Description

A nostalgic three-layer cake featuring distinct vanilla, strawberry, and chocolate flavors with a creamy, balanced buttercream. This recipe fixes common issues like dryness and overly sweet frosting for a moist, tender crumb.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 cup (226g) unsalted butter, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (360ml) whole milk, room temperature
¼ cup strawberry jam or preserves
Red gel food coloring
⅓ cup unsweetened cocoa powder
½ cup hot coffee or hot water
2 cups (454g) unsalted butter, softened (for frosting)
6–7 cups (750g-875g) confectioners’ sugar, sifted
3–4 tablespoons heavy cream
2 teaspoons vanilla extract (for frosting)
Pink and brown/black gel food coloring (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides.
Add eggs one at a time, mixing well after each. Add vanilla extract.
On low speed, alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
Divide batter into three portions. Add strawberry jam and red gel coloring to one portion for the strawberry layer. Add cocoa powder and hot coffee/water to another portion for the chocolate layer. Keep the third portion plain vanilla.
Divide each batter into a prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Rotate pans halfway through.
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, vanilla, and heavy cream. Beat on high until fluffy.
Divide frosting into three bowls. Leave one white, add pink coloring to one, and brown/black coloring to the third.
Assemble cake by placing one layer on a plate, spreading frosting, adding the next layer, and repeating. Apply a thin crumb coat and chill for 15 minutes.
Apply final layer of frosting and decorate as desired.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. Use gel food coloring for vibrant colors without altering batter consistency. Cakes can be made ahead and 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: 350
Fat: 28
Saturated Fat: 17
Carbohydrates: 65
Fiber: 2
Protein: 5

Keywords: Neapolitan cake, layered cake, vanilla strawberry chocolate cake, birthday cake, homemade cake, three flavor cake