A checkerboard cake is as impressive as it is tasty, and really easy to make. Bake a cake to celebrate a holiday, your favorite team, or just that special someone with these complete step-by-step assembly instructions!
Preheat oven to 350 °F. Spray two 9-inch round cake pans with baking spray and line them with 9-inch parchment paper rounds. Spray the parchment paper rounds. Set aside. See the Recipe Notes if you only have one 9-inch round cake pan.
Soak the Bake-Even strips (if using) in cold water for 5 minutes. Press out the excess water (do not wring), and wrap them snugly around the cake pans. These will help the cake bake evenly, so there's no need to level them later. Set the pans aside.
Make the chocolate cake: In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer and a large bowl), whisk together the flour, sugar, cocoa powder, buttermilk powder (if using), baking soda, baking powder, espresso powder, and salt.
Add the eggs, milk, canola oil and vanilla to the bowl and mix well. Slowly add the boiling water. Mix on Low speed until just combined. Don’t over-mix the batter.
Divide the batter equally between the two prepared cake pans (about 3 cups of batter per pan). For the most accurate method, weight the batter with a large bowl set on a kitchen scale. Calculate half the measured weight. Place each cake pan on the zeroed-scale and measure that calculated amount of batter into both cake pans.
Tap out the pans on the counter to release any trapped air bubbles. Bake for 25 to 30 minutes or until a cake tester comes out with a few crumbs. The cake is fudgy, so be careful not to over-bake the layers.
Remove the cakes from the oven and allow them to cool for about 10 minutes, then transfer the cakes to cooling racks to cool completely.
Make the vanilla cake: Clean the cake pans, then spray them with baking spray. Line the pans with parchment paper and spray with baking spray. You can reuse the parchment paper circles from before or put in new paper.
Re-soak the Bake-Even strips (if using). Once again press out the excess water (do not wring), and wrap them snugly around the cake pans.
In a large bowl, whisk together the flour, buttermilk powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer and a second large bowl), beat the sugar and butter together on medium-high speed until the mixture is creamy and smooth. If needed, scrape down the sides of the bowl with a spatula.
On medium speed, add eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
Alternate adding ⅓ of the flour mixture with ½ of the water, mixing after each addition until the batter is just incorporated. The batter will be smooth and thick.
Divide the batter into the prepared cake pans. Use a small offset spatula to smooth the top, if necessary.
Bake the cakes for 25 to 30 minutes or until a cake tester comes out clean. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Assemble the checkerboard cake: The cakes must be completely cool before assembling the cake. If you didn't use the Bake-Even strips, trim the cake tops to level them.
Using a 6-inch round cookie cutter, cut a circle into each cake layer. Using a 3-inch round cookie cutter, cut a circle out of the 6-inch circle. You will have four 3-inch circles (the centers), four 6-inch rings (the inner rings), and four 9-inch rings (the outlines). Use the video to see how this step will look.
Place one vanilla 9-inch outline of cake onto a serving plate or cake stand. Fill with a chocolate 6-inch ring, then a vanilla center for the first layer. Spread the buttercream evenly on top using a large offset spatula. Use a cake lifter to transfer the outer ring if the cake is soft.
The next layer will be a 9-inch chocolate outline filled with 6-inch vanilla ring and 3-inch chocolate center. Spread the buttercream evenly over this layer. Repeat the pattern for next 2 layers using the opposite cake flavors each time.
Cover the top and sides of the cake with the remaining buttercream. Decorate the top and sides of cake as desired. For neater slices when serving, refrigerate the cake for at least an hour before serving to let the buttercream set.
Serve and enjoy the amazement of your family and friends!
Storage Instructions: This cake can be stored at room temperature for 1 to 2 days, or well covered in the refrigerator for up to a week.
Make-ahead instructions: You can make the cakes ahead of time, then wrap the layers individually with plastic wrap and refrigerate or freeze until you’re ready to assemble. Let the cakes defrost in the refrigerator before using.Store the vanilla buttercream in an airtight container in the refrigerator for up to 2 weeks. Allow the buttercream to sit on the counter for an hour or so to get to room temperature. Stir it well to get it nice and fluffy again.
Recipe Notes
Buttermilk Substitutions: I use buttermilk powder because it’s shelf-stable and keeps indefinitely. For the chocolate cake, buttermilk powder just adds a little more acidity so the cake will rise more, but it's not strictly required. For the vanilla cake, you can replace the buttermilk powder and water with 1 cup buttermilk (at room temperature) or use one of these buttermilk substitutions:
Stir together ½ cup each water and sour cream (or plain Greek yogurt).
Take 1 cup of milk, remove 1 teaspoon, and stir in 1 teaspoon lemon juice or white vinegar. Let this mixture sit for 5 minutes before using.
Sprinkles add a colorful festive touch to the vanilla cake, and you can color coordinate them to your theme.If you only have one 9-inch round cake pan, fill it ⅔ full so it doesn’t overflow and bake cupcakes with remaining batter. Bake that layer for 40 to 45 minutes, covering with foil after 30 minutes (the cupcakes only need about 20 minutes to bake). After the cake has cooled and been leveled (if needed), slice the cake in half horizontally to create 2 equal layers.