Chocolate-and-Vanilla Pudding Cake
An old-fashioned layer cake conjures a winter wonderland when topped with white-chocolate buttercream as pale and thick as a fresh snowbank. Despite its black-tie formal appearance, this is a very pragmatic dessert because it's even better when you make it in advance: The milk-chocolate pudding in the middle and the icing have plenty of time to set, so the flavors intensify.
Martha Stewart Living, December 2021
Gallery
Credit:
Lennart Weibull
Recipe Summary
Ingredients
Directions
Cook's Notes
You can assemble, frost, and refrigerate this cake, loosely covered, for up to three days. (It's oil-based, so it remains light and tender when chilled, unlike butter-based cakes, which become denser and firmer.) Before serving, return it to room temperature for about 20 minutes