How To Make A Checkerboard Cake

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 photos for you so you can master this cake and WOW your family and friends. And this cake uses two NEW recipes from my upcoming cookbook!

You know when you see those gorgeous cakes on Instagram and you think NO WAY can I make that. I remember thinking that for this checkerboard cake. I mean, it had to be difficult right? 

Once I started doing some quick research on it, I realized it’s a pretty cool and EASY way to make a cake. Basically it’s like making a marbled cake but with way more of a WOW factor. 

I’m telling you – just give this cake a try. And don’t be surprised when you start showing off your cake on Instagram either. 

What you will need to make a checkerboard cake:

This cake really two cakes. A chocolate cake and a vanilla cake. I used the cake recipes from my new cookbook coming out. It’s available right now for pre-order! You can pre-order the cookbook here.

If you want to read more about the cookbook, click here.

• one 9-inch vanilla layer cake (2 layers or one large layer cut in half) 
• one 9-inch chocolate layer cake (2 layers or one large layer cut in half)
• 6-inch round cutter
• 3-inch round cutter (or you can use a large drinking glass) – I own a this entire set, it’s also can be used to make biscuits too!

You could also use two vanilla layer cakes and color them. Or really any flavor you want as long as they are 9-inch cake layers then you are good to go! Here are the cookie cutters…

You want to make sure you get flat cake layers to ensure it stacks smoothly and evenly.

Step One: Use the 6-inch cutter and cut out the center of the cake.

You want it perfectly center (about 1 1/2 inches from the edge.) 

And carefully remove the cake from the middle. 

I like to line them up first before cutting out the circles. I start with the bigger cookie cutter first, but I don’t think it matters.

Step Two: Cut out the center of the 6-inch circle using the 3-inch cutter.

Again about 1 1/2 inches in. 

So at this point you should have now 3 circles of cake like so….

Step Three: Repeat with a layer of chocolate cake

Pro Tip: Make sure these are lined up. Measure if you want! As you can see my 6″ cutter was a bit off kilter here resulting in layers that weren’t exact perfection. Did it bug me? Did it bug anyone else..let anyone did they notice? Ok no. But still….

You will end up again with three pieces of cake like this…

Step Four: Assemble these layers

Now you will alternate the pieces of cake. So it goes vanilla, chocolate, vanilla (and vice-a-versa) for the chocolate. 

Like such…

Be careful moving those layers! Can you see my broken vanilla layer?! Ugh. If this happens to you don’t worry you can put it back together and cover it in frosting. No one will be the wiser…

Step Five: Repeat with the next two layers of cake

I did this with one vanilla layer, and then with one chocolate layer. And then repeated this process with my next two layers. I found this was easier, so I could assemble the first 2 layers, before repeating with the 2nd vanilla and chocolate layer. 

Step Six: Assemble the WHOLE cake

Now it’s time to assemble since you have your four layers ready to go. Be sure to alternate the layers so the outer layer is vanilla then chocolate, as shown below…

Tips For Making A Checkerboard Cake

• Measure if you want perfect circles. You should measure about 1.5″ in from the edge for the first 6″ cutter (the largest circle). And then another 1.5″ in from that circle for the 3″. Yes it’s math. Or you can eyeball like I did and then be mad later. Up to you. 
• Careful moving that cake! There were a couple times my cake circles broke because I was moving it a bit too aggressively. If this happens, just remember frosting covers up all those mistakes so don’t fret and keep on going. 
• Alternate the layers. You want a cake that has the outer circles alternating – so vanilla, chocolate, and so on. 
• Don’t make this all in one day. I mean ok, you can. But frankly I think that’s a lot of work. Split up the tasks of making two different cakes, plus frosting, and then assembling. I’ll give you my timeline I used below. 
• Make a lot of frosting! This is a big cake so make a lot of frosting. I like making TWO batches of buttercream frosting. If you like to add lots of embellishments and a lot of frosting between layers, then making three isn’t the worst idea. You can always store the leftover buttercream and freeze it. 
• Refrigerate before cutting. You will get a neater cut if you refrigerate the cake for an hour before cutting. 

Timeline For Making This Cake

Making this all in one day sounds like a nightmare to me. Here is what I recommend:

Day 1: Make the frosting (or up to a week ahead of time). You can store the frosting in your fridge for up to one week. You will just need to let it sit out to come to room temperature and re-whip again if necessary. 

Day 2 and 3: Make the cakes. You can get both done in one day if you feel like it. Or even split this up. I simply wrap my cakes up in plastic wrap (Press and Seal works the best!) and store on the counter. They will be fine for a few days at room temperature, as long as they are sealed. 

Day 4: Assemble the cake and frost. 

So if I needed this cake for a Saturday, what I like to do is make the frosting early in the week (or even the weekend before on a Sunday). Then will make the cakes Thursday and Friday, and then assemble early in the day on Saturday.

If assembling and frosting on the day you need it sounds like a lot of work. You can also frost this cake the night before and then simply cover. I love this plastic cake carrier to keep my cakes covered and clean. 

Checkerboard Cake FAQ’s

What cake flavors should I use? 

I used a vanilla cake and a chocolate cake. But you could also use two vanilla cakes and tint the layers with food coloring to make fun colored checkerboard cake design. 

Any flavors will work really as long as they are 9-inch layers. Try using a red velvet cake recipe, pumpkin layer cake – or any flavor you like!

What size cakes should I use?

9-inch cakes are best so the math works out for cutting out the centers using a 6″ and 3″ round cookie cutter and making the design.

I’ve seen this made with 6″ cake layers, you would just need to use a 4″ and 2″ circle cutter.

What type of frosting do you recommend?

I used my chocolate buttercream frosting, but vanilla buttercream frosting would work. Really any kind would work that you love! 

Cream cheese frosting, Italian meringue buttercream is a favorite of mine, or even a fun flavored one – like cake batter buttercream would be delicious!

More Cake Recipes

• Chocolate Coconut Cake
• Fresh Strawberry Pound Cake (with strawberry glaze!)
• The BEST carrot layer cake
• Vanilla Sponge Cake
• Momofuku Milk Bar Cake
• Grapefruit Pound Cake

If you like this recipe, let me know by leaving a comment and star rating below!