Pure and simple vanilla cake. Can you really beat 4 layers of fluffy , sweet , and buttery goodness? The answer is yes. Y-e-s , you can. Twist it all up into one seriously mesmerizing checkerboard. So much fun to cut into because the real party is INSIDE the cake!
Checkerboard cake probably seems a like a huge question mark to most. How? Where? WHYYYYY? Some crazy special cake pan? What is going on?! I’m always majorly impressed when I see them , but had no idea how laughably simple they are to prepare. And I think you’ll be surprised too!
I started out with four , 6″ round cake layers , leveled. You will need to cut two circles from each layer— I used 2″ and 4″ cookie cutters. The size of your cutters will vary depending on the size of your cake. The more evenly spaced your rings , the better. It helps to see this done in pictures…
LEARN CAKE DECORATING WITH MY CAKE SCHOOL! SHARING CAKE TUTORIALS , CAKE RECIPES , AND MORE!
First , insert the smallest circular cutter into the center of each layer (You can also use a template and cut your circles out with a knife.) Carefully remove the center , leaving them intact. ** Note– this cake is most easily cut & assembled when partially frozen.
And… another side note. Can I admit to you that I used to have zero cake and cupcake decorating skills? I know I mentioned this back in May , but all of this has come from practice. I’ve never taken a cake decorating class. I’m no where near as talented as some of you , but here’s why I’m telling you all this: if you feel how I did 1 year ago… frustrated , intimidated , and confused by producing beautiful cake creations… then let me encourage you to just TRY. Just start trying. You’ll get there. Just have your family eat the uglies. (I had a lot of uglies.)
There are a few step-by-step pictures I want to show you , but before we get to all that… watch to see how it all comes to life.
Now , it’s time to cut your larger circles! The idea is to make the width of the cake in each of your rings as equal as possible , so that the squares of your checkerboard will all appear to be equal in size.
For this reason , I used 2″ and 4″ circles for a 6″ cake. For a larger cakes , you’ll slightly adjust the size of your cutters (or templates).
Ingredients
- 1 chocolate cake , prepared , 9 inches (23 cm)
- 1 yellow cake , prepared , 9 inches (23 cm)
- chocolate frosting
Preparation
- Slice the top of both cakes to create a flat surface.
- Cut both cakes in half widthwise to create four cakes.
- Place a small plate on top of the cake and cut around to create a smaller circle.
- Place a glass in the middle of the cake and cut around to create an even smaller circle.
- Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. Insert the next yellow cake ring and then the inner chocolate cake ring.
- Frost the cake with a thin layer of frosting in between each layer.
- Continue forming layers alternating the colors on the outside.
- After the fourth layer frost the entire cake and cool in the refrigerator.
- Slice and serve.
- Enjoy!
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