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!
Made this last night for my family and we love it.
I love this! So easy to throw together.
Great Dish! Have been making this for years and it never fails to all get eaten up.
What a beautiful recipe you put together for us.
I made this and it was marvelous!
Love it and thanks.
What a wonderful inspiration!
This was simple and delicious
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Unfortunately it is not in my taste.I do not recommend it.
Thank you for a delicious recipe
Love everything about this recipe. It is easy and super tasty. Thank you
I made this dish for dinner tonight and it was excellent.
Thanks - can't wait to try this out!