Checkerboard Surprise Cake
This is just the formula for assembling the cake. You will need 4 cakes, I made 1 cake of each flavor and sliced them in half, but you can also just make 4 cakes. You can easily used boxed cake mix to cut down on time, or make your cakes ahead of time and then pull them out of the fridge when you’re ready to assemble.
- Starting with your 4 room temperature or chilled cakes (2 of each flavor/color), cut 3 circles into the cakes. 3 cuts will create 4 rings. You can eye ball this, but I find it easiest to use things from around the kitchen as cutters – bowls, pitchers, plates… anything round works!
- Create a bulls-eye pattern by alternating cake flavors on each layer.
- Place your first layer on a cake plate (it’s the easiest way to frost) and give it a thin layer of icing. This layer acts almost like glue, so it can be pretty thin and it doesn’t have to look perfect. Remember to alternate cake layers so that the outside ring is a different flavor than the cakes below and above it. Once you’re done frosting place your cake in the fridge for about 20 minutes.
- Frost again, this time use a generous helping of frosting and make sure it all looks beautiful.
- Garnish! You can use anything, sprinkles, sanding sugar, cookie icing or use a vegetable peeler to create chocolate shreds like I did.
Slice into your cake and… Surprise!