Checkerboard Cake

Checkerboard Cake

 

Checkerboard cake was one of the most popular cakes when I owned my bakery.

The combination of white cake and chocolate cake layers and buttercream galore is magical in and of itself; but then add the surprise center when you cut into this cake to reveal the checkerboard pattern inside!

Checkerboard Cake

Watch the video to see how this pattern is achieved, since writing the instructions will never do it justice.

This is just something that needs to be visualized for sure!

I decided to take the whole checkerboard theme all the way home by tying in a playable chocolate checkerboard for the decoration.

Yes – this is a playable cake.  And the winner gets the first piece! LOL

I am not so sure I could last through an entire game of checkers though, before cutting into this cake!

You can feel free to decorate this cake as you wish, but if you are interested to get the chocolate molds for this unique design, check out Candyland Crafts for all of your chocolate needs.

They also carry the BLACK Chocolate and SUPER WHITE which was really what makes this design so special.

Now of course you can use whatever cake recipes you like and filling as well.

How about the White Cake Recipe but colored Red?

Rainbow Checkerboard anyone?

I would just stay away from really soft fillings like whipped cream and fresh fruit since those types of fillings will take away from the whole effect of the checkerboard pattern once you cut into the cake.

Whatever you decide I know you will have fun with this cake!

Be sure to share with me on my Facebook Page at Gretchen’s Bakery so I can see what you come up with!


Checkerboard Cake
 
This is a Building on Recipes cake so be sure to prepare all of your recipes in advance
Candlyland Crafts for all your chocolate decorating needs
Author:
Serves: 1- 8" Cake
Ingredients
For those making the Chocolate Decorations you will need
  • ½ Lb Black Chocolate
  • ½ Lb Super White Chocolate
  • ½ Lb Red Chocolate
Instructions
  1. Follow along in the video to see how to build this cake
Notes
This cake can be stored at room temperature for 1 day.

Longer storage in the refrigerator for up to 1 week
 

 

You may also like

16 Comments

  1. That’s awesome!! I would’ve Never thought about using a Heating Pad to keep the Chocolate Melted!!! Super Great Idea!
    Love the Checkerboard Idea!♡

  2. Hi Gretchen, I made your checkerboard cake last summer following along with your old video. I remember making it with a yellow cake and everyone loved it. Which of your yellow cake recipes do you recommend. I just can’t remember which one I used. And also, do you use two cake pans per
    recipe and cut each layer in half? I also used your swiss buttercream recipe. Delicious!!!!

    1. I think I used the vanilla sponge last time- here I used the white. You can really use anything you like best.
      I had 1 whole recipe of each type of cake baked into 2-pans

  3. Gretchen Price — You are a marvel! Thanks for generously sharing your years of trial (and error) and cake wisdom. Love the checkers!

  4. I’m trying to find the checkerboard mold. Can you point me in the right direction? I went to Candyland Crafts, but cannot find it. You have been an inspiration to me the last year. I appreciate your tutorials and willingness to share your ideas. Thank you.

    1. I know their website is really difficult to navigate, if you call them though they will ship it to you so much easier than trying to find your way on the website, just tell then Gretchens Bakery sent ya (I get a tiny credit! LOL)

  5. Hello I have a question.
    When it calls 2 layers 8″ cake is..I baked a chocolate cake with your recipe and I measured height was 1 inch each so total is 2 inch.. Is that correct?
    I see this cake has 4layers.
    2 of recipies so tatal 4 inch layers. How much do you put the icing each?

    1. this was a 7″ cake so I got extract layers out of the recipe. You can still do this checkerboard with only 3 layers

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: