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 sounds complicated to do - but it really isn't. 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?
You must first define the 2 flavors that you want to use inside the cake. I opted for raspberry (natural raspberry extract) and lemon for my part. I liked the idea of a cute girly cutout contrast :)
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. In short, ideal for a birthday cake :)
To make a checkered cake, you have 2 options: with or without checkered mold. Without a mold, you will need to print out templates and make cutouts in your baked cake. I admit that this option requires 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 your research that there are several checkered molds on the market today. My preference, the one that I have used many times is the WILTON checkered mold.
The advantage is that it consists of 3 separate molds, which allows you to avoid mistakes (and to mix colors when you don't have to!). Likewise, the interlayer for the colors is the right size of the mold! no leak therefore.
For those who are wondering: l'interlayer is only used when the 2 colors of dough are poured. Then we remove it and we can put it in the oven. Everything is explained when you receive the mold.
You can quite use the 3 molds to make other cakes (without the interlayer), it is a mark of quality, 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 checkered cake, do not hesitate to tag @liliebakery on Instagram so I can admire your checkers :)
Raspberry lemon checkered cake, vanilla icing
Ingredients:
Cake
- 8 eggs
- 300 g granulated sugar
- 500 g softened butter
- 5 cs milk
- 500 g all-purpose flour wheat or spelled
- 1,5 tsp baking soda
- 1 pinch of salt
- 2 cs oil rape
- 3 yellow lemons
- Pink and yellow natural food coloring
- Drops natural raspberry extract
Icing
- 20 cl semi-thick cream 30% mg
- 90 g icing sugar
- 1 cc natural vanilla extract
- 300 g Philadelphia cream cheese
- 300 g mascarpone
Instructions:
Cake
- 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.
Icing
- 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.
Assembling the checkered cake
- 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).
aulivia
In full search of a great idea for my birthday cake, I came across this wonder !!
Hat! He is too beautiful!
Emilie
It is really sublime !!!
axoul
bravo to you it's really beautiful
Aurore
It is superb! well done! my birthday is fast approaching that gives me ideas! bizz. ps: happy birthday late;)
Lilie bakery
Thank you Aurore :-)
Chloe Delice
Sublime as always! The queen of Layer Cake !! : D happy birthday then: p
Lilie bakery
Thanks Chloe! :-)
Loanne and Fanny
I love! This cake is beautiful, and very girly!
Kisses,
Fanny
micheline
he is superb, happy birthday
Lilie bakery
Thank you ! :-)
TwimmCook
Simply magnificent !!!
hidden life
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
Lilie bakery
Thanks to you :-)
foolish
too cute, I love the colors !!! kisses
BoopCook
it is too too beautiful = P
LadyMilonguera
He is truly magnificent !
the map
Wow… ..I would have liked to be one of your guests !!!!!! superb
Stephaniieluvshopping
How pretty!
mimi
Wouawww happy birthday my beautiful always so sublime your cakes big kisses
LeeYaa
Waw, beautiful! You must have had a lot of fun doing it :)
Lily
I have just come across your blog! I really fell in love with it, pretty pictures me who am greedy that makes me hungry!
The cake workshop
I discovered this lovely blog, bravo for all these great achievements
Lucile
Hello ! Soon the birthday of the chip, I want to get started but… Do you think that this cake is achievable by a beginner? I don't have your talent!
Lilie bakery
Hello Lucile, if you have the specific mold, you can try because it is quite simple. Without the mold it's more complicated because you have to cut circles of sponge cake of different colors and then assemble them yourself, as we can see on some blogs… Good luck ;-) @ soon
Cathpock
Good evening (considering the time !!)
First of all, congratulations for all these recipes, each more beautiful than the next and which make you want to.
I like this cake very much, I have a meal next week for a birth and I want to test it (I bought the checkered mold from Féerie Cake as well).
I hope to succeed your explanations should help me a lot.
To be continued ….
Sincerely, Cath
Bluespoons
Whaouh !! what a wonder!
Muriel
Hello, superb 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 whole cream? And did you use a semi-thick or thick? And do you have to mix the mascarpone + philadelphia with the whipped cream tjs with the electric whisk? Thank you
Lilie bakery
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.
Nada
Good evening, Lilie.
Can we use baking yeast instead?
thank you in advance
Lilie bakery
Hello Nada, yes you can use yeast, it's up to you to see how much. @ soon
Anissa
Hello lilie,
I follow your blog very closely Hihi I would like to know which dye do you buy and where? Thank you in advance because I am looking for a good quality dye that does not require emptying the whole jar to have 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
Anissa
Thanks a lot for your answer,
We are impatiently awaiting a new recipe.
Kisses anissa
agno
the recipe is great !!
i will try it on june 7th for a birthday !!
marwa
I discovered your blog recently and I have only one thing to do: Whaow, 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?
Thank you in advance :)
Lilie bakery
Hello, it is indeed that your yellow paste is more liquid than your pink paste. You need to decrease the dose of liquid (lemon juice) you can use lemon extract instead of juice too. @ soon
Sarah
Hello,
Thanks to Instagram I discovered your blog !! I am delighted !
Today for my daughter's first birthday I made this wonderful checkered cake: I didn't have the mold so I tried it with cookie cutters. With all of the dough I was able to bake 4 cakes (2 with lemon 2 with raspberry) the lemon had a good taste on the other hand the raspberry I had made it with frozen homemade raspberry puree and the taste n was not too much at the rendezvous.
As for the checkerboard side with the cookie cutters, the result was there.
Thank you again for your recipes which totally inspired me for this birthday party.
I also made the cake pops that you made as a snow queen (on my side in pink). Result a delight !!
Lilie bakery
Thank you Sarah for your feedback :-)
myagaby
your cake is beautiful but I can not get mascarpone I can replace it with what a kiss
Lilie bakery
Hello, mascarpone can be replaced by fresh cheese like Philadelphia. @ soon
fontaine
Hello,
Wonderful cake… what is the number of pieces on this cake?
Thank you in advance.
Lilie bakery
Hello, I would say about 14 parts. See you soon
Belle's delights
I tested your cake recipe! Very good! A wink at home http://lesdelicesabelle.fr/recettes.php?recette=261 The thank you box
Julie
Hello Lilie,
I want to make this cake for my birthday but I'm going a little late to order the mold on the website that 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
Julie56
Hello Lilie,
I have a question regarding the conservation of the checkered cake. I would like to bake the cakes on D-1 and make the vanilla cream on D-day. But I'm afraid the cakes will get stale. How can I store them without worries? I made a checkered cake a short time ago, I put it in the fridge for the next day and came out all hard and stale ...
Thank you for your advice and continue your wonderful cakes !! I love !
Julie
Lilie bakery
Hello Julie, you have to wrap them in stretch film and keep them at room temperature if it is for the next day. @ soon
Romabe
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
Lilie bakery
Hello, it's up to you to innovate :) the quantities will be good I think, @ soon
chaboissier
Hello,
I would like to make this cake, but I have a smaller mole… I would like to know with your quantities how high is your cake?
please
Lilie bakery
Hello Audrey, I would say about 10cm high. @ soon
Bourdon
Hello, I have already made this recipe and it was very successful I would like to do it again but do you think we can make it the day before?
Lilie bakery
Yes of course ;)
Sandrine
Hello
I would like to make this very beautiful cake but how long does it keep in the refrigerator?
Thank you
charlotte
good evening, the butter for the cake must it be melted please?
Lilie bakery
Hello Charlotte, no, it's indicated in the recipe, you have to incorporate the soft butter. See you soon !
Mélanie
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
Lilie bakery
Hello Mélanie, if you have an airtight bell 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 done on D-Day. See you soon :)
AnCe
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 ☺️
Lilie bakery
Hello Ancé, thank you for your message, however I cannot answer you because that would require creating a new recipe by carrying out a preliminary test in the kitchen, especially for the cocoa/sugar. I invite you to do it yourself if you wish to modify my basic recipe. See you soon :)