Checkerboard Cake
Ingredients
The cake
-
3¾
cups
sifted all-purpose flour
-
2
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
1
teaspoon
salt
-
1½
cups
unsalted butter
-
2
cups
granulated sugar
-
5
large
eggs
-
3
teaspoons
pure vanilla extract
-
1¾
cups
buttermilk
-
⅓
cup
rainbow sprinkles
-
2–3
drops
teal food coloring
Vanilla Buttercream
-
1¾
cups
unsalted butter
-
7
cups
confectioners’ sugar
-
6
tablespoons
heavy cream
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
Instructions
- Preheat the oven and prepare the cake pans.
- Mix the dry ingredients in a bowl and set aside.
- Cream the butter and sugar, then add eggs and vanilla.
- Alternately add dry ingredients and buttermilk to the mixture.
- Divide the batter and mix in sprinkles and food coloring.
- Pour the batter into prepared pans and bake until done.
- Cool the cakes completely before cutting.
- Prepare the frosting by beating the butter and adding sugar, cream, vanilla, and salt.
- Assemble the cake by layering the colored cakes and frosting them.
- Refrigerate before serving to ensure a neat cut.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
3g
Sodium
200mg
Cholesterol
100mg
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