Checkerboard Cake Recipe By Tasty Best Recipes

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LEMON-LIME CHECKERBOARD CAKE

2023-01-30



Lemon-Lime Checkerboard Cake image

Put a citrus spin on the iconic British Battenberg cake with our photo-worthy Lemon-Lime Checkerboard Cake. It's deceptively easy to make, but just as delicious as it looks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 15

Ingredients:

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 4 oz cream cheese (from 8-oz package), softened
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 eggs
  • 2 teaspoons grated lime zest
  • 1/4 teaspoon Betty Crocker™ Green Gel Food Color
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon Betty Crocker™ Yellow Gel Food Color
  • 1/2 cup lemon curd
  • 4 oz cream cheese (from 8-oz package), softened
  • 2 tablespoons butter, softened
  • 1 1/3 cups powdered sugar
  • 1 teaspoon lemon juice
  • Grated zest of lemon and lime, for garnish

Steps:

  • Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
  • In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
  • To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
  • Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
  • Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
  • In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
  • Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 390 mg, Sugar 41 g, TransFat 0 g

CHECKERBOARD CAKE

2023-01-30



Checkerboard Cake image

Make and share this Checkerboard Cake recipe from Food.com.

Provided by quid_pro_quo

Categories     Dessert

Time 3h

Yield 1 cake

Number Of Ingredients 13

Ingredients:

  • 3 ounces dark chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 10 ounces dark chocolate
  • 1 cup whipping cream

Steps:

  • Grease and flour three 9" round cake pans.
  • Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
  • Line bottom of each pan with 1 paper circle, pencil side down.
  • In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
  • In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
  • In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
  • Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
  • Stir 3 1/2 cups of the batter into melted chocolate.
  • Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
  • Pipe chocolate batter to fill outer ring of each of 2 of the pans.
  • Pipe white batter over middle ring, then chocolate batter over inner ring.
  • In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
  • Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
  • Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
  • For the filling, place chopped chocolate in bowl.
  • In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
  • Refrigerate until thickened but still spreadable, about 30 minutes.
  • Whisk just until color lightens.
  • Using serrated knife, trim tops of cake layers to make level, if necessary.
  • Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
  • Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
  • Top with remaining cake layer.
  • Cover top and side with remaining ganache.
  • Refrigerate before serving.
  • Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
  • http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.

Nutrition Facts : Calories 7505.3, Fat 498.5, SaturatedFat 301.9, Cholesterol 1886.3, Sodium 4736.3, Carbohydrate 756.5, Fiber 75.8, Sugar 325.4, Protein 142.1

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