Knickerbocker Glory Cake - Checkerboard Cake Style


Vanilla and Strawberry Cake :
8oz (225g) Butter

8oz (225g) Golden caster sugar
4 Large eggs
8oz (225g)Self raising flour
1/2 tsp vanilla essence for half the batter and 1 tbsp of milk
2 tbsp of Strawberry Milkshake syrup (eg Crusha)
Chocolate Cake :
4oz (110g)  Butter

4oz (110g) Golden caster sugar 
2 Eggs
2oz  (55g) Self raising flour
2oz (55g) of Dark cocoa powder (Green and Blacks).
1 tbsp golden/corn syrup
2-3 tbsp Seedless raspberry jam/jelly to join the cake circles and spread thinly on two layers

White Butter Cream for inside and decoration:

8oz (110g) Icing sugar
2oz  (55g) Butter
2 tbsp Milk
A few drops of vanilla or white chocolate flavouring to taste

Pink Butter Cream for outside decoration:

8oz (110g) Icing sugar
2oz (55g) Butter
2 tbsp Milk

4 tbsp Milkshake Flavouring plus a few drops of pink colouring if desired


Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease three tins and line bottom with baking paper. Quantities are for three 7 inch /18cm cake tins. If you are not using all the
mix in the tins and want to make a few mini cupcakes; weigh each colour batter in tin to get even sized cakes.
Cream the sugar and butter together. Whisk in the eggs one at a time. Fold in the flour.  Divide into two. Add vanilla and milk to
one and add the strawberry flavouring to the other. You can weigh each one to make sure you have the same weight of mixture in both, for two even bakes.
Make up the chocolate cake batter using the same method but add the syrup with the eggs and then fold in the flour and cocoa.


Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out.
Allow to cool. 
Chill cakes before cutting out circles to reduce crumbing. You can use a special tin or simply use a cup or round pastry cutter
for the centre circles, score with a knife and then cut out. For the outer circle use a saucer to draw around and cut out. Do the
same for all three.  Warm the jam/jelly lightly and brush liberally onto the cut surfaces, swap the coloured circles and insert
back into cakes making three layers. Finish by spreading a thin layer of jam/ jelly over two layers. Chill for 5 minutes.


Simple butter cream – whisk butter, and icing sugar and flavouring together. Add tbsp of the milk at a time until smooth
enough to spread over cake.  The white icing should be slightly stiffer than the pink so the layers do not slide off. Spread
the icing on top of the jam layers and place the final layer on top. Return to fridge and chill.
Make the outer icing but this time make sure it is well whipped without being runny. Spread and cover all three layers,
use the rest of the white icing to pipe swirls on the top and decorate as desired.