Ce raspberry lemon checkered cake, vanilla icing is a guaranteed surprise when cutting! Ideal as a birthday cake, it comes in all flavors. Don't worry, it seems complicated to make - but it's not really. As long as you have the right mold!
This checkered cake consists of 3 cake layers (lemon and raspberry flavored) covered with a creamy vanilla frosting.
How to make a checkered cake?
First you need to define the 2 flavors that you want to use inside the cake. I opted for raspberry (natural raspberry extract) and yellow lemon for my part. I liked the idea of a nice girly contrast when cutting :)
For the other ingredients, it is a classic cake : flour, baking soda, sugar, eggs, butter... The quantities may seem high to you, but the cake is a big cake! It can easily fill 12 / 15 people. Ideal for a birthday cake in short :)
To make a checkered cake, you have 2 options: with or without checkered mold. Without a mold, you will have to print templates and make cutouts in your baked cake. I admit that this option takes more time... I opted for the easy (and quick) solution by using the version WITH mold.
Which checkerboard mold to use?
You will see if you do some research, there are several checkerboard molds on the market today. My favorite, the one I have used many times is the WILTON checkered mold.
The advantage is that it is composed of 3 separate molds, which allows you to avoid making mistakes (and mixing colors when you shouldn't!). Also, the color spacer is the right size for the mold! so no leaks.
For those who are wondering: l'intercalary' is only used when pouring the 2 colors of dough. Then, remove it and put it in the oven. Everything is explained when you receive the mold.
You can absolutely use the 3 molds to make other cakes (without the interlayer), it's a quality brand, I always go there with my eyes closed.
If you like this kind of big cakes, you can also take a look at these recipes: Layer cake vertical strawberry-almond, Carrot cake, Layer cake lemon-poppy.
If you make this checkerboard cake, don't hesitate to tag @liliebakery on Instagram so I can admire your checkers :)
- 8 eggs
- 300 g granulated sugar
- 500 g softened butter
- 5 cs milk
- 500 g all-purpose flour wheat or spelled
- 1,5 cc baking soda
- 1 pinch of salt
- 2 cs oil rapeseed
- 3 yellow lemons
- Pink and yellow natural food coloring
- Drops natural raspberry extract
- 20 cl semi-thick cream 30% mg
- 90 g icing sugar
- 1 cc natural vanilla extract
- 300 g Philadelphia cream cheese
- 300 g mascarpone
- NB: for this recipe I used the Wilton checkerboard mold (link to the product at the bottom of the recipe). It consists of 3 molds 22,5 cm in diameter to be filled using the spacers provided.
- Preheat the oven to 180 ° traditional heat. In a bowl, relax whole eggs with a fork.
- Blanch these eggs with powdered sugar, the best is to do it using a food processor. The mixture should increase in volume and become clearer.
- Then add the soft butter, mix, then add the whole milk. Mix well to homogenize. Gradually add the flour, baking soda and a pinch of salt. Finish by adding the oil. Do not over mix.
- Divide the resulting dough into two equal parts in 2 containers. Add to the first container the juice of 3 yellow lemons and a small pinch of yellow food coloring.
- Add to the second container a few drops of natural raspberry extract and a touch of pink food coloring.
- Fill the 3 molds while respecting the alternation of colors using the removable insert provided. In my own experience, you have to fill each mold about halfway, no more, in order to be able to make the 3 molds.
- Bake the mussels together or successively the 3 mussels for 30 minutes of cooking. Let cool on a rack then unmold.
- In the bowl of your mixer, whip the semi-thick whipped cream. Add the icing sugar and liquid vanilla extract. Then add the Philadelphia and mascarpone.
- Whisk at maximum speed for a few moments, the icing should take on visibly consistency.
- Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve.
- Take the 1st cake, fix it on the cardboard support using a knob of icing. Cover this cake with a layer of icing (more or less thick depending on what you prefer) then place the 2nd cake. Ditto, layer of icing then 3rd cake.
- Place a layer of icing on top of the last cake and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, we can see the 3 cakes through (this thin layer avoids having cake crumbs in its final icing). Put in the refrigerator for 30 minutes.
- Finally, make the desired decoration, by first covering the layer cake with a good layer of icing on the top and sides using a spatula.
- To do like me, use a 1M Wilton piping tip to create the decoration on the base and top of the cake (I simply added pink coloring to my icing before filling my piping bag).
While looking for a great idea for my birthday cake, I came across this marvel!!
Hat! He is too beautiful!
It is really sublime !!!
Congratulations to you, it's really magnificent
It's superb! Bravo! My birthday is fast approaching, it gives me ideas! Bizz. PS: Happy belated birthday ;)
Thank you Aurore :-)
Sublime as always! The queen of Layer Cake !! : D happy birthday then: p
Thanks Chloe! :-)
I love it! This cake is beautiful, and very girly!
Kisses,
Fanny
he is superb, happy birthday
Thank you ! :-)
Simply magnificent !!!
Raaaaah !!!! But it makes me want this cake too much: D
Very gifted anyway: P
It looks delicious! Yum :P
And HAPPY BIRTHDAY: D
xx
Thanks to you :-)
too cute, I love the colors!!! kisses
it is too too beautiful = P
He is truly magnificent !
Wow ..... I would have loved to be one of your guests!!!!!! superb
How pretty he is!
Wouawww happy birthday my beautiful always so sublime your cakes big kisses
Wow, beautiful! You must have had fun making it :)
I just discovered your blog! I really fell in love with yours, pretty pictures, I'm a foodie, it's making me hungry!
I discovered this lovely blog, bravo for all these great achievements
Hello! The little one's birthday is coming soon, I want to try but... Do you think this cake can be made by a beginner? I don't have your talent!
Hello Lucile, if you have the specific mold, you can try because it's quite simple. Without the mold it's more complicated because you have to cut out circles of sponge cake of different colors and then assemble them yourself, as you can see on some blogs... Good luck ;-) See you soon
Good evening (given the time!!)
First of all, congratulations for all these recipes, each more beautiful than the next and which make you want to.
I really like this cake, I have a meal next week for a birth and I want to try it (I also bought the checkerboard mold from Féerie Cake).
I hope I succeed, your explanations should help me a lot.
To be continued....
Sincerely, Cath
Whaouh !! what a wonder!
Hello, great cake! I would like to make this cake on Saturday for my sister's birthday.
I have a question for the icing: I have never made whipped cream, should I use full cream? And did you use a semi-thick or thick one? And should I mix the mascarpone + Philadelphia with the whipped cream always with the electric whisk? Thank you
Hello Muriel, for your whipped cream you need full cream with 30% fat. If you take a light cream your whipped cream will not take! You can make your work easier by taking a semi-thick or thick but if you have a robot (like me) liquid cream is enough. And for the mixture of the other ingredients, I keep the whipped cream whisk. @ soon.
Good evening, Lilie.
Can we use baking yeast instead?
Thank you in advance
Hello Nada, yes you can use yeast, it's up to you to see how much. @ soon
Hello lilie,
I follow your blog very closely Hihi I would like to know what dye you buy and where? Thanks in advance because I am looking for good quality dye that does not require emptying the whole pot to get the desired color.
Thank you again for all these visual and taste marvels that you offer us.
Looking forward to discovering the project you are setting up.
Anissa
Thanks a lot for your answer,
We are impatiently awaiting a new recipe.
Kisses anissa
the recipe is great !!
I'm going to try it on June 7th for a birthday!!
I recently discovered your blog and I just have one thing to say: Wow, what beautiful works!!!
Your cake is superb!
I was just looking for a similar recipe for a birthday.
Could you tell me how high your cake is with the 3 floors?
And how many portions do you make with this size of cake?
Thanks in advance :)
Hello, it is indeed that your yellow paste is more liquid than your pink paste. You have to reduce the dose of liquid (lemon juice) you can use lemon extract instead of juice too. See you soon
Hello,
Thanks to Instagram I discovered your blog!! I'm delighted!
Today for my daughter's first birthday I made this wonderful checkerboard cake: I didn't have the mold so I tried it with cookie cutters. With all the dough I was able to bake 4 cakes (2 lemon 2 raspberry) the lemon had a good taste on the other hand the raspberry I had made it with homemade frozen raspberry puree and the taste was not too good.
As for the checkerboard side with the cookie cutters, the result was there.
Thanks again for your recipes which totally inspired me for this birthday snack.
I also made the cake pops that you made in Snow Queen (in pink for me). The result was delicious!!
Thank you Sarah for your feedback :-)
your cake is beautiful but I can not get mascarpone I can replace it with what a kiss
Hello, mascarpone can be replaced by fresh cheese like Philadelphia. @ soon
Hello,
Beautiful cake...how many slices are in this cake?
Thank you in advance.
Hello, I would say about 14 parts. See you soon
I tried your cake recipe! Super good! A wink at my place http://lesdelicesabelle.fr/recettes.php?recette=261 The thank you box
Hello Lilie,
I want to make this cake for my birthday but I'm a little late in ordering the mold on the website you recommend. Do you know a shop in Paris where I can find the famous checkerboard mold?
And if not, is it possible to make this cake with a simple mold with a diameter similar to the checkerboard mold?
Thank you in advance,
Julie
Hello Lilie,
I have a question about storing the checkerboard cake. I would like to make the cakes on D-1 and make the vanilla cream on D-day. But I am afraid that the cakes will go stale. How can I store them without any problems? I made a checkerboard cake a short while ago, I put it in the fridge for the next day and it came out all hard and stale...
Thanks for your advice and keep up the great cakes!! I love it!
Julie
Hello Julie, you have to wrap them in cling film and keep them at room temperature if it is for the next day. See you soon
Hello,
I want to make a rainbow cake but cannot find a satisfactory recipe. Can I use this recipe to make it? By dividing the dough obtained by six? Or should I increase the doses?
Thank you in advance!
Novels
Hello, it's up to you to innovate :) the quantities will be good I think, see you soon
Hello,
I would like to make this cake, but I have a smaller cake... I would like to know with your quantities how high your cake is?
please
Hello Audrey, I would say about 10cm high. @ soon
[…] Here is the site where I found the recipe: liliebakery […]
Hello, I have already made this recipe and it was very successful. I would like to make it again, but do you think it can be made the day before?
Yes of course ;)
Hello
I would like to make this very beautiful cake but how long does it keep in the refrigerator?
Thank you
good evening, the butter for the cake must it be melted please?
Hello Charlotte, no, it's indicated in the recipe, you have to incorporate the soft butter. See you soon !
Hello
I read the comments, but can you make the whole cake the day before without the visual or the taste noticing it? Or if you want to start the day before you just have to make the 3 cakes?
Merci à vous
Hello Melanie, if you have an airtight cover for the fridge then no problem to make with icing the day before. On the other hand, if this is not the case, the icing will be better made on the day. See you soon :)
He is magnificent
Is it possible to also make it with chocolate? In this case rather with cocoa or melted chocolate? In what quantity?
Thank you ☺️
Hello Ancé, thank you for your message, however I cannot answer you because it would require creating a new recipe by doing a preliminary test in the kitchen, especially for cocoa/sugar. I invite you to do it on your side if you wish to modify my basic recipe. See you soon :)
Hello,
The cake is very beautiful I would also like to make a checkerboard for my mother's birthday so thank you for the recipe. On the other hand I have a few questions, is the cake really big? Because we will not celebrate it with 12/15 people... Otherwise is it possible to reduce its size? Or can it be kept for a while after we have taken 2 or 3 portions? And last question I would have liked to make it with blueberries and raspberries, is it possible?
Anyway, thank you for this fabulous recipe.
Hello Méline, yes the cake is big, there is no possibility of reducing it because I make it with a special checkerboard mold. I talk about it in my recipe. See you soon :)