Ingredients
— The Base Cake Batter —
1 cup (230g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups (375g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups (300ml) whole milk, room temperature
— For the Chocolate Layer —
3 tablespoons unsweetened cocoa powder
1 tablespoon milk (extra)
— For the Strawberry Layer —
3 tablespoons strawberry jam or preserves (seedless is best)
1 teaspoon strawberry extract (optional, for stronger flavor)
2-3 drops pink or red gel food coloring
— The Vanilla Buttercream —
1 ½ cups (340g) unsalted butter, softened
5 cups (600g) powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream or milk
Pinch of salt
Instructions
1. **Prep:** Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line the bottoms with parchment paper).
2. **Make Base Batter:** In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. **Combine Dry & Wet:** In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour. Mix until just combined—do not overmix.
4. **Divide & Conquer:** Divide the batter evenly into three separate bowls (about 2 cups of batter per bowl).
5. **Flavor the Layers:** • **Vanilla:** Leave the first bowl as is. • **Chocolate:** In the second bowl, fold in the cocoa powder and the extra tablespoon of milk until smooth. • **Strawberry:** In the third bowl, fold in the strawberry jam, strawberry extract, and food coloring until you reach your desired shade of pink.
6. **Bake:** Pour each colored batter into its own prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:** Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. **Make Frosting:** While cakes cool, beat the butter for the frosting until pale and creamy. Gradually add the powdered sugar, one cup at a time. Add vanilla, salt, and enough cream/milk to reach a fluffy, spreadable consistency.
9. **Assemble:** Place the chocolate layer on your serving plate and spread with a layer of frosting. Top with the vanilla layer and more frosting. Finish with the strawberry layer on top.
10. **Decorate:** Cover the top and sides of the cake with the remaining buttercream. Smooth with a spatula or cake scraper. Top with sprinkles, fresh strawberries, or a chocolate drizzle if desired.
Notes
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This prevents the batter from curdling and ensures the layers rise evenly.
Weighing the Batter: For perfectly even layers, use a kitchen scale to weigh the batter as you divide it into the three bowls.
Strawberry Flavor: Using strawberry jam adds real fruit sweetness. If you want a punchier flavor, strawberry emulsion works better than standard extract.
Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature (or freeze them) to make assembly easier.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: American / Italian Inspired
- Diet: Vegetarian