I love layer cakes of all kinds but my favorite are the two or three flavor cakes like marble, checkerboard, etc.
Checkerboard cakes can be made in almost any combination of flavors that you wish as long as you have one batter the is darker than the other. Special Checkerboard Cake Pans make it easy to get them just right. The main thing to remember is that you don’t want a lot of filling. A thin smear of frosting, just enough to hold the layers together, ensures that your checkerboard isn’t messed up.
You can see that I got the batter in messy but you can get an idea of how it looks before it bakes. Afterwards you’ll have a beautiful checkerboard that looks like this — or better since you won’t be rushing:
With caution and practice you can achieve perfect squares of color.
Chocolate Checkerboard Cake
- 3 ounces bittersweet chocolate, (or semisweet)
- 4 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- one cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 tablepoon vanilla
- 1 1/3 cups milk
- Melt chocolate.
- Set aside.
- Combine dry ingredients.
- Cream butter and sugar.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- Add milk, alternating with flour mixture, to butter mixture.
- Beat at medium speed for 1 minute.
- Divide batter in half.
- Add chocolate to one half and stir well.
- Grease and flour cake pans.
- Using the plastic insert pour in batter in designated areas.
- You will use 2 with the same pattern. ie: 2 with chocolate center circles, and 1 with vanilla center circle. See picture for details.
- Remove the plastic insert and rinse. Do the next two pans the same way.
- Bake at 350 for 25 minutes.
- Let cool in pan for 10 minutes and turn out to let cool completely.
- Cover each layer with a thin layer of frosting.
- Stack, alternating outside colors.
- Frost with the rest of the frosting.
- Chill for best results