Ingredients
- Vanilla Cake Base:
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 240 ml (1 cup) full fat or whole milk
- 2 tablespoons full fat sour cream
- Strawberry Layer:
- 1 teaspoon strawberry extract
- Pink food gel or food coloring
- Chocolate Layer:
- 1 tablespoon cocoa powder, sifted
- 1 tablespoon milk
- Vanilla Buttercream:
- 230 grams (1 cup or 2 sticks) butter, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 625 grams (5 cups) icing sugar or powdered sugar
- 3–4 tablespoons full fat or whole milk, room temperature
- To Decorate (Optional):
- Assorted candy and chocolate*
Instructions
- Prepare for Baking: Preheat your oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line three 6-inch round baking pans.
- Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter, sugar, and vanilla extract with an electric mixer until the mixture is light, smooth, and creamy.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
- Combine Dry and Wet Ingredients: Sift in the flour, baking powder, and salt. Add the milk and sour cream. Beat on a low speed just until the ingredients are combined. Don’t overmix.
- Divide the Batter: Carefully divide the cake batter evenly into three separate bowls. For best accuracy, use a kitchen scale to weigh the batter.
- Flavor the Layers: To one bowl, add the strawberry extract and a few drops of pink food gel and stir. To another, add the sifted cocoa powder and the extra milk and stir until smooth. Leave the final batter as is (vanilla).
- Pour and Bake: Pour each flavored batter into your three prepared baking pans. Bake for approximately 30 minutes or until a skewer inserted in the middle comes out clean.
- Cool the Cakes: Carefully remove the cakes and set on a wire rack to cool completely.
- Make the Buttercream: In a clean bowl, beat the room temperature butter with an electric mixer until smooth and creamy. Add the vanilla. Gradually add the icing sugar, one cup at a time, adding a tablespoon of milk as needed, until the frosting is smooth and creamy.
- Assemble the Cake: Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a cake board. Cover the top with buttercream. Place the second cake on top and cover with buttercream. Add the third cake on top.
- Frost the Cake: Cover the entire cake, top and sides, with the remaining buttercream. Use a cake scraper to smooth the sides, if desired.
- Decorate! Cover the top of the cake with your favorite candy and chocolates.
Notes
- I used pieces of milk chocolate, white chocolate, Smarties, mini M&M’s and Freckles. Use your preferred candy or chocolate.
- Ensure butter is at room temperature for both the cake batter and buttercream for best results.
- Avoid overmixing the cake batter once dry and wet ingredients are added.
- Weighing the batter helps ensure even cake layers.
- Cool cakes completely before frosting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Neapolitan cake, easy cake recipe, layered cake, chocolate cake, vanilla cake, strawberry cake, vanilla buttercream, party cake, celebration cake, dessert, baking, homemade cake
