Checkerboard Cake

A fun and visually stunning dessert with alternating colors and flavors that delights both the eyes and the palate. Perfect for birthdays and celebrations.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Cake Batter

200 grams All-purpose flour
90 ml Seed oil
95 grams Powdered sweetener (or regular sugar) Use 3/4 cup minus 1 tablespoon
65 ml Milk Use 1/4 cup plus 1 1/2 teaspoons
1.5 teaspoons Baking powder
1.5 teaspoons Vanilla sugar
3 large eggs Large eggs
1 pinch Salt A small pinch
Icing sugar for dusting

Cheese Mixture

250 grams Light cheese
1 teaspoon Vanilla sugar (for cheese mixture)
10 grams Powdered sweetener (or regular sugar for cheese mixture) Use 2 teaspoons or 2 tablespoons
8 grams Cornstarch Use 1 tablespoon
1 egg Egg

Method

Preparation

In a large bowl, crack the eggs and add a pinch of salt along with the powdered sweetener. Whisk until frothy.
Gradually add the seed oil and milk, mixing well.
Sift in the all-purpose flour, baking powder, and vanilla sugar and stir until combined.

Mold Setup

Line a 9×9 inch (23×23 cm) square cake mold with parchment paper. Pour the batter into the mold, leveling it out smoothly.

Cheese Mixture

In another bowl, mix the light cheese, one egg, the sweetener, cornstarch, and vanilla sugar until smooth.
Transfer the mixture into a piping bag.

Create Checkerboard Pattern

Using the piping bag, pipe the cheese mixture onto the top of the batter in a checkerboard pattern.

Baking

Preheat your oven to 350°F (180°C) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the mold before carefully removing it.

Finishing Touch

Once cooled, dust the top with icing sugar before slicing and serving.

Notes

This cake is perfect for parties or family gatherings. Pair with whipped cream or ice cream, and fresh berries for added flavor.