Name: Checkerboard Cake Recipe
Prep time: 4 h
Cook time: 25 min
Yield: 12
Ingredients: 3¾ cups all purpose flour; 2 tsp baking powder; ¾ tsp Baking Soda; 1 tsp salt; 1½ cups unsalted butter; 2 cups granulated sugar; 5 large eggs; 3 tsp pure vanilla extract; 1¾ cups buttermilk; ⅓ cup Rainbow sprinkles; teal food coloring; For the Vanilla Buttercream:; 1¾ cups unsalted butter; 7 cups confectioner's sugar; 6 tbsp heavy cream; 1 tsp pure vanilla extract; ¼ tsp salt

How To Make Checkerboard Cake

Here’s a fun recipe on how to level up any 4-layer cake to make a checkerboard cake as adorable as you like. Something that’ll surely impress everyone.

Preparation: 4 hours

Cooking: 25 minutes

Total: 4 hours 25 minutes

Serves:

Ingredients

3¾cupsall purpose flour,sifted, spoon & leveled
2tspbaking powder
¾tspbaking soda
1tspsalt
1½cupsunsalted butter,softened to room temperature
2cupsgranulated sugar
5large eggs,at room temperature
3tsppure vanilla extract
1¾cupsbuttermilk,at room temperature
⅓cuprainbow sprinkles,plus more for garnish
teal food coloring,or any color, 3 drops

For the Vanilla Buttercream:

1¾cupsunsalted butter,softened to room temperature
7cupsconfectioner’s sugar
6tbspheavy cream
1tsppure vanilla extract
¼tspsalt

Instructions

Preheat oven to 350 degrees F. Grease and lightly flour four 9-inch cake pans.

Cake:

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
At medium-high speed, add 1 whole egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter.
There will be 8 cups of batter total. Transfer half of it to another bowl. Stir in ⅓ cup of sprinkles into half and the food coloring into the other half. Pour/spread batter evenly into prepared cake pans.
Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Using a 6-inch round cookie cutter, cut a circle into each cooled cake. Using a 3-inch round cookie cutter, cut a circle out of the 6-inch circle.

Frosting:

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

To assemble the cake:

Place one blue 9-inch outline of cake onto a serving plate or cake stand. Fill with a funfetti 6-inch circle, then a blue circle. Spread frosting evenly on top.
Repeat with next layer: 9-inch funfetti filled with 6-inch blue then 3-inch funfetti. Spread frosting evenly on top. Repeat the next 2 layers.
Spread the remaining frosting all over the top and sides. Decorate the top and sides of the cake with extra sprinkles, if desired.
Refrigerate the cake for at least an hour before slicing and serving. The time in the refrigerator ensures a neater cut.
Cover and store leftover cake at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.