Ingredients
Vanilla Cake
- 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 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 Cake
- 1 teaspoon strawberry extract
- Pink food gel or food colouring (a few drops)
Chocolate Cake
- 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
- Assorted candy and chocolate pieces
Instructions
- Prepare Pans and Oven: Grease and line three 6-inch round baking pans. Preheat your oven to 180°C (350°F) standard or 160°C (320°F) if fan-forced.
- Make Vanilla Batter: In a large bowl, beat butter, sugar, and vanilla extract with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Sift in flour, baking powder, and salt. Add milk and sour cream, then beat on low speed until just combined. Avoid overmixing to keep the batter light.
- Divide and Flavor Batters: Split the batter evenly into three portions. To one portion, add strawberry extract and a few drops of pink food coloring; stir well. To another portion, mix in cocoa powder and 1 tablespoon of milk until smooth. Leave the third portion plain for the vanilla layer.
- Bake the Cakes: Pour each batter into the prepared pans. Bake in the preheated oven for about 30 minutes, or until a skewer inserted in the centers comes out clean. Remove from oven and allow cakes to cool completely on a wire rack.
- Prepare Buttercream: Beat butter until creamy, then add vanilla. Gradually add icing sugar, one cup at a time, beating until fluffy. Add milk 1 tablespoon at a time as needed to reach a smooth, spreadable consistency.
- Trim and Assemble Layers: Use a serrated knife or cake trimmer to level the tops of each cake. Place the vanilla cake layer on a cake board and spread a layer of buttercream on top. Add the strawberry layer and frost again. Top with the chocolate layer.
- Frost Entire Cake: Cover the entire cake—top and sides—with the remaining buttercream. Use a cake scraper to smooth the sides and remove excess frosting.
- Decorate: Garnish the top of the cake with your favorite assorted candies and chocolates to add a decorative and playful touch.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing results.
- Do not overmix the batter to maintain a tender crumb.
- If you don't have strawberry extract, you can substitute with fresh strawberry puree for a natural flavor.
- Allow cakes to cool completely before frosting to prevent buttercream from melting.
- Use a serrated knife for easier and cleaner cake leveling.
- Store the cake in an airtight container in the refrigerator; bring to room temperature before serving for best taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
