Make any celebration easy with this stunning Black & White Cake that is light and airy! Paired with New York Egg Creams, no matter what the occasion, make each moment a celebration with Vintage® Seltzer!
An old friend of mine wrote something regarding happiness a while back, and I wish I could find the exact quote, but it ran roughly, “Happiness is a quality all its own. It can find a way in the darkest of times, and yet can slip through your fingers when everything’s golden. Like an elusive mistress, it must be treasured when it can be had, for it arrives only on its own terms. It is a malleable treasure, whose worth depends entirely upon the heart of the one who possesses it.”
They are words that I find myself relating to quite often, and for a variety of reasons. For example, just yesterday was my son’s birthday. Between family drama, content due the next day, as well as the day after, and assorted post-holiday chaos, it would have been understandable if the day didn’t go quite according to plan.
Yet, despite the crunched schedule, there was no shortage of birthday cheer, from double rounds of Thanksgiving Leftover Heroes, to Santa hats, dueling Latin and Christmas playlists, and cheesy Christmas movies. In other words, it was almost exactly what you would expect from a birthday placed directly after Thanksgiving, and right at the start of the lead up to Christmas.
However, at least from my son’s perspective, the star of the night (and day), was the Black and White Seltzer Cake we prepared for him as well as the New York Egg Creams, which I prepared three rounds of throughout the day.
Yes, you read that right – seltzer cake.
To start things off, we prepared, separately, one Dark Chocolate Box Cake Mix and one Classic White Box Cake Mix, each with 12oz of unflavored Vintage® Seltzer. I prefer Vintage® for this since it is naturally flavored, entirely free of calories, sugar, and artificial dies. It is readily available in the soda aisle of your grocery store. After baking the cakes as described below, allow them to rest until completely cool and then remove them as carefully as you can from their pans, since they should be quite delicate and ‘airy,’ courtesy of the seltzer.
Now, layer the cakes together, alternating between chocolate and vanilla frosting. I prefer to use whipped frosting, since it harmonizes well with the airy quality of the cakes. Then frost the sides of the cake with the vanilla, and top it with chocolate frosting. Now, dust the sides of the cake with your chopped walnuts, and top it with diced maraschino cherries as shown below, and you’re done.
The end result is a delicious cake that’s deceptively simple to put together, and yet both looks and tastes absolutely decadent.
Black and White Seltzer Cake New York Egg Cream
- Total Time: 5 minutes
- Yield: 1 1x
Ingredients
- 1 Dark Chocolate Box Cake Mix
- 1 Classic White Box Cake Mix
- 24 oz. Vintage Seltzer (12 oz. for each cake mix)
- 12 oz. Whipped Milk Chocolate Frosting
- 12 oz. Whipped Vanilla Frosting
- Chopped Walnuts
- Halved Maraschino Cherries
- Butter for greasing the cake pans
- 3 - 4 tablespoons of chocolate syrup
- 4 oz. whole milk
- 16 oz. can of Vintage Seltzer
Instructions
- Preheat Oven 350 degrees F. and grease four 8-inch baking pans.
- Mix each cake mix with 12 oz. of Vintage Seltzer.
- Bake 30 – 35 minutes or until the toothpick test comes out clean.
- Cool the cakes and carefully remove from pan.
- Alternate the chocolate and vanilla frostings between the layers; sprinkling each layer with chopped walnuts and Maraschino cherries.
- Frost the outside and top of cake with the vanilla and chocolate frosting and sprinkle the chopped walnuts on the outside and cherries on top.
- In a tall glass place the chocolate syrup followed by the whole milk and while stirring fill with the seltzer.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert Drinks
What are some of your favorite baking tricks? We would love to hear from you. Save $1.00 on your next purchase of a 12pk of Vintage® Seltzer and print these coupons! Don't forget to sign up for email updates to get the latest deals and promotions!
Find Vintage Seltzer, Sparkling Water and Mixers at your favorite grocery store here!
Enjoy with Love,
Catherine
xo
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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Comedy Plus says
Happy belated birthday to your son.
Wow on that cake. It looks more than delicious.
Have a fabulous day Catherine. Big hugs. ♥♥♥
Louise says
Dear Catherine,
I hope you and your lovely family had a wonderful Thanksgiving:) From the looks of things, chaos didn't interfere with your son's birthday, lol...Happy Birthday to him!!!
I have never used seltzer in a cake me. Yes, in Egg Creams for sure, lol!!! LOVE them. I can see how seltzer would work in a cake though. Yours looks lovely. I have used seltzer when making Matzoh balls though and everyone always ask how come they float rather than sinking, lol...I tell my secret to close family members, lol...
Thank you so much for sharing, Catherine...Wishing you and yours a Joyous and Blessed Season. I'll "see" you before Christmas for sure!!!
Maureen | Orgasmic Chef says
I haven't had an egg cream in years! I was taught to mix the chocolate syrup with cream and then add the seltzer. Your method is much healthier! Your cake is really interesting and I've never heard of it before. Dying to try it.
Kim Henrichs says
This looks divine!
manu says
This cake is stunning!!!
Have a lovely week
Gayle @ Pumpkin 'N Spice says
What a stunning cake, Catherine! This is absolutely gorgeous. I love the seltzer in here. So creative! This would definitely be a show stopper dessert!
Angie@Angie's Recipes says
The cake looks splendid, Catherine.
Chiara says
I hope you and your family had a wonderful Thanksgiving my dear ! This cake looks so gorgeous !xoxo
Dottie Sauchelli-Balin says
Dear Catherine,
Beautiful cake and I love the idea of it being called black and white. The slice of cake looks so pretty, I love the white and chocolate in between. Seltzer is good to drink once in a while. I love to keep it in the house, you just never know when you may want an Egg Cream. Gosh, I have not had one of these in many a years. We used to make these years ago...When i was young and my dad would say lets have an egg-cream I used to think it was made with raw eggs. Memories...Thanks dear friend for these recipes..as well as the memories of years ago. Have a blessed week ahead...
Dottie :).
David @ CookingChat says
what a gorgeous cake, perfect for the holidays!
Arman Liew says
I LOVE the idea of using seltzer in eggnog- It reminds me of this milkshake I enjoyed back in Australia!
The cake looks delicious too 🙂
Kristen Chidsey says
Catherine, what a wonderful and CREATIVE way to celebrate your son! This cake looks amazing!
AnnMarie says
That cake sounds wonderful! I am familiar with the egg creams because my husband is from NY City and makes them whenever he gets a craving!
Michelle @ A Dish of Daily Life says
That is one gorgeous cake!! What a wonderful birthday treat! And how fun that you made egg creams too...I haven't had one of those in forever. 🙂
Jennifer Tammy says
This looks amazing - and would you believe I've never had an egg cream? I actually didn't know what was even in one until now - pinning so I can try later 🙂