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Choco Vanilla Checkered Cake with Butter cream Frosting

Choco Vanilla Checkered Cake with Butter cream Frosting


Cooking Time

Preparation Time : 60

Cook Time : 60

Total Time : 120


Serves 10

  • Unsalted butter 500 gms

  • Icing Sugar 500 gms

  • Cold milk 2 tbsp

  • Eggs 4 nos

  • Castor sugar 2 cups

  • Oil 1 cups

  • All purpose Flour 2 1/2 cups

  • Baking soda 1 1/2 tsp

  • Cocoa Powder 1/2 cups


  • 01

    For Choco Vanilla checkered cake Make 2 cakes, one should be chocolate and another vanilla sponge cake. Recipe for both cakes is- Take 2 eggs, beat well till frothy. Add 1 cup castor sugar and half cup oil. Beat again. In a separate pan take 1.5 cups of all purpose flour and add 1 tspn of baking soda. Sieve this 2 times and add to the egg mixture in 3 parts by cut and fold procedure. Pour in a greased pan. bake at 180 ° C for 35 to 40 minutes. For chocolate cake take same recipe yet substitute half cup all purpose flour with half cup cocoa powder. I used little yellow food colour in vanilla cake so that my layers come out beautifully. Bake both the cakes. Cool and cut into two halfs

  • 02

    For butter cream Frosting, in a bowl take 500 gms of unsalted butter. Incorporate same amount of icing sugar. Mix with a electric beater. Add in half cup of cocoa powder. Add 2 tbsp of cold milk. If required add a tbsp cold milk more. Beat till peaks are formed and buttercream is spreadable. Keep in fridge when not using.

  • 03

    Now making our checkered pattern in the cake. Take one layer of sponge cake and with the help of a big bowl cut a big circle in it. Repeat with all layers of the cake.

  • 04

    For cutting small circle take a small bowl invert on d cake and cut. Repeat with all the layers of the cake.

  • 05

    Repeat the same cuttings with all the layers of the two coloured cake and you will get layers.

  • 06

    Now insert one circle of another coloured cake inside the cake.

  • 07

    Apply a thin layer of butter cream icing.

  • 08

    Repeat with second layer of contrasting colours of layer. On top of vanilla layer should come a chocolate layer and vice versa. Again coat a thin layer of butter cream and repeat till all layers are done.

  • 09

    Apply a thin coat of butter cream on the cake as crumb coat and keep in freezer for 15 minutes

  • 10

    Put buttercream in a piping bag. Take out cake from d freezer and using star nozzle in the piping bag make Rosettes or any decorative pattern according to choice.

  • 11

    Fill the cake with Rosettes or any desired design

  • 12

    When cutting the cake, there will emerge this beautiful checks from inside.



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