Layered Checkerboard Cake with Chocolate Buttercream
This stunning layered cake features a vibrant checkerboard pattern inside, created by carefully spooning colored batters into the pans. The rich chocolate buttercream frosting complements the moist, tender cake layers perfectly.
Instructions
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1
Preheat oven to 350°F. Grease three 9-inch round baking pans.
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2
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
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3
In a separate bowl, whisk together 2 1/2 cups of the cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.
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4
Divide the batter into three equal portions. To one portion, fold in the melted chocolate and vanilla. To the second portion, fold in 1/4 cup of the remaining flour, the almond extract, and 3-4 drops of red food coloring. To the third portion, fold in the lemon extract, 3-4 drops of yellow food coloring, and the remaining flour.
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5
Spoon the batters into the prepared pans, creating a checkerboard pattern by spooning the colored batters into the pans in rings.
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6
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
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7
For the frosting, in a large bowl, cream the butter and 2 cups of the confectioners' sugar until light and fluffy. Beat in the melted chocolate until smooth. Add the milk and vanilla, then beat in the remaining confectioners' sugar until the frosting reaches a spreadable consistency.
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8
Spread the frosting between the cake layers and over the top and sides of the cake.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
