Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Red and black food coloring
Special equipment needed:
- Two 9-inch round cake pans
- Piping bags
- Checkerboard cake insert
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.
6. Divide the batter into two bowls. Add red food coloring to one bowl and black food coloring to the other bowl, stirring until the colors are even.
7. Pour each batter into separate piping bags.
8. Place the checkerboard cake insert into one of the prepared pans.
9. Pipe the red batter into the outer ring of the insert, then pipe the black batter into the inner ring.
10. Carefully remove the insert and repeat the process in the other pan, but switch the colors (black in the outer ring, red in the inner ring).
11. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
12. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 65g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Red and black food coloring can be substituted with any colors of your choice.
Variations:
- Use different colors for the checkerboard pattern.
- Add a layer of frosting between the two cake layers.
- Top with whipped cream and fresh berries.
Tips and tricks:
- Make sure to evenly distribute the batter in the piping bags to ensure an even checkerboard pattern.
- Use a serrated knife to level the cakes before frosting.
- Chill the cake before frosting to make it easier to work with.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
- Dust with powdered sugar or cocoa powder.
- Top with fresh fruit or edible flowers.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, make sure not to overmix the batter.
Food safety advice:
- Make sure to properly store the cake to avoid spoilage.
- Use caution when handling the piping bags and checkerboard insert to avoid injury.
Food history:
Checkerboard cakes have been around since the early 1900s and were popularized in the United States during the 1950s.
Flavor profiles:
This cake has a classic vanilla flavor with a fun and unique checkerboard pattern.
Serving suggestions:
Serve this cake as a fun and festive dessert for any occasion.
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Taste: Rich, Sweet, Buttery, Vanilla, Chocolatey