Buffalo Check Print Cake Tutorial

If you follow me on Instagram, you know that I have been obsessed this holiday season with all things buffalo check print….pajamas, table settings, DIY art, ornaments, even cake.  Yes, I said cake.  I found a couple of jaw-dropping cakes online that were buffalo check print/lumberjack-themed and I knew immediately that I would be making one this holiday season.

I scoured the internet looking for the most “effortless” way of making this cake.  I found a couple of specialty baking pans on Amazon’s website that were designed to create this checkered pattern, but many of the pan reviews were subpar.  Then I found a baking blogger/YouTuber with a website called Cookies, Cupcakes, and Cardio where she made her own templates to create the buffalo check pattern and I knew that this was the method I was going to try.

Please note that the inspiration cake is made from scratch, used 4 layers and 4 colors of cake, and is larger than my test cake, so some of the instructions differ, but the outcome is amazing either way and will definitely impress your guests!  Also note that the inspiration cake was made to be a Lumberjack-themed cake, so it was finished off to look like a tree ring along the outer edges and top; I was solely focused on creating the buffalo check pattern, so I simply frosted the outside and top of my cake and called it a day.  Here’s how I made my cake:

INGREDIENTS

6 inch cake pan

1 Sheet of White Cardstock

Scissors

Pencil

Non-stick Cooking Spray

1 box Betty Crocker Vanilla Cake Mix, with required add-ins – batter divided

1 Cup Measuring Scoop

3 Bowls

Knife

Wilton Icing Colors in Black, Brown, and Red-Red

Vanilla or Chocolate Frosting of your choice (can be homemade buttercream or store-bought works too—I dyed my vanilla frosting black, but this is optional)

DIRECTIONS

Using your cake pan as a template, trace the outer edge of the pan on your cardstock with your pencil.

Find a circular object about 2 inches smaller in diameter than your cake pan (i.e. a coffee cup), then trace it within your first circle.

Repeat one last circle about 2 inches smaller than the last one, so that you have 3 circles drawn on your template.

Cut the circles out and note that you will only need to use the two biggest circles.

Preheat your oven to 350 degrees and spray your cake pan with non-stick cooking spray.

Mix your cake mix according to the box directions, then using your 1-cup measuring scoop, measure out 1 cup of batter in each of your 3 bowls.

Use your Wilton Icing Colors to dye each of your batters.  You want one black, one burgundy (use a bit of the brown and the red-red), and one red.

Bake each of the batters separately.  In my oven, each 6 inch layer took 13 minutes to bake.

Make sure the cake cools a bit before you remove it from the pan. Place each layer of cake on a separate plate.

Set the cakes in the freezer for about 15 minutes to make sure they’re nice and firm.

Take your first layer of cake and place the largest circle template that you previously cut on top of the cake.

Use your knife to trace around the template and cut your first circle in the cake. (You guys are going to kill me, but I didn’t get any photos of this process!!!!  My bad but I was laser focused on making sure I got this part right.)

Next use the smaller circle template and cut another circle in the cake.  Once you’ve done this, you should have 3 circles that make up your 1 layer of cake.

Repeat this process on the remaining 2 layers of cake.

Now you’re going to reassemble your cake layers mixing and matching the 3 colors of cake.

Here’s how I layered my cake rings (note that the photo above and the photo below this section shown are from the bottom to the top of the cake):

Bottom Layer: large red circle, medium black circle, small burgundy circle

Middle Layer: large black circle, medium burgundy circle, small red circle

Top Layer: large burgundy circle, medium red circle, small black circle

Once you’ve reconfigured your layers, apply a thin layer of frosting between them as you stack them up.

Frost the outer edges and top of the cake.

Then wow your guests with this beautiful and intricate cake!!!