Description
A nostalgic and visually stunning three-layer cake featuring vanilla, chocolate, and strawberry flavors with a rich vanilla bean buttercream. This recipe yields moist, tender layers that are perfect for birthday celebrations and parties.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 2 cups (400g) Granulated Sugar
- 1 cup (225g) Unsalted Butter, softened
- 4 large Eggs, room temperature
- 1 ½ cups (360ml) Buttermilk
- 2 teaspoons Vanilla Extract
- ¾ cup (60g) Unsweetened Cocoa Powder
- ¾ cup (60g) Strawberry Powder (made from freeze-dried strawberries)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups (450g) Unsalted Butter, softened (for frosting)
- 6–7 cups (750-875g) Confectioners’ Sugar, sifted (for frosting)
- ¼ cup (60ml) Heavy Cream (for frosting)
- 2 teaspoons Vanilla Extract (for frosting)
- Gel paste food coloring (pink and brown)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or baking spray and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Divide batter into three equal portions. Keep one plain for vanilla. Mix cocoa powder into the second portion. Mix strawberry powder into the third portion.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting, beat softened butter until creamy. Gradually add sifted confectioners’ sugar, heavy cream, and vanilla. Beat on high speed for 3 minutes until fluffy.
- Divide frosting into three bowls. Leave one white, add brown coloring to the second, and pink to the third.
- Level cake tops if necessary. Stack layers with frosting between them (vanilla, then chocolate, then strawberry).
- Apply a thin crumb coat of frosting and chill for 15 minutes. Apply final layer of frosting.
- Decorate with sprinkles or fresh berries and serve.
Notes
Ensure all ingredients are at room temperature for best emulsification. Use gel food coloring instead of liquid to maintain frosting consistency. For strawberry flavor, grind freeze-dried strawberries into a powder rather than using jam or extract to avoid altering batter texture. Chill the cake for at least 30 minutes before slicing for clean cuts.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
Keywords: Neapolitan cake, birthday cake, layer cake, vanilla chocolate strawberry cake, homemade birthday cake, party dessert