Pretty Checkerboard Cake
Delight in the whimsy and artistry of a Pretty Checkerboard Cake, a stunning dessert that’s as enjoyable to make as it is to eat! This show-stopping cake features three perfectly balanced flavors—vanilla, chocolate, and a vibrant pink layer—arranged in a mesmerizing checkerboard pattern revealed with every slice. Crafted by layering concentric rings of differently colored batters, this cake is a visual masterpiece that’s surprisingly achievable with a little creativity and some circular cutters. Soft, moist, and decadently frosted with a luscious buttercream, it’s perfect for birthdays, celebrations, or any occasion that calls for something extra special. With its eye-catching design and delightful flavors, this cake is sure to impress your guests while fulfilling every sweet-tooth craving!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2.25 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups whole milk
- 0.25 teaspoons pink or red food coloring
- 2 tablespoons unsweetened cocoa powder
- 4 cups buttercream frosting
Instructions
Preheat your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into three bowls. Leave one bowl plain for vanilla batter. In the second bowl, stir in the pink or red food coloring until the desired color is reached. In the third bowl, sift the cocoa powder into the batter and stir until fully combined to make a chocolate layer.
Pour each batter into its prepared cake pan. Smooth the tops with a spatula.
Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, level the tops of each cake using a serrated knife, if necessary, to ensure flat layers.
Use a circular cutter (about 4 inches in diameter) to cut a circle out of the center of each cake. Then use a smaller circular cutter (about 2 inches in diameter) to cut out the middle section from each center circle, creating three concentric rings per cake layer.
To assemble the checkerboard pattern, alternate the colors of the cake rings as you rebuild each layer, ensuring no two same-colored rings touch. For example: chocolate outer ring, pink middle ring, vanilla center ring for the first layer; alternate in the second layer, and so on.
Spread a thin layer of buttercream frosting between each layer to hold them together.
Frost the entire outside of the cake with the remaining buttercream frosting, smoothing it out with an offset spatula.
Decorate the cake as desired, then refrigerate for at least 30 minutes to set before slicing and revealing the checkerboard pattern.
Slice, serve, and enjoy the stunning results!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 75.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
