This stunning checkerboard cake is as fun to slice as it is to eat.
With alternating rings of rich chocolate and soft vanilla cake, every slice reveals a beautiful pattern that looks like it came straight from a bakery window.
Despite its impressive appearance, this cake is surprisingly achievable thanks to simple cake mixes and a clever assembly method.
Layered with a luscious chocolate cream cheese frosting, each bite delivers a perfect balance of flavors—deep cocoa richness paired with light vanilla sweetness.
Whether you’re making it for a birthday, holiday, or just to impress guests, this cake is guaranteed to be a showstopper that tastes just as incredible as it looks.
Prep Time: 45 mins
Cook Time: 20 mins
Additional Time: 1 hr 25 mins
Total Time: 2 hrs 30 mins
Servings: 12
Yield: 1 (9-inch layer cake)
Ingredients
For the Cake
- 1 (15.25 ounce) package devil’s food cake mix
- 2 cups whole milk, divided
- 2/3 cup salted butter, melted, divided
- 3 large eggs
- 2 teaspoons vanilla extract, divided
- Baking spray with flour
- 1 (15.25 ounce) package white cake mix
- 3 large egg whites
For the Frosting
- 1/2 cup salted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (32 ounce) package powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons whole milk (plus more as needed)
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°F (175°C). Position racks in the middle and lower thirds of the oven. Grease four 9-inch round cake pans with baking spray.
- In a large bowl, combine devil’s food cake mix, 1 cup milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla. Beat on low speed until combined, then increase to medium and mix for 2 minutes.
- Divide the chocolate batter evenly between two prepared pans.
- In a separate bowl, prepare the white cake mix using remaining milk, butter, vanilla, and egg whites. Mix the same way as above and divide into the remaining two pans.
- Bake all cakes for 20–25 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks for about 1 hour. Level tops if needed.
- Prepare the frosting: Beat butter until creamy. Add cream cheese and mix until smooth.
- In a separate bowl, whisk together powdered sugar and cocoa powder. Gradually add to the butter mixture, alternating with milk and vanilla. Beat until smooth and fluffy, adding extra milk if needed for spreadable consistency.
- Using round cutters (or careful knife work), cut each cake layer into three concentric rings: 9-inch outer ring, 6-inch middle ring, and 3-inch center.
- On a serving plate, assemble the first layer by placing a chocolate outer ring, vanilla middle ring, and chocolate center.
- Spread a thin layer of frosting over the top.
- For the next layer, reverse the pattern: vanilla outer ring, chocolate middle ring, vanilla center. Frost again.
- Repeat layering with remaining cake pieces, alternating the pattern each time.
- Frost the top and sides of the cake evenly with the remaining frosting.
- Chill the cake for 15 minutes before slicing to help set the layers.
Chefs Notes
- If you don’t have round cutters, use bowls or plates as guides and carefully cut with a knife.
- Keep your layers organized as you cut to avoid mixing up the pattern.
- Chilling between layers can help stabilize the cake during assembly.
- For extra visual impact, use a serrated knife when slicing to keep the checkerboard pattern clean.