Winter Wonderland Checkerboard Cake
Prep time
Bake time
Total time
The cake recipe linked below will make 4 perfect 6" layers, for a larger 8" cake you will double the recipe
Serves: serves 8ppl
Ingredients
- 1 Recipe Vanilla Cake
- Green food color/ natural or gel paste as needed
- 1 Recipe Buttercream
- FOR THE TREE DECOR:
- 8oz Vegan White Chocolate *I use King David *not sponsored
- 2 tsp vegetable oil
- 2 tsp spirulina OR
- Couple drops green dye
- Green food color or spirulina
- Skewers or Pretzel sticks as needed
- Vegan Sprinkles and assorted decorating sugars
Instructions
- Prepare the vanilla cake recipe as per the instructions on that page
- Divide the batter equally into 4 small bowls and add food color to your liking
- I used Spirulina as the food color this time , matcha powder works great too
- Bake the cakes in greased & parchment lined 6" cake pans for approximately 25-30 minutes or when they are springy to the touch when you gently press the centers
- Cool the cakes in the pans until you can touch them without burning yourself then turn them out onto a cooling rack, remove the parchment paper cool completely
- Prepare the buttercream recipe as per the instructions on that post
- Build your cake as shown in the video tutorial for how to cut your layers for the checkerboard design
- Decorate the finished cake with sprinkles and the white chocolate trees decor
- For the chocolate trees:
- Melt the vegan white chocolate reserve.
- Warm the vegetable oil and mix it with the spirulina or the green dye, whisk smooth
- Add the melted white chocoalte, whisk smooth use immediately
Notes
Checkerboard cake with buttercream filling & icing can be stored at room temperature for up to 1 week wrapped to prevent drying.
Cake can be frozen for up to 1 month wrapped well
Cake can be frozen for up to 1 month wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/checkerboard-cake/