Black and White Eyeball Cake

Sep 29 2017
Black and White Eyeball Cake

Fridays are for sweetness. Scooter rides to Trader Joes for buratta and bread, lots of baby kisses and giggly faces, and Tiny House episodes all curled up in bed with my two favorite people! This cake is filled with both chocolate cake and white cake inside and it's pretty sweet! Have a wonderful weekend everyone.



Black and White Eyeball Cake


White Cake Ingredients
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Chocolate Cake Ingedients
** I used the left over cake from the Cat Recipe Here and cut it up into 1/2" cubes. If you want to make it easy you could also use a boxed recipe for chocolate cake. Just remember the cake must already be cooked before you place it inside the white cake mix.

Buttercream Frosting Ingredients
4 cups of powdered sugar
1 Cup (2 sticks) of Softened butter (we have used both salted and unsalted, but we normally use salted.)
2-3 teaspoons of vanilla
1-2 tablespoons of milk
Food coloring gel
Wilton candy eyeballs

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch round pan if you are making one round cake or (5) 4" rounds with removeable bottoms if you are making the tall cake like I made above.

2. For the chocolate cake cubes we used left over cake from our cat cake recipe, but you can just as easily use a boxed cake mix as well. Just cook the cake according to the directions on the box and let cool and cut into cubes. TIP: If you are making a new chocolate cake I would double the white cake mix so you can make (2) 9" rounds, because you will have quite a bit of chocolate cake cubes and they wont all fit inside one white round cake. 

3. (For the white cake) In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.

4. Place a handful of chocolate cake cubes into each mini round and pour or spoon batter into the prepared pans, filling them each about 3/4 of the way to the top.

5. Bake for 18-24 minutes in the preheated oven. Cake is done when it springs back to the touch. Remove from oven and let cool.

6. Remove cakes from spring pans and use a serrated knife to cut the rounded tops off so the cakes sit evenly on top of eachother. 

7. To make the buttercream, add powdered sugar, softened sticks of butter, vanilla, and 1 tbsp of milk to mixing bowl.

8. Beat on low until powdered sugar is all incorporated then move mixer up to medium-high speed. Scrape sides and bottom of bowl and stir in food coloring gel if desired.  If the frosting is too think you can add more milk, a tiny bit at a time until frosting is the proper consistency desired. If you are using liquid food coloring then do not add more milk or your frostng will become too thin. Frost cake layers and stack then frost entire cake with a thin crumb coat. Let harden then frost entire cake. Add Wilton candy eyeballs if desired.

Let us know what you think in the comments below!

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