Black and White Cake with Icing

Here is my recipe for a soft and tender black and white cake with icing, that over many years became a family heirloom.


Black and White Cake with Icing

  • Servings: 10-12 (9-inch loaf)
  • Difficulty: very easy
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  • 375g of plain wheat flour
  • 1tbsp of baking powder
  • 250g of sugar
  • 1tbsp of vanilla sugar
  • 5 eggs
  • 125ml of lukewarm water
  • 250ml of cooking oil (preferably canola or sunflower oil, because of their neutral flavor)
  • 2tbsps of dark (dutched) cocoa powder
  • 150g of icing sugar
  • 3tbsps of rum or water


  1. Preheat the oven to 180°C / 355°F, grease a 9-inch loaf pan.
  2. In a large mixing bowl combine all ingredients, except the cocoa powder, and whisk with an electric hand mixer into a smooth batter. Start at the lowest speed and gradually increase to the highest setting. Mix at the highest speed for 2 minutes.

  3. Pour half of the batter into a second mixing bowl and stir in the cocoa powder until fully combined and smooth.
  4. Pour 1 – 2 tablespoons of the white batter in the center of the loaf pan, then pour 1 – 2 tablespoons of the dark batter directly on top of the white batter. Continue alternating between light and dark batter.
  5. Put immediately in the oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes. Then carefully remove the cake from the pan and let it cool down completely on the rack.
  7. Combine icing sugar with rum or water, until it’s thick and creamy. Spread evenly over the cake.

The idea of marbling two different colored batters into a cake originated in nineteenth-century Germany.

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