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Chocolate and Vanilla Checkerboard Cake

Ingredients

Chocolate Cake

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks 12 Tablespoons unsalted butter
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Vanilla Cake

  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup one stick or 8 Tablespoons unsalted butter
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup milk

Instructions

  • To make chocolate cake, stir together dry ingredients, then add to wet ingredients. Then mix until smooth.
  • For vanilla cake, repeat method, stirring dry ingredients together first, then mixing into wet mixture, and then blending til smooth.
  • Grease and dust three round cake pans with flour.
  • Place cake ring into first pan. Pour cake batters alternating chocolate, then vanilla, then chocolate into rings.
  • Carefully remove insert and place cake ring into second pan. Pour cake batters alternating chocolate, then vanilla, then chocolate again.
  • Rinse cake ring insert and wipe, then place into third pan. Pour cake batters alternating vanilla, then chocolate, then vanilla again.
  • Place three pans on center rack in oven. Bake at 350 for 22 - 30 minutes or until done.
  • Cool for a few minutes, then carefully turn cakes out onto plates to finish cooling completely.
  • Then, stack cakes, alternating patterns.
  • Frost with your favorite coconut cream icing, buttercream icing, or chocolate fudge icing.