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Wickedly Delicious Checkerboard Cake

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By Alexa Carter
Updated Oct 7, 2024
Makers gonna make bake. Betty Crocker Maker Alexa.

Meet Alexa, marketer by day, Maker by night

“Baking should be fun, and the result should be something delicious! When I bake, it’s not extremely pretty, but I love it, and that’s what matters.”
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This show-stopping, two-tier cake is just the dessert you need to get the party going! Each bite of the cake is sweet and delicious. Featuring a delightful combination of vanilla and chocolate batters, this cake is made even easier with a checkerboard cake tool, ensuring a stunning effect every time you cut a slice. End the night or start your day with this wickedly delicious checkerboard cake inspired by the Wicked Witch herself.

Frequently Asked Questions

Can I decorate my cake differently?

Absolutely! You can add fresh fruit, chocolate shavings, or different colored sprinkles to customize your cake’s appearance.

How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you need to keep it longer, consider freezing the cake slices individually.

Why do I need to freeze the cakes after baking?

Freezing the cake layers for 30 to 60 minutes helps the frosting adhere better, making it easier to evenly and neatly frost the cake.

What is a checkerboard cake divider?

A checkerboard cake divider is a tool that helps create a checkerboard effect in your cake. It consists of a divider placed in the middle of the cake pan, allowing you to pour two different batters (like vanilla and chocolate) into a pan, creating a beautiful checkerboard pattern when different layers are placed on top of each other.

Where can I find a checkerboard cake divider?

Checkerboard cake dividers can be found at most kitchen supply stores, baking supply shops, or online retailers. They often are sold as part of checkerboard cake kits or as standalone tools.

Wickedly Delicious Checkerboard Cake

  • Prep Time 60 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat your oven to 350°F. Grease 2 (9-inch) round cake pans and set them aside.
  • Step 
    2
    In large bowl, prepare the vanilla cake mix batter, using water, oil and eggs called for on cake mix box, according to the instructions on the box. Set aside. In separate large bowl, prepare the chocolate fudge cake mix batter, using water, oil and eggs called for on cake mix box, according to the instructions on the box.
  • Step 
    3
    Place checkerboard ring insert into a prepared pan. (For best results, follow the instructions included with the checkerboard cake divider kit to evenly divide batters between pans.) Pour a little more than half of the prepared vanilla batter into the outer and center rings. Then, pour chocolate batter into the middle ring. Carefully remove the ring by pulling straight up. Clean the ring insert and place in the second prepared pan. Pour remaining chocolate batter into the outer and center rings. Then, pour remaining vanilla batter into the middle ring. Carefully remove the ring by pulling straight up.
  • Step 
    4
    Place both cake pans in the oven and bake for 28 minutes. After 28 minutes, use a toothpick to check if the cakes are done baking. If the toothpick comes out clean or with a few crumbs, they are ready. If there is wet batter, return the cakes to the oven for a few additional minutes.
  • Step 
    5
    Once baked, allow the cakes to cool in the pans for a few minutes. Then, transfer both pans to the freezer for 30 minutes (or up to an hour) to help the frosting adhere better. It’s fine if the cakes are slightly warm when placed in the freezer.
  • Step 
    6
    Meanwhile, in medium bowl, combine both vanilla frostings. Remove the cakes from the freezer and from the pans. Place one cake layer on a serving plate. Using a piping bag, add frosting around the outer edges of the first cake layer. Spin the cake on a lazy Susan while using an icing spatula to evenly frost.
  • Step 
    7
    Carefully place the second cake layer on top of the first and repeat the frosting process on the top layer.
  • Step 
    8
    Gently add frosting to the outer sides of the cake using your icing spatula. This step requires patience; spread the frosting slowly until the entire cake is covered.
  • Step 
    9
    Use a bread scraper to smooth out the frosting on the outer edges, ensuring an even finish.
  • Step 
    10
    Finally, top the cake with fun green and pink sprinkles for a festive touch!

Nutrition

Nutrition Facts are not available for this recipe
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