Several people have asked for a cake that is half chocolate and half white. I have done it in the past but I always struggle with how to keep the cake batter in one half of the pan while I put the other flavor in the other half. Does anyone have a suggestion on how to make this easier?

what I do is if you have someone nearby, ask them to hold one end of the pan up just a little while you pour the batter in and keep holding it until you add the other batter then put it back level and then the batters will meet but they won't mix. am I making any sense?? LOL. I have also made a "divider" to put down the middle of the pan and then pour the batter into each side.

sorry, i forgot to say if you use a divider, after you put your batter in both sides then pull the divider out. but you probably already knew that...LOL

o.k., am i not understanding this correctly?
i bake one cake in vanilla and another same size cake in chocolate. Then when they are done, you put them together (one on top of the other) with icing or filling in between.
wouldn't that make it half chocolate & half white?

When I have done half & half cakes I actually just bake each cake in it's own pan, then I cut that cake in half and stack on top of each other with a filling in between. I then just push the 2 halfs together and ice. I have never had a problem doing it this way and it saved me the stress of putting to different mixes in the same pan.

I bake half and halfs all the time. With the batter I use (the doctored cake mix + sour cream + instant pudding mix) the batter doesn't really move fast enough to give me problems. I start to pour one side in, and stop about half way through, then I start pouring into the other side about half the batter, then go back to the original bowl/side of cake and finish up. I even have people ask for three different flavors and I'll do it if I'm making the 12 x 18 pan that calls for three boxes anyway. HTH

this works for me: I have 2 bowls of batter, one in each hand held comfortably and ready to pour. Starting in the middle of the pan, pour from each bowl at the same time and the batter meets up nicely in the center then continue until you have enough batter in each side. Sounds odd but that's how I learned how to do it.

when I first started doing half and half cakes I would use two separate pans, until they would come out different "hights" and wouldn't be even. So from then on, I bake the two in the same pan.

To make a cake like that,I pour my batters in at the same time, one at each end. They meet in the middle, and they do not mix. My grandsons cake was chocolate fudge on one end, strawberry on the other and marbled both flavors in the middle.

Hi jennifer7777.. could you pm me the method as well

This may sound stupid but could i also ask as well whether it matters if the 2 recipes for the white and chocolate cakes are different... as in totally different recipes as compared to using a standard sponge cake recipe and just changing a portion of the flour in the recipe for cocoa powder for example... (am i making sense?)
Thought that different recipes may cause the cakes to rise differently.. so if that is the case will doing 1/2 and 1/2 cakes cause the cake to be lopsided if the 2 recipes rise at different rates? :p

Thanks for all your help. I hope this next cake is a bit easier.

serenelui....If the cakes do rise up differently, all you have to do is level them off. Then, it shouldn't be an issue.

Hi HeatherBecker... yup thats true... my brain must be off for me not to have thought of that :p

I make 1/2 and 1/2 cakes all the time, I just "prop" up one end of the pan with a few layers of dishtowels under the pan, pour one flavor in, take the dishtowels out from under the pan, pour the 2nd flavor in...tadaaaa!! Never had a problem.

Glad I read this post. I have always baked 2 seperate cake then pushed them together. I may still do this when both flavors are to be torted and filled with different filings. Any other suggestions for filing a 2 flavor cake.

Has anyone used the dividers they have for this purpose?

Jennifer7777 wrote:

I've done neapolitan before . I always tell people they have that option, but I've also had someone ask for chocolate, french vanilla, and yellow. Ooo oooh and one time I made chocolate, coconut, and mango frosted in coconut rum buttercream! Durlicious

Lynda

I use a spoon under one side of the pan and poor the vanilla or white cake mix first in the lower end of the pan. Then poor the chocolate in the higher end until it starts to roll to the middle of the pan and then remove the spoon. It's easy I do it all the time.

I just took a 1/2 choc 1/2 white out of the oven !I did the Indydebi trick! I put a small saucer under one end of the pan and added my white batter then took the saucer away and added my choc batter ! Thanks again Debbie It worked like a charm!

I use a cake board that I cut to fit in the pan. I wrap it with foil and hold it in the middle. I pour my white mix usually because it is thicker and won't run past the sides if I don't cut it exact. I then just grab the chocolate and pour it on the other side. This is at least one way you can do it if you don't have anyone to help you.