Description

A nostalgic and stunning three-layer cake featuring distinct chocolate, vanilla, and strawberry flavors with smooth vanilla buttercream frosting. This recipe ensures moist layers, distinct colors, and a professional finish that is approachable for beginners.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 ½ cups (300g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (115g) unsalted butter, softened
½ cup (120ml) vegetable oil
4 large eggs, room temperature
1 cup (240ml) buttermilk
2 teaspoons vanilla extract
¼ cup (25g) unsweetened cocoa powder (for chocolate layer)
3 tablespoons strawberry jam or preserves (for strawberry layer)
1 teaspoon powdered sugar (for strawberry layer)
1 cup (225g) unsalted butter, softened (for frosting)
4 cups (480g) powdered sugar, sifted (for frosting)
3–4 tablespoons heavy cream (for frosting)
2 teaspoons vanilla extract (for frosting)
Pinch of salt (for frosting)
Gel-based pink food coloring (optional)

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, grease again, and lightly flour the sides.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a mixer bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the bowl sides.
Mix in vegetable oil and vanilla extract.
Add flour mixture and buttermilk alternately, starting and ending with flour. Mix on low speed until just combined. Do not overmix.
Divide batter equally among three bowls (approx. 1/3 each). Use a kitchen scale for accuracy.
Leave Bowl 1 as is for the vanilla layer.
Add cocoa powder to Bowl 2 and mix until incorporated for the chocolate layer.
Stir strawberry jam and powdered sugar into Bowl 3 for the strawberry layer.
Pour each batter into a prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through if needed.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, make frosting: Beat softened butter until pale and creamy (3 minutes).
Add sifted powdered sugar one cup at a time on low speed.
Add vanilla, salt, and 3 tablespoons heavy cream. Beat on high for 2-3 minutes until fluffy. Adjust consistency with more cream or sugar if needed.
Assemble cake: Place first layer (chocolate) on stand, frost, add second layer (vanilla), frost, then top with third layer (strawberry).
Frost top and sides with remaining buttercream using an offset spatula.
Refrigerate for at least 30 minutes to set frosting before slicing.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough cake. Cool cakes completely before frosting to prevent melting. Use gel food coloring if tinting batter/frosting to avoid altering consistency. For best results, bake layers a day ahead or let cake sit overnight to meld flavors.

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

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 42
Sodium: 280
Fat: 22
Saturated Fat: 13
Carbohydrates: 60
Fiber: 1
Protein: 5

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