Description
A nostalgic yet elevated three-layer cake featuring moist vanilla, chocolate, and fresh strawberry sponge layers, finished with a rich fresh strawberry buttercream.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 ½ cups (440g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 ½ cups (360ml) whole milk
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ cups fresh strawberries, hulled and mashed
- 2 cups (454g) unsalted butter, softened (for frosting)
- 6–7 cups (750g-875g) confectioners’ sugar, sifted
- 1 cup fresh strawberries, pureed and reduced
- 1 tsp vanilla extract (for frosting)
- 2–3 tablespoons heavy cream
- Red gel food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, grease parchment, and dust with flour.
- In a large bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. Scrape down sides.
- Add eggs one at a time, mixing well after each. Add vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter into three bowls. Keep one plain for vanilla. Add cocoa powder to the second bowl. Add mashed strawberries to the third bowl.
- Distribute batter evenly among pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- While cakes cool, puree 1 cup strawberries and simmer in a saucepan for 10-15 minutes until reduced by half. Cool completely.
- Beat softened butter for frosting on high until creamy. Gradually add sifted confectioners’ sugar. Add cooled strawberry reduction, vanilla, and heavy cream. Beat on high for 3-4 minutes until fluffy. Add gel coloring if desired.
- Assemble cake: Place vanilla layer on stand, spread buttercream, add chocolate layer, spread buttercream, add strawberry layer. Spread a thin crumb coat over the entire cake and chill for 20 minutes.
- Apply remaining buttercream to top and sides. Smooth with an offset spatula. Decorate with fresh strawberries if desired.
Notes
Ensure all ingredients are at room temperature for best results. Reduce strawberry puree to remove excess moisture. Do not overmix the batter to avoid a tough crumb. Chill the cake between frosting layers for easier handling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 450
- Sugar: 38
- Sodium: 350
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
Keywords: Neapolitan cake, layer cake, strawberry cake, chocolate cake, vanilla cake, homemade cake, birthday cake, strawberry buttercream