CHOCOLATE CHECKERBOARD CAKE
"Check" out this new patterned cake. It's the pan that makes the magic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 1 1/2 g
FLAG CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 16 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
- Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
- Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
- For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
- Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
- For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
FLAG CAKE
This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin., In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.), Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.
Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 363mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 0 fiber), Protein 4g protein.
PARTY CHECKERBOARD CAKE
"Check" out this new patterned cake. It's the pan that makes the magic!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
- In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.
- Spoon batter into each pan and using divider ring, following manufacturer's directions.
- Bake 23 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
- Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 28 g, TransFat 1 1/2 g
More about "chocolate and vanilla checkered flag cake recipes"
CHECKERBOARD CAKE + VIDEO - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (12)Category Cake
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
- There will be 8 cups of batter total– transfer half of it to another bowl. Stir in 1/3 cup sprinkles into half and the food coloring into the other half. Pour/spread batter evenly into prepared cake pans.
CHOCOLATE VANILLA CHECKERBOARD CAKE - THE DESSERTED …
From thedessertedgirl.com
- Make one cake batter at a time (see notes if your oven can fit two tins together). I prefer to bake the cakes on day one then assemble and frost on day two. Cut out a large piece of non-stick baking paper and place it over the base of a 9 inch springform tin. Fasten and lightly grease the sides of the pan. If you're using a regular round tin, you will need to line the sides with paper as well, so that you can lift the cake out easily. If you don't want to use paper, grease the tin well, and be prepared to invert the cake after it's cooled.
- Make the chocolate cake. Preheat the oven to 175 C. Beat the butter and sugar in a mixing bowl with a hand mixer on medium speed till pale and fluffy. Add in the eggs, one at a time, beating slowly after each addition. Stir in the vanilla and milk.
- Spoon the batter into the prepared cake tin and smoothen the top. Bake for 20 to 25 minutes, rotating the tin halfway through to ensure even browning. A toothpick poked in the center should come out clean. (Wipe or rinse your bowl, spoons, beaters to keep them ready for the second batter.)
A CHECKERBOARD CAKE IS SIMPLER THAN YOU THINK - KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO DECORATE A FESTIVE RED, WHITE, AND BLUE FLAG CAKE
From allrecipes.com
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE | RECIPE | CHOCOLATE …
From pinterest.com
HOW TO MAKE A CHECKERBOARD CAKE - BBC FOOD
From bbc.co.uk
VANILLA CHECKERBOARD CAKE WITH WHITE CHOCOLATE MIRROR GLAZE …
From today.com
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE | PUNCHFORK
From punchfork.com
CHOCOLATE AND VANILLA CHECKERBOARD CAKE - THE HAPPY …
From thehappyhousewife.com
CHOCOLATE CHECKERBOARD CAKE - WILTON
From wilton.com
FLAG CAKE - CELEBRATING SWEETS
From celebratingsweets.com
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE | RECIPE - PINTEREST
From pinterest.com
CHECKERBOARD CAKE RECIPE
From allrecipes.com
CHOCOLATE CHEQUERED CAKE | BAKING MAD
From bakingmad.com
CHECKERBOARD CAKE RECIPE - PUREWOW
From purewow.com
30+ BEST PUMPKIN DESSERT RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE RECIPE | NANCY FULLER
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE - STICK OF BUTTER
From stickofbutter.com
You'll also love