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Checkerboard Cake

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Checkerboard Cake

This checkerboard cake consists of tender vanilla and chocolate cakes with a rich, creamy chocolate frosting.

Ingredients

  • 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)
  • 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 (such as Duncan Hines®)
  • 3 large egg whites
  • 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

Directions

  • Prepare cakes: Preheat the oven to 350 degrees F (175 degrees C) with racks in middle and lower third positions.
  • Place devil's food 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.

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