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Black and Gold Vandalized Autumn Cake

By Tiffany Frieson and Stephanie Shuel

Our “Black and Gold Vandalized Autumn Cake with Silver and Gold icing topped with Idaho Gold Drizzle” is perfect to celebrate the 125th birthday/anniversary of the University of Idaho and to enjoy the Thanksgiving holiday. The cake is marbled or as we call it “Vandalized,” with pumpkin spice and chocolate. The pumpkin spice and chocolate complement each other, when you taste it you will be reminded of autumn. The colors of the cake represent Idaho gold and fresh fallen leaves for the pumpkin spice and black for the chocolate. The cake is iced with a silver butter cream, representing Vandal spirit. The inside layer is iced with an Idaho gold butter cream, representing Vandal pride and the colors of autumn. Idaho golden drizzle tops off the cake; you will taste the warmth of fall in the caramel and be reminded of Vandal history. This recipe is ideal for your Thanksgiving holiday dinner or party and celebrates 125 years of the University of Idaho. GO VANDALS and HAPPY THANKSGIVING!

  • Yield: 8-12
  • Portion: 1/8 or 1/12 of the cake
  • Oven: 350° F
  • Bake: 25-35 minutes

Ingredients

Pumpkin Spice Cake (Idaho Gold Cake)

  • 1 cup granulated sugar
  • 1/2 can (15 ounces full can, use 7.5 ounces) solid-packed pure pumpkin
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour, plus extra for dusting baking pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Chocolate Cake (Black Cake)

  • 1 cup all-purpose flour, plus extra for dusting baking pans
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract

Butter Cream Icing (Silver and Idaho Gold Icing)

  • 1/2 cup softened margarine
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups of powdered sugar
  • 2 to 3 tablespoons of whole milk* (*whole milk makes for a richer, creamer frosting; however, 2% or fat-free milk can be used)

Caramel Glaze (Idaho Golden Drizzle)

  • 1/2 cup light brown sugar
  • 2 tablespoons butter
  • 1/4 cup half and half
  • 1/2 tablespoon vanilla extract
  • Pinch of salt

Directions

Pumpkin Spice Cake (Idaho Gold Cake)

  1. Heat oven to 350 degrees F.
  2. Grease and lightly flour the bottom only of one 9-inch cake pan.
  3. In a large bowl, beat the sugar, pumpkin, oil, eggs, and vanilla extract.
  4. In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, stir. Gradually add this mixture to the pumpkin mixture.
  5. Mix together well.
  6. Drop three large rounds of the pumpkin spice batter into the cake pan, do not have the rounds touch. Then in the area that does not have batter, drop three large rounds of chocolate cake batter. There should be one layer of batter.
  7. Now drop three large rounds of the chocolate cake batter over the pumpkin spice batter and drop three large rounds of the pumpkin cake batter over the chocolate cake batter. Now there are two layers of batter.
  8. For the third layer, you will drop rounds over the opposite batter again.
  9. Using a butter knife swirl the batter making zig-zags. Do this all over the batter, as this marbles the cake. Note: you do not want to swirl the batter so much that is mixes all together.
  10. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean.
  11. Cool on a wire baking rack.
  12. When cool, remove cake from the pan. Have the top of the cake face the plate; the bottom of the cake the flat side should be up. Place it on the dish you wish to serve the cake on.
  13. Frost only the middle, using the Vandal gold icing, see butter cream icing.

Chocolate Cake (Black Cake)

  1. Heat oven to 350 degrees F. 
  2. Grease and lightly flour the bottom only of one 9-inch cake pan. 
  3. In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt, stir. 
  4. In the same bowl add milk, vegetable oil, egg, and vanilla extract, mix on low for 3 minutes. 
  5. Drop three large rounds of the chocolate cake batter into the cake pan, do not have the rounds touch. Then in the area that does not have batter, drop three large rounds of pumpkin spice batter. There should be one layer of batter. 
  6. Now drop three large rounds of the pumpkin spice batter over the chocolate cake batter and drop three large rounds of the chocolate cake batter over the pumpkin cake batter. Now there are two layers of batter. 
  7. For the third layer, you will drop rounds over the opposite batter again. 
  8. Using a butter knife swirl the batter making zig-zags. Do this all over the batter, as this marbles the cake. Note: you do not want to swirl the batter so much that it mixes all together. 
  9. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. 
  10. Cool on a wire baking rack. 
  11. When cool, remove cake from the pan. Place this cake onto of the cake layer that was iced above. This cake should have the round side facing up. 
  12. Frost the top and the sides of the cake, using the silver icing. 

Butter Cream Icing (Silver and Idaho Gold Icing)

  1. In a large bowl, cream the margarine. 
  2. In the same bowl add salt, vanilla extract, and 1 tablespoon milk. 
  3. Mix ingredients. 
  4. Slowly and gradually add the powdered sugar and mix. 
  5. Add remaining milk as needed and beat to achieve a smooth creamy consistency. 
  6. Divide the icing into two bowls. 
  7. In the first bowl, add one drop of black food coloring at a time and stir. Do this until the frosting is silver. This will make the silver icing for top and sides of the cake. 
  8. In the second bowl, add one drop of yellow food coloring at a time and stir. Do this until the frosting is Idaho gold. This will make the Idaho gold icing for the middle of the cake. 

(Tips: Depending on the type of milk used, the amount of tablespoons will vary in order to achieve a smooth creamy consistency to spread easily. If frosting is too thick, thin with additional milk. If frosting is too thin, thicken with additional powdered sugar.)

Caramel Glaze (Idaho Golden Drizzle)

  1. In medium saucepan, combine all ingredients, mix. 
  2. Using medium low heat, cook for about 8 minutes. While cooking, stir the mixture constantly. 
  3. Remove from heat. 
  4. Using a metal spoon, drizzle the caramel over the sliver butter cream icing on the cake. 
  5. You can serve the cake drizzle either warm or cooled on each piece. 
  6. Serve and enjoy the cake. Optional: sprinkle with silver and gold sprinkles.

Contact Us

Advancement Services

Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072

Email: advserv_it@uidaho.edu