Checkerboard Cake Without Special Pan

Checkerboard Cake Without Special Pan

Tired of making basic cake designs? And you want to challenge yourself? It would help if you tried this checkerboard cake without a special pan. Buying a special pan for this is unnecessary; it will just take up space and waste money. Instead, get creative with this patterned cake recipe. If you think you can trace and cut a circle, then you can achieve this recipe. Now let’s start!

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What You Will Need

Ingredients For The Chocolate Cake

  • 1 cup of unsalted butter set at room temperature
  • 2 cups of all-purpose flour
  • 1 3/4 cups of sugar
  • 5pcs of eggs placed at room temperature
  • 1tsp of salt
  • 4 tbsp of sweetened cocoa powder
  • 1tbsp of vanilla extract 
  • 3 tbsp of unsweetened cocoa powder
  • 1 1/4 cup of buttermilk

For The Vanilla Cake

  • 1 cup of unsalted butter set at room temperature
  • 1 1/3 cup of sugar
  • 5pcs of eggs place at room temperature
  • 1tsp of salt
  • 1tbsp of vanilla extract
  • 3 cups of all-purpose flour
  • 1 tbsp of baking powder
  • 1 1/4 cup of non-fat buttermilk

Equipment

  • Measuring cups
  • Measuring spoons
  • 4 pcs 9-inch cake pans (2 for chocolate and 2 for vanilla)
  • Parchment papers
  • Non-stick cooking spray
  • Mixing bowls
  • Sieve
  • Rubber spatula
  • Offset spatula
  • Cooling wire rack
  • Cake rings (4″ and 7″)
  • Electric mixer

KitchenAid Nonstick Aluminized Steel Square Cake Pan, 9-Inch, Silver

Step by Step Instructions 

For the Chocolate Cake

Step 1

To preheat, set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Then, grease two cake pans. After that, line with parchment paper and dust them with flour.

Step 2

Afterward, in a bowl, sift the flour, salt, and baking powder. Then, add the cocoa powder (sweetened and unsweetened) into the flour and set it aside. 

Step 3

After that, cream your butter and sugar using an electric mixer until it becomes light and fluffy. Then, scrape the bowl’s sides using a rubber spatula every few minutes. 

Step 4

Next, add in the eggs one piece at a time, ensuring that each egg incorporates properly before adding another one. Then, scrape the bowl’s side after each addition of eggs to combine everything properly.

Butter, sugar and eggs

Step 5

After that, add the vanilla extract to the mixture. 

Step 6

Using an electric mixer, add the flour and buttermilk in three alternating additions. Make sure to do this in the beginning and ending with the flour. Afterward, mix at low speed and scrape the bowl’s sides during the process. Then, combine the batter well, but please do not overmix. 

Step 7

After that, pour and divide the cake batter into the prepared cake pans. Ensure to bake your cake in the oven for 30-40 minutes.  

Step 8

If the cake cooks thoroughly, take it out of the oven and cool over the counter for 5-10 minutes. Then, to cool completely, turn it out onto the cooling rack. 

Chocolate Cake - Checkerboard cake

For the Vanilla Cake

Step 1

To preheat, set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease two cake pans, then line with parchment paper and dust them with flour.

Step 2

In a bowl, sift the flour, salt, and baking powder and set it aside.

Step 3

Afterward, cream your butter and sugar using an electric mixer until it becomes light and fluffy. Scrape the bowl’s sides using a rubber spatula every few minutes. 

Butter and sugar - vanilla cake

Step 4

Then, add in the eggs one piece at a time, ensuring that each egg incorporates well before adding another one. Next, scrape the bowl’s side after each addition of eggs to combine everything properly.

Step 5

Afterward, add the vanilla extract to the mixture. 

Step 6

Using an electric mixer, add the flour and buttermilk in three alternating additions, beginning and ending with the flour. After that, mix at low speed and scrape the bowl’s sides during the process. Make sure to combine the batter well, but please do not overmix. 

Step 7

Next, pour and divide the cake batter into the prepared cake pans. Bake your cake in the oven for 30-40 minutes or until cooked thoroughly. 

Vanilla cake for checkerboard cake

Step 8

Finally, take it out of the oven and cool over the counter for 5-10 minutes. After that, turn it out onto the cooling rack to cool completely. 

Checkerboard Cake Assembly

Before cake assembly, you should cool the cakes (chocolate and vanilla) completely and have an even layer. You can also prepare the frosting and filling ahead of time.

Step 1

Mark circles inside each cake layer. Then, cut the cakes using different cake rings or a sharp knife (if cake rings are unavailable).

Step 2

Swap the cut-outs between the cakes like a target (chocolate-vanilla-chocolate and vanilla-chocolate-vanilla). You can use frosting to seal each cut-out.

Checkerboard Cake Assembly

Step 3

Afterward, pile the cakes on top of each other, alternating the colors of each layer. Because of this, make sure that you frost between each layer. Ensure to crumb coat your assembled cake and chill it for about 30 minutes. 

Step 4

Lastly, after you chilled the cake for 30 minutes, take it out. Then, frost your cake using buttercream or ganache, whichever you prefer. Afterward, design your cake and put it on a chiller, and serve. 

Tips and Tricks for Checkerboard Cake Without A Special Pan

You can make buttermilk if it is unavailable. With that, take a cup of milk at room temperature. Then, add a tablespoon of vinegar or lemon juice. After that, let this stay for about five to ten minutes. Viola! Your very own buttermilk. 

With regards to incorporating the eggs in the cake batter mixture, add one egg at a time. Because of this, make sure that you combine the egg properly before adding another one. Doing this avoids having an eggy smell on your cake. 

Tips and Tricks for Checkerboard Cake Without A Special Pan

Moreover, to check if the cake cooked well, you can use a toothpick. With that, please insert it into the center of the cake. It is okay if it comes out clean. You can also try gently pressing the cake, and if it bounces back, it is ready; however, if it leaves an indent, it is not okay. 

To prevent the cake from crumbling during preparation. You can make the cakes easier to cut and handle by baking the cake a day ahead. In addition to that, wrap the cakes with cling wrap. Afterward, please place them in the chiller or fridge. 

Checkerboard Cake Without Special Pan
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Checkerboard Cake Without Special Pan

Tired of making basic cake designs? And you want to challenge yourself? It would help if you tried this checkerboard cake without a special pan. Buying a special pan for this is unnecessary; it will just take up space and waste money. Instead, get creative with this patterned cake recipe. If you think you can trace and cut a circle, then you can achieve this recipe. Now let's start!
Course: Dessert
Cuisine: American
Keyword: Checkerboard Cake Without Special Pan
Author: cakedecorist.com

Equipment

  • Measuring cups
  • Measuring Spoons
  • 4pcs 9-inch cake pans (2 for chocolate and 2 for vanilla)
  • Parchment papers
  • Non-stick cooking spray
  • Mixing bowls
  • Sieve
  • Cooling wire rack
  • Cake rings (4" and 7")

Ingredients
  

For The Chocolate Cake (two 8" cakes)

  • 1 cup of unsalted butter set at room temperature
  • 2 cups of all-purpose flour
  • 1 3/4 cups of sugar
  • 5 pcs of eggs placed at room temperature
  • 1 tsp of salt
  • 4 tbsp of sweetened cocoa powder
  • 1 tbsp of vanilla extract
  • 3 tbsp of unsweetened cocoa powder
  • 1 1/4 cup of buttermilk

For The Vanilla Cake

  • 1 cup of unsalted butter set at room temperature
  • 1 1/3 cup of sugar
  • 5 pcs of eggs place at room temperature
  • 1 tsp of salt
  • 1 tbsp of vanilla extract
  • 3 cups of all-purpose flour
  • 1 tbsp of baking powder
  • 1 1/4 cup of non-fat buttermilk

Instructions

For the Chocolate Cake

  • To preheat, set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Then, grease two cake pans. After that, line with parchment paper and dust them with flour.
  • Afterward, in a bowl, sift the flour, salt, and baking powder. Then, add the cocoa powder (sweetened and unsweetened) into the flour and set it aside.
  • After that, cream your butter and sugar using an electric mixer until it becomes light and fluffy. Then, scrape the bowl's sides using a rubber spatula every few minutes.
  • Next, add in the eggs one piece at a time, ensuring that each egg incorporates properly before adding another one. Then, scrape the bowl's side after each addition of eggs to combine everything properly.
  • After that, add the vanilla extract to the mixture.
  • Using an electric mixer, add the flour and buttermilk in three alternating additions. Make sure to do this in the beginning and ending with the flour. Afterward, mix at low speed and scrape the bowl's sides during the process. Then, combine the batter well, but please do not overmix.
  • After that, pour and divide the cake batter into the prepared cake pans. Ensure to bake your cake in the oven for 30-40 minutes.
  • If the cake cooks thoroughly, take it out of the oven and cool over the counter for 5-10 minutes. Then, to cool completely, turn it out onto the cooling rack.

For the Vanilla Cake

  • To preheat, set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease two cake pans, then line with parchment paper and dust them with flour.
  • In a bowl, sift the flour, salt, and baking powder and set it aside.
  • Afterward, cream your butter and sugar using an electric mixer until it becomes light and fluffy. Scrape the bowl's sides using a rubber spatula every few minutes.
  • Then, add in the eggs one piece at a time, ensuring that each egg incorporates well before adding another one. Next, scrape the bowl's side after each addition of eggs to combine everything properly.
  • Afterward, add the vanilla extract to the mixture.
  • Using an electric mixer, add the flour and buttermilk in three alternating additions, beginning and ending with the flour. After that, mix at low speed and scrape the bowl's sides during the process. Make sure to combine the batter well, but please do not overmix.
  • Next, pour and divide the cake batter into the prepared cake pans. Bake your cake in the oven for 30-40 minutes or until cooked thoroughly.
  • Finally, take it out of the oven and cool over the counter for 5-10 minutes. After that, turn it out onto the cooling rack to cool completely.

Notes

You can make buttermilk if it is unavailable. With that, take a cup of milk at room temperature. Then, add a tablespoon of vinegar or lemon juice. After that, let this stay for about five to ten minutes. Viola! Your very own buttermilk. 
With regards to incorporating the eggs in the cake batter mixture, add one egg at a time. Because of this, make sure that you combine the egg properly before adding another one. Doing this avoids having an eggy smell on your cake. 
Moreover, to check if the cake cooked well, you can use a toothpick. With that, please insert it into the center of the cake. It is okay if it comes out clean. You can also try gently pressing the cake, and if it bounces back, it is ready; however, if it leaves an indent, it is not okay. 
To prevent the cake from crumbling during preparation. You can make the cakes easier to cut and handle by baking the cake a day ahead. In addition to that, wrap the cakes with cling wrap. Afterward, please place them in the chiller or fridge. 
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