I half-tried to make a checkerboard cake like this. Kind of like I half-tried to make a lattice pie crust once. It sort of got at the idea of what I was trying for. But I wasn’t really trying. I was knackered, meaning ‘checkered’ wasn’t going to happen.
That’s a fun bit of British slang for you. ‘Knackered’ means tired, like “I’m beat.” I wanted to laugh with joy the first time I heard my friend say it like it was nothing, but I tried to play it cool and act like that was a totally normal crazy word to say. What a great expression.
I was thinking about Chai because I had this box of Chai concentrate for over a year and eventually it expired and I’m sorry to whoever ate this cake you didn’t know it’s ok you’re not dead. It’s possible that I have a pretty good immune system because I don’t really care about germs and don’t care to care other people’s concerns about germs.
I’m sorry for the grammar of the above paragraph as well as the truth of my heart that inspired its creation.
Anyway, if you want to make a checkered layer cake, it’s actually fairly simple. See the tutorial I linked above. Or just follow my amazing picture tutorial below to make a cake that might cut up into different flavors. I topped the white cake with vanilla cream cheese filling and the chocolate cake with Nutella cream cheese filling. No issues with that part.
Overall, the taste was average. I replaced the milk with the concentrate for Chai flavor, but it could have used even more cardamom/cinnamon goodness. Try adding a teaspoon or two of some Chai spices for a bolder kick.
Checkered Chai Cake
An LH Original
For the two vanilla cake layers:
2 cups white sugar
2 1/2 cups all-purpose flour
1 cup Tazo chai tea concentrate
3/4 cup vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, chai concentrate (or milk), oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pans.
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.
For the chocolate layer:
Split the above recipe in half, swapping in 1 cup cocoa powder for 1 cup of flour.
Beat 8 ounces cream cheese with 1 cup powdered sugar and 1/2 teaspoon vanilla until well-combined. Fold in 1 regular-sized tub of Cool Whip. Section out 1/3 of this mixture and fold in 1/2 cup Nutella. Spread between layers as desired.