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Checkerboard Cake

A delightful dessert with a striking pattern of alternating colors, perfect for gatherings and enjoying with coffee or tea.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 1.67 cups 1 2/3 cups all-purpose flour 200g
  • 7 tablespoons 7 tablespoons seed oil 100ml
  • 0.75 cups 3/4 cup minus 1 tablespoon powdered sweetener or 3/4 cup normal sugar 90g for sweetener or 150g for sugar
  • 0.25 cups 1/4 cup plus 1 1/2 teaspoons milk 75ml
  • 1.5 teaspoons 1 1/2 teaspoons baking powder
  • 1.5 teaspoons 1 1/2 teaspoons vanilla sugar
  • 3 large 3 large eggs
  • 1 pinch 1 pinch of salt
For the cheese mixture
  • 8.8 ounces 8.8 ounces light cheese 250g
  • 1 teaspoon 1 teaspoon vanilla sugar
  • 2 teaspoons 2 teaspoons powdered sweetener or 2 tablespoons regular sugar
  • 1 tablespoon 1 tablespoon cornstarch
  • 1 large 1 egg
For finishing
  • to taste Icing sugar for dusting

Method
 

Preparation of the Batter
  1. In a large bowl, crack the eggs and add a pinch of salt along with the sweetener. Whisk everything together until it becomes frothy.
  2. Gradually incorporate the oil and milk into the mixture.
  3. Sift in the flour, baking powder, and vanilla sugar. Mix well to ensure there are no lumps.
Set Up the Mold
  1. Line a 22x22 centimeter (about 9x9 inch) square mold with parchment paper. Pour the batter into the prepared mold and level it out evenly.
Make the Cheese Mixture
  1. In another bowl, combine the light cheese, one egg, sweetener, cornstarch, and vanilla sugar. Blend the mixture until it’s smooth and creamy, then transfer it into a piping bag.
Create the Checkerboard Pattern
  1. Use the piping bag to carefully pipe the cheese mixture onto the batter in a checkerboard pattern.
Bake the Cake
  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the mold in the oven and bake for about 30 to 35 minutes.
  2. Once it’s done, remove the cake from the mold and let it cool.
Finish and Serve
  1. Once the cake is cool, dust it with icing sugar for a lovely finish.

Notes

To enhance moisture, mix a bit of yogurt into the cheese mixture. For flavor variations, add cocoa powder to half of the batter for a chocolate twist. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.