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Checkerboard Cake
Checkerboard Cake
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Delightful checkerboard cake with vanilla and chocolate layers and decadent chocolate frosting - a favorite for all ages!
Ingredients:
  • 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)
  • 2 cups whole milk, divided
  • 0.67 cup salted butter, melted, divided
  • 3 large eggs
  • 2 teaspoons vanilla extract, divided
  • Baking spray with flour
  • 1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
  • 3 large egg whites
  • 0.5 cup salted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 (32 ounce) package powdered sugar
  • 0.5 cup unsweetened cocoa powder
  • 4 tablespoons whole milk, or more as needed
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350°F (175°C), positioning the racks in the middle and lower third positions.
  • In the bowl of a stand mixer, combine devil's food cake mix, 1 cup milk, 1/3 cup melted butter, 3 large eggs, and 1 teaspoon vanilla extract. Beat at low speed with the paddle attachment for 1 minute until combined, then increase speed to medium and beat for 2 more minutes.
  • Divide the batter evenly between two greased 9-inch round nonstick cake pans and set them aside.
  • Prepare the white cake mix as instructed, replacing 3 large eggs with 3 egg whites.
  • Bake 4 cakes in the preheated oven for 20 to 25 minutes, rotating halfway through, until a wooden pick inserted in the middle comes out clean.
  • Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Then, gently remove the cakes from the pans and allow them to cool completely on the wire racks for about 1 hour.
  • Level the tops of the cakes as necessary to ensure an even surface.
  • Make the frosting: Using a stand mixer with the paddle attachment, beat the softened butter at medium speed until creamy, for about 1 to 2 minutes.
  • Mix the softened cream cheese for 1 minute until fully combined, making sure to scrape down the sides of the bowl as you go.
  • In a large bowl, combine powdered sugar and cocoa, then gradually mix into the butter mixture along with 4 tablespoons of milk and vanilla. Beat at low speed after each addition, scraping down the bowl as needed. If needed for consistency, add up to 1 tablespoon of milk slowly. Increase speed to medium and beat for 1 to 2 minutes until light and fluffy.
  • Prepare cake layers: Start by placing one chocolate cake layer on a cutting board. Use a 6-inch round cutter to remove the center of the cake, creating a 6-inch round, keeping the 9-inch ring intact. Then, use a 3-inch round cutter to remove the center of the 6-inch cake, creating a 3-inch round, while keeping the 6-inch ring intact. Place the 9-inch ring on a serving platter and set aside the 6-inch ring and 3-inch cake round.
  • Create a 9-inch vanilla cake ring, a 6-inch vanilla cake ring, and a 3-inch vanilla cake round using another vanilla cake layer.
  • Assemble the cakes by stacking the 6-inch vanilla ring on top of the 9-inch chocolate ring, and then place the 3-inch chocolate cake round in the center of the vanilla ring.
  • Spread a thin layer of frosting over the first layer on a platter. Place the 9-inch vanilla cake ring on top of the frosted layer, then place the 6-inch chocolate ring in the center of the 9-inch ring. Next, place the 3-inch vanilla cake round in the center of the 6-inch chocolate ring. Repeat with the remaining chocolate and vanilla cake layers, spreading a thin layer of frosting over each layer as you go.
  • Evenly coat the cake with the remaining frosting. Refrigerate for 15 minutes before enjoying.

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