Chess Cake

I still remember the first time I made this Chess Cake—it didn’t even feel like baking, it felt like I was setting up a game on a cake board.

I carefully placed the chocolate pieces on top, and for a moment I just stood there smiling, because it looked so real that nobody believed it was edible.

When I finally brought it to the table, all eyes locked onto it before I even said a word. Kids leaned in closer, adults were whispering “is that really cake?” and I knew I had created something special.

What I love most about this cake is how it combines two things that seem completely different—chess and baking—and turns them into a centerpiece that sparks joy and surprise.

It’s bold, it’s playful, and yet it’s surprisingly simple once you break it down step by step. And the best feeling? Watching someone take the first bite after admiring it like a masterpiece.

Table of Contents

Chess Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 ¼ cups (300ml) whole milk, room temperature

For the Buttercream Frosting:

1 ½ cups (345g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
4 tbsp heavy cream or milk
1 tbsp vanilla extract
Pinch of salt

For the Chocolate Ganache Drip:

200g dark chocolate, chopped
200ml heavy cream

For the Chessboard & Decoration:

White fondant
Black fondant
Black candy melts
White candy melts
Black and white chocolate (for chess pieces)

Instructions

Step 1: Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until pale and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla.
Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until smooth but do not overmix.
Divide batter evenly among prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Buttercream

Beat softened butter until creamy.
Add powdered sugar one cup at a time, mixing on low.
Add vanilla, salt, and cream. Beat on high speed for 3 minutes until fluffy.
If too thick, add more cream (1 tsp at a time).

Step 3: Assemble and Frost the Cake

Level each cake layer using a serrated knife.
Place the first layer on a cake board. Spread a thick, even layer of buttercream. Repeat with remaining layers.
Apply a thin crumb coat all around the cake and chill for 20 minutes.
Apply a final smooth coat of buttercream over the entire cake.

Step 4: Add the Chocolate Drip

Heat cream until steaming (do not boil). Pour over chopped dark chocolate. Let sit 3 minutes, then stir until smooth.
Cool ganache slightly until it reaches a drip consistency.
Pour ganache into a piping bag or squeeze bottle. Drip along the edges of the chilled cake so it runs down naturally.

Step 5: Decorate the Base

Melt black candy melts and white candy melts separately.
Pipe or pour onto parchment paper in round coin shapes. Let them set completely.
Attach alternating black and white candy coins around the base of the cake with a dab of buttercream.

Step 6: Create the Chessboard Top

Roll out black fondant and white fondant thinly. Cut into equal squares (about 1 inch each).
Place alternating black and white squares on top of the cake to form a neat chessboard pattern. Use a little buttercream to stick them.

Step 7: Make the Chess Pieces

Use a silicone chess piece mold. Melt white chocolate and fill half of the molds; tap to remove air bubbles. Do the same with dark chocolate.
Let pieces set in the fridge until firm, then carefully unmold.

Step 8: Arrange the Chess Set

Position chocolate chess pieces on the fondant chessboard in starting positions (or any arrangement you like).
Chill cake until ready to serve.

Serving & Storage:

Slice with a sharp knife for neat cuts.
Store cake in the refrigerator for up to 4 days. Bring to room temperature before serving.
Chess pieces can be made a day ahead and stored in an airtight container.

How Do You Make a Chess Cake Look Like a Real Chessboard?

The secret to making your cake look like a real chessboard is neatness and equal-sized squares. A little patience goes a long way here.

Use a ruler: Measure your fondant or chocolate squares so they’re all the same size.
Keep colors sharp: Use deep black fondant or melted chocolate with bright white fondant for the best contrast.
Start from the center: Place squares in the middle and work your way out for even spacing.
Use a flat tool: A fondant smoother or clean spatula helps press squares gently without leaving fingerprints.

Can I Make Chess Cake Without Fondant?

Yes, you can. If you don’t want to use fondant, there are easier ways to create the chessboard effect.

Chocolate squares: Cut equal pieces of dark and white chocolate to form the board.
Buttercream piping: Pipe black and white buttercream in neat squares.
Candy melts: Spread candy melts on parchment, cut them into squares, and place them on top.

Can I Use a Cake Mix To Make Chess Cake?

Yes, cake mix is an easy shortcut. It saves time and still gives you a soft, tasty base.

Choose sturdy mixes: Vanilla, chocolate, or butter flavor work best.
Add extra egg: This makes the cake stronger for layering.
Chill layers: Let them cool fully before stacking so they don’t break.

How Do You Get Clean Black And White Squares On Top Of a Chess Cake?

Crisp edges make your chessboard look real. Cutting and arranging carefully is the key.

Chill before cutting: Fondant or chocolate cuts cleaner when cold.
Use a sharp knife: Wipe it clean after each cut.
Line up straight: Place one row at a time and press gently into frosting.
Check spacing: Keep each square touching with no gaps.

Can Chess Cake Be Made Ahead Of Time?

Yes, making it in advance actually helps because the flavors settle and the cake holds better.

Bake layers early: Bake 1–2 days ahead and wrap them tightly in plastic.
Make frosting early: Store buttercream in the fridge and whip again before using.
Assemble the day before: This saves stress and gives you more time for decorating.

How Do You Stop The Fondant Squares From Sliding On The Cake?

Sliding happens if the frosting is too soft or the cake is warm.

Chill the cake: A cold cake holds decorations better.
Light buttercream layer: Spread thin buttercream on top as “glue.”
Work quickly: Fondant softens if handled too long.
Press gently: Don’t push too hard or they’ll lose shape.

Can I Make Chess Cake Without Eggs?

Yes, you can make it egg-free and still get a soft cake. Use substitutes in the batter.

Yogurt
Mashed bananas
Unsweetened applesauce
Buttermilk

How Do You Store Chess Cake And Keep It Fresh?

Storing it the right way keeps the cake moist and the decorations firm.

Cover tightly: Use a cake box or wrap to keep air out.
Refrigerate: Store in the fridge if not serving the same day.
Bring to room temperature: Take out 30 minutes before serving so it’s soft again.
Keep chess pieces separate: Store extra chocolate pieces in a container and place them before serving.