Vegan Black And White 4 Tier Cake Recipe Brightens Up Spring!

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My vegan Black and White 4 Tier Cake recipe truly brightens up spring with delectable pink icing. This is the best cake for a party or celebration because its gorgeous and huge. I made mine funfetti style for my daughter’s birthday!

 

This is my first time making a 4-tier cake, vegan or otherwise, but it’s actually pretty easy. Mine is black and white with both chocolate and vanilla layers, making it extra fun for a party! Making this cake is time consuming because you’re baking four cakes, but most cake recipes make two cakes anyway, so this is only a little longer. Combine a chocolate cake with a vanilla cake for an absolutely amazing vegan black and white cake.

I’ve written about my vanilla cake recipe before, so if you want to make this all vanilla, then you can find that stand alone recipe here on BuzzChomp. Personally, I would keep this a 4-tier cake no matter if you do it black and white or not. I love, love this cake and it’s a real crowd-pleaser. The chocolate cake is just as yummy and I made it by itself for my son’s birthday a few weeks ago by adapting this recipe here. Now to combine into a black and white masterpiece.

The one big difference with my recipe is that I cut the sugar way down. Most cake recipes call for a lot of sugar and honestly I don’t think it is warranted. With the frosting, this is a very sweet dessert, so follow my lead and cut the sugar in half.

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This cake may be vegan, but I served this to bunch of people who are not vegan and they all loved it. You can’t tell the difference and everyone was surprised when I said its vegan. Vegan cakes tend to be a little denser than a traditional cake, but by no means is this a bad thing. It makes the cake so much more rich in flavor and unique.

 

Vegan Black And White 4 Tier Cake

 

 

4 Tier Cake Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 1 hour and 10 minutes
• Active Total Time: 1 hour and 40 minutes
• Yields: 12-18 servings

 

Vanilla Cake Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 tsp baking soda
• ½ tsp salt
• ⅔ cup vegetable oil
• 1 TBSP white vinegar
• 2 TBSP vanilla extract

Chocolate Cake Ingredients:

• 2½ cups all-purpose flour
• 1 cup sugar
• 1 cup cocoa powder
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2⅔ cups plant-based milk (unsweetened almond)
• ⅔ cup vegetable oil
• 2 TBSP apple cider vinegar
• 1 TBSP vanilla extract

Frosting Ingredients:

• 2 cups vegan butter (Earth Balance sticks)
• 1 cup softened coconut oil (thick, but slightly runny)
• 4 cups powdered sugar
• 2 TBSP vanilla extract
• 2 TBSP plant-based milk (unsweetened almond)
• Food Coloring (optional)
• Rainbow Sprinkles (optional)

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Vanilla Cake Preparation:

1. In a large bowl combine all of your dry ingredients together and set aside.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Spray two round cake pans and line with parchment paper (8″ or 9″ round) and set aside.
4. Combine your wet ingredients in a separate medium sized bowl.
5. Add your wet ingredients into your dry ingredients. Stir until combined, but do not over mix.
6. Separate your batter evenly into the two cake pans.
7. Bake for 30 to 40 minutes, until the cake is golden on top and a toothpick comes out clean.
8. Remove your cakes from the oven and let stand for five minutes. Then remove them from the pans and let them cool completely on a wire rack. If you’re going to wait to decorate this cake until the next day, then wrap the cakes in plastic wrap and put them in the fridge.

Chocolate Cake Preparation:

1. In a large bowl combine all of your dry ingredients together and set aside.
2. Ensure your oven remains at 350 degrees Fahrenheit, otherwise preheat it.
3. Spray two round cake pans and line with parchment paper (8″ or 9″ round) and set aside.
4. Combine your wet ingredients in a separate medium sized bowl.
5. Add your wet ingredients into your dry ingredients. Stir until combined, but do not over mix.
6. Separate your batter evenly into the two cake pans.
7. Bake for 40 minutes until a toothpick inserted into the center comes out clean.
8. Remove your cakes from the oven and let stand for five minutes. Then remove them from the pans and let them cool completely on a wire rack. If you’re going to wait to decorate this cake until the next day, then wrap the cakes in plastic wrap and put them in the fridge.

Frosting Preparation:

1. Combine all of the ingredients, except your plant-based milk, in a large bowl. Mix with a hand mixer or stand mixer, preferably a stand mixer since this makes a lot of frosting.
2. Add in your plant-based milk and mix until blended. Then add in your food coloring and blend fully until smooth.
3. Refrigerate your frosting while the cakes cool. I find that non-dairy frosting always needs to be refrigerated, unlike regular dairy frosting.
4. Once your cakes are cool, frost them. Add rainbow sprinkles for some extra fun!

 

Meet Our Cook:

Mandi Mellen is Lead Editor, Writer, and Co-Owner of BuzzChomp. She’s an acclaimed Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on TikTok, Twitter and Instagram.

Photo Credits to Yours Truly.

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