Checkerboard Cake

🍫 Cake Flavors & Colors

You can go with:

• Vanilla + Chocolate (classic)
• Pink + Yellow (for spring or birthdays)
• Matcha + Vanilla or Red Velvet + White

---

🧁 Ingredients (for 3 layers – 8-inch pans)

Base Vanilla Cake Batter:

• 3 cups (375g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1¼ cups (300ml) milk (or buttermilk for a richer taste)

---

To Make Two Flavors:

Split the batter in half and flavor as follows:

Vanilla Half:

• Leave as-is or tint with gel food coloring (e.g., pink or yellow)

Chocolate Half:

• Add ½ cup (45g) cocoa powder
• Add ¼ cup (60ml) milk or coffee to balance thickness

Or use your favorite chocolate and vanilla cake recipes separately, as long as they’re similar in texture and rise.

---

👩‍🍳 Instructions

1. Prep Cake Pans

• Grease and line three 8-inch round cake pans.
• Preheat oven to 350°F (175°C).

---

2. Make the Cake Batter

1. Cream butter and sugar until fluffy.
2. Add eggs one at a time, then vanilla.
3. Mix in dry ingredients alternating with milk.
4. Divide into two equal bowls.
5. Add cocoa powder and milk to one bowl for the chocolate half.

---

3. Build the Checkerboard Layers

You’ll build concentric rings in each cake pan:

1. Using a spoon or piping bag, place a 3-inch ring of one flavor in the center.
2. Add a ring of the second flavor around it.
3. Alternate again if needed to fill the pan.
4. Repeat this for each layer, rotating the order so the checker pattern forms when stacked:
   • For example:
     • Layer 1: Vanilla center → Chocolate middle → Vanilla outer
     • Layer 2: Chocolate center → Vanilla middle → Chocolate outer
     • Layer 3: Same as Layer 1

👉 Tip: Use round cookie cutters or rings to cut & reassemble baked layers for more precision if you prefer not to pipe batter.

---

4. Bake

• Bake for 25–30 minutes, or until a toothpick comes out clean.
• Cool layers completely before assembling.

---

5. Frosting Ideas

Use your favorite frosting — here are two suggestions:

🍫 Chocolate Ganache Frosting:

• 1½ cups (260g) semi-sweet chocolate, chopped
• ¾ cup (180ml) heavy cream
• Heat and combine until smooth.

🍦 Vanilla Buttercream:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tsp vanilla extract
• 3–4 tbsp milk or cream

---

6. Assemble the Cake

1. Stack the layers, frosting in between.
2. Frost the entire outside with buttercream or ganache.
3. Chill slightly before slicing for best checkerboard reveal!

---

✅ Tips

• Clean cuts: Use a sharp serrated knife and chill the cake for 20 minutes before slicing.
• To go extra fancy, add sprinkles or chocolate shards between layers.
• Make a tricolor version by dividing batter into three colors and layering accordingly!