At its core, a checkerboard cake is nothing but a cake, that when sliced into, resembles a checkerboard. It is nice for the wow factor, plus, if you have someone who can't decide which, between two types of cakes, to have - why not have them both with a checkerboard cake!
There are several different ways to make a checkerboard cake. The most common method is with a checkerboard cake pan set. This set includes 3 round cake pans and a plastic insert divided into 3 rings. You pipe alternating cake mix flavors or colors into the rings, remove the insert, and repeat with the next pan. However if you piped white, chocolate, white in the first pan, you would pipe chocolate, white, chocolate in the next. Keep in mind that you need thick batter so it doesn't start to bleed over when you remove the insert.
A second method of making a checkerboard cake is just like the first except you make a make-shift insert with cardboard covered in plastic wrap or contact paper. You can also make an insert for a square pan.
Another method involves simply piping the batter into a pan without an insert. With this method you will not get as straight a line but will work for the general effect. If you are looking for something a little wacky, this method works well.
The last method involves cutting two different colored or flavor cakes up and piecemealing them back together. This method is easier for square cakes than circles but still works well. If you cut you pieces with exact measurements, they should fix together almost like a glove. This is the method I used.
Recipe:
- 1 Chocolate Cake Mix
- 1 Yellow Cake Mix
For Chocolate Buttercream Icing:
- 1 cup Shortening
- 1 pound Powdered Sugar
- 3/4 cups Cocoa Powder
- 8 to 9 tbsp Water
- 1 tsp. Vanilla
- 1 tbsp. Meringue Powder
Follow the baking instructions on the cake mix box and bake each batch in 2 circle cake pan. Let the cakes cool. You should have 4 cakes when you are finished.
While the cakes are cooling, you can make the chocolate buttercream icing. Cream together shortening, water, and vanilla. Slowly add the rest of the ingredients and mix together on medium until thoroughly combined. If you want, you can add a pinch of salt, dissolved in the water, to cut some of the sweetness down.
To Assemble:
Measure the shortest height of all the 4 cakes. Level all four cakes to be that height. Stack one white and one chocolate cake together. Make sure the cake with the biggest circumference is on the bottom. Make sure the cake on the top is centered on the cake on the bottom.
It is best to cut rings out with the two cakes stacked together. That way you know your rings will be the same size and will fix back together tightly. With a serrated knife, cut at least 3 rings out with about a 2" width. You can cut out more rings if you would like but the smaller your rings are in width, the harder it is to cut them.
Once you have the rings cut out, reassemble them in alternating colors like shown below.
Once you have assembled the cakes, you will want to stack them 1, 2, 1, 2 with a thin layer of chocolate buttercream icing between each layer to make them stick. Use the remaining icing to frost the cake. You can decorate it however you would like. I chose to cover with white and bittersweet chocolate chips in a checkerboard pattern.
what size does the cake need to be for the template
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