Name: Checkerboard Cake
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 10
Ingredients: 3 and 3/4 cups (443g) sifted all-purpose flour* (spooned & leveled); 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon salt; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 2 cups (400g) granulated sugar; 5 large eggs, at room temperature; 3 teaspoons pure vanilla extract; 1 and 3/4 cups (420ml) buttermilk, at room temperature*; 1/3 cup (50g) rainbow sprinkles (plus more for garnish); 2–3 drops teal food coloring (or any color); Vanilla Buttercream:; 1 and 3/4 cups (396g) unsalted butter, softened to room temperature; 7 cups (840g) confectioners’ sugar; 6 Tablespoons (90ml) heavy cream; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt

Ingredients

(Servings: 10)

3 and 3/4 cups (443g) sifted all-purpose flour* (spooned & leveled)

2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

5 large eggs, at room temperature

3 teaspoons pure vanilla extract

1 and 3/4 cups (420ml) buttermilk, at room temperature*

1/3 cup (50g) rainbow sprinkles (plus more for garnish)

2–3 drops teal food coloring (or any color)

1 and 3/4 cups (396g) unsalted butter, softened to room temperature

7 cups (840g) confectioners’ sugar

6 Tablespoons (90ml) heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Checkerboard Cake

Ingredients

Vanilla Buttercream

Steps

Nutrition Facts

Comments

Checkerboard Cake

Ingredients

Vanilla Buttercream

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts