How to Make a Chocolate Checkered Cake (video)
Have you ever seen a checkered cake and wondered how they do it? Well, it’s actually quite easy and I’ll show you just how to make this cake recipe at home! My Triple Chocolate Checkered Cake takes chocolate cakes to a new level of decadence! It’s made with alternating layers of moist and tender dark and white chocolate cake layers and frosted with a dark chocolate frosting. It’s so much fun to make and even more fun to eat!
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How To Make A Checkered Cake
I always wondered how they make checkered cakes and thought there must be some magic process! In fact, it’s super easy!
- All you’ll need is two vanilla cake layers and two chocolate cake layers. I make the chocolate cake layers with loads of real chocolate, which makes them very moist but delicate.
- I recommend waiting for the cake layers to cool completely and allow them to rest for a few hours, or overnight, for easier handling.
- Just use a set of round cookie cutters, or even trace circles on paper then cut using a knife. Alternate the pieces of dark and white chocolate cake until each layer unique.
To hold all that cake together, I recommend using a chocolate buttercream. I have several great recipes on my blog, like my original ‘Chocolate Buttercream Recipe’ or my chocolate ‘French Buttercream Recipe’. Both are great options!
Perfect for Parties!
This fun checkered cake is the perfect choice for a special celebration! Enjoy it for birthdays, graduations, anniversaries and more! Imagine the look on your friends and family’s faces when you cut into this cake to reveal the inside! I love to garnish the top with a drizzled of melted chocolate, generous dollops of chocolate frosting and a few truffles and chocolate pieces.
More Cake Recipes!
Enjoyed this fun and delicious cake recipe? Check out some of my other recipes you’re sure to enjoy!
- German Chocolate Cake – the best ever recipe with a creamy coconut filling and rich chocolate buttercream!
- Chocolate Turtle Cake – rich chocolate layers with caramel and caramel frosting!
- 12-Layer Chocolate Cake – the tallest cake I ever made, with alternating layers of white and dark chocolate!
- This epic ‘Strawberry Tuxedo Cake’ is with no-bake cheesecake layers and loads of strawberries!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love these 8-inch aluminum cake pans by Fat Daddios! Use them with these precut parchment paper rounds.
- This set of jumbo cake decorating tips has all my favorite tips! Use them with these disposable pastry bags.
- And no baker’s kitchen is complete without a KitchenAid stand mixer!
How to Make a Chocolate Checkered Cake (video)
For Cake Layers:
- 1 cup unsalted butter, softened at room temperature
- 1 cup white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips, melted
- 1/2 cup semi-sweet chocolate chips, melted
For Chocolate Frosting:
- 2 cups unsalted butter, softened at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup dark cocoa powder
- 2 tablespoons heavy cream
- 4 to 5 cups confectioner's sugar
- 6 white truffles; broken chocolate pieces
- 1/4 cup melted dark and white chocolate
- Preheat oven to 350F. Line 2, 8-inch cake rounds with parchment paper and spray down the sides with baking spray; set aside.
- Prepare the cake batter. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla and beat again until creamy. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Stir them together, then add the dry ingredients into the cake batter. Pour in the milk, then whisk everything together by hand, just until combined; don't over-mix the batter.
- Melt the 1/2 cup white and dark chocolate in the microwave or over a double boiler. Divide the cake batter in half between 2 mixing bowls. Add the melted dark chocolate into one bowl, the melted white chocolate into the second. Mix the chocolate into the cake batter until well combined. Pour the cake batter into the prepared pans. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly into the pans, then invert onto a cooling rack to cool completely.
- Prepare the chocolate frosting. Place the softened butter into a mixing bowl. Mix on high speed until butter is light and fluffy. Add the vanilla, cocoa powder, heavy cream and 1 cup of confectioner's sugar. Gradually add the remaining sugar while mixing on low speed. Once all of the sugar is added, scrape down sides of the mixing bowl, then mix on high speed for a few minutes until frosting is light and fluffy.
- Assemble the checkered cake. Split each cake layer in half. Use 6-inch and 2-inch round cookie cutters to cut each layer into 3 pieces. Swap out the center and outer rings; watch video for more details.
- Assemble the cake with alternating layers, spreading frosting between each layer. Frost the top and sides; smooth down with a flat spatula. Garnish the cake with melted chocolate and chocolate truffles.
I actually do a multi color checkered cake
Sure! If you want to add color, use just white chocolate, then divide the batter into separate bowls to add color
What about a lighter frosting?
I mean, with less butter (maybe with some cream cheese)
Thanks in advance
You can replace half the butter (1 cup) with 8 ounces of cream cheese for a lighter version 🙂
Hello …..i tried to make your cake because it looks so delicious but i just couldnt make those layers.
When i want to bake them in the oven they come up just as they should but then they fall together again.
I tried it 3 times but always the same result …..maybe you can tell me what i made wrong .
Thank you in advance
Hi there! Sorry to hear that! There can be two things going wrong. Please check the expiration date on your baking powder to make sure it’s fresh. The other thing is over mixing. Once you start adding the flour, take extra care to not over mix the batter. If it’s overmixed, it gets heavy and won’t rise like it should. Hope that helps!
Is it also possible to put at first the chocolate and then the flour ? …..so you dont have to mix it again .
I was really careful when i mixed it …..it is the same like making a bisquit .
Yes, you can certainly add the chocolate first, then split the flour in half, too.
Hai I love this cake very much.
I am going to bake this cake for my sister’s eighteenth birthday. I hope everything will turn out fine!
Could you please tell me the measurement of the round cake tin in cm? Is it a 20cm cake tin?
I hope she enjoys the cake! Yes, it’s a 20cm pan
I tried this cake twice it tastes amazing. I faced a problem on the first time when I cut each layer into three circles then while moving the circles the cake disintegrated Just a little bit. on the second time the cake disintegrated ALOT almost all of the cake circles.
So what can I do to not let this happen next time?
When I put the cake to bake, what temperature do I put it to?
Bake at 350F
do you have to add the chocolate, can you substitute cocoa powder?
I find that the chocolate makes the cake very tender and moist because of the cocoa butter. You can use cocoa powder but I prefer the chocolate 🙂
Quick question, does the chocolate have to be dark? Can it be milk chocolate? And follow up question, can I use normal cocoa powder or do I have to use dark cocoa powder?
Any type of chocolate or cocoa powder will work but the dark chocolate will give you a more intense chocolate flavor 🙂
Hi dear can I cover this with fondant icing
Yes, this cake will hold up fondant 🙂
Hi Tatyana, can we put in ice cream inside the cake instead of interchangeable the cake pieces?
Will the cake holds the ice cream well?
Hi! That sounds like a fun idea! I haven’t tried making an ice cream cake but I think the cake should hold okay
Your cake look very appetizing.
I have two questions –
Can I use the same quantity for 8″ square pan and how much cocoa powder need to be added instead of melted chocolate
Hi! Yes, you can use this recipe for a square pan, too. If you don’t want to add melted chocolate, you’ll need to replace it with 1/4 cup dark cocoa powder, or 1/3 cup regular cocoa powder (hershey’s sells a ‘special dark’ powder)
Hi. Can I make mini cupcakes using this recipe? If yes, how many mini cupcakes will it yield? Also, at what temperature should I bake them. Thanks 🙂
Sure! Most of my recipes can be made into cupcakes. I haven’t tried this recipe with mini cupcakes but it makes about 18 regular sized cupcakes, so about 36 mini? Bake them at 350F just until they are set on top, about 16 to 17 minutes.
Hi, can I replace 1/2 cup of milk with orange juice? Do you think it’s going to go well with the cake?
I don’t think the orange juice would be a good idea here…
Thanks for your reply. Just 1 more question…..if I make this cake using white chocolate and, fill and ice with Swiss meringue buttercream, do you think adding an additional filling layer of milk chocolate mousse be a good idea?
Not with this cake, the cake layers are pretty fragile. Unless you assemble the cake in a spring form pan, line the sides with a cake wrap/acetate, and then refrigerate to allow the mousse to set. That would be amazing 🙂
I am making an 8in double barrel cake and don’t have a spring form pan high enough. I was thinking of adding gelatin in the mousse before layering. Might add crushed Oreos in the layers instead. It’s my son’s 12th birthday cake and I want to add more flavours because the cake seems pretty plain with just smbc ?
That sounds great! 🙂 Hope he enjoys this special cake! 🙂
This recipe looks delicious and I’m going to attempt making it. Question -do you think I can substitute the buttercream frosting for a chocolate ganache filling instead and make half of the frosting recipe for the outside of the cake? Will halving the frosting recipe be enough to frost the outside of the cake?
Hi Claire! That’s a great idea! Chocolate ganache will be a great filling for this recipe and half the chocolate buttercream recipe will be plenty to frost the outside. Enjoy!