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Checkerboard Cake Recipe

Checkerboard Cake

Checkerboard Cake is a stunning and fun dessert that delights with its striking visual appeal and delicious flavors. Traditionally made of alternating squares of chocolate and vanilla sponge cakes, it's perfect for celebrations and sure to impress your guests.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 persons
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 cup cocoa powder (unsweetened)
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1.25 cups granulated sugar
  • 3 large eggs
  • 0.75 cup whole milk
  • 1.5 tsp vanilla extract
  • 1.5 cups unsalted butter, softened
  • 5 cups confectioners' sugar
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • pinch salt

Equipment

  • 3 round cake pans (8-inch/20cm)
  • 2 mixing bowls
  • 1 hand or stand mixer
  • 1 spatula
  • 1 measuring cups and spoons
  • 2 pastry bags (optional)
  • 1 serrated knife
  • 2 round cookie cutters (6-inch and 3-inch or homemade card templates)
  • 1 wire rack
  • 1 offset spatula (for frosting)
  • 1 parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Butter and line three 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking powder, and salt for the vanilla cake layers.
  3. In another bowl, using a mixer, cream the softened butter and granulated sugar until light and fluffy for the vanilla cake mixture.
  4. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Alternately add the flour mixture and whole milk to the creamed butter and sugar, beginning and ending with the flour until just combined.
  6. Pour half of the vanilla cake batter into one prepared pan and set the rest aside.
  7. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt for the chocolate cake layer.
  8. In a mixer bowl, cream together the softened butter and granulated sugar for the chocolate batter.
  9. Beat in the eggs one at a time, then add the vanilla extract.
  10. Alternately add the dry ingredients and whole milk to the chocolate mixture until just combined.
  11. Pour the entire chocolate batter into the second prepared pan.
  12. Take the reserved vanilla batter and add dollops into the third pan, followed by dollops of the reserved chocolate batter. Swirl with a knife to create a marble effect.
  13. Bake all pans for about 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then carefully turn onto a wire rack to cool completely.
  14. Beat the softened butter for the buttercream frosting until creamy, then gradually add confectioners’ sugar, beating well.
  15. Beat in vanilla extract, a pinch of salt, and milk until the frosting is fluffy.
  16. Level the cooled cake layers using a serrated knife.
  17. Using round cookie cutters (6-inch and 3-inch), cut concentric rings in each cake layer. Carefully exchange inner and outer rings to alternate chocolate and vanilla cakes in each layer.
  18. Spread a thin layer of buttercream between the rings to hold them, then stack the cake layers with frosting between them.
  19. Apply a thin ‘crumb coat’ of frosting around the entire cake and chill for 20 minutes.
  20. Finish with a smooth, even layer of buttercream on top and sides, and decorate as desired.

Notes

To enhance presentation, decorate with chocolate shavings, sprinkles, or piped frosting.
Cake layers can be made a day ahead and wrapped tightly before assembling.
For deeper flavors, add a touch of espresso to the chocolate batter.