WEEKDAYS 1e|12c|p

Clinton Street Baking Company's Black & White Cake

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

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