Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup boiling water
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cake leveler or serrated knife
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a separate small bowl, mix the cocoa powder and boiling water until smooth.
7. Divide the cake batter in half, and stir the cocoa mixture into one half.
8. Spoon the vanilla batter into one of the prepared cake pans, and the chocolate batter into the other. Smooth the tops with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are cool, use a cake leveler or serrated knife to trim the tops of the cakes to make them level.
12. Cut each cake into two equal layers, so you have four layers in total.
13. To assemble the cake, place one vanilla layer on a cake stand or plate. Top with a chocolate layer, then a vanilla layer, and finally a chocolate layer.
14. Frost the cake with your favorite frosting, alternating between vanilla and chocolate frosting on each layer.
15. Once the cake is frosted, use a cake comb or spatula to create a checkerboard pattern on the sides of the cake.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 425
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 260mg
Carbohydrates: 64g
Fiber: 1g
Sugar: 44g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- You can use almond or soy milk instead of whole milk for a dairy-free version of the cake.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of frosting, such as cream cheese or caramel, for a different twist.
- Add food coloring to the vanilla batter to create a rainbow checkerboard cake.
Tips and tricks:
- Make sure your butter and eggs are at room temperature before starting the recipe for best results.
- To make sure your cakes are level, use a cake leveler or serrated knife to trim the tops of the cakes after they have cooled.
- To create a checkerboard pattern on the sides of the cake, use a cake comb or spatula to drag the frosting in a zigzag pattern.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple decoration.
- Top the cake with fresh berries or whipped cream for a fruity twist.
- Pipe extra frosting around the edges of the cake for a more elaborate design.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Sprinkles
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If your cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If your cake is too dense, make sure you are not overmixing the batter and that your baking powder is not expired.
- If your cake is not rising properly, check that your oven temperature is accurate and that your baking powder is not expired.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
Checkerboard cakes have been around since the early 1900s and were popularized in the United States during the mid-20th century.
Flavor profiles:
This cake has a classic combination of chocolate and vanilla flavors, with a moist and tender crumb.
Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for a tea party.
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Taste: Rich, Sweet, Chocolatey, Vanilla, Decadent