Today I’m going to show you how to make a checkerboard cake! These cakes are so much fun, surprisingly easy, and no special pans are required! I love this fun cake design option for creatively incorporating two different cake flavors or colors into one slice of cake!
How to Make an Easy Checkerboard Cake
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…
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.
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).
Circles, circles everywhere! These become our puzzle pieces. Let’s put the puzzle back together.
How cool is this? Suddenly…I want to go to Target :0) If your chocolate and white layers look like this, you’re doing it right.
I decided to place these cakes in the freezer to firm up a little before stacking, just to be on the safe side for easy handling. I stacked on a cardboard cake circle, and then stacked my layers with waxed paper in between.
Once your are ready, frost as usual…I’m using our Classic Chocolate Buttercream. YUM!
Make sure that the outer rings of your layers alternate as you stack them.
I crumb coated my cake with chocolate buttercream frosting just before breaking out my star tip 21 for a little piping fun…
I didn’t have any piping design in particular in mind when I started, ha! But I like the whimsical outcome! Buttercream piping is such a versatile way to decorate a cake…whether you are piping intricate designs, or quick and easy styles like this one!
We’re finished! The cake is just so pretty sitting there on the pedestal…but you know the inside is even better!
Ahhhh….love it! Such a cool design, and checkerboard cakes are such a creative (and unexpected) way to incorporate multiple cake flavors! Marble Cakes and Zebra Cakes are perfect for this too if you’d like even more options!
Update! We now have a fun and easy Checkerboard Cake design tutorial for the outside of your cake using simple mini Kit Kats! You can consider this design if you’d like to take your checkerboard cake to a whole new level of checkeredness ;0) – Easy Kit Kat Checkerboard Cake Tutorial
Hope you enjoyed this little tutorial!! Sometimes the most interesting cakes are actually very simple to make! Do they still make checked ice cream? I’m going to have to look into that!
Keep in mind that checkerboard cakes don’t necessarily have to be chocolate and white! Have fun experimenting with various flavors and colors! For instance, chocolate & pink checkerboard, red and white, and so on! Enjoy!
**Make sure to stop by our Recipes Section for a full collection of our FAVORITE cake and frosting recipes, and also our Free Tutorials Section for simple and creative cake decorating ideas!
I am alittle late to this tutorial but I am here! LOL My question is ” If you were to do this in an 9″ round what size circle cutters would you recommend? Would you still only do 2 size cutters?” Thanks!!
Hi Teresa, I would use two round cutters, a 6 inch and and 3 inch.
Hi! I’m late to the game! Just wanted to say thank you so much for this tutorial. I’ve looked at many online videos, blog posts, reviews and yours was the clearest and easiest method to make a checkerboard pattern. I recently made this type of cake for my daughter and she enjoyed watching the whole process and was thrilled to see inside. I posted to my Facebook page with a link back here so you may well receive many hits from New England. Thanks again!
I’ve been looking at lots of tutorials on chequerboard cakes, and this is the best one. Really helpful, thanks so much.
Thank you, Amy!! I’m glad that you found this helpful!
@R.K. thanks so much for your comment, too! How did I miss it before? Much appreciated ;0)
nice one. thank you
This is the best tutorial ever! Question: At what point do you remove the wax paper??
Hi Janice, The wax paper is between the layers so they won’t stick together while they are stacked and placed in the freezer for 10 to 15 minutes to firm up a bit for easy handling. Once you are ready to fill and frost your cake, you will separate the layers. It will be obvious to you when you are making your cake.
Thank you so much! I was reading more into it than was necessary! Thanks again, huge help!
Which recipes did you use for these cakes please?