Chequerboard Cake Marry Berry
Creating a Mary Berry-inspired Chequerboard Cake is a delightful culinary adventure that combines artistry and flavor. This visually stunning cake features alternating layers of differently colored cake batters, creating a checkerboard pattern that's as impressive as it is delicious. Once baked, cooled, and assembled with jam and frosting, it becomes a show-stopping centerpiece. Serving it with powdered sugar, whipped cream, or ice cream alongside a hot beverage enhances the experience. Crafting this cake is a rewarding way to showcase your baking skills and creativity, making it a perfect choice for special occasions or any time you crave a sweet masterpiece.
Ingredients
- Butter or vegetable oil for greasing
- 350 g 12 oz unsalted butter, softened
- 350 g 12 oz caster sugar
- 6 large eggs
- 350 g 12 oz self-raising flour
- 2 tsp vanilla extract
- A few drops of food coloring your choice of colors
- 2-3 tbsp milk if needed
- Buttercream frosting
- Jam e.g., raspberry or strawberry
- Fondant optional
- Chocolate shavings
- Sprinkles
- Edible flowers
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line two 20cm round cake tins.
- To make the cake, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour, baking powder, and vanilla extract.
- Divide the mixture in half and add the cocoa powder to one half. Mix until well combined.
- Pour the two mixtures into the prepared cake tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling.
- To assemble the cake, cut each cake layer into three equally wide concentric rings.
- Place one ring of chocolate cake on a serving plate. Spread with a thin layer of buttercream.
- Place a ring of vanilla cake on top, then spread with another thin layer of buttercream.
- Continue alternating the chocolate and vanilla cake rings, spreading buttercream in between each layer.
- Once all of the cake rings have been stacked, cover the entire cake with a thin layer of buttercream.
- To decorate the cake, pipe rosettes of buttercream around the top edge of the cake.
- Sprinkle with chocolate shavings, sprinkles, and edible flowers.