Checkerboard Cake Pan Instructions
A checkerboard cake mixes the flavors of two cakes together, while keeping them separate and creating an alternating pattern of color that resembles a checkerboard. It is both visually appealing and flavorful. To make a checkerboard cake you need a special cake pan set that includes a divider ring that allows you to add two cake flavors to the pan, resulting in the checkerboard patterned cake.
Things You'll Need
- Checkerboard cake pan set
- 3 oz. semi-sweet chocolate chips
- 4 cups all-purpose flour (sifted)
- 3 tsp. baking powder
- 1 tsp. salt
- 2 cups sugar
- 1 cup unsalted butter (softened)
- 1 tsp. vanilla extract
- 1 1/2 cups milk (at room temperature)
- Electric mixer
- Non-stick cooking spray
- Toothpick or cake tester
- Wire cooling rack
- Chocolate frosting
Preparing the Batter
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Place the chocolate chips in a small microwave safe bowl. Microwave on medium power for 45 seconds. Remove and stir. Repeat microwaving at 15 second intervals until chocolate is thoroughly melted. Set aside.
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Combine flour, salt and baking powder in a small bowl.
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Beat butter and sugar in a large bowl, until creamy. Add one egg at a time and beat well after each addition. Add vanilla extract.
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Alternate adding milk and flour mixture, beating well after each addition. Beat until all of the milk and flour has been added and the batter is smooth.
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Divide the batter in half - approximately 3 cups for each half.
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Add the melted chocolate to one half of the batter and stir until thoroughly blended.
Checkerboard Cake Instructions
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Spray the cake pans with non-stick cooking spray. Pre-heat oven to 325 degrees Fahrenheit.
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Place the checkerboard divider into the first cake pan and snap it in place.
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Pour the chocolate batter in the outer and center rings, filling halfway. Pour vanilla batter into the middle ring, filling halfway.
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Remove the checkerboard divider by unsnapping the end and then pulling it straight and upwards. Rinse and dry it. Place it in the second pan and snap it into place.
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Pour the chocolate batter in the outer and center rings, filling halfway. Pour vanilla batter into the middle ring, filling halfway.
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Remove the checkerboard divider by unsnapping the end and then pulling it straight and upwards. Rinse and dry it. Place it in the third pan and snap it into place.
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Pour the vanilla batter in the outer and center rings, filling halfway. Pour chocolate batter into the middle ring, filling halfway.
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Bake in the pre-heated oven for approximately 25 minutes. A toothpick or cake tester inserted into the cake should come out clean. Remove cake pans from the oven and let cool on a wire rack for 10 minutes. Remove from pans and let cool completely on wire racks.
Assembling the Cake
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Place one of the layers with chocolate on the outer ring onto a cake plate. Frost the top of the layer with a thin layer of chocolate icing to avoid disturbing the checkerboard effect.
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Place the layer with the vanilla outer ring on top of the first layer and frost with a thin layer of chocolate icing.. Place the last layer with the chocolate outer ring on the top.
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Frost the outside of the cake.
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