How to Make a Checkerboard Cake

Learn How to Make a Checkerboard Cake

How to Make a Checkerboard Cake

1. Make one batch of each kind of cake and divide the batter for each one into two 8-inch pans. When they have cooled after baking, wrap each one in plastic wrap and refrigerate overnight.
2. The next day, unwrap and trim across the top of the cakes so they all end up the same height.
3. Use these cutting rings to cut a 6-inch and then a 4-inch hole into each of the cakes. If you like, you can also use a smaller cutter to cut another hole in the middle as I do.
4. Put the cakes back together alternating cake flavors so the cakes end up looking like a bullseye target.
5. Make the frosting and then place one of the layers on a cake plate.
6. Frost the top of the first layer and then place the opposite color pattern upon the first cake. Frost the top of the second layer. Continue until all of the layers are stacked.
7. Frost the top and sides of the cake.
8. If you like, place a pretty border around the top and bottom edges.
9. Cut and serve to enjoy the magic you’ve created!

Vanilla Cake

Makes two 8-inch cakes.

Preheat oven to 350°F.

• 3 cups sugar
• 4 1/4 cups flour
• 2 1/4  teaspoons sea salt
• 2 1/4  teaspoons baking powder
• 2 1/4  teaspoons baking soda
• 3 eggs
• 2 cups buttermilk
• 1/3 cup unsalted butter, melted
• 1/3 cup sour cream
• 1 tablespoon vanilla
• 1 cup hot water

Place the dry ingredients into a mixing bowl. Mix together.

Place the eggs, buttermilk, melted butter, sour cream, and vanilla in a separate container and whisk together until eggs are well beaten. Add to the dry ingredients and mix for a couple of minutes. Add the hot water, scrape down the sides of the bowl to be sure everything is incorporated, and mix just until it becomes a lovely batter. Don’t over mix, or your cake will become tough.

Prepare two 8-inch round cake pans by coating with butter (making sure to cover all inside edges) then sprinkle with flour. Coat well but tap to remove all excess flour.

Chocolate Cake

Makes two 8-inch round cakes.

Preheat oven to 350°F.

• 2 cups sugar
• 2 cups flour
• 3/4 cup dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 1 cup hot water

Place the dry ingredients into a mixing bowl. Whisk together.

Place eggs, buttermilk, oil, sour cream, and vanilla in a separate container and beat together until eggs are well-beaten. Add the wet ingredients (minus the hot water) into the dry ingredients. Mix together and then add the hot water at low speed. Scrape down the edges of the bowl to be sure to incorporate all ingredients into the batter. Mix on medium speed for a couple of minutes.

Prepare two 8-inch round cake pans by coating with butter (making sure to cover all inside edges) then sprinkle with flour. Coat well but tap to remove all excess flour.

Bake for about 30-35 minutes or until a fork poked inside comes out clean. Carefully touch the top quickly and see if the cake springs back up. If it does, it is ready.

Wait for cakes to cool completely, wrap in plastic wrap, and refrigerate overnight. This will make handling and frosting the cakes much easier.

Real Chocolate Frosting

• 1 cup unsalted butter
• 2 cups semi-sweet chocolate chips or 70-85% high-quality chocolate
• 1/2 cup hot water ( a little more if needed)
• 6 cups powdered sugar
• 1 1/2 teaspoons sea salt

Melt chocolate chips in the microwave or in a double boiler. Whisk in butter until it’s fully melted.  Whisk in hot water. After they are well-combined and saucy, stir in powdered sugar. Add salt and whisk or mix with an electric mixer until frosting is smooth. Allow the frosting to cool for a bit before icing the cake.

You can change the colors or flavors for various seasons, sports team parties, and other occasions.