Christmas Damier Cake

Christmas Damier Cake

A Christmas Damier Cake is a stunning, festive cake that features a striking checkerboard pattern with a Christmas twist. It’s typically made using chocolate and vanilla cake layers, creating a festive visual contrast. The cake is often filled with whipped cream or a rich buttercream and decorated to reflect the holiday spirit, making it perfect for holiday gatherings.

Ingredients:

• For the Vanilla Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk

• For the Chocolate Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk
• 1/2 cup (45g) unsweetened cocoa powder

• For the Whipped Cream Filling:

• 1 1/2 cups (360ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

• For Decoration:

• Powdered sugar for dusting
• Fresh berries, holly leaves, or festive sprinkles for decoration (optional)

Instructions:

1. Prepare the Cakes:

Preheat your oven to 350°F (175°C) and grease and line two 8-inch (20 cm) round cake pans.

For the Vanilla Cake:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture.

Pour the batter evenly into one of the prepared pans. Set aside.

For the Chocolate Cake:

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients.

Pour the chocolate batter into the second prepared cake pan.

Bake both cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Create the Checkerboard Design:

Once the cakes have cooled completely, trim the tops to level them if needed.

Using a round cutter (about 3 inches/7 cm), cut out a series of vanilla cake and chocolate cake circles.

Start by placing a circle of vanilla cake in the center of the cake stand or plate. Then, place a circle of chocolate cake around it, followed by alternating layers to create the checkerboard pattern. You can use a guide like a small bowl to keep the circles aligned in the center.

3. Make the Whipped Cream Filling:

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

Carefully spread the whipped cream between the layers of cake, gently smoothing it out with a spatula.

4. Assemble the Cake:

Once you’ve stacked all the layers, cover the entire cake with a thin layer of whipped cream. Smooth the top and sides with a spatula.

For added decoration, dust the top with powdered sugar, and add fresh berries, holly leaves, or festive sprinkles.

5. Serve and Enjoy:

Slice the cake to reveal the beautiful checkerboard pattern inside! This showstopper is perfect for your holiday gatherings, with its festive design and light, creamy texture.

Tips:

You can use a bundt pan for a different shape or to make a larger cake.

The whipped cream filling can be replaced with buttercream for a richer, more stable filling.

For a more indulgent cake, drizzle some chocolate ganache on top after frosting the cake.

Enjoy your stunning and festive Christmas Damier Cake—perfect for a holiday celebration or a special dessert to impress your guests!