Checkerboard Cake

INGREDIENTS
Special Tools: Checkerboard Cake Set
  • 3 Ounces semi-sweet chocolate
  • 4 Cups sifted cake flour
  • 3 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1 Cup unsalted butter, softened (2 sticks)
  • 2 Cups sugar
  • 4 Eggs
  • 1 Tablespoon vanilla
  • 1 1/3 Cups milk, room temperature

Be the first to review this recipe

Directions

Additional Info
 
Yield : 1 - 9" 3-Tier Cake
INSTRUCTIONS
  • Melt chocolate over hot - not simmering - water. Set aside to cool slightly.
  • In a small bowl, combine flour, baking powder, and salt. Set aside.
  • In a large bowl, cream the butter and sugar. Add eggs one at a time, beating after each addition. Add vanilla.
  • Add milk and flour to butter mixture, alternating each until batter is smooth. Beat at medium-high speed for 30 seconds.
  • Divide batter in half (approximately 3 cups). Stir melted chocolate into one half of the batter until uniform in color.
  • Grease and flour bottoms and sides of cake pans. Place checkerboarddivider into one prepared pan. then pour in the two batters (light and dark) as described in the image.
  • Place pans in the center of a preheated 350°F oven and bake for 25 minutes. Halfway through baking, turn pans around. Test for donenessby inserting a cake tester into centers - it should come out clean; cakes will also retract slightly from the sides when done. Allow the cakes to cool in the pans, sitting on racks for 10 minutes. Loosen sides with a spatula or knife and invert onto greased wire racks to cool completely.
  • When cool, stack cakes so outside colors alternate. Use a very thin layer of frosting between layers so you don't upset the checkerboard effect.

Warranty & Use

Reviews

Write Your Own Review

Checkerboard Cake

Reviewed today by You!
  1 star 2 stars 3 stars 4 stars 5 stars
Overall Satisfaction
Quality

Choose Your Pan

Chicago Metallic is proud to offer quality bakeware solutions that meet your every need. We provide three distinct lines to help bring the quality of commercial bakeware home.

Chicago Metallic

The Chicago Metallic line's non-stick surface lets you easily release each recipe and effortlessly clean-up afterwards. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.

The Chicago Metallic line is reinforced with a 25-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for decades under normal use.

Commercial II

The premium and durable Commercial II™ line is built to endure a lifetime of daily baking. The leading edge, heavy-duty aluminized steel is available in both traditional uncoated and dual coated, diamond-quality non-stick options. Coated or uncoated, all Commercial II pans are made with thick-gauge aluminized steel for superior heat conduction.

The Commercial II™ line is supported by a lifetime warranty, ensuring the product will be free of defects in material and craftsmanship and will last a lifetime under normal use.

EVERYDAY

The Everyday line provides great value in all the basics. This non-stick includes cake pans, cookie sheets, and cooling grids, and everything else you need to stock your kitchen for the first time or add more basics to your bakeware collection.

The Chicago Metallic line is reinforced with a 10-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for years under normal use.