Description

A show-stopping three-layer cake featuring distinct vanilla, chocolate, and strawberry flavors, finished with rich, real strawberry buttercream.

Ingredients

Scale

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter (room temperature)
4 large eggs (room temperature)
2 tablespoons vanilla bean paste
2 teaspoons baking powder
1 teaspoon salt
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 cup buttermilk
2 cups unsalted butter (room temperature)
6 cups confectioners’ sugar (sifted)
1/2 cup strawberry puree (reduced)
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh strawberries (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease/flour the sides.
For the vanilla layer: Whisk flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients alternately with water until just combined.
For the chocolate layer: Whisk flour, cocoa powder, baking soda, and salt. Cream butter and sugar until fluffy. Add eggs and vanilla. Mix in dry ingredients alternately with buttermilk until just combined.
Divide vanilla batter among pans (or bake in batches) and chocolate batter in remaining pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the buttercream: Simmer strawberries with sugar until thickened, then strain to remove seeds and cool completely. Beat butter until creamy, add strawberry puree, vanilla, and salt. Gradually add sifted confectioners’ sugar, beating until fluffy.
Assemble cake by spreading buttercream between layers. Apply a thin crumb coat and chill for 15 minutes. Apply final layer of frosting and decorate with fresh strawberries.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid dense cakes. Chill the cake between frosting layers to set the crumb coat. The cake can be frozen for up to 3 months.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45
Sodium: 220
Fat: 28
Saturated Fat: 17
Carbohydrates: 65
Fiber: 2
Protein: 6

Keywords: Neapolitan cake, strawberry buttercream, layer cake, vanilla cake, chocolate cake, homemade cake, birthday cake, dessert recipe