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Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
Checkerboard Cake Assembly
Instructions 2 layers (1/2” high by 9” round) Vanilla Cake
(your favorite recipe)
2 layers (1/2” high by 9” round) Chocolate Cake (your favorite recipe)
3 cups Pastry Cream (or your favorite vanilla or chocolate cake filling)
Simply syrup (optional) recipe below
2 cups whipped topping (non-dairy or whipped sweetening heavy cream)
Assembly Instructions:
Trim tops off each cake that is level.
Each round needs to be cut into 3 concentric circles. You may use a 6” round
cake pan to mark the first (outer) circle, and a 3” biscuit cutter to market the
inner circle. Cut vertically down each marked circle.
Lift one of the outer circles of the vanilla cake and place on flat surface
(preferably 9” cardboard cake circle or flat serving plate you plan to serve
cake on) Lightly coat inner edge of cake with filling (this is the glue that
will hold the next ring of the cake to the outer ring) Carefully take middle
ring of chocolate cake and place to fit against vanilla ring. Lightly coat inner
edge of cake with filling (this is the glue that will hole the 3” circle of the
cake to the middle ring) Finally take 3” circle of vanilla cake and place inside
chocolate cake ring. Drizzle simple syrup (optional) over this first layer of
cake. Top with a thin layer of filling.
Follow the procedure in above paragraph alternating vanilla and chocolate cakes.
(I.e. your second layer will start with the chocolate as the outer ring, then
the vanilla for the middle and 3” chocolate circle in the middle. You will have
a total of four (4) layers.
Frost cake with your favorite icing or whipped topping.
Refrigerate cake. Should be assembled at least 6 hours before cutting.
Simple Syrup:
One half cup water (1/2 cup)
1 cup sugar
Combine and bring to a boil, reduce heat and simmer until sugar is dissolved.
Allow to cool before storing in refrigerator. Any leftovers can be kept
refrigerated for future use up to 2 months.
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