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how to make checkerboard cake without the special pan
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How to Make Checkerboard Cake Without the Special Pan: Amazing Guide

Tired of making basic cake designs? And want to challenge yourself? Let's take a look at how to make checkerboard cake without the 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: How to Make Checkerboard Cake Without the Special Pan: Amazing Guide
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)

For The Vanilla Cake

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. 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. For this, 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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