Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks / 227g) unsalted butter, softened, plus more for greasing the pans
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/4 cup (25g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • Pinch of salt

Instructions:

  1. Prepare the Pans: Grease and flour, line with parchment paper circles, and grease and flour the parchment.
  2. Make the Vanilla Cake Batter: Cream butter and sugar. Beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk until just combined.
  3. Make the Chocolate Cake Batter: Repeat steps for vanilla cake, whisking in the cocoa powder to the dry ingredients.
  4. Bake the Cakes: Divide each batter evenly between the two prepared cake pans. Bake until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  6. Chill the Cakes: Wrap cooled cakes in plastic wrap and chill for at least 30 minutes.
  7. Cut the Circles: Using the cookie cutters or templates, cut concentric circles out of each cake layer (vanilla and chocolate), creating rings.
  8. Assemble the Checkerboard Pattern: Swap the rings, so you have one vanilla-chocolate-vanilla and one chocolate-vanilla-chocolate cake.
  9. Make the Buttercream Frosting: Cream butter until light and fluffy. Gradually add powdered sugar, then heavy cream, vanilla, and salt. Beat until smooth.
  10. Assemble and Frost the Cake: Place one layer on a serving plate. Spread with frosting. Top with the second layer. Frost the entire cake.
  11. Chill and Serve: Chill the checkerboard cake for at least 30 minutes before serving to allow the frosting to set.