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
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup boiling water
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Cake leveler (optional)
- Serrated knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 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, beginning and ending with the flour mixture. Mix until just combined.
6. In a separate bowl, mix the cocoa powder and boiling water until smooth.
7. Scoop out 1 cup of the vanilla batter and mix it with the cocoa mixture until well combined.
8. Using a spoon or a piping bag, fill one cake pan with alternating spoonfuls of vanilla and chocolate batter, creating a checkerboard pattern. Repeat with the second cake pan.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
11. Once cooled, level the cakes with a cake leveler or a serrated knife.
12. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and repeat with another layer of frosting.
13. Decorate the cake as desired and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 190mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use almond or soy milk instead of whole milk for a dairy-free version.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder for a richer chocolate flavor.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different frosting flavors, such as vanilla or chocolate.
- Use food coloring to create different colored checkerboard patterns.
Tips and tricks:
- Make sure to alternate the vanilla and chocolate batter in the cake pans to create a checkerboard pattern.
- Level the cakes before frosting to ensure a stable and even cake.
- Chill the cake in the refrigerator for 30 minutes before slicing for cleaner slices.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds, or reheat the entire cake in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder, or decorate with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, whipped cream, or edible flowers.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too dense, make sure not to overmix the batter and use room temperature ingredients.
- If the cake is too crumbly, try adding more liquid to the batter.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent contamination.
Food history:
Checkerboard cakes have been around since the 19th century and were popularized in the United States in the 1950s.
Flavor profiles:
This cake has a classic vanilla and chocolate flavor combination.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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