This Chocolate Cake Is Designed To Show Off Your Sḳïŀŀ – Chocolate Checkerboard Cake Recipe
The checkerboard pattern cake is very impressive and actually a lot easier to make than you might think. It simply involves baking 2 vanilla cakes and 2 chocolate cakes, cutting them into rings and a̾s̾sembling them with layers of delicious chocolate ganache in between.
This checkerboard chocolate cake is designed to show off your sḳïŀŀs. In this recipe, it gets a chocolate twist, and a bit of fun to create a unique and delicious dessert. Just like when you can’t decide between vanilla and chocolate soft serve and opt for a twist, the checkerboard cake gives you the best of both worlds.
This cake may seem like any other cake until you cut into it revealing it’s checkerboard design inside. If you have ever wanted to make this checkerboard cake but thought it’s way too complicated – have no fear! I have step by step instructions for you so you can master this cake and WOW your family and friends.
Have you tried making a checkerboard cake yet? If not, now give it the first try!
INGREDIENTS
For the vanilla cake:
3 ¼ cups cake flour
½ cup unsalted butter, softened
2 cups granulated wh̾i̾t ̾e sugar
1 tablespoon baking powder
1 teaspoon table salt
1 ½ cups buttermilk
½ cup vegetable oil
4 large eggs
1 tablespoon vanilla extract
For the chocolate cake:
2 ¼ cups all purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon table salt
1 cup granulated wh̾i̾te sugar
1 cup light brown sugar
½ cup vegetable oil
1 cup buttermilk
1 cup boiling water
3 large eggs room
1 ½ teaspoons vanilla extract
For the chocolate buttercream frosting:
5 cups) confectioners sugar
2 1/2 cups unsalted butter, softened
4 teaspoons vanilla extract
1 1/2 cups unsweetened cocoa powder
1/4 teaspoon table salt
4-6 tablespoons heavy cream or milk
INSTRUCTIONS
For the chocolate cake:
Preheat the oven to 350 degrees F. Grease two 9-inch cake pans and line bottoms with waxed paper; grease paper. Dust pans with flour.
In a medium bowl, stir together flour, baking soda, cocoa powder and salt.
In a large bowl, with an electric mixer, beat together oil, sugars, eggs, vanilla extract, and buttermilk smooth and combined.
Add flour mixture into wet mixture and whisk to combine. Stir in boiling water until combined.
Pour the batter into the prepared 9-inch cake pans.
Bake for about 30-35 minutes until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes then invert on a cooling rack and cool completely.
For the vanilla cake:
Preheat the oven to 350°F. Grease and line two 9-inch cake pans with waxed paper.
Stir together flour, baking powder and salt in a medium bowl.
In a mixing bowl, beat together butter, oil and sugars with an electric mixer on medium speed until light and creamy.
Add vanilla and eggs, one at a time, beating well after each addition.
Add flour mixture alternately with buttermilk to butter mixture. Beat just until smooth, scraping the bowl occasionally with rubber spatula.
Pour the vanilla batter into the prepared 9-inch cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes. Remove from the pan and cool completely.
For the chocolate buttercream frosting:
In the bowl of your stand mixer, beat the butter and confectioners sugar on low speed then continue to beat on medium speed until combined.
Gradually add cocoa powder and beat on low speed to combine.
Increase the speed to medium, add heavy cream, vanilla extract and salt and beat for 7-8 minutes until light and creamy.
Assemble The Cake
Cut the circles:
Place a vanilla cake layer onto a piece of parchment backed by a solid surface like a large cutting board.
Use the 6-inch cutter and cut out the center of the cake. You want it perfectly centered (about 1 1/2 inches from the edge.)
And carefully remove the cake from the middle.
Cut out the center of the 6-inch circle using the 3-inch cutter. Again about 1 1/2 inches in.
Repeat with remaining cake 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 chocolate 9-inch outline of cake on a plate and insert a vanilla 6-inch circle inside it, followed by a 3″ chocolate circle center. Spread frosting evenly on top.
Repeat with the next layer: 9-inch vanilla filled with 6-inch chocolate then 3-inch vanilla circle. Spread evenly on top with frosting.
Do the same with the next 2 layers. Frost side and top of cake with remaining frosting.
Before cutting the cake, place it in the refrigerator for one hour.
Cover leftovers and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
