Stunning Monochrome Cake Recipe for Any Celebration

There's something undeniably dramatic about a black-and-white cake that stops everyone mid-conversation. This monochrome cake recipe delivers exactly that wow-factor moment, with its striking striped buttercream and glossy ganache drip that looks like it came straight from a high-end bakery. But here's the secret: you absolutely can make this at home, and it's more approachable than you'd think.

I'll be honest—the first time I made this cake, it was for my daughter's birthday. She wanted something "edgy but elegant" (her words at age 12), and I nearly panicked. But once I started layering those alternating rings of black and white buttercream, watching them blend into that gorgeous marble effect, I was hooked. Now it's my go-to showstopper for everything from dinner parties to "just because it's Tuesday" celebrations.

Jump To Recipe

• Why You'll Love This Monochrome Cake Recipe
• Ingredients You'll Need
• Making the Dark Chocolate Cake Layers
• Creating Those Adorable Meringue Kisses
• Swiss Meringue Buttercream Magic
• Assembling Your Masterpiece
• The Dramatic Ganache Drip
• Tips for Success
• Frequently Asked Questions
• Storage and Serving
• Conclusion
• Stunning Monochrome Cake Recipe for Any Celebration

Why You'll Love This Monochrome Cake Recipe

This isn't just another chocolate cake dressed up in fancy colors. The deep, rich cocoa layers paired with silky Swiss meringue buttercream create a flavor combination that's sophisticated without being overly sweet. The coffee in the batter deepens the chocolate flavor without making it taste like your morning latte, and the buttermilk keeps everything incredibly moist.

What makes this recipe special is how it looks complicated but breaks down into manageable steps. Yes, there are multiple components, but each one is straightforward. The meringue kisses are optional (though they add such a pretty touch), and the ganache drip is forgiving—even if it doesn't drip "perfectly," it still looks intentionally artistic.

Ingredients You'll Need

For the Cake Layers:

• 190g (1 ½ cups + 1 Tbsp) all-purpose flour
• 80g (⅔ cup) cocoa powder
• 2 level teaspoon baking soda
• 1 level teaspoon baking powder
• ½ teaspoon salt
• 240ml (1 cup) buttermilk
• 160ml (⅔ cup) hot coffee
• 120ml (½ cup) sunflower oil
• 1 ½ teaspoon vanilla extract
• 2 large eggs
• 300g (1 ½ cups) caster sugar
• Black gel food coloring

For the Meringue Kisses:

• 2 large egg whites
• Pinch of cream of tartar
• Pinch of salt
• 130g (½ cup + 2 Tbsp) caster sugar
• Black gel food coloring

For the Swiss Meringue Buttercream:

• 100g (3.5 oz) dark chocolate, chopped
• 7 large egg whites
• 350g (1 ¾ cups) caster sugar
• Pinch of salt
• 385g (13.5 oz) softened unsalted butter, cubed
• 1 ½ teaspoon vanilla extract
• Black gel food coloring

For the Ganache Drip:

• 25g (1 oz) dark chocolate, chopped
• 30ml (2 Tbsp) heavy cream
• Black gel food coloring

Making the Dark Chocolate Cake Layers

Start by preheating your oven to 350°F and preparing three 6-inch round pans with grease and parchment paper circles. Trust me, the parchment makes all the difference when you're trying to get these babies out of the pans later.

Sift together your flour, cocoa powder, baking soda, baking powder, and salt in one bowl. In another, whisk the buttermilk, hot coffee, oil, vanilla, eggs, and sugar until everything's smooth and glossy. The coffee might seem like an odd addition, but it actually amplifies the chocolate flavor rather than competing with it—one of those kitchen magic tricks that just works.

Gently fold the dry ingredients into the wet mixture, whisking just until combined. Now comes the fun part: adding black gel food coloring. Add it gradually, a little at a time, until you reach that deep, dramatic shade you're after. Remember that the color will deepen slightly as it bakes, so don't go overboard.

Divide the batter evenly among your three pans and bake for about 30 minutes (start checking at 25). You'll know they're done when a toothpick comes out clean or with just a few moist crumbs. Let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Creating Those Adorable Meringue Kisses

While your cake layers cool, you can make the meringue kisses if you're feeling ambitious. Drop your oven temperature way down to 210°F and line a baking sheet with parchment.

In a spotlessly clean bowl (any grease will prevent the whites from whipping properly), whisk your egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add the sugar, a couple spoonfuls at a time, continuing to whisk until you have glossy, stiff peaks that stand up proudly.

Here's a neat trick: turn a disposable piping bag inside out over a jug to hold it open. Use a clean paintbrush to paint about five stripes of black food coloring down the inside of the bag, then spoon in your white meringue. When you pipe, you'll get these beautiful striped kisses that look incredibly professional.

Pipe various sizes onto your prepared sheet, keeping the bag straight and pulling up quickly to form those signature peaks. Bake for 45 minutes to an hour until they lift cleanly from the parchment, then let them cool in the turned-off oven. Store in an airtight container until you're ready to decorate.

Swiss Meringue Buttercream Magic

This is where the real transformation happens. Start by melting your dark chocolate over a double boiler or in the microwave using short bursts. Set it aside to cool while you tackle the buttercream.

Place egg whites and sugar with a pinch of salt in a heatproof bowl over simmering water (don't let the bowl touch the water). Whisk gently until the sugar dissolves completely—you shouldn't feel any graininess when you rub it between your fingers. It should reach 160°F on a thermometer.

Remove from heat and whisk on high speed with an electric mixer for about 10 minutes until you have a thick, glossy meringue that's completely cool to the touch. Now turn the speed to low and add butter one tablespoon at a time, whisking well after each addition.

Don't panic if it looks soupy or curdled at some point—this happens to everyone. Just keep whisking and it'll come back together like magic. If it stays stubborn, try adding a couple more tablespoons of butter or refrigerate it for 15-30 minutes, then keep whisking on high.

Once smooth, whisk in vanilla extract. Transfer about one-third of the buttercream to a separate bowl and fold in your cooled melted chocolate. Add black gel coloring gradually until you reach your desired shade.

Assembling Your Masterpiece

Trim the tops of your cooled cakes to level them (a serrated knife works beautifully here). Place one cake round on a flat board with a dab of buttercream to keep it in place, then set that on an icing turntable if you have one.

Spread a thin layer of white buttercream on the first layer, add the second cake, more buttercream, then place the final layer upside-down for a perfectly flat top. Apply a thin crumb coat all over the cake and refrigerate for 15 minutes. This step is crucial—it seals in all those pesky crumbs so your final coat looks pristine.

Transfer your remaining white buttercream to one piping bag and the black to another. Snip the tips to create roughly half-inch holes. Now for the fun part: pipe a ring of buttercream around the base of your cake, then pipe a ring of the opposite color directly on top. Keep alternating colors, stacking rings until you reach the top. Fill the top with whichever color you have more of.

Using a bench scraper held vertically against the side, slowly spin the cake while holding the scraper steady. This smooths everything into that gorgeous marbled effect. Stop every few rotations to scrape excess buttercream into a bowl and clean your scraper with a warm paper towel. Use an offset spatula to clean up the top edge, swiping from the outside toward the center.

The Dramatic Ganache Drip

Pop your cake in the fridge while you make the ganache. Combine chocolate and cream in a bowl over simmering water, stirring regularly until melted and smooth. Stir in black gel coloring and let it cool slightly—if it's too hot, it'll run right off the cake; too cool and it won't drip at all.

Carefully spoon ganache around the top edge, using the back of the spoon to encourage those drips over the side. You can go all the way around or just cover half the cake for a more modern look. Top with your meringue kisses and any other decorations your heart desires.

Tips for Success

About the Food Coloring: Gel coloring is essential here—liquid coloring will throw off your ratios and won't give you that deep, saturated black. Start with less than you think you need and build gradually.

Room Temperature Matters: Make sure your butter is properly softened for the buttercream. Too cold and it won't incorporate; too warm and your frosting will be soupy.

Coffee Substitute: If you don't drink coffee or don't want to brew a pot, hot water works too. The coffee just enhances the chocolate flavor without making it taste like coffee.

Size Matters: This recipe makes three 6-inch layers for a tall, dramatic cake. If you only have 8-inch pans, you'll get shorter layers but the recipe still works—just adjust baking time accordingly.

Make-Ahead Friendly: The cake layers can be baked a day ahead and stored wrapped at room temperature. The meringues keep for weeks in an airtight container. You can even make the buttercream ahead and re-whip it before using.

Frequently Asked Questions

Storage and Serving

This beauty will keep well in an airtight container at room temperature for up to three days, or refrigerated for up to five days. If you refrigerate it, let it come to room temperature for about 30 minutes before serving—cold buttercream isn't nearly as luscious.

Don't add those meringue kisses or any candy decorations until just before serving, as they'll start to soften from the moisture over time. I learned this the hard way after making one the night before a party and finding slightly soggy meringues the next morning.

Conclusion

So grab those gel colors, put on your favorite playlist, and get ready to create something that'll make you feel like a baking rockstar. This is one of those recipes that looks like it took professional skills but really just needs a little confidence and attention to detail. Your kitchen is about to become the birthplace of something truly spectacular.

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