Thursday, April 28, 2011

Checkerboard cake recipe as popular today as in the 1940s

Checkerboard pans with insert and sample cakes.
Time for those vintage, tried and true recipes from our mothers, aunts, grandmas and maybe even a few older recipes.  If you have a recipe to share, be sure to use the linky below.

Today, I'm sharing a fun cake with a checkerboard pattern.  Special pans for this ever popular cake make it very easy, but don't despair if you don't have this set.  You can improvise as directed in the illustration below.

Checkerboard cakes are old favorites, and children who don't know the trick particularly love trying to figure out how you could possibly have baked this cake.  Click over to last week's post if you need the white cake recipe.

This type of cake is particularly good to show off colors for holidays throughout the year, and school or sports team colors too, as seen in the photo above.

Checkerboard Cake Recipe
Prepare a white cake batter.  Divide into 2 equal portions.  Tint each portion with food coloring. (Joy's Note: Use organic food coloring.  Don't feed your children chemicals.)  Pour into well-oiled checker-board cake pans alternating the arrangement of the colored doughs in the pans.  Bake in moderate oven (375 F.) about 20 minutes.  When cool, ice and put together in checker-board pattern.

Checkerboard Cake Tutorial
Checkerboard cake how-to when you don't have a special pan set.


  1. Come and enjoy a complete meal from 1958. Main course is Pheasant.

  2. I make the checkerboard cake all the time and love it. It's a bit tricky sometimes, guessing how much batter to put in those tic-tac-toes but it always seems to work. Here's a link to a checker cake I made for my guy last November:


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