Checkerboard Cake Made Easy | Step-by-Step Guide!

Turn boxed cake mix into a stunning checkerboard cake with rich chocolate buttercream!

In this creative episode of Stephanie’s Recipe Journal, Stephanie shows you how to elevate a simple boxed cake mix into a gorgeous checkerboard cake layered with rich chocolate buttercream. Learn the tricks to achieve the checkerboard effect—perfect for birthdays, parties, or impressing guests with minimal effort!

Ingredients

  • Yellow Cake
    • 1 Boxed Yellow Cake Mix 1 Cup of AP Flour
    • 1 Cup of Sugar
    • 1/2 tsp Salt
    • 1 1/3 Cup Milk
    • 2 tbs Vegetable Oil
    • 1 Cup Sour Cream
    • 2 tsp Vanilla
    • 3 Eggs
  • Chocolate Cake
    • 1 Boxed Chocolate Cake Mix
    • 3/4 Cup of AP Flour
    • 1/4 Cup Cocoa Powder 1 Cup of Sugar
    • 1/2 tsp Salt
    • 1 1/3 Cup Milk
    • 2 tbs Vegetable Oil
    • 1 Cup Sour Cream
    • 2 tsp Vanilla
    • 3 Eggs
  • Chocolate Buttercream
    • 1/2 cup cold heavy cream
    • 4 ounces (113 grams) finely chopped semisweet chocolate (don’t use chocolate chips)
    • 3 sticks (340 grams) unsalted butter, at a cool room temperature
    • 2 cups (250 grams) organic powdered sugar, sifted
    • 1 cup (85 grams) high-fat Dutch cocoa powder, sifted
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon fine sea salt

Directions

  1. Cake Batter
    • Combine all of the dry ingredients in a stand mixer for the yellow cake.
    • Add in all of the wet ingredients and mix until smooth. Transfer to two 8-inch round pans lined with parchment paper.
    • Repeat the process for the chocolate cake.
    • Bake in a preheated oven at 350 degrees for about 30 minutes and allow to cool completely.
  2. Cake Assembly
    • Remove the top of the cake layers with a knife to make them completely even and flat.
    • Cut each cake layer into three pieces using a 5- inch round cutter and a 2-inch round cutter.
    • To assemble, start with the chocolate outer ring, place a 5-inch ring of yellow cake inside, and then place a 2-inch piece of chocolate cake in the center.
    • Place a thin layer of icing over the completed layer.
    • Alternate the cake colors for each layer, repeating the process until all pieces of cake have been used.
    • Cover the cake with buttercream icing, using whatever design you would like.
  3. Chocolate Buttercream
    • In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
    • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the sides and bottom of the bowl as needed.
    • Reduce speed to medium-low and add the cooled chocolate ganache mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
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