Winter Wonderland Checkerboard Cake

The cake recipe linked below will make 4 perfect 6" layers, for a larger 8" cake you will double the recipe

Print Recipe Pin Recipe

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Ingredients

1 Recipe Vanilla Cake
Green food color/ natural or gel paste as needed
1 Recipe Buttercream

FOR THE TREE DECOR:

8 oz Vegan White Chocolate
2 tsp vegetable oil
2 tsp spirulina OR a couple drops green dye
Skewers or Pretzel sticks as needed
Vegan Sprinkles as needed

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 chocolate, whisk smooth use immediately as shown in the video

Video

Notes

See explicit notes for success above the recipe section

Storage Checkerboard cake with buttercream filling & icing can be stored at room temperature for 3 days or up to 1 week in the refrigerator wrapped to prevent drying. Cake can be frozen for up to 1 month wrapped well