This checkerboard cake consists of tender vanilla and chocolate cakes with a rich, creamy chocolate frosting.
Ingredients
- 1 (15.25 ounce) cake mix
- 2 cups whole milk, divided
- ⅔ 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
Frosting
- ½ cup salted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (32 ounce) package powdered sugar
- ½ cup unsweetened cocoa powder
- 4 tablespoons whole milk, or more as needed
- 2 teaspoons vanilla extract
Instructions
- Prepare cakes: Preheat the oven to 350 degrees F (175 degrees C) with racks in middle and lower third positions.
- Place the cake mix, 1 cup milk, 1/3 cup melted butter, 3 large eggs, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat at low speed, using the paddle attachment, for 1 minute until combined. Increase speed to medium and beat for 2 minutes.
- Spoon batter evenly into 2 (9-inch) round nonstick cake pans, greased with baking spray; set aside.
- Repeat procedure with the white cake mix, substituting 3 egg whites for 3 large eggs.
- Bake 4 cakes in the preheated oven until a wooden pick inserted in middle comes out clean, 20 to 25 minutes, rotating cake pans from front to back and between top and bottom racks halfway through baking time.
- Remove pans to a wire rack and cool for 10 minutes. Remove cakes from pans and cool completely on wire racks, about 1 hour.
- Trim the top of the cakes as needed to make sure the top is level.
- Prepare frosting: Beat softened butter with a stand mixer at medium speed, using the paddle attachment, until creamy, 1 to 2 minutes.
- Add softened cream cheese and mix for 1 minute until combined, stopping to scrape down sides of bowl as needed.
- Whisk together powdered sugar and cocoa in a large bowl; gradually add to butter mixture alternately with 4 tablespoons milk, along with the vanilla. Beat at low speed until blended after each addition, stopping to scrape down bowl in between additions. (If needed, add up to 1 tablespoon milk, 1 teaspoon at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.
- Assemble cake: Place 1 chocolate cake layer on a cutting board. Using a 6-inch round cutter, cut out center of cake to create a 6-inch cake round; leave 9-inch cake ring intact, and remove center 6-inch cake. Using a 3-inch round cutter, cut out center of the 6-inch cake to create a 3-inch cake round; leave 6-inch ring intact, and remove center 3-inch cake round. Place the 9-inch cake ring on a serving platter or cake stand. Set aside 6-inch ring and 3-inch cake round.
- Repeat process with 1 vanilla cake layer to create 1 (9-inch) vanilla cake ring, 1 (6-inch) vanilla cake ring, and 1 (3-inch) vanilla cake round.
- Place the 6-inch vanilla ring in the center of the 9-inch chocolate ring. Place the 3-inch chocolate cake round in the center of the 6-inch vanilla ring.
- Spread a thin layer of frosting over layer on platter. Place 9-inch vanilla cake ring on frosted layer and place the 6-inch chocolate ring in center of thee 9-inch vanilla ring. Place the 3-inch vanilla cake round in the center of the 6-inch chocolate ring. Spread a thin layer of frosting over layer. Repeat process with remaining chocolate cake layer and vanilla cake layer.
- Spread remaining frosting over top and sides of cake. Chill for 15 minutes before serving.
