choosing every year for their birthday. I always ask, about two weeks before their bigs days. My kids do change their minds now and then. Frequently one will be popular for a few years, then their tastes change and a new request comes my way. Joe has never wavered. Never. I’ve tried. The kids have tried. He only wants his Black and White. I’ve been making this cake for Joe every year for the last 22 years. Here it is. We’re ready to share!

Joe’s Favorite Black and White Birthday Cake

(I like to bake this at night so it’s ready to frost in the morning)

(Chocolate cake recipe adapted from Gale Gand)

Cake ingredients-

1 cup (2 sticks), 227g unsalted butter, room temperature (it should bend, but not be mushy and lose its shape)

3 cups, 630g light brown sugar, packed

4 eggs, room temperature

2 tsp vanilla bean paste or 2 tsp plus a small splash extract

3/4 cup, 70g valrhona cocoa powder, unsweetened, sifted

1 Tbs baking soda

1 tsp fine sea salt

3 cups, 363g sifted cake flour

1 1/3 cups, 318g sour cream, room temp

1 1/2 cups hot, strong dark roast, coffee (I use a French roast)

Method-

1- Preheat oven to 350F. Butter and flour 3-9” cake pans. Cut 9” rounds of parchment and press into bottom of pans, then flip paper over and press in again so greased side is facing up. Gently sprinkle with a touch more flour. Set aside.

2- Fit stand mixer with a paddle attachment or use a hand beater and cream butter and sugar until light and smooth, a good 5 minutes, scrape down sides of mixing bowl as you go. Add eggs, one at a time. Again, scrape bowl as you go, and beat until light and fluffy, about 3-5 minutes. While this is beating, prepare the coffee.

3-Lower speed and mix in vanilla, cocoa powder, salt and baking soda. On lowest speed, add 1/2 cup flour alternating with 1/2 sour cream and continue ending with the flour.

4- Drizzle in hot coffee while continuing to mix on lowest speed until smooth. Make sure to really drizzle slowly as batter will splash out if added too quickly. The batter will be thin.

5- Divide equally between the three prepared baking dishes and bake for about 35 minutes (time will vary oven to oven) until tops are set and a toothpick inserted comes out almost clean, with just a few crumbs (you don’t want it totally clean and dry). Be careful not to over bake.

6- Allow to cool in pan 8-10 minutes and invert onto a parchment lined cooking rack until completely cooled. Only frost once completely cooled.

Joe’s Favorite Vanilla Cream Cheese Frosting

Frosting Ingredients-

1 cup unsalted butter, room temperature

1 cup cream cheese, room temperature

2 heaping cups confectioners sugar, sifted

2 tsp vanilla extract

1/4 tsp sea salt

Method-

1- In a mixture fit with the whisk attachment, or a hand mixer, combine butter and cream cheese until fully combined and smooth.

2- 1/2 cup or so at a time, add sifted confectioners sugar and best until light and creamy, add vanilla and continue beating u til combined.

3- Pipe and spread on your favorite cake or cupcakes.

4- Lick the spoon.