Party Checkerboard Cake

Party Checkerboard Cake
125 min.
16
296kcal

Suggestions


Get ready to impress your guests with a stunning Party Checkerboard Cake that’s as delightful to look at as it is to eat! This eye-catching dessert features a playful checkerboard pattern that will have everyone talking at your next gathering. With its moist and flavorful layers, this cake is perfect for birthdays, celebrations, or any occasion where you want to bring a little extra joy.

Using a simple box mix as a base, this recipe elevates the classic cake with the addition of cream cheese for richness and a hint of fruity flavor from strawberry or orange gelatin. The vibrant yellow frosting adds a cheerful touch, making it a feast for the eyes as well as the palate. Plus, the optional candy flowers and decorative icing allow you to personalize your cake, making it a true centerpiece for your dessert table.

In just over two hours, you can create a dessert that serves 16 people, making it an ideal choice for parties and gatherings. With each slice revealing its beautiful checkerboard design, your guests will be delighted by both the taste and the presentation. So gather your ingredients, preheat your oven, and let’s bake a cake that will be the highlight of your celebration!

Ingredients

  • box cake mix yellow
  • cup milk 
  • oz cream cheese softened
  • teaspoon vanilla 
  •  eggs 
  • 0.5 box strawberries orange-flavored (4-serving size)
  • 12 oz fluffy frosting white
  • serving food coloring yellow
  • 6.4 oz chocolate icing white
  • serving the petals from dandelion flowers 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • spatula

Directions

  1. Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set.
  2. Place divider ring in one of the pans, following manufacturer's directions.
  3. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Divide batter in half; stir gelatin into half of the batter.
  4. Spoon batter into each pan and using divider ring, following manufacturer's directions.
  5. Bake 23 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
  6. Tint frosting with yellow food color until deep yellow color. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate.
  7. Place cake on serving plate; frost side and top of cake with frosting. Decorate with decorating icing; garnish with candy flowers. Store loosely covered.

Nutrition Facts

Calories296kcal
Protein4.15%
Fat28.29%
Carbs67.56%

Properties

Glycemic Index
11.94
Glycemic Load
9.87
Inflammation Score
-1
Nutrition Score
4.5699999910658%

Flavonoids

Pelargonidin
0.01mg

Nutrients percent of daily need

Calories:295.5kcal
14.77%
Fat:9.28g
14.28%
Saturated Fat:3.11g
19.42%
Carbohydrates:49.87g
16.62%
Net Carbohydrates:49.48g
17.99%
Sugar:35.56g
39.51%
Cholesterol:37.89mg
12.63%
Sodium:329.45mg
14.32%
Alcohol:0.09g
100%
Alcohol %:0.12%
100%
Protein:3.06g
6.13%
Vitamin B2:0.24mg
14.37%
Phosphorus:143.53mg
14.35%
Calcium:97.72mg
9.77%
Folate:28.94µg
7.24%
Vitamin E:0.94mg
6.24%
Selenium:4.28µg
6.12%
Vitamin B1:0.09mg
6.07%
Vitamin K:5.36µg
5.1%
Iron:0.91mg
5.06%
Vitamin B3:0.85mg
4.24%
Vitamin B5:0.35mg
3.49%
Vitamin B12:0.2µg
3.33%
Manganese:0.07mg
3.3%
Vitamin A:140.65IU
2.81%
Vitamin B6:0.05mg
2.56%
Vitamin D:0.33µg
2.22%
Zinc:0.31mg
2.04%
Potassium:68.31mg
1.95%
Magnesium:6.92mg
1.73%
Fiber:0.39g
1.57%
Copper:0.03mg
1.53%