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Clinton Street Baking Company's Black & White Cake

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Recipe Courtesy Clinton Street Baking Company
skill level
Moderate
time
60-120min
servings
Over 8
cost
$
Contributed by : Good Morning America/Clinton Street Baking Company
The Clinton Street Baking Company's most popular cake gets its super moistness from a secret ingredient—pumpkin puree.
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things you'll need.
ingredients
  • Cake1½ sticks (12 tablespoons) unsalted butter
  • softened1 cup light brown sugar1 cup granulated sugar2 large eggs
  • plus 1 yolk1½ cups all-purpose flour2/3 cup unsweetened cocoa powder
  • sifted2 teaspoons baking powder1 teaspoon baking soda1 cup pumpkin puree½ cup buttermilk2 teaspoons vanilla extractFrosting8 ounces cream cheese
  • softened½ stick (4 tablespoons) unsalted butter
  • softened4 cups confectioners' sugar½ cup whole milkChocolate Glaze½ cup heavy cream3 tablespoons light corn syrup1 tablespoon unsalted butter½ cup semisweet chocolate chunks (52–62% cacao)
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients
    instructions Make the Cake
  • step 2
    ingredients
    instructions Preheat the oven to 300°F.
  • step 3
    ingredients
    instructions Lightly grease and flour two 8-inch round cake pans.
  • step 4
    ingredients 1 1/2 sticks (12 tablespoons) unsalted butter, softened
    1 cup light brown sugar
    1 cup granulated sugar
    instructions In the bowl of an electric mixer, cream the butter and sugars.
  • step 5
    ingredients 2 large eggs, plus 1 yolk
    instructions Add the eggs and yolk and combine.
  • step 6
    ingredients 1 1/2 cups all-purpose flour
    2/3 cup unsweetened cocoa powder, sifted
    2 teaspoons baking powder
    1 teaspoon baking soda
    instructions Whisk the remaining dry ingredients together, in a separate bowl.
  • step 7
    ingredients 1 cup pumpkin puree
    1/2 cup buttermilk
    2 teaspoons vanilla extract
    instructions Whisk the pumpkin puree together with the buttermilk and vanilla in another bowl.
  • step 8
    ingredients
    instructions Alternate mixing dry ingredients with the pumpkin mixture into the egg mixture. Start with dry and end with wet.
  • step 9
    ingredients
    instructions Divide the batter between the prepared cake pans.
  • step 10
    instructions Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.
  • step 11
    instructions Let the cakes cool and unmold.
  • step 12
    instructions Make the Frosting
  • step 13
    ingredients 8 ounces cream cheese, softened
    1/2 stick (4 tablespoons) unsalted butter, softened
    instructions In the bowl of an electric mixer, cream the cream cheese and butter together until soft.
  • step 14
    ingredients 4 cups confectioners' sugar 
    instructions Add the confectioners' sugar, blending in 1 cup at a time.
  • step 15
    ingredients 1/2 cup whole milk
    instructions Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.
  • step 16
    instructions Make the Glaze
  • step 17
    ingredients 1/2 cup heavy cream
    3 tablespoons light corn syrup
    1 tablespoon unsalted butter
    instructions Heat the heavy cream, corn syrup, and butter in a saucepan until boiling.
  • step 18
    ingredients 1/2 cup semisweet chocolate chunks (52–62% cacao)
    instructions Place the chocolate in a bowl.
  • step 19
    instructions Pour the cream mixture over the chocolate until it is completely melted, mixing gently with a rubber spatula until the glaze is smooth.
  • step 20
    instructions Assemble the Cake
  • step 21
    instructions Slice each cake in half with a long serrated knife to create 4 thin layers.
  • step 22
    instructions Place 1 bottom layer on a cake plate.
  • step 23
    instructions Ice the top with 3 to 4 tablespoons frosting and repeat with the remaining layers.
  • step 24
    instructions You will have a 4-layer unfrosted cake.
  • step 25
    instructions Then use a cake spatula to mask the top and sides until the cake is evenly frosted.
  • step 26
    instructions Set it in the fridge for 10 minutes.
  • step 27
    instructions Then remove the cake from the fridge and pour the chocolate glaze over the center of the cake until the top is covered and the glaze runs over the sides, still showing some frosting.
  • step 28
    instructions Let the glaze set and serve.
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