How to Make a Checkerboard Cake

A checkerboard cake can be a fun and surprisingly easy cake to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Have you tried making a checkerboard cake yet? My daughter is crazy about these. She's especially fascinated with the black and white or red and white.

A checkerboard cake is two different color cakes (vanilla and chocolate) layered to create a checkerboard design.

Now, these cakes may look intimidating but in truth, they are quite easy. I was fascinated the first time my mom made a checkerboard cake for me and I remember it was blue and white

Honestly, there is just one step more to make a checkerboard effect. Normally, you stack the layers of cake but for this, you cut the discs with cookie cutters and alternate the sections. In fact, it probably takes just 7 to 10 minutes more than usual.

How do you get equal squares?

• First, make sure that your cake layers are all the same height. I recommend measuring your cake batter and putting the same quantity when baking so you do not have to do too much trimming of your layers.
• Use ring /cake circles/ disc that is spaced equally apart - so if you have a 9-inch cake - the second circle should be cut at 6-inches then 3-inch. 
  And, if you do an 8-inch cake you will need a 5-inch, and then a 2-inch circle.

Ingredients and substitutes

• All-purpose flour - This is a simple recipe and works really well with regular plain flour or all-purpose. And, there is no need to go looking for cake flour or pastry flour.
• Butter - This is a butter-based cake and is absolutely delicious. You can also substitute with margarine in equal amounts as well. And, if you want, you can use about 150 grams of vegetable shortening instead of 170 grams of butter.
• Sugar - Since this is a one-bowl recipe, you want to use a fine grain sugar that will cream into the butter easily.
• Eggs - You need to use eggs in the recipe. And, if you can't use eggs, you can also use my eggless vanilla cake recipe instead.
• Vanilla - I really like to use pure vanilla bean paste for my vanilla cakes. You can also use store-bought homemade vanilla extract, bean paste, or even substitute the sugar with vanilla sugar.

Step by step instructions

Cake

• Preheat the oven to 160 C/ 320 F.
• Grease and line 2 x 9-inch round cake pans that are 3-inch deep with parchment paper.
  Tip - Or you can use 4 x 9-inch cake pans so you don't have to torte the cake in half.
• Dry ingredients - Sift together flour, baking powder, baking soda, and salt, and set aside.
• In a bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
• Add eggs, one at a time. Followed by the vanilla extract.
• Next, add the flour mixture and sour cream in three batches.
• Divide the batter into two pans. One for the vanilla and one for the chocolate.
  Tip - I like to use two similar bowls and divide the batter using a scale so I have two equal portions.
• Vanilla batter - Pour the vanilla batter into one prepared baking pan.
• Chocolate batter - Add the melted and cooled chocolate to the second batter. Then, pour into the second cake pan.
• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
  Tip - make sure to adjust the baking time if you use 4 pans instead of 2.
• Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. At least a few hours.

Chocolate ganache

• In a microwave-safe bowl, heat the chocolate and cream until melted and smooth.
  Tip - Alternatively you can heat the cream in a saucepan and pour over the chocolate. Stir until melted.
• Let cool at room temperature overnight or a few hours in the fridge. You want the ganache to set to about peanut consistency.

Checkerboard effect

• Once cooled, use a bread knife to cut the domes off the cake layers. Cut each cake horizontally into 2. So you have flour layers.
• Cut the circles
  • Using a 6-inch cookie cutter, cut a circle into each 9-inch layer.
  • Then use a 3-inch cookie cutter and cut another circle out of the 6-inch layers.
  • You should now have 4 x 9-inch rings, 4 x 6-inch rings, and 4-3 inch centers.
• Arrange the circles
  • Now, place a 9-inch vanilla ring on a plate and insert a 6-inch chocolate ring inside it, followed by a 3-inch vanilla center.
  • Then, take a 9-inch chocolate ring on a plate and insert a 6-inch vanilla ring inside it, followed by a 3-inch chocolate center.
  • Now, do the same with the leftover rings until you have 4 similar cake layers.
• Brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of ganache spread evenly using a straight-edge spatula.
• Top the second cake layer on top followed by more ganache and the last layer.
• Place the cake in the fridge for 15 minutes this will prevent the layers from moving while you frost the outside of the cake.
• Spread the remaining ganache around and the top of the cake.
• Use a cake bench scraper to smooth the sides and an off-set spatula for the top.
• Smooth with a bench scraper.
• Put any remaining frosting in a piping bag and pipe a border around the cake.
• Garnish with chocolate decorations as desired.

Note this image shows 3 rings instead of 2 rings

Frequently asked questions

You may also like

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