A dessert that marries the appeal of chocolate and vanilla in a striped design, perfect for any festive dessert table.
Ingredients
Scale:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
4 large eggs
1 cup milk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or line them with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the sugar and eggs until pale and creamy. Gradually add the oil and continue beating until well combined.
Stir in the milk and vanilla extract. Mix until smooth.
Divide the batter into two equal parts. In one part, fold in the cocoa powder until fully incorporated.
To create the striped pattern, start by pouring two tablespoons of the vanilla batter into the center of each pan. Then, pour two tablespoons of the chocolate batter right on top. Continue this process, alternating between the two batters, until they are used up.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and fluffy.
Once the cakes are baked and completely cooled, spread the cream cheese frosting over the top of one cake layer, then place the second layer on top and cover the entire cake with the remaining frosting.
