For the most part, we like to stick to simple recipes in the kitchen; things that are easy and quick to make that we couldn’t possibly screw up. As for trying to make a checkerboard cake? Ha! As if, right? Wrong. Checkerboard cakes are actually a lot easier to make than you think they are. It’s all a matter of cutting a normal cake into layers and then putting the pieces back together. It’s essentially like a puzzle, but way easier (and you don’t actually stack a million different coloured squares together). If you try making this checkerboard cake yourself, we can practically guarantee that you’ll do it right the first time. And did we mention that anyone who eats it will be ridiculously impressed with your baking skills?
- 1 box chocolate cake mix batter, made from instructions on package
- 1 box vanilla cake mix batter, made from instructions on package
- 1 (8 oz. or 1 cup) package cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 lb box confectioners’ sugar, sifted
- 12 oz. (or 2 cups) semisweet chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- Preheat oven to 350F.
- Pour vanilla batter into cake pan and pour chocolate batter into different pan (both should be the same size and shape).
- Pop pans with cake batter into oven for 40 to 50 minutes or until toothpick poked in centre comes out clean.
- Let cakes cool for 15 to 20 minutes, then flip upside down onto cooling rack. Let cool completely for another 40 minutes to an hour.
- While cakes cool, blend cream cheese and butter together until combined in separate bowl. Then, cream 1 cup of confectioners’ sugar at a time into mixture until light and fluffy.
- Mix in melted chocolate and vanilla extract.
- Cover top of frosting with plastic wrap and set aside for later.
- Cut 2 horizontal layers from each cake with serrated knife. Trim tops (if rounded) as needed.
- Place a round, 6-inch dish in middle of each cake layer, using small knife to trace around dish and cut a circle into cake. Put a cup (around 3 inches wide) in centre of 6-inch circle for each cake layer and cut around it, creating another smaller circle.
- Carefully separate the 9-inch, 6-inch and 3-inch rings of cake.
- Reassemble the cake by alternating the colours of cake. For example, put 9-inch chocolate ring on outside, then put 6-inch vanilla ring inside that, followed by 3-inch chocolate circle.
- Evenly spread 1/3 cup of frosting on top.
- Then put vanilla-chocolate-vanilla cake pattern on top of the first layer with another 1/3 cup frosting on top. Repeat steps 10 to 13 until all layers have been stacked.
- Frost outside of cake with spatula or butter knife with remaining frosting. Cut into cake to reveal your checkered artwork in all its edible glory.
Recipe adapted from PureWow