Desserts > Cake > Layer Cakes > Rainbow Cakes

Rainbow Checkerboard Cake Recipe

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 cup whole milk
- Red, orange, yellow, green, blue, and purple food coloring

Special equipment needed:
- 6-inch cake pans (3)
- Piping bags
- Checkerboard cake insert

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour three 6-inch cake pans.

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

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

4. Add the eggs, one at a time, beating well after each addition.

5. Stir in the vanilla extract.

6. Gradually add the flour mixture and milk, alternating between the two, starting and ending with the flour mixture. Mix until just combined.

7. Divide the batter into six bowls. Add a few drops of each food coloring to each bowl to create red, orange, yellow, green, blue, and purple batter.

8. Pour each color of batter into a separate piping bag.

9. Place the checkerboard cake insert into one of the prepared cake pans.

10. Pipe the red batter into the outer ring of the insert, then pipe the orange batter into the middle ring, and the yellow batter into the inner ring.

11. Carefully remove the insert and repeat the process with the remaining two cake pans and the remaining batter, alternating the colors to create a checkerboard pattern.

12. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

13. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 410
Fat per serving: 15g
Carbohydrates per serving: 65g
Protein per serving: 5g

Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of the cake.
- Dairy-free milk can be used instead of whole milk for a dairy-free version of the cake.

Variations:
- Use different colors of food coloring to create a different color scheme for the cake.
- Add sprinkles or edible glitter to the batter for a fun and festive touch.

Tips and tricks:
- Be sure to grease and flour the cake pans well to prevent the cake from sticking.
- Use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cakes to cool completely before frosting them to prevent the frosting from melting.

Storage instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.

Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.

Presentation ideas:
Slice the cake and arrange the slices on a platter in a checkerboard pattern.

Garnishes:
Add a dollop of whipped cream or a scoop of ice cream on top of each slice of cake.

Pairings:
Serve the cake with a glass of cold milk or a cup of hot tea.

Suggested side dishes:
Fresh fruit or a side salad would be a nice accompaniment to the cake.

Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edge of the cake to loosen it before removing it from the pan.
- If the cake is not cooked through, return it to the oven for an additional 5-10 minutes.

Food safety advice:
Be sure to wash your hands and all utensils and surfaces that come into contact with the cake batter to prevent cross-contamination.

Food history:
Checkerboard cakes have been around since the early 1900s and were popularized in the United States during the 1950s and 1960s.

Flavor profiles:
This cake is sweet and vanilla-flavored with a fun and colorful twist.

Serving suggestions:
Serve the cake as a dessert at a birthday party or other festive occasion.

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Taste: Sweet, Creamy, Colorful, Moist, Rich