I think it depends on where you are from. Growing up in NY we knew these as black & white cakes. They were usually a good 6 inches in diameter. One half iced with chocolate, the other with vanilla icing. I always loved the chocolate side, and ate the vanilla side first so I could end with the best.

Now we make them at home (and in class) and we make them small — about 2-3 inches in diameter. So you can eat them in about 3-4 bites and each bite can be a combo of chocolate and vanilla.

Yes, this is one of those treats where the eating of it is kinda part of the recipe!

Often, people who come to my class don’t know these cakes. Or they do and say:”I thought they were black & white cookies?” A couple of people knew them from Disney World (???) and then a couple knew them from watching Seinfeld.

But here’s the recipe and a SECRET: my mother figure out how to make them — she transformed her forever-cupcake batter into black & white cake batter with a tiny adjustment. I won’t point out where the adjustment lies (you may figure it out) because I’m not in the habit of giving away ALL secrets!

Mini Black & White Cakes

1 stick butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla

3 tablespoons milk

1 1/2 cups flour

2 1/4 teaspoons baking powder

pinch salt

Vanilla Icing:

2 tablespoons unsalted butter, room temperature

1 cup powdered sugar

1/4 teaspoon vanilla

5-6 tablespoons very hot water, as needed

Chocolate icing:

2 tablespoons unsalted butter, room temperature

1 cup powdered sugar

2-3 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso (optional)

5-6 tablespoons very hot water, as needed

Preheat oven to 400 degrees F.

In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugar together until smooth. Add the eggs one at a time until each is incorporated. Mix in the vanilla and milk. In a separate bowl whisk together the flour and baking powder. Add to the butter mixture and mix until just combined (don’t over-mix).

Line a sheet pan or cookie sheet with parchment. Spoon about 3 tablespoons of batter for each cake. Line them up with at least 1/2 inch in between. Bake until golden, about 10-12 minutes. Let cool, then gently peel from the parchment. Ice the flat side of the cake. Using a spatula, butter knife, or offset spatula, smooth half the cake with chocolate icing and the other half with vanilla. Let icing set before storing.

Make the vanilla icing: Smooth the butter in a medium mixing bowl. Add the sugar and vanilla and mix together with butter using a spoon. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add more hot water.

Make the chocolate icing: Smooth the butter in a medium mixing bowl. Add the sugar, cocoa, and instant espresso and mix together with butter using a spoon. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add more hot water.