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Red Velvet Checkerboard Cake | A showstopper of a celebratory cake!

Red Velvet Checkerboard Cake

5 from 1 reviews

With the right equipment and a few tips, you can make this impressive Red Velvet Checkerboard Cake at home!


Red Velvet Cake:

White Cake:

Cream Cheese Frosting:


  1. Preheat the oven to 350º. Grease 3 9-inch cake pans (I used the ones in the checkerboard cake kit). Line bottoms with parchment and grease the top of the parchment. Set aside
  2. Make red velvet cake.
  3. Combine the flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Whisk to combine thoroughly. Set aside.
  4. – In the bowl of a stand mixer fitted with paddle attachment, beat granulated sugar and butter at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy.
  5. Combine buttermilk, food coloring, and vanilla in a small bowl. Stir well with a whisk.
  6. With the mixer on medium, add a third of the flour mixture, then half of the buttermilk mixture, another third of the flour mixture, then the rest of the buttermilk mixture. Add the remaining flour mixture and mix just until moistened.
  7. Spoon batter into a gallon size zip-top bag or pastry bag. Seal. When you’re ready to pipe the batter, cut off about ½-inch from one corner.
  8. Wash your mixer bowl and beater.
  9. Make the white cake.
  10. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside
  11. Mix together the whole milk, vanilla bean paste, buttermilk, and lemon juice. Set aside.
  12. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it lightens in color, about a minute. Add the sugar in a steady stream, stopping to scrape down the sides of the bowl after all is added. Continue to beat on medium speed until the mixture is very light in color and fluffy, 3 to 4 minutes.
  13. With the mixer on medium speed, add the egg whites, about a tablespoon at a time, beating after each addition until incorporated before adding more. If the batter ever looks watery, stop adding the egg whites, increase mixer speed and beat till the batter looks smooth again. Continue to beat, scraping down the sides and bottom of the bowl once or twice, until all of the egg whites are added and the mixture is fluffy.
  14. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the flour mixture. Stop the mixer after each addition to scrape down the sides of the bowl.
  15. Transfer enough batter to fill a pastry bag about halfway full.
  16. To make the frosting, beat together cream cheese and butter just until blended. Add the vanilla and mix till combined. Mix in the powdered sugar, 2 cups at a time. Beat until smooth.
  17. To make cakes, place the divider in one cake pan. Start with the red batter and pipe in the outside and middle ring, filling only ⅔ full. Pipe the white cake batter into the middle ring. Pull the divider straight up, then wash and dry it and repeat with the second cake pan. Remove the divider, wash and dry it then pipe the white batter in the outside and middle ring and then the red in the middle ring. Remove the divider.
  18. Use extra batter for cupcakes (bake about 20 minutes).
  19. Bake the layers about 28 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove to wire racks to finish cooling.
  20. To assemble, place one of the two matching layers on a cake plate (level by cutting off rounded top if needed). Spread layer with frosting then top with the non-matching layer. Spread top with frosting, then top with the last layer. Frost top and sides of cake. Garnish with sprinkles if desired.
  21. Store in the refrigerator.


This recipe is adapted from Cookie Baker Lynn.