INGREDIENTS:
METHOD:
Bake the cakes: Cream the butter and sugar with an electric mixer until pale and fluffy.
Add the vanilla extract and eggs and beat until combined.
In a separate bowl, combine the flour, baking powder and salt.
Add this to the butter mixture in 2 additions, alternating with the buttermilk.
Divide the mixture into 4 non-stick cake pans and dye them 4 colors.
Bake at 350F for 30-40 minutes, or until fully cooked.
Cool for 10 minutes in the pan, then transfer to a wire rack and cool completely.
Place the cakes in the freezer until firm (this will make them much easier to slice!).
Make the buttercream: Cream the butter with an electric mixer until pale and fluffy.
Add the vanilla extract and beat until combined.
Add the confectioner's sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
Assembly: Flatten the cakes and remove the brown sides and bottom.
Slice each cake into 4 rings.
Swap out the rings between each cake, so that each layer of cake contains one ring of each color.
Stack the layers on a cake stand, spreading some buttercream in between each layer.
Coat the entire cake in a layer of buttercream and decorate the base of the cake with candies.
Slice to reveal the checkerboard pattern inside!
Fabulous recipe
I've already made this twice now, it's so easy to improvise!
I love making this!
I think this recipe was amazing!
This is my go-to recipe
I love making this recipe its amazing:)