Christmas Damier Cake

Description:
A stunning and festive dessert, the Christmas Damier Cake (checkerboard cake) is the perfect centerpiece for your holiday table. With alternating layers of red and green cake and a rich buttercream frosting, this cake is as delightful to look at as it is to eat. Its intricate design is surprisingly simple to achieve and sure to impress your guests this Christmas!

Ingredients:

For the Cake Layers:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• Red gel food coloring
• Green gel food coloring

For the Buttercream Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 3-4 tablespoons heavy cream or milk

For Decorating:

• Christmas sprinkles or edible glitter (optional)
• White chocolate shavings or candy canes (optional)

Instructions:

Step 1: Make the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly into two bowls. Add red food coloring to one bowl and green food coloring to the other. Mix until the colors are vibrant and uniform.

Step 2: Bake the Cakes

1. Pour the red batter into one prepared pan and the green batter into another. Use the remaining batter (either color) for the third pan.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Buttercream Frosting

1. In a large mixing bowl, beat the butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed.
3. Stir in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 4: Create the Checkerboard Pattern

1. Level the tops of the cooled cakes with a serrated knife.
2. Using round cutters (approximately 6-inch and 3-inch diameters), cut concentric circles out of each cake layer.
3. Assemble the layers by alternating the colors: place a green outer ring, red middle ring, and green center circle for one layer. Reverse the pattern for the next layer. Repeat for all layers to create a checkerboard effect.

Step 5: Assemble and Frost the Cake

1. Spread a thin layer of frosting between each cake layer to hold them together.
2. Cover the entire cake with a crumb coat (a thin layer of frosting to seal in crumbs). Chill the cake for 30 minutes.
3. Apply a final layer of frosting, smoothing it out with an offset spatula.

Step 6: Decorate the Cake

1. Add Christmas sprinkles, edible glitter, or crushed candy canes around the edges or on top.
2. For an elegant touch, pipe frosting rosettes around the top edge and add white chocolate shavings.

Tips for Success:

• Vibrant Colors: Use gel food coloring for bold, vibrant red and green tones without altering the batter’s consistency.
• Perfect Checkerboard: Take your time cutting and assembling the cake layers for clean, even patterns.
• Chilling: Chill the cake before slicing for sharper, cleaner cuts to showcase the checkerboard effect.

Serving Recommendations:

• Serve slices of this festive cake with hot cocoa or eggnog for the ultimate holiday pairing.
• Pair with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

Nutrition (Per Slice, ~12 slices):

Approximate values

• Calories: 450
• Protein: 4g
• Carbohydrates: 60g
• Fat: 22g
• Sugar: 45g
• Sodium: 150mg