Ingredients
Scale
- 2 ½ cups all-purpose flour (divided into three portions)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup milk, divided
- 2 tablespoons cocoa powder (for the chocolate layer)
- ¼ cup strawberry puree or 2 tablespoons freeze-dried strawberry powder (for the strawberry layer)
- 1 teaspoon vanilla extract (for the vanilla layer)
- 1 ½ cups unsalted butter, softened (for frosting)
- 6 cups powdered sugar
- 3–4 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Sift together flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter and sugar until light and fluffy in a separate bowl.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients alternately with milk, mixing until just combined.
- Divide the batter into three bowls. Mix cocoa powder into one for chocolate, strawberry puree into another for strawberry, and vanilla extract into the last for vanilla.
- Pour each batter into the prepared pans and smooth the tops.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Beat softened butter for frosting until creamy. Gradually add powdered sugar, mixing until smooth. Add milk and vanilla extract to reach desired consistency.
- Assemble the cake by layering chocolate, vanilla, and strawberry layers with frosting in between. Frost the entire cake and decorate as desired.
Notes
Ensure all ingredients are at room temperature before starting for a smoother batter. Cakes should be completely cooled before frosting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg