Checkerboard Cake

Checkerboard Cake

Ingredients

Vanilla cake

* 250 g all-purpose flour

* 150 g sugar

* 125 g butter, softened

* 3 eggs

* 120 ml milk

* 1½ teaspoons baking powder

* 1 teaspoon vanilla extract

* A pinch of salt

Chocolate cake

* 220 g all-purpose flour

* 30 g unsweetened cocoa powder

* 150 g sugar

* 125 g butter, softened

* 3 eggs

* 120 ml milk

* 1½ teaspoons baking powder

* A pinch of salt

For assembling

- 2–3 cups buttercream frosting

Method

* Prepare the pans: Preheat the oven to 170°C. Grease and line two identical 8-inch round cake pans.

* Make the vanilla batter: Cream the butter and sugar until fluffy. Beat in the eggs one at a time, then the vanilla. Add the flour, baking powder, and salt alternately with the milk.

* Make the chocolate batter: Repeat the same method, replacing 30 g of the flour with cocoa powder.

* Bake: Divide each batter into its prepared pan and bake for approximately 25–35 minutes, or until a skewer inserted in the centre comes out clean.

* Cool: Allow the cakes to cool completely. Level the tops if necessary.

* Cut the rings: Using bowls or cake-ring cutters of different sizes as guides, cut each cake into three concentric rings. You should have a large outer ring, a middle ring, and a small centre circle from each cake.

* Swap the rings: Reassemble the rings, alternating the colours. For example, place the chocolate centre inside the vanilla middle ring and the chocolate outer ring. Reverse the arrangement for the second layer.

* Stack: Spread a thin layer of buttercream over the first layer, then place the second layer on top with its pattern aligned or reversed as desired.

* Crumb-coat: Cover the cake with a thin layer of buttercream and refrigerate for 20–30 minutes.

* Frost and decorate: Apply the final layer of buttercream and smooth the sides. Chill briefly before slicing to reveal the checkerboard pattern.

Chef’s tips

* Use cakes of equal height and diameter so the rings fit together neatly.

* Let the cakes cool fully before cutting to prevent crumbling.

* Measure the ring widths carefully for a clean, even pattern.

* Apply only a thin layer of frosting between the layers to keep the squares distinct.

* Wipe the knife between slices for a cleaner presentation.