Go wild with this chocolate and vanilla striped cake, finished in a rich vanilla buttercream.
Why This Recipe Works
For this cake’s signature stripes, we mix cocoa powder with hot water not only to bring out its flavor but also to prevent it from thickening the cake batter too much. Both Dutch-processed and natural cocoa work in this recipe, but Dutch-processed cocoa produces darker stripes. Layering the yellow and chocolate cake batters in the pans and baking the cake layers at a slightly lower temperature (350 degrees) than what is usually called for helps set the distinct layers. The relatively low oven heat also helps keeps the cake layers flat.
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