This black and white Dalmatian Cake not only looks good, but it tastes good as well. Like, really good! The sweet layers are covered with a cool, sour cream frosting that just balances everything out. And the condensed sweetened milk really makes this taste like a million dollars! And it is very, very easy to put together.
I generally don’t bake a lot in my house because with just two people in the house, we’d be eating cake the whole week (or until it goes bad). With that said, in the Russian culture people are constantly “coming over for tea”. And we are no exception. And generally that means putting something sweet on the table. Germany has lots of awesome sweets and you might get away with putting store-bought sweets on the table once in a while, but most people usually expect a home made something (I think this is more of a Russian thing).
This Dalmatian cake is so easy to make that even if you normally don’t bake, you can’t really mess it up. You don’t need to have any special skills (such as perfectly spreading frosting on a cake, to make it look good) because this cake just kind of (literally) gets thrown together. And it’s a good old sheet cake, so you can feed quite a few people with it. It’s a win win 😍.
Here are all the ingredients needed for the cake. The only thing you might not have on hand is the sweetened condensed milk (the blue can in the picture). Everything else is kind of standard. Fun language side note. Sweetened condensed milk is called Milchmädchen in German. Literal translation – “milk girl”.
Making the batter
Combine eggs and sugar in a bowl and using an electric hand mixer, beat until the mixture becomes pale in color. My mixer is something like this (affiliate link). It’s simple and not very expensive and I’ve been using it for years.
Add sour cream, flour, baking powder, and sweetened condensed milk (I added about 4 full tablespoons of the condensed milk and that was about 1/4 of the can). Mix well until the batter has a smooth consistency.
Cover two different baking sheets with parchment paper. Add 2/3 of the batter to one sheet and spread out evenly. The size of the sheet for this layer was 15 x 10 in. and the batter fit perfectly. I am linking to one similar to mine above.
Add cocoa powder to the rest of the batter. Mix well and pour out/spread on a second sheet.
Let both batters stand for 15 minutes. While the batter is resting, preheat the oven. After the 15 minutes, bake the cake at 350° F for 15-20 minutes or until a toothpick inserted comes out clean.
A note about ovens. In Germany, most of the ovens have what’s called an Umluft function, or a fan-assisted function. Generally, when using this function the temperature needs to be lower (in this case it should be 320° F (160° C), because the fan makes the oven hotter). You can bake multiple things together if you have this option. You might need to check your oven if this is a possibility. If you don’t have such a function on your oven, bake the sheets separately at 350° F for 15-20 minutes. You might also need to increase the time, as normal ovens take a bit longer to bake. You can always check the done-ness of the cake by inserting a toothpick to see if it comes out clean. To read more about this topic, check out this link Is a Fan Assisted Oven Better.
For the first (white) frosting, mix sour cream and sugar. Slowly add the condensed milk while mixing and mix until you have a smooth frosting.
Take about half of the frosting and spread over the white cake layer in the baking sheet.
Then, break the black cake layer into many little pieces (about an inch big) and throw over the spread out frosting.
Take the rest of the white frosting and drop spoonful portions all over the black cake pieces.
For the second (black) frosting, heat the butter in a small pot. Add sugar, cocoa, sour cream and the rest of the condensed milk to the butter. Mix well and bring to a slow boil. Take off the heat and randomly drop spoonfuls of the frosting over the cake.
Once done, let the cake cool completely before serving. You can refrigerate left overs for 3-4 days (if it’s not gone by then).
I love how the colors are such a contrast on this cake. No wonder it’s called “Dalmatian Cake”. It really doesn’t look like a cake that was kind of thrown together. Or does it? 😂
I hope you give this cake a try. Let me know if you do and what you think of it.
- 3 Eggs
- 4.6oz (130g) Sugar
- 7.1oz (200g) Sour Cream
- 1 ½ cups (200g) Flour
- 2 tbsp Baking powder
- ¼ can Sweetened Condensed Milk
- 2 tbsp Cocoa powder
- 10.6oz (300g) Sour Cream
- 1/3 cup Sugar
- ½ can Sweetened Condensed Milk
- 1 tbsp (15g) Butter
- 5 tsp Sugar
- 3 tsp Cocoa powder
- 3.5oz (100g) Sour Cream
- ¼ can Sweetened Condensed Milk
- Combine eggs and sugar and beat until light in color (2-3 minutes).
- Add sour cream, flour, baking powder, and sweetened condensed milk to the egg mixture and mix well until the mixture is smooth.
- Take ⅔ of the mixture and spread evenly on one baking sheet (my sheet was 10.5 x 15 in. in size).
- Take the leftover batter and add the cocoa powder. Mix well and pour out on a second baking sheet.
- Let batter stand for 15 minutes. In the meantime, heat the oven to 350° F (180 °C). Bake both sheets for 15-20 minutes (see note below about ovens). Let cool.
- Mix sugar and sour cream together. Slowly add the sweetened condensed milk while mixing.
- Spread half of the frosting on the white cake layer.
- Break the black cake layer into small pieces (about 1 inch in size) and drop them allover the white cake layer.
- Drop spoonfuls of the white frosting randomly all over the black cake pieces of the cake.
- Heat the butter in a small saucepan. Add sugar, cocoa, sour cream, and the rest of the sweetened condensed milk. Let everything cook for a few seconds.
- Drop spoonfuls of the black frosting on the top of the cake.
- Let everything cool well. Serve cold.
Check out my Recipe Index for additional easy recipes.
I have had this served me (+ wife, children and parents) by MK herself. Sweet, creamy and a couple of different textures at play. It was delicious!
I’m so glad you liked it:)