Coolest Cakes

If you're going to roll up your sleeves, make it unforgettable.

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HOLIDAY CHECKERBOARD CAKE

SERVES 8 6 HR

CAKE

Cooking spray 2 (15.25-oz.) boxes white cake mix 1 Tbsp. cornstarch 8 large egg whites, room temperature 2 cups whole milk, room temperature 1 cup (2 sticks) unsalted butter, melted, cooled 1 cup sour cream 2 drops (or more) red gel food coloring 3 drops green gel food coloring, divided

ICING & ASSEMBLY

2 cups (4 sticks) unsalted butter, softened 1 Tbsp. pure vanilla extract 1½ tsp. kosher salt 8 cups (908 g.) confectioners' sugar 3 Tbsp. heavy cream

EQUIPMENT NEEDED

A 6" cake pan, a 3" round cookie cutter

1. Cake: Arrange racks in upper and lower thirds of oven; preheat to 350°. Line bottoms of 2 (9") round cake pans with parchment, then grease with cooking spray.

2. In a large bowl, mix cake mix and cornstarch. In another large bowl, whisk egg whites, milk, butter, and sour cream. Pour egg white mixture into cake mix mixture and stir well to combine.

3. Divide batter among 4 medium bowls. Add red food coloring to one bowl and stir to combine, adding more if needed until desired shade is reached. Stir 2 drops green food coloring into another bowl. Stir remaining 1 drop green food coloring into third bowl. Leave fourth bowl as white batter. Pour light green and dark green batters into separate prepared pans.

4. Bake cakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool slightly, then turn cakes out onto a wire rack and let cool completely. Wipe out pans.

5. Line bottoms of clean pans with fresh parchment, then grease with cooking spray. Pour white batter into one pan and red batter into the other.

6. Bake cakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool slightly, then turn cakes out onto a wire rack and let cool completely.