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Black and White Cake with Mascarpone & Caramel

Black and White Cake

Black and White Cake with Caramel Buttercream is rich and flavorful, loaded with vanilla and chocolate cake layers, and topped with silky smooth frosting and fresh strawberries.

Course Dessert
Cuisine American
Keyword Black and White Cake
Prep Time 1 hour 50 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Servings 12 slices
Calories 441 kcal
Author Catalina Castravet

Ingredients

For Cake Layers:

  • 1 French Vanilla Cake Mix
  • 1 Triple Chocolate Cake Mix
  • 6 eggs
  • 2 cups water
  • 2/3 cups vegetable oil
  • 4 tbsp. butter melted (to grease the pans)

For Vanilla Mascarpone Buttercream

  • 2 sticks unsalted butter softened
  • 4 oz chilled mascarpone cheese
  • 2 vanilla beans
  • 2 cups confectioners’ sugar sifted
  • 2 tbsp. heavy cream
  • 1 cup fresh strawberries washed and sliced

For Caramel Buttercream

  • 2 sticks unsalted butter softened
  • 3 cups confectioners’ sugar sifted
  • 1/2 cup caramel sauce

Instructions

For Cake Layers:

  1. Preheat oven to 350°F.
  2. Grease sides and bottom of 4 8inch foil pans with butter. Flour lightly.
  3. Open the vanilla mix, and empty the box mix into a medium bowl. Add 3 eggs, 1 cup water and 1/3 cup of vegetable oil. Stir using a spatula until well incorporated. Divide the mixture equally into 2 pans. Set aside.
  4. Open the chocolate mix, and empty the box mix into a medium bowl. Add 3 eggs, 1 cup water and 1/3 cup of vegetable oil. Stir using a spatula until well incorporated. Divide the mixture equally into 2 pans. I did NOT use the chocolate filling.
  5. Bake for 25-30min or until a toothpick inserted in the middle of the cake comes out clean, or with only a few moist crumbs attached to it, the cake is done.
  6. Let the cakes completely cool, when cooled using a sharp kitchen knife level the surface of the cakes.

For Vanilla Mascarpone Buttercream:

  1. Place softened butter into the bowl of a stand mixer that has been fitted with the wire attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 2 minutes.
  2. Add the mascarpone cheese, specs from vanilla beans and sugar 1/2 cup at a time, beating 15 sec on medium after each addition.
  3. Add heavy cream one tbsp. at a time, beating on medium until desired consistency is achieved.
  4. Set the bowl aside and let the frosting chill for 30 minutes.

For the Caramel Buttercream:

  1. Place softened butter into the bowl of a stand mixer that has been fitted with the wire attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 2 minutes.
  2. Add sugar 1/2 cup at a time, and mix on medium until well incorporated.
  3. Add caramel, and mix until desired consistency is achieved.

Assemble the Cake

  1. On a cake stand, start with a leveled vanilla layer, top with vanilla mascarpone buttercream and fresh strawberries, followed by a chocolate layer topped with caramel buttercream, another vanilla layer topped with vanilla mascarpone buttercream and fresh strawberries. Finish with a top layer of chocolate cake; cover the entire cake in caramel buttercream. Decorate with vanilla mascarpone buttercream and sprinkles.
Nutrition Facts
Black and White Cake
Amount Per Serving
Calories 441 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 92mg31%
Sodium 120mg5%
Potassium 59mg2%
Carbohydrates 57g19%
Fiber 0g0%
Sugar 49g54%
Protein 3g6%
Vitamin A 435IU9%
Vitamin C 7.1mg9%
Calcium 38mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.