Ingredients
Equipment
Method
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs, buttermilk, oil, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Divide the batter evenly among three bowls. Whisk cocoa powder into one bowl, and fold strawberry puree into the second bowl. Leave the third as vanilla.
- Pour each batter into a prepared pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
Frosting & Assembly
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low.
- Add the strawberry puree, vanilla, and salt. Beat on medium-high speed for 3-5 minutes until light and fluffy. Add cream if needed to adjust consistency.
- Place the chocolate layer on a cake stand. Top with a layer of frosting. Add the vanilla layer, another layer of frosting, and then the strawberry layer.
- Apply a thin crumb coat of frosting over the entire cake and chill for 30 minutes.
- Cover the cake with the remaining frosting and decorate as desired.
Nutrition
Notes
Ensure all refrigerated ingredients (eggs, buttermilk) are at room temperature for a smoother batter.
For perfectly even cake layers, use a kitchen scale to divide the batter.
Do not frost the cake until the layers have cooled completely to prevent the frosting from melting.
For perfectly even cake layers, use a kitchen scale to divide the batter.
Do not frost the cake until the layers have cooled completely to prevent the frosting from melting.